| 书目名称 | Fundamentals of Food Process Engineering | | 编辑 | Romeo T. Toledo,Rakesh K. Singh,Fanbin Kong | | 视频video | | | 概述 | Thoroughly updated.Several new and re-organized sections.Every food science student must take a food engineering class | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | .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 hig | | 出版日期 | Textbook 2018Latest edition | | 关键词 | Chemical reaction; Food Engineering; Food Processing; Food Science; process engineering | | 版次 | 4 | | doi | https://doi.org/10.1007/978-3-319-90098-8 | | isbn_softcover | 978-3-030-07933-8 | | isbn_ebook | 978-3-319-90098-8Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer International Publishing AG, part of Springer Nature 2018 |
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发表于 2025-3-21 18:17:45
