Fundamentals of Food Process Engineering (Food Science Text Series) by Romeo T. Toled

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 --This text refers to an out of print or unavailable edition of this title.

Product Description

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.

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