Food Science Text Series

Fundamentals of Food Process Engineering

Authors: Toledo, Romeo T., Singh, Rakesh K., Kong, Fanbin

  • Thoroughly updated
  • Several new and re-organized sections
  • Every food science student must take a food engineering class
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書籍の購入

イーブック ¥11,593
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • 予定日: August 13, 2018
  • ISBN 978-3-319-90098-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式:
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
ハードカバー ¥14,491
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • 予定日: August 13, 2018
  • ISBN 978-3-319-90097-1
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
この教本について

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 processing systems 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 high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations. 

The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up. 

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

著者について

Romeo T. Toledo, Ph.D. is Emeritus Professor; Rakesh K. Singh, Ph.D. is Professor and Head; and Fan-bin Kong, Ph.D. is Associate Professor, in the Department of Food Science and Technology at the University of Georgia, Athens.


書籍の購入

イーブック ¥11,593
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • 予定日: August 13, 2018
  • ISBN 978-3-319-90098-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式:
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
ハードカバー ¥14,491
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • 予定日: August 13, 2018
  • ISBN 978-3-319-90097-1
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
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書誌情報

Bibliographic Information
Book Title
Fundamentals of Food Process Engineering
Authors
Series Title
Food Science Text Series
Copyright
2018
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing AG, part of Springer Nature
イーブック ISBN
978-3-319-90098-8
DOI
10.1007/978-3-319-90098-8
ハードカバー ISBN
978-3-319-90097-1
Series ISSN
1572-0330
Edition Number
4
Number of Pages
XVI, 463
Number of Illustrations and Tables
194 b/w illustrations, 22 illustrations in colour
Topics