Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorSaravacos, George
dc.contributor.authorKostaropoulos, Athanasios E.
dc.date.issued2016
dc.identifier.isbn978-3-319-25020-5
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8579
dc.descriptionxii, 775 p. : ill.
dc.description.abstractThis 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.
dc.language.isoen
dc.publisherSpringer
dc.subjectFoodindustry and trade
dc.subject.otherFood processing
dc.subject.otherHandbooks
dc.titleHandbook of food processing equipment
dc.typeBook


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Hiển thị biểu ghi dạng vắn tắt