Fundamentals of food engineering / Stanley E. Charm.

By:

Charm, Stanley E [author]

Material type: Text

TextLanguage: English Publication details: Waltham Abbey Essex, United Kingdom : ED-Tech Press (Global edition) c2022.Edition: Fourth editionDescription: xiv, 646 pages : illustrations ; 21 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781804061299 (paperback)

Subject(s):

LOC classification:

TP370.7 C37 2022

Online resources:

Click here to view the table of contents

Contents:

An Introduction to Food Engineering -- The Material and Energy Balance -- Flow of Fluid Food -- Transfer of Heat -- Methods for Thermal Process Evaluation -- The Freezing and Thawing of Foods -- Evaporation -- Dehydration of Foods -- Freeze Drying -- Distillation -- Extraction -- Mass Transfer -- Filtration and Centrifugation -- The Strength of Food Materials and Equipment -- Kinetics of Biological Reactions.

Summary: "This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuumelt 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 processes dependent on fluid film thickness."--Back cover

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS TP370.7 C37 2022 (Browse shelf(Opens below))		Room use only	81142		00083469

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Previous	RUS TP248.27 P55T68 2018 Megatrends in food and agriculture : technology, water use and nutrition /	RUS TP248.65 F66M73 2018 Molecular techniques in food biology : safety, biotechnology, authenticity & traceability /	RUS TP248.65 P76G64 2017 Protein engineering /	RUS TP370.7 C37 2022 Fundamentals of food engineering /	RUS TP370.7 F73 2018 Food engineering : structure and function /	RUS TP370.7 G64 2017 Bioseparation process in foods /	RUS TP370.7 P88 2020 Food production and processing : fermentation, nutritional value and quality control /	Next

Includes bibliographical references and index.

An Introduction to Food Engineering -- The Material and Energy Balance -- Flow of Fluid Food -- Transfer of Heat -- Methods for Thermal Process Evaluation -- The Freezing and Thawing of Foods -- Evaporation
-- Dehydration of Foods -- Freeze Drying -- Distillation -- Extraction -- Mass Transfer -- Filtration and Centrifugation -- The Strength of Food Materials and Equipment -- Kinetics of Biological Reactions.

"This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuumelt 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 processes dependent on fluid film thickness."--Back cover

Fund 164 Wiseman's Books Trading, Inc. Purchased 09/12/2023 81142
PNR PHP 3,198.40 2023-08-833B 2023-I-1993

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