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...

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Bibliografische gegevens
Hoofdauteur:	Romeo T. Toledo.
Formaat:	Boek
Taal:	Undetermined
Gepubliceerd in:	New York Van Nostrand Reinhold 2007
Onderwerpen:	Food industry and trade,Ngành công nghiệp thực phẩm và thương mại
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ


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245		0	\|a Fundamentals of food process engineering
245		0	\|c Romeo T. Toledo.
260			\|a New York
260			\|b Van Nostrand Reinhold
260			\|c 2007
520			\|a 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.
526			\|a Cơ học lưu chất và vật liệu rời,Các quá trình và thiết bị ứng dụng trong công nghệ sau thu hoạch,Anh văn chuyên ngành - CNTP,Tính toán thông gió kho bảo quản
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650			\|a Food industry and trade,Ngành công nghiệp thực phẩm và thương mại
904			\|i Tuyến
980			\|a Trung tâm Học liệu Trường Đại học Cần Thơ

Fundamentals of food process engineering

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