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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Hlavní autor:	Romeo T. Toledo.
Médium:	Kniha
Jazyk:	Undetermined
Vydáno:	New York Van Nostrand Reinhold 2007
Témata:	Food industry and trade,Ngành công nghiệp thực phẩm và thương mại
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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


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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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Fundamentals of food process engineering

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