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Fundamentals of Food Process Engineering

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...

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Main Authors: Toledo, Romeo T. (Author, http://id.loc.gov/vocabulary/relators/aut), Singh, Rakesh K. (http://id.loc.gov/vocabulary/relators/aut), Kong, Fanbin. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
Edition:4th ed. 2018.
Series:Food Science Text Series,
Subjects:
Food—Biotechnology.
Food Science.
Online Access:https://doi.org/10.1007/978-3-319-90098-8
Table of Contents:
  • 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.

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