fundamentals food process engineering von toledo romeo (15 Ergebnisse)

Hardcover. Zustand: Good. 3rd. It's a preowned item in good condition and includes all the pages. It may have some general signs of wear and tear, such as markings, highlighting, slight damage to the cover, minimal wear to the binding, etc., but they will not affect the overall reading experience.

Zustand: New.

Zustand: Good. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1250grams, ISBN:9780387290195.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1250grams, ISBN:9780387290195.

Hardcover. Zustand: Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 0.1.

Hardcover. Zustand: New. 4th Edition.

Zustand: New. pp. 468.

Taschenbuch. Zustand: Neu. Fundamentals of Food Process Engineering | Romeo T. Toledo (u. a.) | Taschenbuch | xvi | Englisch | 2019 | Springer | EAN 9783030079338 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Neuware -While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been 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.Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include: Aseptic processingsystems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality. Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations.The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up.Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 468 pp. Englisch.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been 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.Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include: Aseptic processingsystems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality. Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations.The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up.Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.

Hardcover. Zustand: Brand New. 4th edition. 468 pages. 10.00x7.00x1.25 inches. In Stock.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been 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.Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include: Aseptic processingsystems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality. Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations.The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up.Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.

Zustand: Acceptable. Used - Acceptable. Crack in binding exposing spine. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library with wear and barcode page may have been removed. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.