國立虎尾科技大學 |

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.
Description:	XVI, 449 p. 216 illus., 22 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
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. 2018. - XVI, 449 p. 216 illus., 22 illus. in color.online resource. - 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.

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.

ISBN: 9783319900988

Standard No.: 10.1007/978-3-319-90098-8doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Fundamentals of Food Process Engineering
LDR:03512nam a22004215i 4500 001 990290
003 DE-He213
005 20200629230309.0
007 cr nn 008mamaa
008 201225s2018 gw | s |||| 0|eng d
020 $a 9783319900988 $9 978-3-319-90098-8
024 7 $a 10.1007/978-3-319-90098-8 $2 doi
035 $a 978-3-319-90098-8
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
100 1 $a Toledo, Romeo T. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1210166
245 1 0 $a Fundamentals of Food Process Engineering $h [electronic resource] / $c by Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong.
250 $a 4th ed. 2018.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a XVI, 449 p. 216 illus., 22 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
490 1 $a Food Science Text Series, $x 1572-0330
505 0 $a 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.
520 $a 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.
650 0 $a Food—Biotechnology. $3 1253573
650 1 4 $a Food Science. $3 673136
700 1 $a Singh, Rakesh K. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1210167
700 1 $a Kong, Fanbin. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1210168
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783319900971
776 0 8 $i Printed edition: $z 9783319900995
776 0 8 $i Printed edition: $z 9783030079338
830 0 $a Food Science Text Series, $x 1572-0330 $3 1253572
856 4 0 $u https://doi.org/10.1007/978-3-319-90098-8
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)