Food Science Text Series

Fundamentals of Food Process Engineering

Authors: Toledo, Romeo T.

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eBook $69.99
price for USA (gross)
  • ISBN 978-0-387-29241-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $99.00
price for USA
  • ISBN 978-0-387-29019-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $99.00
price for USA
  • ISBN 978-1-4419-3966-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this Textbook

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully 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.

New sections reflecting the current state of technology include:

  • enthalpy change calculations in freezing based on the freezing point depression
  • evaporative cooling
  • interpretation of pump performance curves
  • determination of shape factors in heat exchange by radiation
  • unsteady state heat transfer, kinetic data for thermal degradation of foods during thermal processing
  • pasteurization parameters for shelf-stable high acid foods and long-life refrigerated low acid foods
  • high pressure processing of fluid and packaged foods
  • concentration of juices
  • environmentally friendly refrigerants
  • modified atmosphere packaging of produce
  • sorption equations for water activity of solid foods
  • osmotic pressure and water activity relationships
  • vacuum dehydration
  • new membranes commercially available for food processing and waste treatment
  • supercritical fluid extraction

Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Third Edition, is also a solid reference for the graduate food engineering student and professional.

 

About the author

Romeo T. Toledo is a Professor and the Director of the Food Processing Research and Development Laboratory at the University of Georgia – Athens’ Department of Food Science and Technology.

Table of contents (11 chapters)

Buy this book

eBook $69.99
price for USA (gross)
  • ISBN 978-0-387-29241-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $99.00
price for USA
  • ISBN 978-0-387-29019-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $99.00
price for USA
  • ISBN 978-1-4419-3966-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Fundamentals of Food Process Engineering
Authors
Series Title
Food Science Text Series
Copyright
2007
Publisher
Springer US
Copyright Holder
Springer-Verlag US
eBook ISBN
978-0-387-29241-0
DOI
10.1007/0-387-29241-1
Hardcover ISBN
978-0-387-29019-5
Softcover ISBN
978-1-4419-3966-1
Series ISSN
1572-0330
Edition Number
3
Number of Pages
XVIII, 570
Topics