Articles liés à Fundamentals of Food Process Engineering
Synopsis
Thoroughly updated
Several new and re-organized sections
Every food science student must take a food engineering class
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Romeo T. Toledo, Ph.D. is Emeritus Professor; Rakesh K. Singh, Ph.D. is Professor and Head; and Fan-bin Kong, Ph.D. is Associate Professor, in the Department of Food Science and Technology at the University of Georgia, Athens.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Fundamentals of Food Process Engineering (Food Science Text Series)
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
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Fundamentals of Food Process Engineering
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
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Fundamentals of Food Process Engineering
Edité par
Springer International Publishing AG, CH, 2018
ISBN 10 : 3319900978
ISBN 13 : 9783319900971
Neuf
Couverture rigide
Vendeur : Rarewaves.com UK, London, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : New. Fourth Edition 2018. 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. N° de réf. du vendeur LU-9783319900971
Quantité disponible : Plus de 20 disponibles
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Fundamentals of Food Process Engineering
Edité par
Springer, 2018
ISBN 10 : 3319900978
ISBN 13 : 9783319900971
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 32712374
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Image fournie par le vendeur
Fundamentals of Food Process Engineering
Edité par
Springer, 2018
ISBN 10 : 3319900978
ISBN 13 : 9783319900971
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 32712374
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Fundamentals of Food Process Engineering
Edité par
Springer International Publishing AG, CH, 2018
ISBN 10 : 3319900978
ISBN 13 : 9783319900971
Neuf
Couverture rigide
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : New. Fourth Edition 2018. 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. N° de réf. du vendeur LU-9783319900971
Quantité disponible : Plus de 20 disponibles
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Fundamentals of Food Process Engineering
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Fundamentals of Food Process Engineering
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Fundamentals of Food Process Engineering
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Hardcover. Etat : New. 4th Edition. N° de réf. du vendeur 004397
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Fundamentals of Food Process Engineering
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