Fundamentals of Food Process Engineering
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...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York, NY
Springer Science+Business Media LLC
2007
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| Edition: | Third Edition |
| Series: | Food science text series
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | 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 |
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| Physical Description: | xvii, 579 pages illustrations 24 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780387290195 0387290192 |
Fundamentals of Food Process Engineering