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The goal of this textbook is to provide first-year engineering students with a firm grounding in the fundamentals of chemical and bioprocess engineering. However, instead of being a general overview of the two topics, Fundamentals of Chemical and Bioprocess Engineeringwillidentify and focus onspecific areas in which attaining asolid competency is desired. This strategy is the direct result of studies showing that broad-based courses at the freshman level often leave students grappling with a lot of material, which results in a low rate of retention. Specifically, strong emphasis will be...

The goal of this textbook is to provide first-year engineering students with a firm grounding in the fundamentals of chemical and bioprocess engineering. However, instead of being a general overview of the two topics, Fundamentals of Chemical and Bioprocess Engineering will identify and focus on specific areas in which attaining a solid competency is desired. This strategy is the direct result of studies showing that broad-based courses at the freshman level often leave students grappling with a lot of material, which results in a low rate of retention. Specifically, strong emphasis will...

Access the Latest Advances in Food Quality Optimization and Safety Assurance

Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.

An organized exploration of new developments in academic and current food industry practices, Engineering Aspects of Thermal Food Processing presents groundbreaking advances in the physical and engineering aspects of thermal food processing, paying...

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.

The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing:

• This edition is formed by 22 chapters--arranged in five parts--that maintain great parts of the first and second editions
• The First part includes...