Fundamentals of Food Process Engineering

3rd Auflage 2007
ISBN: 978-0-387-29019-5
Verlag: Springer

Buch, Englisch, 570 Seiten, Book, Format (B × H): 178 mm x 254 mm, Gewicht: 2980 g

Reihe: Food Science Texts Series

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.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Toledo, Romeo T.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Review of Mathematical Principles and Applications in Food Processing.- Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.- Extraction.