Fundamentals of Food Process Engineering
Published on 12. October 2012
Book
Paperback/Softback
602 pages
978-1-4615-7054-7 (ISBN)
Description
Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.
Reviews / Votes
It provides many good practical examples, which will help students to understand and apply the basic concepts. - Trends in Food Science and Technology;.easy to read and provides a good basic introduction to a broad range of topics needed by undergraduate students of food technology and food process engineering. - International Journal of Food Science and Technology;.the book is very readable and easy to follow.overall this is a very useful text and a suitable preparation for the many more descriptive accounts of food processing methods which have been published. It should be of very great interest to students of food scienc /technology, at undergraduate and postgraduate level, and essential reading for lecturers in that field. It is alsogood value for money. - Food Science and Technology Today;.the book is very readable and easy to follow.overall this is a very useful text and a suitable preparation for the many more descriptive accounts of food processing methods which have been published. It should be of very great interest to students of food scienc /technology, at undergraduate and postgraduate level, and essential reading for lecturers in that field. It is alsogood value for money. - Food Science and Technology Today;.the book is very readable and easy to follow.overall this is a very useful text and a suitable preparation for the many more descriptive accounts of food processing methods which have been published. It should be of very great interest to students of food scienc /technology, at undergraduate and postgraduate level, and essential reading for lecturers in that field. It is alsogood value for money. - Food Science and Technology TodayMore details
Language
English
Place of publication
MA
United States
Target group
Professional and scholarly
Research
Illustrations
33
33 s/w Abbildungen
33 black & white illustrations
Dimensions
Height: 22.9 cm
Width: 15.2 cm
Weight
902 gr
ISBN-13
978-1-4615-7054-7 (9781461570547)
DOI
10.1007/978-1-4615-7052-3
Schweitzer Classification
Other editions
Additional editions
Romeo T. Toledo
Fundamentals of Food Process Engineering
E-Book
12/2012
2nd Edition
Springer
€85.59
Available for download
Romeo T. Toledo
Fundamentals of Food Process Engineering
Book
03/1991
2nd Edition
Springer
€111.07
Article exhausted; check for reprint
Content
Review of mathematical principles and applications in food processing. Units and dimensions. Material balances. Gases and vapors. Energy balances. Flow of fluids. Heat transfer. Kinetics of chemical reactions in foods. Thermal process calculations. Refrigeration. Evaporation. Dehydration. Physical separation processes. Extraction. Appendices.