Fundamentals of Food Process Engineering by Romeo T. Toledo

Fundamentals of Food Process Engineering



Download Fundamentals of Food Process Engineering




Fundamentals of Food Process Engineering Romeo T. Toledo ebook
Language: English
Page: 584
Format: pdf
ISBN: 0387290192,
Publisher: Springer

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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