Fundamentals of Food Process Engineering
By: Toledo, Romeo T
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Material type: 
BookPublisher: USA: Springer, 2007Edition: 3rd ed.Description: 570 p.ISBN: 0387290192 (hardcover); 9780387290195 (hardcover).Subject(s): Food industry and trade | Biotechnology | Food industry and trade--Mathematical models | Food Science and Human NutritionDDC classification: 664 Toledo 22884 3rd 2007 Food.Science Summary: 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.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664 Toledo 22884 3rd 2007 Food.Science (Browse shelf) | Available | 22884 |
Total holds: 0
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.
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