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EBOOK
Author Toledo, Romeo T.
Title Fundamentals of food process engineering / Romeo T. Toledo.
Imprint New York, NY : Springer, 2007.
Edition Third edition.

LOCATION CALL # STATUS MESSAGE
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LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
View online
Author Toledo, Romeo T.
Series Food science text series
Food science text series. http://id.loc.gov/authorities/names/n2003006574
Subject Food industry and trade.
Description 1 online resource (xvii, 579 pages) : illustrations.
polychrome rdacc http://rdaregistry.info/termList/RDAColourContent/1003
Edition Third edition.
Bibliography Note Includes bibliographical references and index.
Contents Cover -- Contents -- Preface -- 1 Review of Mathematical Principles and Applications in Food Processing -- 1.1 Graphing and Fitting Equations to Experimental Data -- 1.1.1 Variables and Functions -- 1.1.2 Graphs -- 1.1.3 Equations -- 1.1.4 Linear Equations -- 1.1.5 Nonlinear Equations -- 1.2 Linearization of Nonlinear Equations -- 1.3 Nonlinear Curve Fitting -- 1.4 Logarithmic and Semi-Logarithmic Graphs -- 1.5 Intercept of Log-Log Graphs -- 1.6 Roots of Equations -- 1.6.1 Polynomials -- 1.7 Programming Using Visual BASIC for Applications in Microsoft Excel -- 1.8 Use of Spreadsheets to Solve Engineering Problems -- 1.9 Simultaneous Equations -- 1.9.1 Substitution -- 1.9.2 Elimination -- 1.9.3 Determinants -- 1.10 Solutions to a System of Linear Equations Using the "Solver" Macro in Excel -- 1.11 Power Functions and Exponential Functions -- 1.12 Logarithmic Functions -- 1.13 Differential Calculus -- 1.13.1 Definition of a Derivative -- 1.13.2 Differentiation Formulas -- 1.13.3 Maximum and Minimum Values of Functions -- 1.14 Integral Calculus -- 1.14.1 Integration Formulas -- 1.14.2 Integration Techniques -- 1.15 Graphical Integration -- 1.15.1 Rectangular Rule -- 1.15.2 Trapezoidal Rule -- 1.15.3 Simpson's Rule -- 1.16 Differential Equations -- 1.17 Finite Difference Approximation of Differential Equations -- Problems -- Suggested Reading -- 2 Units and Dimensions -- 2.1 Definition of Terms -- 2.2 Systems of Measurement -- 2.3 The SI System -- 2.3.1 Units in SI and Their Symbols -- 2.3.2 Prefixes Recommended for Use in SI -- 2.4 Conversion of Units -- 2.4.1 Precision, Rounding-Off Rule, Significant Digits -- 2.5 The Dimensional Equation -- 2.6 Conversion of Units Using the Dimensional Equation -- 2.7 The Dimensional Constant (Gc) -- 2.8 Determination of Appropriate SI Units -- 2.9 Dimensional Consistency of Equations -- 2.10 Conversion of Dimensional Equations -- Problems -- Suggested Reading -- 3 Material Balances -- 3.1 Basic Principles -- 3.1.1 Law of Conservation of Mass -- 3.1.2 Process Flow Diagrams -- 3.1.3 System Boundaries -- 3.1.4 Total Mass Balance -- 3.1.5 Component Mass Balance -- 3.1.6 Basis and "Tie Material" -- 3.2 Material Balance Problems Involved in Dilution, Concentration, and Dehydration -- 3.2.1 Steady State -- 3.2.2 Volume Changes on Mixing -- 3.2.3 Continuous Versus Batch -- 3.2.4 Recycle -- 3.2.5 Unsteady State -- 3.3 Blending of Food Ingredients -- 3.3.1 Total Mass and Component Balances -- 3.3.2 Use of Specified Constraints in Equations -- 3.4 Multistage Processes -- Problems -- Suggested Reading -- 4 Gases and Vapors -- 4.1 Equations of State for Ideal and Real Gases -- 4.1.1 The Kinetic Theory of Gases -- 4.1.2 Absolute Temperature and Pressure -- 4.1.3 Quantity of Gases -- 4.1.4 The Ideal Gas Equation -- 4.1.5 van der Waal's Equation of State -- 4.1.6 Critical Conditions for Gases.
Summary 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 data for thermal process optimization, and vacuum belt drying.
Note Print version record.
ISBN 9780387292410
0387292411
0387290192 (alk. paper)
9780387290195 (alk. paper)
6610804338
9786610804337
ISBN/ISSN 10.1007/0-387-29241-1
OCLC # 184904043
Additional Format Print version: Toledo, Romeo T. Fundamentals of food process engineering. 3rd ed. New York, NY : Springer, 2007 9780387290195 0387290192 (DLC) 2005935292 (OCoLC)75925995


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