Intended as a reference for the graduate food engineering student and professional. This text features sections on freezing, pumps, the use of chemical reaction... » 

Intended as a reference for the graduate food engineering student and professional. This text features sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. It also includes sections on accurate temperature measurements, microbiological inactivation curves, and more. «