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Fundamentals of food process engineering
~
Singh, Rakesh K.
Fundamentals of food process engineering
Record Type:
Language materials, printed : Monograph/item
Title/Author:
Fundamentals of food process engineering/ by Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong.
Author:
Toledo, Romeo T.
other author:
Singh, Rakesh K.
Published:
Cham :Springer International Publishing : : 2018.,
Description:
xvi, 449 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:
Springer eBooks
Subject:
Food industry and trade. -
Online resource:
https://doi.org/10.1007/978-3-319-90098-8
ISBN:
9783319900988
Fundamentals of food process engineering
Toledo, Romeo T.
Fundamentals of food process engineering
[electronic resource] /by Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong. - 4th ed. - Cham :Springer International Publishing :2018. - xvi, 449 p. :ill. (some col.), digital ;24 cm. - Food science text series,1572-0330. - Food science text series..
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.
ISBN: 9783319900988
Standard No.: 10.1007/978-3-319-90098-8doiSubjects--Topical Terms:
555135
Food industry and trade.
LC Class. No.: TP370 / .T654 2018
Dewey Class. No.: 664.02
Fundamentals of food process engineering
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by Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong.
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2018.
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ill. (some col.), digital ;
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24 cm.
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1572-0330
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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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Singh, Rakesh K.
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Kong, Fanbin.
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https://doi.org/10.1007/978-3-319-90098-8
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Chemistry and Materials Science (Springer-11644)
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