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Fanbin Kong

Fundamentals of Food Process Engineering

Buch

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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Produktdetails


Weitere Autoren: Singh, Rakesh K. / Toledo, Romeo T.
  • ISBN: 978-3-030-07933-8
  • EAN: 9783030079338
  • Produktnummer: 32675003
  • Verlag: Springer International Publishing
  • Sprache: Englisch
  • Erscheinungsjahr: 2019
  • Seitenangabe: 468 S.
  • Masse: H25.4 cm x B17.7 cm x D3.0 cm 871 g
  • Auflage: Softcover reprint of the original 4th ed. 2018
  • Abbildungen: Paperback
  • Gewicht: 871

Über den Autor


Romeo T. Toledo, Ph.D. is Emeritus Professor; Rakesh K. Singh, Ph.D. is Professor and Head; and Fan-bin Kong, Ph.D. is Associate Professor, in the Department of Food Science and Technology at the University of Georgia, Athens.

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