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.

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.

"About this title" may belong to another edition of this title.

Store Description

BooksRun helps to save money on textbooks. We are committed to providing each customer with the highest standard of customer service. Please pay close attention to the description of the book and its condition you are ordering. If you have any questions or issues, please make sure to contact us first so we could resolve them. All orders are shipped on the same or the next business day. It usually takes 1 to 5 business days to receive your item if you choose expedited shipping. All orders submitted are eligible for a return within 30 days after the delivery. Thanks for shopping with us!

Visit Seller's Storefront