Fundamentals of Food Process Engineering (4th Ed)
by Romeo T. Toledo and Rakesh K. Singh
Springer | October 2018 | ISBN : 3319900978 | ePUB/PDF | 34.9/17.9 mb

4th Edition, has been 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.
Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. 
Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.

CONTENTS
Chapter 1: Units and Dimensions
Chapter 2: Material Balances
Chapter 3: Gases and Vapors
Chapter 4: Energy Balances
Chapter 5: Flow of Fluids
Chapter 6: Heat Transfer
Chapter 7: Kinetics of Chemical Reactions in Foods
Chapter 8: Thermal Process Calculations
Chapter 9: Aseptic Processing
Chapter 10: Refrigeration
Chapter 11: Evaporation
Chapter 12: Dehydration
Chapter 13: Physical Separation Processes
Chapter 14: Extraction
Chapter 15: Emerging Food Processing
Technologies
Appendices
Index
 
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