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1. |
Record Nr. |
UNINA9910797035703321 |
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Autore |
Saravacos George D. <1928-> |
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Titolo |
Food process engineering operations / / George D. Saravacos, Zacharias B. Maroulis |
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Pubbl/distr/stampa |
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Boca Raton, Fla. : , : CRC Press, , 2011 |
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ISBN |
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0-429-15006-7 |
1-4200-8354-6 |
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Descrizione fisica |
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1 online resource (586 p.) |
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Collana |
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Contemporary Food Engineering |
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Altri autori (Persone) |
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MaroulisZacharias B. <1957-> |
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Disciplina |
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Soggetti |
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Food industry and trade |
Processed foods |
Food handling |
Agricultural processing |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters. |
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Nota di contenuto |
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Front Cover; Contents; Series Preface; Series Editor; Preface; Authors; Chapter 1. Introduction; Chapter 2. Transport Phenomena; Chapter 3. Thermodynamics and Kinetics; Chapter 4. Overview of Food Process Technology; Chapter 5. Engineering Properties of Foods; Chapter 6. Fluid Flow Operations; Chapter 7. Mechanical Processing Operations; Chapter 8. Heat Transfer Operations; Chapter 9. Thermal Processing Operations; Chapter 10. Evaporation Operations; Chapter 11. Drying Operations; Chapter 12. Refrigeration and Freezing Operations; Chapter 13. Mass Transfer Operations |
Chapter 14. Novel Food Process OperationsChapter 15. Elements of Food Packaging Operations; Chapter 16. Spreadsheet Applications; Appendix A; Back Cover |
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Sommario/riassunto |
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IntroductionProcess DiagramsMaterial and Energy BalancesEngineering UnitsEngineering CalculationsApplication ExamplesMaterial BalanceEnergy BalancesTotal Energy RequirementsActual Energy RequirementsProblemsList of SymbolsReferencesTransport PhenomenaIntroductionSteady-State TransportUnsteady-State TransportInterface TransferApplication ExamplesProblemsList of SymbolsReferencesThermodynamics and KineticsIntroductionPrinciples |
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of ThermodynamicsPhase EquilibriaFood KineticsApplication ExamplesProblemsList of SymbolsReferencesOverview of Food Process TechnologyIntroductionFood PreservationFood Ma |
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2. |
Record Nr. |
UNINA9910784871503321 |
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Autore |
Rowe William L. <1931-> |
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Titolo |
Can God be free? [[electronic resource] /] / William L. Rowe |
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Pubbl/distr/stampa |
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Oxford, : Clarendon Press |
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Oxford ; ; New York, : Oxford University Press, 2004 |
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ISBN |
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1-383-01386-1 |
1-281-34643-8 |
9786611346430 |
0-19-151348-2 |
1-4294-6920-X |
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Descrizione fisica |
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1 online resource (184 p.) |
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Disciplina |
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Soggetti |
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God (Christianity) - Attributes |
God (Christianity) - Goodness |
Liberty - Religious aspects - Christianity |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references (p. [167]-169) and index. |
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Nota di contenuto |
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Contents; Introduction; 1. Leibniz on Divine Perfection and Freedom; 2. Clarke on Divine Perfection and Freedom; 3. Aquinas and the Infinity of Possible Worlds; 4. Jonathan Edwards on Divine and Human Freedom; 5. Must God Create the Best World?; 6. Divine Perfection and Freedom: The Contemporary Debate; 7. Can God Be the Cause of His Own Nature?; Bibliography; Index |
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Sommario/riassunto |
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Can God Be Free? is a penetrating study of a central problem in philosophy of religion: can it be right to regard God as free, and as praiseworthy for being perfectly good? Allowing that he has perfect knowledge and perfect goodness, if there is a best world for God to create he would have no choice other than to create it. But if God could not do otherwise than create the best world, he created the world of |
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