Fundamentals of Food Process Engineering

Name: Fundamentals of Food Process Engineering
Availability: OutOfStock
ISBN: 9780387290195

ISBN-10: 0387290192

ISBN-13: 9780387290195

Edition: 3rd 2007 (Revised)

Authors: Romeo T. Toledo

List price: $109.99

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Description:

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition , has been fully updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations. New sections reflecting the current state of technology include: enthalpy change calculations in freezing based on the freezing point depression…

Book details

List price: $109.99
Edition: 3rd
Copyright year: 2007
Publisher: Springer
Publication date: 11/2/2006
Binding: Hardcover
Pages: 570
Size: 7.00" wide x 10.25" long x 1.25" tall
Weight: 2.596
Language: English




Review of mathematical principles and applications in food processing



Units and dimensions



Material balances



Gases and vapors



Energy balances



Flow of fluids



Heat transfer



Kinetics of chemical reactions in foods



Thermal process calculations



Refrigeration



Evaporation



Dehydration



Physical separation processes



Extraction