Fundamentals of Food Process Engineering

Romeo T Toledo author Rakesh K Singh author Fanbin Kong author

Format:Paperback

Publisher:Springer Nature Switzerland AG

Published:3rd Jan '19

Currently unavailable, and unfortunately no date known when it will be back

Fundamentals of Food Process Engineering cover

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.

ISBN: 9783030079338

Dimensions: unknown

Weight: 883g

449 pages

Softcover reprint of the original 4th ed. 2018