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Fundamentals of Food Process Engineering by Romeo T. Toledo (English) Hardcover
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Standort: Fairfield, Ohio, USA
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eBay-Artikelnr.:392144328072
Artikelmerkmale
- Artikelzustand
- ISBN-13
- 9783319900971
- Type
- NA
- Publication Name
- NA
- ISBN
- 9783319900971
Über dieses Produkt
Product Identifiers
Publisher
Springer International Publishing A&G
ISBN-10
3319900978
ISBN-13
9783319900971
eBay Product ID (ePID)
16038567020
Product Key Features
Edition
4
Book Title
Fundamentals of Food Process Engineering
Number of Pages
Xvi, 449 Pages
Language
English
Publication Year
2018
Topic
Food Science, Industries / Food Industry
Illustrator
Yes
Genre
Technology & Engineering, Business & Economics
Book Series
Food Science Text Ser.
Format
Hardcover
Dimensions
Item Weight
38.5 Oz
Item Length
10 in
Item Width
7 in
Additional Product Features
Dewey Edition
22
Number of Volumes
1 vol.
Dewey Decimal
664
Table Of Content
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.
Synopsis
Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author expresses his gratitude to colleagues who have adopted this textbook and to those who have made constructive criticisms on the material. This new edition not only incorporates changes suggested by colleagues, but additional material has been added to include facilitated problem solving using a computer, and new food processing and food product technologies. New sections have been added in most of the chapters re'ecting the current state of the technology. The expanded coverage may result in not enough time available in a school term to cover all areas; therefore, instructors are advised to carefully peruse the bookandselectthemostappropriatesectionstocoverinaschoolterm. Theadvantageoftheexpanded coverage is the elimination of the need for a supplementary textbook. The success of this textbook has been attributed to the expansive coverage of subject areas speci'ed intheInstituteofFoodTechnologistsmodelcurriculumforfoodsciencemajorsintheUnitedStatesof Americaandtheuseofexamplesutilizingconditionsencounteredinactualfoodprocessingoperations. Thisthemecontinuesinthethirdedition. Inadditiontotheemphasisonproblemsolving,technological principles that form the basis for a process are presented so that the process can be better understood and selection of processing parameters to maximize product quality and safety can be made more effective. The third edition incorporates most of what was in the second edition with most of the material updated to include the use of computers in problem solving., Thoroughly updated Several new and re-organized sections Every food science student must take a food engineering class, Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The book has been thoroughly updated, and contains new and re-organized sections., 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. 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., Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author expresses his gratitude to colleagues who have adopted this textbook and to those who have made constructive criticisms on the material. This new edition not only incorporates changes suggested by colleagues, but additional material has been added to include facilitated problem solving using a computer, and new food processing and food product technologies. New sections have been added in most of the chapters re'ecting the current state of the technology. The expanded coverage may result in not enough time available in a school term to cover all areas; therefore, instructors are advised to carefully peruse the bookandselectthemostappropriatesectionstocoverinaschoolterm. Theadvantageoftheexpanded coverage is the elimination of the need for a supplementary textbook. The success of this textbook has been attributed to the expansive coverage of subject areas speci'ed intheInstituteofFoodTechnologistsmodelcurriculumforfoodsciencemajorsintheUnitedStatesof Americaandtheuseofexamplesutilizingconditionsencounteredinactualfoodprocessingoperations. Thisthemecontinuesinthethirdedition. Inadditiontotheemphasisonproblemsolving, technological principles that form the basis for a process are presented so that the process can be better understood and selection of processing parameters to maximize product quality and safety can be made more effective. The third edition incorporates most of what was in the second edition with most of the material updated to include the use of computers in problem solving
LC Classification Number
TX341-641
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Verkäuferbewertungen (1'054'193)
- u***f (951)- Bewertung vom Käufer.Letzter MonatBestätigter KaufVery good seller
- o***n (865)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGREAT ITEM AND SERVICE AAA
- c***l (806)- Bewertung vom Käufer.Letzter MonatBestätigter KaufEXCELLENT QUALITY, ARRIVED SAFELY, GREAT VALUE, THANKS!