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Fundamentals of Food Process Engineering
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Register and download books for free. Big choice! 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.
In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.
Fundamentals of Food Process Engineering - Romeo T. Toledo - كتب Google
Romeo T. Toledo, Ph. Singh, Ph.