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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 (Broschiert, Englisch)
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Beschreibung
Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author expresses his gratitude to colleagues who have adopted this textbook and to those who have made constructive criticisms on the material. This new edition not only incorporates changes suggested by colleagues, but additional… material has been added to include facilitated problem solving using a computer, and new food processing and food product technologies. New sections have been added in most of the chapters re?ecting the current state of the technology. The expanded coverage may result in not enough time available in a school term to cover all areas; therefore, instructors are advised to carefully peruse the bookandselectthemostappropriatesectionstocoverinaschoolterm. Theadvantageoftheexpanded coverage is the elimination of the need for a supplementary textbook. The success of this textbook has been attributed to the expansive coverage of subject areas speci?ed intheInstituteofFoodTechnologistsmodelcurriculumforfoodsciencemajorsintheUnitedStatesof Americaandtheuseofexamplesutilizingconditionsencounteredinactualfoodprocessingoperations. Thisthemecontinuesinthethirdedition. Inadditiontotheemphasisonproblemsolving,technological principles that form the basis for a process are presented so that the process can be better understood and selection of processing parameters to maximize product quality and safety can be made more effective. The third edition incorporates most of what was in the second edition with most of the material updated to include the use of computers in problem solving. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
19.11.2010
Sprache
Englisch
EAN
9781441939661
Herausgeber
Springer US
Serien- oder Bandtitel
Food Science Text Series
Sonderedition
Nein
Autor
Romeo T. Toledo
Seitenanzahl
570
Auflage
3
Einbandart
Broschiert
Schlagwörter
Chemical reaction, Food Engineering, Food Processing, Food Science, enzymes, microorganism, process engineering, tea
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
Höhe
254 mm
Breite
17.8 cm
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