Fundamentals of food process engineering
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, p...
में बचाया:
| मुख्य लेखक: | |
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| स्वरूप: | पुस्तक |
| भाषा: | Undetermined |
| प्रकाशित: |
New York
Van Nostrand Reinhold
2007
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| विषय: | |
| टैग : |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| सारांश: | 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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