Fundamentals of Food Process Engineering, fourth edition.КНИГИ » НАУКА И УЧЕБА
Название: Fundamentals of Food Process Engineering, fourth edition. Автор: Romeo T. Toledo & Rakesh K. Singh & Fanbin Kong Издательство: Springer International Publishing Год: 2018 Формат: epub Страниц: 671 Для сайта:mymirknig.ru Размер: 53,56 МБ Язык: english
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.
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Fundamentals of Food Process Engineering, fourth edition. 
