Fundamentals of Food Process Engineering [4th Ed.] / (Record no. 6948)

MARC details
000 -LEADER
fixed length control field 02545nam a2200289 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20251112124233.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 241212b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9783319900971
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
Item number TolF4
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name Toledo, Romeo T.
245 ## - TITLE STATEMENT
Title Fundamentals of Food Process Engineering [4th Ed.] /
Statement of responsibility, etc Romeo T. Toledo, Rakesh K. Singh and Fanbin Kong
250 ## - EDITION STATEMENT
Edition statement 4th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication Switzerland:
Name of publisher Springer;
Year of publication ©2007
300 ## - PHYSICAL DESCRIPTION
Number of Pages xvi, 449p.
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Food Science Text Series
520 ## - SUMMARY, ETC.
Summary, etc While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations. <br/><br/>Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include:<br/><br/>· Aseptic processingsystems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality.<br/><br/>· Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations. <br/><br/>The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up. <br/><br/>Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Technology
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Chemical Reaction
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Engineering
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Processing
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Science
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Process Engineering
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Singh, Rakesh K.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Kong, Fanbin
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Withdrawn status Lost status Damaged status Collection code Home library Current library Shelving location Date acquired Source of acquisition Purchase Price Bill number Full call number Accession Number Copy number Print Price Bill Date/Price effective from Koha item type
      Chemical Engineering Indian Institute of Technology Tirupati Indian Institute of Technology Tirupati General Stacks 29/09/2025 Shri Raghavendra Global Books 7016.10 9349 664 TolF4 (11974) 11974 Copy 1 10023.00 29/09/2025 Books