Fundamentals of Food Process Engineering (Hardcover, 4th ed. 2018)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	Food Science Text Series
Release date:	October 2018
First published:	2018
Authors:	Romeo T Toledo • Rakesh K. Singh • Fanbin Kong
Dimensions:	254 x 178 x 31mm (L x W x T)
Format:	Hardcover
Pages:	449
Edition:	4th ed. 2018
ISBN-13:	978-3-319-90097-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-90097-8
Barcode:	9783319900971

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