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[null,"1.","Record Nr.",null,"UNISALENTO991003346339707536"]
[null,null,"Autore",null,"Associazione italiana di anglistica"]
[null,null,"Titolo",null,"La performance del testo : atti del 7. Congresso nazionale dell'Associazione italiana di anglistica, A.I.A. : Siena, 2-4 novembre 1984 / a cura di Franco Marucci e Adriano Bruttini"]
[null,null,"Pubbl/distr/stampa",null,"Siena : Libreria Ticci, 1986"]
[null,null,"Descrizione fisica",null,"XV, 437 p. ; 23 cm"]
[null,null,"Disciplina",null,"820.9"]
[null,null,"Soggetti",null,"Letteratura inglese - Congressi"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9911004775503321"]
[null,null,"Autore",null,"Singh R. Paul"]
[null,null,"Titolo",null,"Introduction to food engineering / / R. Paul Singh, Dennis R. Heldman"]
[null,null,"Pubbl/distr/stampa",null,"Amsterdam ; ; Boston, : Elsevier/Academic Press, c2009"]
[null,null,"ISBN",null,"9786612120817"]
[{"$nulls":4},"9781282120815"]
[{"$nulls":4},"1282120816"]
[{"$nulls":4},"9780080919621"]
[{"$nulls":4},"0080919626"]
[null,null,"Edizione",null,"[4th ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (xxii, 841 pages) : illustrations"]
[null,null,"Collana",null,"Food science and technology international series"]
[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,"Front Cover; Introduction to Food Engineering; Copyright Page; Contents; About the Authors; Foreword; Preface; CHAPTER 1 Introduction; 1.1 Dimensions; 1.2 Engineering Units; 1.2.1 Base Units; 1.2.2 Derived Units; 1.2.3 Supplementary Units; 1.3 System; 1.4 State of a System; 1.4.1 Extensive Properties; 1.4.2 Intensive Properties; 1.5 Density; 1.6 Concentration; 1.7 Moisture Content; 1.8 Temperature; 1.9 Pressure; 1.10 Enthalpy; 1.11 Equation of State and Perfect Gas Law; 1.12 Phase Diagram of Water; 1.13 Conservation of Mass; 1.13.1 Conservation of Mass for an Open System"]
[{"$nulls":4},"1.13.2 Conservation of Mass for a Closed System1.14 Material Balances; 1.15 Thermodynamics; 1.16 Laws of Thermodynamics; 1.16.1 First Law of Thermodynamics; 1.16.2 Second Law of Thermodynamics; 1.17 Energy; 1.18 Energy Balance; 1.19 Energy Balance for a Closed System; 1.19.1 Heat; 1.19.2 Work; 1.20 Energy Balance for an Open System; 1.20.1 Energy Balance for Steady Flow Systems; 1.21 A Total Energy Balance; 1.22 Power; 1.23 Area; Problems; List of Symbols; Bibliography; CHAPTER 2 Fluid Flow in Food Processing; 2.1 Liquid Transport Systems; 2.1.1 Pipes for Processing Plants"]
[{"$nulls":4},"2.1.2 Types of Pumps2.2 Properties of Liquids; 2.2.1 Terminology Used in Material Response to Stress; 2.2.2 Density; 2.2.3 Viscosity; 2.3 Handling Systems for Newtonian Liquids; 2.3.1 The Continuity Equation; 2.3.2 Reynolds Number; 2.3.3 Entrance Region and Fully Developed Flow; 2.3.4 Velocity Profile in a Liquid Flowing Under Fully "]
[{"$nulls":4},"Developed Flow Conditions; 2.3.5 Forces Due to Friction; 2.4 Force Balance on a Fluid Element Flowing in a Pipe-Derivation of Bernoulli Equation; 2.5 Energy Equation for Steady Flow of Fluids; 2.5.1 Pressure Energy; 2.5.2 Kinetic Energy; 2.5.3 Potential Energy"]
[{"$nulls":4},"2.5.4 Frictional Energy Loss2.5.5 Power Requirements of a Pump; 2.6 Pump Selection and Performance Evaluation; 2.6.1 Centrifugal Pumps; 2.6.2 Head; 2.6.3 Pump Performance Characteristics; 2.6.4 Pump Characteristic Diagram; 2.6.5 Net Positive Suction Head; 2.6.6 Selecting a Pump for a Liquid Transport System; 2.6.7 Affinity Laws; 2.7 Flow Measurement; 2.7.1 The Pitot Tube; 2.7.2 The Orifice Meter; 2.7.3 The Venturi Meter; 2.7.4 Variable-Area Meters; 2.7.5 Other Measurement Methods; 2.8 Measurement of Viscosity; 2.8.1 Capillary Tube Viscometer; 2.8.2 Rotational Viscometer"]
[{"$nulls":4},"2.8.3 Influence of Temperature on Viscosity2.9 Flow Characteristics of Non-Newtonian Fluids; 2.9.1 Properties of Non-Newtonian Fluids; 2.9.2 Velocity Profile of a Power Law Fluid; 2.9.3 Volumetric Flow Rate of a Power Law Fluid; 2.9.4 Average Velocity in a Power Law Fluid; 2.9.5 Friction Factor and Generalized Reynolds Number for Power Law Fluids; 2.9.6 Computation of Pumping Requirement of Non-newtonian Liquids; 2.10 Transport of solid foods; 2.10.1 Properties of Granular Materials and Powders; 2.10.2 Flow of Granular Foods; Problems; List of Symbols; Bibliography"]
[{"$nulls":4},"CHAPTER 3 Energy and Controls in Food Processes"]
[null,null,null,"Sommario/riassunto","This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications.  Depth of coverage is very high.  The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum.  Both are specialists in engineering and world-renowned.  Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems t"]