عنوان

Handbook of Food Processing Equipment

شابک

9781461352129

شابک

9781461507253

شماره

b403134

عنوان اصلي

Handbook of Food Processing Equipment

نام عام مواد

[Book]

نام نخستين پديدآور

by George D. Saravacos, Athanasios E. Kostaropoulos.

محل نشرو پخش و غیره

Boston, MA :

نام ناشر، پخش کننده و غيره

Imprint: Springer,

تاریخ نشرو بخش و غیره

2002.

عنوان فروست

Food Engineering Series,

شاپا ي ISSN فروست

1571-0297

متن يادداشت

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.

بدون عنوان

0

متن يادداشت

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.

شماره استاندارد بين المللي کتاب و موسيقي

9781461352129

عنوان

Springer eBooks

موضوع مستند نشده

Chemistry.

موضوع مستند نشده

Food science.

مستند نام اشخاص تاييد نشده

Saravacos, George D.

مستند نام اشخاص تاييد نشده

Kostaropoulos, Athanasios E.

مستند نام تنالگان تاييد نشده

SpringerLink (Online service)

تاريخ عمليات

20190301082900.0

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y