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Fundamentals Of Food Process Engineering 3E

Toledo, Romeo T.
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Fundamentals Of Food Process Engineering 3E

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Since the publication of the first edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author expresses his gratitude to colleagues who have adopted this textbook and to those who have made constructive criticisms on the material. This new edition not only incorporates changes suggested by colleagues, but additional material has been added to include facilitated problem solving using a computer, and new food processing and food product technologies. New sections have been added in most of the chapters reflecting the current state of the technology. The expanded coverage may result in not enough time available in a school term to cover all areas; therefore, instructors are advised to carefully peruse the book and select the most appropriate sections to cover in a school term. The advantage of the expanded coverage is the elimination of the need for a supplementary textbook. The success of this textbook has been attributed to the expansive coverage of subject areas specialized in the Institute of Food Technologists model curriculum for food science majors in the United States of America and the use of examples utilizing conditions encountered in actual food processing operations. This theme continues in the third edition. In addition to the emphasis on problem solving, technological principles that form the basis for a process are presented so that the process can be better understood and selection of processing parameters to maximize product quality and safety can be made more effective. The third edition incorporates most of what was in the second edition with most of the material updated to include the use of computers in problem solving.

ISBN 9780387290195Edition 3Binding Cloth