Fundamentals Of Food Process Engineering 4Ed (Hb 2018)

Toledo R.T.

ISBN 10: 3319900978 / ISBN 13: 9783319900971

Editore: Springer, 2018

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Codice articolo ABEJUNE24-264231

Dati bibliografici

• Titolo: Fundamentals Of Food Process Engineering 4Ed (Hb 2018)
• Editore: Springer
• Data di pubblicazione: 2018
• Lingua: Inglese
• ISBN 10: 3319900978
• ISBN 13: 9783319900971
• Rilegatura: Rilegato
• Edizione: quarta edizione
• Condizione: Brand New

Descrizione articolo

Riassunto

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Informazioni sull?autore

Romeo T. Toledo, Ph.D. is Emeritus Professor; Rakesh K. Singh, Ph.D. is Professor and Head; and Fan-bin Kong, Ph.D. is Associate Professor, in the Department of Food Science and Technology at the University of Georgia, Athens.