Romeo T. Toledo,
Rakesh K. Singh,
Fanbin Kong
Fundamentals of Food Process Engineering
Gebonden Engels 2018 4e druk 9783319900971
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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.
Specificaties
ISBN13:9783319900971
Taal:Engels
Bindwijze:gebonden
Uitgever:Springer International Publishing
Druk:4
Serie:Food Science Text Series
Lezersrecensies
Wees de eerste die een lezersrecensie schrijft!
Inhoudsopgave
Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.- Aseptic Processing.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.- Emerging Food Processing Technologies.
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