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Fundamentals of Food Process Engineering - 9780387290195
Un libro in lingua di Toledo Romeo T. edito da Springer Verlag, 2006
- € 93.20
- Il prezzo è variabile in funzione del cambio della valuta d’origine
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.
Informazioni bibliografiche
- Titolo del Libro in lingua: Fundamentals of Food Process Engineering
- Lingua: English
- Autore: Toledo Romeo T.
- Editore: Springer Verlag
- Collana: Springer Verlag (Hardcover)
- Data di Pubblicazione: 01 Gennaio '06
- Genere: SCIENCE
- Argomento: Food industry and trade
- Pagine: 579
- Dimensioni mm: 260 x 177 x 31
- ISBN-10: 0387290192
- EAN-13: 9780387290195