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Image of - Fundamentals of Food Process Engineering | 4th Edition | Hardcover
Fundamentals of Food Process Engineering | 4th Edition | Hardcover

Fundamentals of Food Process Engineering | 4th Edition | Hardcover

by Toledo

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.

Highlights

  • binding-icon

    9783319900971

    ISBN:

  • binding-icon

    Toledo

    Author:

  • binding-icon

    449

    Pages:

  • binding-icon

    215 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2018

    Year:

  • edition-icon

    4th Edition

    Edition:

  • binding-icon

    Hardcover

    Binding:

₹8083

₹10104

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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