Written for the upper level undergraduate, this updated book is
also a solid reference for the graduate food engineering student
and professional. 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
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