عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
9781461352129
(Number (ISBN
9781461507253
NATIONAL BIBLIOGRAPHY NUMBER
Number
b403134
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Handbook of Food Processing Equipment
General Material Designation
[Book]
First Statement of Responsibility
by George D. Saravacos, Athanasios E. Kostaropoulos.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Boston, MA :
Name of Publisher, Distributor, etc.
Imprint: Springer,
Date of Publication, Distribution, etc.
2002.
SERIES
Series Title
Food Engineering Series,
ISSN of Series
1571-0297
CONTENTS NOTE
Text of Note
Preface -- 1. Design of Food Processes and Food Processing Plants -- 2. Design and Selection of Food Processing Equipment -- 3. Mechanical Transport and Storage Equipment -- 4. Mechanical Processing Equipment -- 5. Mechanical Separation Equipment -- 6. Heat Transfer Equipment -- 7. Food Evaporation Equipment -- 8. Food Dehydration Equipment -- 9. Refrigeration and Freezing Equipment -- 10. Thermal Processing Equipment -- 11. Mass Transfer Equipment -- 12. Equipment for Novel Food Processes -- 13. Food Packaging Equipment -- Appendix A: Notation and Conversion of Units -- Appendix B: Selected Thermophysical Properties -- Appendix C: Control of Food Processing Equipment -- Appendix D: Food Plant Utilities -- Appendix E: Manufacturers and Suppliers of Food Equipment -- List of Sources -- Index.
0
SUMMARY OR ABSTRACT
Text of Note
This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.
OTHER EDITION IN ANOTHER MEDIUM
International Standard Book Number
9781461352129
PIECE
Title
Springer eBooks
TOPICAL NAME USED AS SUBJECT
Chemistry.
Food science.
PERSONAL NAME - PRIMARY RESPONSIBILITY
Saravacos, George D.
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Kostaropoulos, Athanasios E.
CORPORATE BODY NAME - ALTERNATIVE RESPONSIBILITY
SpringerLink (Online service)
ORIGINATING SOURCE
Date of Transaction
20190301082900.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
