Fundamentals of Food Process Engineering Hardback
by Romeo T. Toledo
Part of the Food Science Text Series series
Hardback
Description
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.
Information
-
Item not Available
- Format:Hardback
- Pages:570 pages, 60 Tables, black and white; XVIII, 570 p.
- Publisher:Springer-Verlag New York Inc.
- Publication Date:01/08/2006
- Category:
- ISBN:9780387290195
Other Formats
- PDF from £59.49
- Paperback / softback from £39.99
- Hardback from £68.09
Information
-
Item not Available
- Format:Hardback
- Pages:570 pages, 60 Tables, black and white; XVIII, 570 p.
- Publisher:Springer-Verlag New York Inc.
- Publication Date:01/08/2006
- Category:
- ISBN:9780387290195
