LEADER 01309nam a22002891i 4500 001 991002779279707536 005 20040325062508.0 008 040624s1987 fr a||||||||||||||||mul 020 $a2866390113 035 $ab12976611-39ule_inst 035 $aARCHE-093429$9ExL 040 $aDip.to Beni Culturali$bita$cA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l. 041 0 $afreengita 082 04$a939.8 245 02$aL'Illyrie méridionale et l'Epire dans l'Antiquité :$bactes du colloque international de Clermont-Ferrand, 22-25 octobre 1984 /$créunis par Pierre Cabanes 260 $aClermont-Ferrand :$bAdosa,$c1987 300 $a274 p. :$bill. ;$c29 cm 440 0$aPublications du Centre de recherches sur les civilisations antiques / Université Blaise Pascal 650 4$aEpiro$xAntichità$xCongressi$y1984 650 4$aIlliria$xAntichità$xCongressi$y1984 700 1 $aCabanes, Pierre$eauthor$4http://id.loc.gov/vocabulary/relators/aut$0204957 907 $a.b12976611$b02-04-14$c12-07-04 912 $a991002779279707536 945 $aLE001 AN XXI 381$g1$i2001000075331$lle001$nC. 1$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i13580292$z12-07-04 996 $aIllyrie méridionale et l'Epire dans l'Antiquité$91449321 997 $aUNISALENTO 998 $ale001$b12-07-04$cm$da $e-$fmul$gfr $h2$i1 LEADER 01859nam 2200493 450 001 9910705786103321 005 20170613082713.0 035 $a(CKB)5470000002452543 035 $a(OCoLC)989974101 035 $a(EXLCZ)995470000002452543 100 $a20170613j199611 ua 0 101 0 $aeng 135 $aurbn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHigh temperature braided rope seals for static sealing applications /$fBruce M. Steinetz [and four others] 205 $aRev. copy. 210 1$aCleveland, Ohio :$cNational Aeronautics and Space Administration, Lewis Research Center,$dJune 1997. 215 $a1 online resource (11 pages) $cillustrations 225 1 $aNASA technical memorandum ;$v107233 300 $a"June 1997" Report documentation page. 300 $a"Prepared for the 32nd Joint Propulsion Conference cosponsored by AIAA, ASME, SAE, and ASEE, Lake Buena Vista, Florida, July 1-3, 1996." 300 $a"Performing organization: National Aeronautics and Space Administration, Lewis Research Center" Report documentation page. 300 $a"AIAA-96-2910." 320 $aIncludes bibliographical reference (page 7). 606 $aSealing$2nasat 606 $aRefractory materials$2nasat 606 $aHigh temperature$2nasat 606 $aBraided composites$2nasat 606 $aEngine parts$2nasat 615 7$aSealing. 615 7$aRefractory materials. 615 7$aHigh temperature. 615 7$aBraided composites. 615 7$aEngine parts. 700 $aSteinetz$b Bruce M.$01393619 712 02$aLewis Research Center, 801 0$bGPO 801 1$bGPO 906 $aBOOK 912 $a9910705786103321 996 $aHigh temperature braided rope seals for static sealing applications$93449900 997 $aUNINA LEADER 05609nam 2200757Ia 450 001 9910811058103321 005 20200520144314.0 010 $a9786613628596 010 $a9781444398250 010 $a1444398253 010 $a9781280598760 010 $a128059876X 010 $a9781444398274 010 $a144439827X 010 $a9781444398243 010 $a1444398245 035 $a(CKB)2670000000168492 035 $a(EBL)871485 035 $a(OCoLC)782878355 035 $a(SSID)ssj0000622933 035 $a(PQKBManifestationID)11388689 035 $a(PQKBTitleCode)TC0000622933 035 $a(PQKBWorkID)10659442 035 $a(PQKB)10672249 035 $a(MiAaPQ)EBC871485 035 $a(Au-PeEL)EBL871485 035 $a(CaPaEBR)ebr10546570 035 $a(CaONFJC)MIL362859 035 $a(Perlego)1013634 035 $a(EXLCZ)992670000000168492 100 $a20110531d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of food process design /$fedited by Jasim Ahmed, M.Shafiur Rahman 205 $a1st ed. 210 $aOxford ;$aHoboken, N.J. $cWiley-Blackwell$d2011 215 $a1 online resource (1572 p.) 300 $aTwo volumes combined as one. 311 08$a9781444330113 311 08$a144433011X 320 $aIncludes bibliographical references and index. 327 $aHandbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System 327 $aDefinition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy 327 $aApplication of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing 327 $aMulti-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References 327 $a10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids 327 $aPipes, Fittings and Valves 330 $aIn the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.