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Food process engineering operations / / George D. Saravacos, Zacharias B. Maroulis



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Autore: Saravacos George D. <1928-> Visualizza persona
Titolo: Food process engineering operations / / George D. Saravacos, Zacharias B. Maroulis Visualizza cluster
Pubblicazione: Boca Raton, Fla. : , : CRC Press, , 2011
Descrizione fisica: 1 online resource (586 p.)
Disciplina: 338.4/764795
Soggetto topico: Food industry and trade
Processed foods
Food handling
Agricultural processing
Altri autori: MaroulisZacharias B. <1957->  
Note generali: Description based upon print version of record.
Nota di bibliografia: Includes bibliographical references at the end of each chapters.
Nota di contenuto: Front Cover; Contents; Series Preface; Series Editor; Preface; Authors; Chapter 1. Introduction; Chapter 2. Transport Phenomena; Chapter 3. Thermodynamics and Kinetics; Chapter 4. Overview of Food Process Technology; Chapter 5. Engineering Properties of Foods; Chapter 6. Fluid Flow Operations; Chapter 7. Mechanical Processing Operations; Chapter 8. Heat Transfer Operations; Chapter 9. Thermal Processing Operations; Chapter 10. Evaporation Operations; Chapter 11. Drying Operations; Chapter 12. Refrigeration and Freezing Operations; Chapter 13. Mass Transfer Operations
Chapter 14. Novel Food Process OperationsChapter 15. Elements of Food Packaging Operations; Chapter 16. Spreadsheet Applications; Appendix A; Back Cover
Sommario/riassunto: IntroductionProcess DiagramsMaterial and Energy BalancesEngineering UnitsEngineering CalculationsApplication ExamplesMaterial BalanceEnergy BalancesTotal Energy RequirementsActual Energy RequirementsProblemsList of SymbolsReferencesTransport PhenomenaIntroductionSteady-State TransportUnsteady-State TransportInterface TransferApplication ExamplesProblemsList of SymbolsReferencesThermodynamics and KineticsIntroductionPrinciples of ThermodynamicsPhase EquilibriaFood KineticsApplication ExamplesProblemsList of SymbolsReferencesOverview of Food Process TechnologyIntroductionFood PreservationFood Ma
Titolo autorizzato: Food process engineering operations  Visualizza cluster
ISBN: 0-429-15006-7
1-4200-8354-6
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910797035703321
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Serie: Contemporary food engineering.