000			02149nam a2200337 4500
003			OSt
005			20240822165533.0
008			240814b |||||||| |||| 00| 0 eng d
020			_a9781804061299 (paperback)
040			_cCavite State University - Main Campus Library _erda
041			_aeng
050			_aTP370.7 _bC37 2022
100			_aCharm, Stanley E. _948076 _eauthor
245			_aFundamentals of food engineering / _cStanley E. Charm.
250			_aFourth edition.
260			_aWaltham Abbey Essex, United Kingdom : _b ED-Tech Press (Global edition) _cc2022.
300			_axiv, 646 pages : _billustrations ; _c21 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505			_aAn 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.
520			_a"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
541			_aFund 164 _bWiseman's Books Trading, Inc. _cPurchased _d09/12/2023 _e81142 _fPNR _hPHP 3,198.40 _p2023-08-833B _q2023-I-1993
650		0	_aFood industry and trade _9696
650		0	_aFood science _948074
650		0	_aFood substitutes _948081
650		0	_aFood _92404 _xPreservation
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f21cfdf62e801260fd6e67203eea5c41 _yClick here to view the table of contents
942			_2lcc _cBK
999			_c64507 _d64507