Toledo, Romeo T.

Fundamentals of Food Process Engineering - 3rd ed. - USA: Springer, 2007. - 570 p. ;

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.

0387290192 (hardcover) 9780387290195 (hardcover)

Food industry and trade
Food industry and trade--Mathematical models
Food Science and Human Nutrition

664 Toledo 22884 3rd 2007 Food.Science

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