Thư Viện trường Đại Học Nha Trang

DDC	664.0028
Tác giả CN	Saravacos, George D.
Nhan đề	Handbook of food processing equipment / by George D. Saravacos, Athanasios E. Kostaropoulos.
Thông tin xuất bản	Boston, MA : Springer US : Imprint: Springer, 2002.
Mô tả vật lý	xxiv, 698 p. : ill.
Tùng thư	Food Engineering Series,
Tóm tắt	This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.
Thuật ngữ chủ đề	Food industry and trade - Equipment and supplies.
Thuật ngữ chủ đề	Food science.
Thuật ngữ chủ đề	Chemistry.
Môn học	Thiết kế dây chuyền sản xuất thực phẩm
Môn học	Máy và thiết bị nhiệt thực phẩm
Tác giả(bs) CN	Kostaropoulos, Athanasios E.


000	03188nmm a22004335i 4500
001	31074
002	12
003	WaSeSS
004	3DB3D6B8-3C68-4C4A-B444-C3EC9DC4A6AA
005	201405080754
008	121227s2002 xxu\| s \|\|\|\| 0\|eng d
009	1 0
020	\|a9781461352129 (print)
020	\|a9781461507253
039	\|a20140508075555\|boanhntk\|c20140411145648\|dthanhnhan\|y20140411102119\|zthanhnhan
082	04\|a664.0028\|221
100	1 \|aSaravacos, George D.
245	10\|aHandbook of food processing equipment / \|cby George D. Saravacos, Athanasios E. Kostaropoulos.
260	\|aBoston, MA : \|bSpringer US : \|bImprint: Springer, \|c2002.
300	\|axxiv, 698 p. : \|bill.
490	1 \|aFood Engineering Series,\|x1571-0297.
520	\|aThis book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.
650	0\|aFood industry and trade - Equipment and supplies.
650	0\|aFood science.
650	14\|aChemistry.
690	\|aThiết kế dây chuyền sản xuất thực phẩm
690	\|aMáy và thiết bị nhiệt thực phẩm
700	1 \|aKostaropoulos, Athanasios E.
856	1\|uhttps://thuvien.ntu.edu.vn/ntukiposdata3/sachdientu/tienganh/600_khoahocungdung_congnghe/660_kythuathoahoc/handbookoffoodprocessingequipment_geogredsaravacos/01461352126_001thumbimage.jpg
890	\|a0\|b0\|c1\|d8

Không tìm thấy biểu ghi nào

Handbook of Food Processing Equipment / by George D. Saravacos, Athanasios E. Kostaropoulos.

Nhận xét