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Handbook of Food Processing Equipment by George Saravacos and Athanasios E. Kostaropoulos - Hardcover
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معلومات المنتج

  •  

    المواصفات

    رقم ال ISBN
    9783319250182
    الفئات
    علم التغذية
    الرقم المميز للسلعة
    2724445703200
    المؤلفين
    الكاتب
    عدة كتاب
    المؤلفين
    الناشر
    Springer International Publishing AG
    رقم ال ISBN
    9783319250182
    الفئات
    علم التغذية
    الرقم المميز للسلعة
    2724445703200
    المؤلفين
    الكاتب
    عدة كتاب
    المؤلفين
    الناشر
    Springer International Publishing AG
    معلومات تقنية
    غلاف الكتاب
    غلاف صلب
    اللغات والبلدان
    لغة الكتاب
    الانجليزية
    إقرأ المزيد
  •  

    الوصف:

    This 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

    This 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. style=font-size: 13.3 333330154419px;>The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

    Product Features:
    • Category Type: Foods Sciences
    • Author: George Saravacos and Athanasios E. Kostaropoulos
    • ISBN: 9783319250182
    • Binding: Hardcover
    • Book Language: English
    • Publisher: Springer International Publishing AG
    • Number of Pages: 787
    • Dimensions: 23.5 x 15.5 x 4.1 cm
    • Edition: 2nd
    • Weight: 1.34 kg
    • Publication Year: 2015
    • Book Origin: Switzerland
    • Series: Food Engineering Series
 

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