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ocn316249037 |
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OCoLC |
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20241006213017.0 |
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m o d |
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cr cnu---unuuu |
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090318s2009 ne a ob 001 0 eng d |
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|a N$T
|b eng
|e pn
|c N$T
|d YDXCP
|d OCLCQ
|d COO
|d OCLCQ
|d CQ$
|d OCLCF
|d OCLCQ
|d STF
|d ICA
|d OCLCQ
|d AGLDB
|d OCLCQ
|d OCLCA
|d BUF
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|d VTS
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|d OCLCQ
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|d LEAUB
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|d OCLCO
|d OCLCQ
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|a GBB6H5772
|2 bnb
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7 |
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|a 017593158
|2 Uk
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|a 660082590
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|a 9780080920238
|q (electronic bk.)
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|a 0080920233
|q (electronic bk.)
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|a 9780123736604
|q (cloth)
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|a 0123736609
|q (cloth)
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8 |
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|a 9786612711305
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|a (OCoLC)316249037
|z (OCoLC)660082590
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| 037 |
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|a 271130
|b MIL
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|a TP370.5
|b .B47 2009eb
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| 072 |
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|a TEC
|x 012000
|2 bisacsh
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|a HCDD
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1 |
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|a Berk, Zeki.
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1 |
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|a Food process engineering and technology /
|c Zeki Berk.
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| 250 |
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|a 1st ed.
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| 260 |
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|a Amsterdam ;
|a Boston :
|b Elsevier/Academic Press,
|c 2009.
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| 300 |
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|a 1 online resource (xv, 605 pages) :
|b illustrations
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Food science and technology international series
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
0 |
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|a Print version record.
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0 |
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|a Physical properties of food materials -- Fluid flow -- Heat and mass transfer, basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration, chilling and freezing -- Refrigeration, equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation.
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| 520 |
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|a The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety. Links theory and practice. Considers topics in light of factors such as cost and environmental issues.
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|a Food industry and trade
|x Technological innovations.
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|a Food processing plants.
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| 650 |
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7 |
|a food processing plants.
|2 aat
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| 650 |
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|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Food industry and trade
|x Technological innovations
|2 fast
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| 650 |
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7 |
|a Food processing plants
|2 fast
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| 776 |
0 |
8 |
|i Print version:
|a Berk, Zeki.
|t Food process engineering and technology.
|b 1st ed.
|d Amsterdam ; Boston : Elsevier/Academic Press, 2009
|z 9780123736604
|z 0123736609
|w (OCoLC)229025989
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| 830 |
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0 |
|a Food science and technology international series.
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| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=369462
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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