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
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