大拱桥--暨南大学学生门户 » 图书馆 » 食品加工与保藏 » Fundamentals of food process engineering
名称 Fundamentals of food process engineering
索引号 TS205/E20101.3
分类号 TS205
TS205(食品加工与保藏)
TS20(一般性问题)
TS2(食品工业)
TS(轻工业、手工业)
T(工业技术)
作者 Toledo Romeo T.
出版社 New York : Springer, c2007.
ISBN 9780387290195
页数 xvii, 579 p. : ill. ; 24 cm.
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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.