LEADER 04188nam 22005775 450 001 9910254048603321 005 20230719193552.0 010 $a3-319-25020-5 024 7 $a10.1007/978-3-319-25020-5 035 $a(CKB)3710000000571682 035 $a(EBL)4305860 035 $a(SSID)ssj0001596992 035 $a(PQKBManifestationID)16297902 035 $a(PQKBTitleCode)TC0001596992 035 $a(PQKBWorkID)14886268 035 $a(PQKB)11361435 035 $a(DE-He213)978-3-319-25020-5 035 $a(MiAaPQ)EBC4305860 035 $a(PPN)190885645 035 $a(EXLCZ)993710000000571682 100 $a20151229d2016 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of Food Processing Equipment /$fby George Saravacos, Athanasios E. Kostaropoulos 205 $a2nd ed. 2016. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2016. 215 $a1 online resource (781 p.) 225 1 $aFood Engineering Series,$x2628-8095 300 $aDescription based upon print version of record. 311 $a3-319-25018-3 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $a1. Design of Food Processes and Food Processing Plants -- 2. Design and Selection of Food Processing Equipment -- 3. Mechanical Transport and Storage Equipment -- 4. Mechanical Processing Equipment -- 5. Mechanical Separations Equipment -- 6. Heat Transfer Equipment -- 7. Food Evaporation Equipment -- 8. Food Dehydration Equipment -- 9. Refrigeration and Freezing Equipment -- 10. Thermal Processing Equipment -- 11. Mass Transfer Equipment -- 12. Equipment for Novel Food Processes -- 13. Food Packaging Equipment -- Index. 330 $aThis text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of  food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.  The book also serves as a basic reference for food process engineering students. The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment  such as filters, centrifuges, presses, and solid s/air systems, plus equipment for industrial food processing  such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment. 410 0$aFood Engineering Series,$x2628-8095 606 $aFood science 606 $aFood Science 615 0$aFood science. 615 14$aFood Science. 676 $a540 700 $aSaravacos$b George$4aut$4http://id.loc.gov/vocabulary/relators/aut$01065407 702 $aKostaropoulos$b Athanasios E$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254048603321 996 $aHandbook of Food Processing Equipment$92545273 997 $aUNINA LEADER 02032nam 22004573 450 001 9910229886003321 005 20230725020325.0 035 $a(CKB)3810000000209583 035 $a(MiAaPQ)EBC5991771 035 $a(Au-PeEL)EBL5991771 035 $a(OCoLC)1130905014 035 $a(Exl-AI)5991771 035 $a(EXLCZ)993810000000209583 100 $a20210901d2010 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEroticism in Pompeii 210 1$aRome :$cL'Erma di Bretschneider,$d2010. 210 4$d©2010. 215 $a1 online resource (122 pages) 225 1 $aPompeii - Thematic Guides ;$vv.3 311 08$a9788891310934 311 08$a889131093X 330 $aThis book explores the concept of eroticism in ancient Roman society, examining the cultural and historical context of sexual behaviors and attitudes. It delves into how Romans engaged with sexuality in a manner that was natural and devoid of modern moral judgments. The text highlights the distinction between eroticism and crude sexuality, emphasizing the cultural sophistication and transgressive nature of eroticism. Through various historical accounts and literary references, the book provides insight into how erotic practices were perceived and experienced in the Roman world without the taboos and inhibitions present today. The intended audience includes scholars and readers interested in cultural history and the social dynamics of ancient Rome.$7Generated by AI. 410 0$aPompeii - Thematic Guides 517 $aEroticism in Pompei / Antonio Varone 606 $aErotica$7Generated by AI 606 $aRoman antiquities$7Generated by AI 615 0$aErotica 615 0$aRoman antiquities. 700 $aAntonio$b Varone$01022959 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910229886003321 996 $aEroticism in Pompeii$92430125 997 $aUNINA