Название: Fundamentals of Food Process Engineering, fourth edition.
Автор: Romeo T. Toledo & Rakesh K. Singh & Fanbin Kong
Издательство: Springer International Publishing
Год: 2018
Формат: epub
Страниц: 671
Для сайта: litgu.ru
Размер: 53,56 МБ
Язык: english
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.