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: | |
|---|---|
| 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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| 100 | 1 | # | |a Toledo, Romeo T. |e author |
| 245 | 1 | 0 | |a Fundamentals of Food Process Engineering |c Romeo T. Toledo, University of Georgia Athens, Georgia |
| 250 | # | # | |a Third Edition |
| 264 | # | 1 | |a New York, NY |b Springer Science+Business Media LLC |c 2007 |
| 264 | # | 4 | |c ©2007 |
| 300 | # | # | |a xvii, 579 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
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| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Food science text series |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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 |
| 526 | 0 | # | |a FST359 |b AS116 |5 AS |
| 526 | 0 | # | |a Introduction To Unit Operations |b Diploma In Food Technology |5 Faculty Of Applied Sciences |
| 526 | 0 | # | |a FST719 |b AS752 |5 AS |
| 526 | 0 | # | |a Unit Operations and Food Engineering |b Master of Science In Food Science and Technology |5 Faculty Of Applied Sciences |
| 650 | # | 0 | |a Food industry and trade |
| 830 | # | 0 | |a Food science text series |
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Fundamentals of Food Process Engineering