Fundamentals of Food Process Engineering
Toledo, R.T.
Verkauft von Anybook.com, Lincoln, Vereinigtes Königreich
AbeBooks-Verkäufer seit 22. Dezember 1999
Gebraucht - Hardcover
Zustand: Good
Anzahl: 1 verfügbar
In den Warenkorb legenVerkauft von Anybook.com, Lincoln, Vereinigtes Königreich
AbeBooks-Verkäufer seit 22. Dezember 1999
Zustand: Good
Anzahl: 1 verfügbar
In den Warenkorb legenThis is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1250grams, ISBN:9780387290195.
Bestandsnummer des Verkäufers 8661219
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.
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.
New sections reflecting the current state of technology include:
Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Third Edition, is also a solid reference for the graduate food engineering student and professional.
About the author
Romeo T. Toledo is a Professor and the Director of the Food Processing Research and Development Laboratory at the University of Georgia Athens Department of Food Science and Technology.
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