Bøger af Romeo T. Toledo

Since the publication of the ?rst 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 re?ecting 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 bookandselectthemostappropriatesectionstocoverinaschoolterm. Theadvantageoftheexpanded 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 speci?ed intheInstituteofFoodTechnologistsmodelcurriculumforfoodsciencemajorsintheUnitedStatesof Americaandtheuseofexamplesutilizingconditionsencounteredinactualfoodprocessingoperations. Thisthemecontinuesinthethirdedition. Inadditiontotheemphasisonproblemsolving,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.

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.