Fundamentals of Food Process Engineering

by Romeo T. Toledo, Toledo, Rakesh K. Singh, et al.

Book Overview

The new edition incorporates computational techniques using the personal computer to solve processing problems encountered in the modern food industry. New sections include non-linear curve fitting, energy associated with food freezing accounting for non-frozen water below the freezing point, flash evaporation and evaporated cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous...

• Format: Paperback
• Language: English
• ISBN: 1441939660
• ISBN13: 9781441939661
• Release Date: November 2010
• Publisher: Springer
• Length: 570 Pages
• Weight: 2.26 lbs.
• Dimensions: 1.2" x 7.0" x 10.0"