Fundamentals of Food Process Engineering

Um unseren Shop nutzen zu können, müssen Sie Javascript in Ihrem Browser aktivieren.

Dekorationsartikel gehören nicht zum Leistungsumfang.

Sprache: Englisch

91,65 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

Lieferzeit 2-3 Wochen

Sie können kein Produkt in den Warenkorb legen, da Javascript und technisch notwendige Cookies aktiviert sein müssen.

Kategorien:

Der Artikel ist nicht in deutscher Sprache verfasst.
Die Sprache der Produktbeschreibung und Details kann in Englisch angegeben sein. Sollten Sie Verständnisprobleme haben, wenden Sie sich gerne an uns.

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The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples.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.

Über den Autor

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.

Zusammenfassung

Thoroughly updated

Several new and re-organized sections

Every food science student must take a food engineering class

Inhaltsverzeichnis

Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.- Aseptic Processing.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.- Emerging Food Processing Technologies.

Erscheinungsjahr:	2018
Fachbereich:	Chemische Technik
Genre:	Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Buch
Seiten:	468
Reihe:	Food Science Text Series
Inhalt:	xvi 449 S. 194 s/w Illustr. 22 farbige Illustr. 449 p. 216 illus. 22 illus. in color.
ISBN-13:	9783319900971
ISBN-10:	3319900978
Sprache:	Englisch
Herstellernummer:	978-3-319-90097-1
Ausstattung / Beilage:	HC gerader Rücken kaschiert
Einband:	Gebunden
Autor:	Toledo, Romeo T. Kong, Fanbin Singh, Rakesh K.
Auflage:	4th ed. 2018
Hersteller:	Springer International Publishing Springer International Publishing AG Food Science Text Series
Maße:	260 x 183 x 30 mm
Von/Mit:	Romeo T. Toledo (u. a.)
Erscheinungsdatum:	20.10.2018
Gewicht:	1,07 kg

Ähnliche Produkte