R.T.

Toledo
Fundamentals of Food Process Engineering
Series: Food Science Text Series

▶ Thoroughly updated
▶ Several new and re-organized sections
▶ Every food science student must take a food engineering class

While continuing the tradition of expansive coverage, Fundamentals of Food Process

Engineering, Third Edition, has been fully 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.
 
New sections reflecting the current state of technology include:
3rd ed. 2007, XVIII, 570 p.  
• enthalpy change calculations in freezing based on the freezing point depression
• evaporative cooling
Printed book • interpretation of pump performance curves
• determination of shape factors in heat exchange by radiation
Hardcover
• unsteady state heat transfer, kinetic data for thermal degradation of foods during
▶ 89,99 € | £79.99 | $109.99
thermal processing
▶ *96,29 € (D) | 98,99 € (A) | CHF 99.00
• pasteurization parameters for shelf-stable high acid foods and long-life refrigerated low
acid foods
eBook • high pressure processing of fluid and packaged foods
• concentration of juices
Available from your library or
• environmentally friendly refrigerants
▶ springer.com/shop
• modified atmosphere packaging of produce
• sorption equations for water activity of solid foods
MyCopy • osmotic pressure and water activity relationships
• vacuum dehydration
Printed eBook for just
▶ € | $ 24.99
• new membranes commercially available for food processing and waste treatment
▶ springer.com/mycopy
• supercritical fluid extraction
Written for the upper level undergraduate, Fundamentals of Food Process Engineering,
Third Edition, is also a solid reference for the graduate food engineering student and
professional.

Order online at springer.com ▶ or for the Americas call (toll free) 1-800-SPRINGER ▶ or email us at:
customerservice@springer.com. ▶ For outside the Americas call +49 (0) 6221-345-4301 ▶ or email us at:
customerservice@springer.com.
The first € price and the £ and $ price are net prices, subject to local VAT. Prices indicated with * include VAT for books; the €(D) includes 7% for
Germany, the €(A) includes 10% for Austria. Prices indicated with ** include VAT for electronic products; 19% for Germany, 20% for Austria. All prices
exclusive of carriage charges. Prices and other details are subject to change without notice. All errors and omissions excepted.