Fundamentals Of Food Process Engineering (An AVI Book) [Hardcover]

Romeo T. Toledo (Author)

Book Description

ISBN-10: 0442239386 | ISBN-13: 978-0442239381 | Publication Date: December 31, 1995 | Edition: 1

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.

--This text refers to an alternate Hardcover edition.

Editorial Reviews

Review

It provides many good practical examples, which will help students to understand and apply the basic concepts. - Trends in Food Science and Technology; ...easy to read and provides a good basic introduction to a broad range of topics needed by undergraduate students of food technology and food process engineering. - International Journal of Food Science and Technology; ...the book is very readable and easy to follow...overall this is a very useful text and a suitable preparation for the many more descriptive accounts of food processing methods which have been published. It should be of very great interest to students of food scienc /technology, at undergraduate and postgraduate level, and essential reading for lecturers in that field. It is alsogood value for money. - Food Science and Technology Today; ...the book is very readable and easy to follow...overall this is a very useful text and a suitable preparation for the many more descriptive accounts of food processing methods which have been published. It should be of very great interest to students of food scienc /technology, at undergraduate and postgraduate level, and essential reading for lecturers in that field. It is alsogood value for money. - Food Science and Technology Today; ...the book is very readable and easy to follow...overall this is a very useful text and a suitable preparation for the many more descriptive accounts of food processing methods which have been published. It should be of very great interest to students of food scienc /technology, at undergraduate and postgraduate level, and essential reading for lecturers in that field. It is alsogood value for money. - Food Science and Technology Today

From the Back Cover

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. --This text refers to an alternate Hardcover edition.

Product Details

• Hardcover: 602 pages
• Publisher: Springer; 1 edition (December 31, 1995)
• Language: English
• ISBN-10: 0442239386
• ISBN-13: 978-0442239381
• Product Dimensions: 9.5 x 6.5 x 1.5 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #7,355,051 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

4.0 out of 5 stars Excellent book, March 22, 2011

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This review is from: Fundamentals of Food Process Engineering (Food Science Text Series) (Hardcover)

I liked this book because it explains with detail the principles and all the concepts; it is more than just presenting the equations, the author explains as if you were in class. Excellent text book for food engineering.