LEADER 01012nam0 22002773i 450 001 PUV0622293 005 20231121125617.0 100 $a20180208d1889 ||||0itac50 ba 101 | $alat 102 $anl 181 1$6z01$ai $bxxxe 182 1$6z01$an 200 1 $aAnalecta Xenophontea nova 210 $aLugduni Batavorum$cS. C. van Doesburgh$d1889 215 $a352 p.$d24 cm. 606 $aSenofonte$xOpere$2FIR$3RMLC440414$9E 676 $a938.06$9Storia dell'antica Grecia. Periodo dell'egemonia spartana e tebana, 404-362 a.C.$v22 700 1$aHartman$b, Jacobus Johannes$3PUVV243410$4070$0189729 801 3$aIT$bIT-01$c20180208 850 $aIT-FR0017 899 $aBiblioteca umanistica Giorgio Aprea$bFR0017 $eN 912 $aPUV0622293 950 0$aBiblioteca umanistica Giorgio Aprea$d 52S.SIJ. LG3 Xen.Har. (1889)$e 52FLS0000234085 VMC RS $fC $h20180208$i20180208 977 $a 52 996 $aAnalecta Xenophontea nova$93614156 997 $aUNICAS LEADER 03835nam 22005295 450 001 9910298578403321 005 20251116203712.0 010 $a3-319-90098-6 024 7 $a10.1007/978-3-319-90098-8 035 $a(CKB)4100000006999352 035 $a(DE-He213)978-3-319-90098-8 035 $a(MiAaPQ)EBC6314755 035 $a(Au-PeEL)EBL6314755 035 $a(OCoLC)1057362793 035 $a(PPN)23146147X 035 $a(EXLCZ)994100000006999352 100 $a20181009d2018 u| 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFundamentals of Food Process Engineering /$fby Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong 205 $a4th ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (XVI, 449 p. 216 illus., 22 illus. in color.) 225 1 $aFood Science Text Series,$x1572-0330 311 08$a3-319-90097-8 327 $aUnits 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. 330 $aWhile continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations. Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include: · Aseptic processing systems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality. · Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations. The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up. Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional. 410 0$aFood Science Text Series,$x1572-0330 606 $aFood?Biotechnology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 615 0$aFood?Biotechnology. 615 14$aFood Science. 676 $a641.3 676 $a664 700 $aToledo$b Romeo T.$4aut$4http://id.loc.gov/vocabulary/relators/aut$077364 702 $aSingh$b Rakesh K.$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aKong$b Fanbin$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298578403321 996 $aFundamentals of food process engineering$9260462 997 $aUNINA