000			02545nam a2200289 4500
005			20251112124233.0
008			241212b |||||||| |||| 00| 0 eng d
020			_a9783319900971
041			_aeng
082			_a664 _bTolF4
100			_aToledo, Romeo T.
245			_aFundamentals of Food Process Engineering [4th Ed.] / _cRomeo T. Toledo, Rakesh K. Singh and Fanbin Kong
250			_a4th ed.
260			_aSwitzerland: _bSpringer; _c©2007
300			_axvi, 449p.
440			_aFood Science Text Series
520			_aWhile 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. 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: · Aseptic processingsystems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality. · 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. The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples.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. 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			_aFood Technology
650			_aChemical Reaction
650			_aFood Engineering
650			_aFood Processing
650			_aFood Science
650			_aProcess Engineering
700			_aSingh, Rakesh K.
700			_aKong, Fanbin
942			_cBK
999			_c6948 _d6948