Fundamentals of Food Process Engineering (4th Ed., Softcover reprint of the original 4th ed. 2018) Food Science Text Series
Auteurs : Toledo Romeo T., Singh Rakesh K., Kong Fanbin
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.
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.
Thoroughly updated
Several new and re-organized sections
Every food science student must take a food engineering class
Date de parution : 01-2019
Ouvrage de 449 p.
17.8x25.4 cm
Date de parution : 10-2018
Ouvrage de 449 p.
17.8x25.4 cm
Thème de Fundamentals of Food Process Engineering :
Mots-clés :
Chemical reaction; Food Engineering; Food Processing; Food Science; process engineering