00953nam0 22002651i 450 UON0007080920231205102350.18918-698-4460-220020107d1989 |0itac50 baengGB|||| |||||In a caliph's kitchenDavid WainesLondonRiad el-Rayyes Books1989119 p., c. di tav.25 cmDoppioIT-UONSI ARA AfrXIV/006 doppioGBLondonUONL003044WAINESDavidUONV045317268538Riad El-Rayyes BooksUONV256723650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00070809SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI ARA Afr XIV 006 doppio SI AA 12691 5 006 doppio DoppioIn a caliph's kitchen1160058UNIOR03835nam 22005295 450 991029857840332120251116203712.03-319-90098-610.1007/978-3-319-90098-8(CKB)4100000006999352(DE-He213)978-3-319-90098-8(MiAaPQ)EBC6314755(Au-PeEL)EBL6314755(OCoLC)1057362793(PPN)23146147X(EXLCZ)99410000000699935220181009d2018 u| 0engurnn#008mamaatxtrdacontentcrdamediacrrdacarrierFundamentals of Food Process Engineering /by Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong4th ed. 2018.Cham :Springer International Publishing :Imprint: Springer,2018.1 online resource (XVI, 449 p. 216 illus., 22 illus. in color.)Food Science Text Series,1572-03303-319-90097-8 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.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.Food Science Text Series,1572-0330Food—BiotechnologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Food—Biotechnology.Food Science.641.3664Toledo Romeo T.authttp://id.loc.gov/vocabulary/relators/aut77364Singh Rakesh K.authttp://id.loc.gov/vocabulary/relators/autKong Fanbinauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910298578403321Fundamentals of food process engineering260462UNINA