Fundamentals of Food Process Engineering
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. / Kong, Fanbin
- ISBN: 978-3-319-90098-8
- EAN: 9783319900988
- Produktnummer: 33328872
- Verlag: Springer-Verlag GmbH
- Sprache: Englisch
- Erscheinungsjahr: 2018
- Seitenangabe: 449 S.
- Plattform: PDF
- Masse: 18'514 KB
- Auflage: 4th ed. 2018
- Abbildungen: 194 schwarz-weiße und 22 farbige Abbildungen, 11 farbige Tabellen, Bibliographie
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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