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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik Fundamentals of Food Process Engineering
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Fundamentals of Food Process Engineering
Romeo T. Toledo (Taschenbuch, Englisch)
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Beschreibung
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been 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. Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include: · Aseptic processingsystems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality. · Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations. The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up. Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
03.01.2019
Sprache
Englisch
EAN
9783030079338
Herausgeber
Springer International Publishing
Serien- oder Bandtitel
Food Science Text Series
Sonderedition
Nein
Autor
Romeo T. Toledo
Seitenanzahl
449
Auflage
Softcover reprint of the original 4th edition 2018
Einbandart
Taschenbuch
Schlagwörter
Chemical reaction, Food Engineering, Food Processing, Food Science, process engineering
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
Höhe
254 mm
Breite
17.8 cm
Hersteller: Springer Nature Customer Service Center GmbH, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com
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