Articles liés à Fundamentals of Food Process Engineering: Third Edition
L'édition de cet ISBN n'est malheureusement plus disponible.
Synopsis
The new edition incorporates computational techniques using the personal computer to solve processing problems encountered in the modern food industry. New sections include non-linear curve fitting, energy associated with food freezing accounting for non-frozen water below the freezing point, flash evaporation and evaporated cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous conduction, convection and radiation heat transfer freezing time predictions, reaction kinetics including acquisition and analysis of reaction rate data and use in process optimization. Recent advances in the food industry are reflected in new sections on non-thermal methods for microbial inactivation, sterilization of fluids containing particulates, non-CFC refrigerants and their thermodynamic properties, vapor induced puffing for producing crispy dried or baked food products, and application of supercritical fluids and extrusion to generate unique food ingredients.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Présentation de l'éditeur
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.
Présentation de l'éditeur
Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The book has been thoroughly updated, and contains new and re-organized sections.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurSpringer
- Date d'édition2010
- ISBN 10 1441939660
- ISBN 13 9781441939661
- ReliureBroché
- Langueanglais
- Numéro d'édition3
- Nombre de pages600
- Coordonnées du fabricantnon disponible
(Aucun exemplaire disponible)
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