Fundamentals of food process engineering
著者
書誌事項
Fundamentals of food process engineering
（Food science text series）
Springer, c2018
4th ed
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注記
Previous ed.: c2007
Second ed. published : Aspen, 1999
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
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.
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