Fundamentals of food process engineering
Author(s)
Bibliographic Information
Fundamentals of food process engineering
（Food science text series）
Springer, c2007
3rd ed
- pbk.
- pbk.
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Note
First ed.: Gaithersburg, Md.: Aspen, 1990
Second ed.: Gaithersburg, Md.: Aspen, 1999
Includes bibliographical references and index
Softcover reprint of the hardcover 3rd edition 2007
Description and Table of Contents
Description
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.
Table of Contents
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.
by "Nielsen BookData"