عنوان

Fundamentals of food process engineering /

شابک

3319900986

شابک

3319900994

شابک

9783319900988

شابک

9783319900995

شابک اشتباه

3319900978

شابک اشتباه

9783319900971

عنوان اصلي

Fundamentals of food process engineering /

نام عام مواد

[Book]

نام نخستين پديدآور

Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong.

وضعيت ويراست

Fourth edition.

محل نشرو پخش و غیره

Cham, Switzerland :

نام ناشر، پخش کننده و غيره

Springer,

تاریخ نشرو بخش و غیره

2018.

نام خاص و کميت اثر

1 online resource (xvi, 449 pages) :

ساير جزييات

illustrations (some color).

عنوان فروست

Food science text series,

شاپا ي ISSN فروست

1572-0330

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

Units and Dimensions -- Material Balances -- Gases and Vapors -- Energy Balances -- Flow of Fluids -- Heat Transfer -- Kinetics of Chemical Reactions in Foods -- Thermal Process Calculations -- Aseptic Processing -- Refrigeration -- Evaporation -- Dehydration -- Physical Separation Processes -- Emerging Food Processing Technologies.

بدون عنوان

0

متن يادداشت

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations. Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include: · Aseptic processing systems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality. · Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations. The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up. Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.

منبع سفارش / آدرس اشتراک

Springer Nature

شماره انبار

com.springer.onix.9783319900988

شماره استاندارد بين المللي کتاب و موسيقي

9783319900971

شماره استاندارد بين المللي کتاب و موسيقي

9783319900995

موضوع مستند نشده

Food industry and trade.

موضوع مستند نشده

Food Science.

موضوع مستند نشده

Food & beverage technology.

موضوع مستند نشده

Food industry and trade.

موضوع مستند نشده

Technology & Engineering-- Food Science.

موضوع مستند نشده

TDCT

موضوع مستند نشده

TDCT

موضوع مستند نشده

TEC012000

شماره

ويراست

شماره رده

مستند نام اشخاص تاييد نشده

Toledo, Romeo T.

مستند نام اشخاص تاييد نشده

Kong, Fanbin

مستند نام اشخاص تاييد نشده

Singh, R. K., (Rakesh K.)

تاريخ عمليات

20200823115219.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y