Fundamentals of Food Process Engineering
By:Romeo T. Toledo
Published on 1999 by Springer Science & Business Media
The text incorporates the use of computational techniques using the personal computer to solve processing problems encountered in the modern food industry. Sections include non-linear curve fitting, energy associated with food freezing accounting for non-frozen water below the freezing point, flash evaporation & 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. Advances in the food industry will be 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.
This Book was ranked at 35 by Google Books for keyword engineering books.
Book ID of Fundamentals of Food Process Engineering's Books is wD2KxUYCQCUC, Book which was written byRomeo T. Toledohave ETAG "wuwpr6P3nJQ"
Book which was published by Springer Science & Business Media since 1999 have ISBNs, ISBN 13 Code is 9780834213159 and ISBN 10 Code is 083421315X
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Book which have "602 Pages" is Printed at BOOK under CategoryTechnology and Engineering
This Book was rated by 1 Raters and have average rate at "5.0"
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