Toledo Fundamentals of Food Process Engineering 3rd Edition (Food Science Texts Series) by Romeo T. Toledo 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:
Book Details
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.
Book Details
- Hardcover: 582 pages
- Publisher: Springer; 3rd edition (November 2, 2006)
- Language: English
- ISBN-10: 0387290192
- ISBN-13: 9780387290195
- Product Dimensions: 10 x 7.1 x 1.3 inches
- List Price: $79.95
- Price: $63.96
- You Save: $15.99 (20%)
