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Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering

Fanbin Kong / Rakesh K. Singh / Romeo T. Toledo

140,16 €
IVA incluido
Disponible
Editorial:
Springer Nature B.V.
Año de edición:
2019
Materia
Tecnología de alimentos y bebidas
ISBN:
9783030079338
140,16 €
IVA incluido
Disponible

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Sobre IBD

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.

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