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[null,"1.","Record Nr.",null,"UNINA9910257448103321"]
[null,null,"Titolo",null,"Rheological Modelling: Thermodynamical and Statistical Approaches [[electronic resource] ] : Proceedings of the Meeting Held at the Bellaterra School of Thermodynamics Autonomous University of Barcelona Sant Feliu de Guíxols, Catalonia, Spain, 24–28 September 1990 / / edited by Jose Casas-Vazquez, David Jou"]
[null,null,"Pubbl/distr/stampa",null,"Berlin, Heidelberg : , : Springer Berlin Heidelberg : , : Imprint : Springer, , 1991"]
[null,null,"ISBN",null,"3-540-46569-3"]
[null,null,"Edizione",null,"[1st ed. 1991.]"]
[null,null,"Descrizione fisica",null,"1 online resource (VII, 378 p. 13 illus.)"]
[null,null,"Collana",null,"Lecture Notes in Physics, , 0075-8450 ; ; 381"]
[null,null,"Disciplina",null,"536.7"]
[null,null,"Soggetti",null,"Thermodynamics"]
[{"$nulls":4},"Mechanics"]
[{"$nulls":4},"Statistical physics"]
[{"$nulls":4},"Dynamical systems"]
[{"$nulls":4},"Physical chemistry"]
[{"$nulls":4},"Classical Mechanics"]
[{"$nulls":4},"Complex Systems"]
[{"$nulls":4},"Physical Chemistry"]
[{"$nulls":4},"Statistical Physics and Dynamical Systems"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,"Nota di contenuto",null,"Viscoelastic behavior of polymeric liquids -- Problems associated with the elasticity of liquids -- Rheology and shear induced structure of fluids -- On the dynamics of polymers in solution -- Mesoscopic dynamics and thermodynamics: Applications to polymeric fluids -- Conformation tensor rheological models -- Biofluids as structured media: Rheology and flow properties of blood -- Phase separation of flowing polymer solutions -- Towards a unified formulation of microrheological models -- Adhesion and rheology -- Rheology of hard sphere suspensions -- Extended irreversible thermodynamics versus rheology -- Objectivity and the extended thermodynamic description of rheology -- Convection in viscoelastic fluids -- Fractional relaxation equations for viscoelasticity and related phenomena -- Relaxation functions of rheological constitutive equations with fractional derivatives: Thermodynamical constraints -- "]
[{"$nulls":4},"A simple one dimensional model showing glass lire dynamical behavior -- Statistical conformation of a polymer in a nematic medium under a shear flow using the Rouse model -- On the modelling of stationary heat transfer by the use of dissipative networks -- Thermomechanics of porous media filled with a fluid."]
[null,null,null,"Sommario/riassunto","The pedagogically presented lectures deal with viscoelastic behaviour of fluids, the compatibility of rheological theories with nonequilibrium thermodynamics, fluids under shear, and polymer behaviour in solution and in biological systems. The main aims of the book are to stress the importance of the study of rheological systems for statistical physics and nonequilibrium thermodynamics and to present recent results in rheological modelling. The book will be a valuable source for both students and researchers."]
[null,"2.","Record Nr.",null,"UNINA990010034260403321"]
[null,null,"Autore",null,"Gianotti, Gian Franco"]
[null,null,"Titolo",null,"Mito e storia nel pensiero greco / Gian Franco Gianotti"]
[null,null,"Pubbl/distr/stampa",null,"Torino, : Loescher, 1976"]
[null,null,"Descrizione fisica",null,"307 p. ; 19 cm"]
[null,null,"Collana",null,"Filosofia ; 1"]
[null,null,"Disciplina",null,"901"]
[{"$nulls":4},"113"]
[null,null,"Locazione",null,"FLFBC"]
[null,null,"Collocazione",null,"180 GIAN 001"]
[{"$nulls":4},"DAM A81 GIAG 01"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"3.","Record Nr.",null,"UNINA9910828596403321"]
[null,null,"Titolo",null,"Food processing handbook / / edited by James G. Brennan and Alistair S. Grandison"]
[null,null,"Pubbl/distr/stampa",null,"Weinheim, : Wiley-VCH, 2012"]
[null,null,"ISBN",null,"9786613333445"]
[{"$nulls":4},"9783527634378"]
[{"$nulls":4},"3527634371"]
[{"$nulls":4},"9781283333443"]
[{"$nulls":4},"1283333449"]
[{"$nulls":4},"9783527634361"]
[{"$nulls":4},"3527634363"]
[{"$nulls":4},"9783527634385"]
[{"$nulls":4},"352763438X"]
[null,null,"Edizione",null,"[2nd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (815 p.)"]
[null,null,"Disciplina",null,"664"]
[null,null,"Soggetti",null,"Food industry and trade"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Food Processing Handbook; Food Processing Handbook; Contents; Preface to the Second Edition; Preface to the First Edition; List of Contributors; 1 Postharvest Handling and Preparation of Foods for Processing; 1.1 Introduction; 1.2 Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage; 1.2.1 Raw Material Properties; 1.2.1.1 Geometric Properties; 1.2.1.2 Color; 1.2.1.3 Texture; 1.2.1.4 Flavor; 1.2.1.5 Functional Properties; 1.2.2 Raw Material Specifications; 1.2.3 Deterioration of Raw Materials; 1.2.4 Damage to Raw Materials"]
[{"$nulls":4},"1.2.5 Improving Processing Characteristics through Selective Breeding and Genetic Engineering1.3 Storage and Transportation of Raw Materials; 1.3.1 Storage; 1.3.1.1 Temperature; 1.3.1.2 Humidity; 1.3.1.3 Composition of Atmosphere; 1.3.1.4 Other Considerations; 1.3.2 Transportation; 1.4 Raw Material Cleaning; 1.4.1 Dry Cleaning Methods; 1.4.2 Wet Cleaning Methods; 1.4.3 Peeling; 1.5 Sorting and Grading; 1.5.1 Criteria and Methods of Sorting; 1.5.2 Grading; 1.6 Blanching; 1.6.1 Mechanisms and Purposes of Blanching; 1.6.2 "]
[{"$nulls":4},"Processing Conditions; 1.6.3 Blanching Equipment"]
[{"$nulls":4},"1.7 Sulfiting of Fruits and VegetablesReferences; 2 Thermal Processing; 2.1 Introduction; 2.1.1 Reasons for Heating Foods; 2.1.2 Safety and Quality Issues; 2.1.3 Product Range; 2.2 Reaction Kinetics; 2.2.1 Microbial Inactivation; 2.2.2 Heat Resistance at Constant Temperature; 2.3 Temperature Dependence; 2.3.1 Batch and Continuous Processing; 2.3.2 Continuous Heat Exchangers; 2.3.2.1 Direct Heating; 2.4 Heat Processing Methods; 2.4.1 Thermization; 2.4.2 Pasteurization; 2.4.2.1 HTST Pasteurization; 2.4.2.2 Tunnel (Spray) Pasteurizers; 2.4.2.3 Extended Shelf Life Products; 2.4.3 Sterilization"]
[{"$nulls":4},"2.4.3.1 In-Container Processing2.4.3.2 UHT Processing; 2.5 Special Problems with Viscous and Particulate Products; 2.6 Ohmic Heating; 2.6.1 Introduction; 2.6.2 Fundamental Principles of Ohmic Heating; 2.6.2.1 Electrochemical Reaction on Electrodes; 2.6.2.2 Heating Pattern of Multiphase Food in Ohmic System; 2.6.2.3 Modeling of Ohmic Heating; 2.7 Filling Procedures; 2.8 Storage; References; 3 Evaporation and Dehydration; 3.1 Evaporation (Concentration, Condensing); 3.1.1 General Principles; 3.1.2 Equipment Used in Vacuum Evaporation; 3.1.2.1 Vacuum Pans; 3.1.2.2 Short Tube Vacuum Evaporators"]
[{"$nulls":4},"3.1.2.3 Long-Tube Evaporators3.1.2.4 Plate Evaporators; 3.1.2.5 Agitated Thin-Film Evaporators; 3.1.2.6 Centrifugal Evaporators; 3.1.2.7 Refractance Window Evaporator; 3.1.2.8 Ancillary Equipment; 3.1.3 Multiple-Effect Evaporation; 3.1.4 Vapor Recompression; 3.1.5 Applications for Evaporation; 3.1.5.1 Concentrated Liquid Products; 3.1.5.2 Evaporation as a Preparatory Step to Further Processing; 3.1.5.3 The Use of Evaporation to Reduce Transport, Storage, and Packaging Costs; 3.2 Dehydration (Drying); 3.2.1 General Principles; 3.2.2 Drying Solid Foods in Heated Air"]
[{"$nulls":4},"3.2.3 Equipment Used in Hot Air Drying of Solid Food Pieces"]
[null,null,null,"Sommario/riassunto","The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in foodprocessing, stressing topics vital to the food industry today and pinpointing the trends in future research and development.Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes ? physical,chemical, microbiological and organoleptic ? that occur during food preservation. In so doing, the text covers in detail such techniques aspost-harvest handling, thermal processing, evapora"]