عنوان
پدید آورنده
موضوع
رده
TP370.4
TP370
.
4
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0429449739
(Number (ISBN
0429831579
(Number (ISBN
1466563133
(Number (ISBN
9780429449734
(Number (ISBN
9780429831577
(Number (ISBN
9781466563131
Erroneous ISBN
1466563125
Erroneous ISBN
9781466563124
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Handbook of food engineering /
General Material Designation
[Book]
First Statement of Responsibility
edited by Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov.
EDITION STATEMENT
Edition Statement
Third edition.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Boca Raton, Florida :
Name of Publisher, Distributor, etc.
CRC Press/Taylor & Francis Group,
Date of Publication, Distribution, etc.
[2019]
Date of Publication, Distribution, etc.
©2019
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (xii, 1194 pages, 24 unnumbered pages of plates) :
Other Physical Details
illustrations (some color)
GENERAL NOTES
Text of Note
Revised edition of: Handbook of food engineering / edited by Dennis R. Heldman, Daryl B. Lund. 2nd ed. ©2007.
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Rheological properties of foods -- Advances in nanotechnology of food materials for food and non-food applications -- Reaction kinetics in food systems -- Phase and state transitions and transformations in food systems -- Transport and storage of food products -- Heating and cooling processes for foods -- Food freezing and frozen food storage -- Mass transfer in foods -- Evaporation and freeze concentration -- Membranes in food technology -- Food dehydration -- Thermal processing of canned foods -- Extrusion processes -- Food packaging -- Engineering considerations for cleaning and disinfection in the food industry.
0
SUMMARY OR ABSTRACT
Text of Note
"The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods"--Publisher's description.
OTHER EDITION IN ANOTHER MEDIUM
Title
Handbook of food engineering.
International Standard Book Number
9781466563124
TOPICAL NAME USED AS SUBJECT
Food industry and trade, Handbooks, manuals, etc.
Food science, Handbooks, manuals, etc.
Food industry and trade.
Food science.
TECHNOLOGY & ENGINEERING / Food Science.
(SUBJECT CATEGORY (Provisional
TEC-- 012000
DEWEY DECIMAL CLASSIFICATION
Number
664
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP370
.
4
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Heldman, Dennis R.
Lund, Daryl B.
Sabliov, Cristina M.
ORIGINATING SOURCE
Date of Transaction
20200822111710.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
