Food process engineering operations / George D. Saravacos and Zacharias B. Maroulis
Tipo de material: TextoSeries Contemporary Food Engineering | Food Science and TechnologyDetalles de publicación: Boca Ratón : CRC Press, 2011 Descripción: 566 p. : il. ; 24 cmISBN: 9781420083538Tema(s): Industria alimentaria | Alimentos -- ComercioResumen: Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations and introduces elements of food packaging operations, and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products.Tipo de ítem | Biblioteca de origen | Colección | Signatura | URL | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems |
---|---|---|---|---|---|---|---|---|
Monografías | 02. BIBLIOTECA CAMPUS PUERTO REAL | Recursos Agroalimentarios | 663/664/SAR/foo (Navegar estantería(Abre debajo)) | Texto completo | Disponible Ubicación en estantería | Bibliomaps® | 3743226601 | ||
Monografías | 02. BIBLIOTECA CAMPUS PUERTO REAL | Recursos Agroalimentarios | 663/664/SAR/foo (Navegar estantería(Abre debajo)) | Texto completo | Disponible Ubicación en estantería | Bibliomaps® | 3743755558 |
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Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations and introduces elements of food packaging operations, and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products.
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