Essentials Of Food Process Engineering
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Fundamentals of Food Process Engineering
Author: Romeo T. Toledo
language: en
Publisher: Springer Science & Business Media
Release Date: 1999
Originally published: New York: Van Nostrand Reinhold, c1991.
Essentials of Food Process Engineering
Essentials of Food Process Engineering provides basics and fundamentals of Engineering subjects to students with non-mathematical background, persuing graduation and post-graduation career in Food Science and Engineering. This book is also useful as a refresher handy book for Plant Engineers and Managers in Food Processing and Dairy industries.Beginning with engineering calculations, it covers the important topics like mass and energy balance, heat and mass transfer, psychrometry and refrigeration etc., which are extensively used in Food Process Industry. A separate chapter on instruments for measurement of various parameters including measurement of food parameters is included.Salient Features - Useful for the students with non-mathematical background pursuing graduate and post graduate courses in Food Technology. - Thermal processing of food products, cold storage and measurements in Food Processing are covered. - All the chapters are provided with solved examples and practical problems.
Fundamentals of Food Process Engineering
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.