大葉大學圖書館 |

Handbook of food processing equipment[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.024
書名/作者:	Handbook of food processing equipment/ by George Saravacos, Athanasios E. Kostaropoulos.
作者:	Saravacos, George.
其他作者:	Kostaropoulos, Athanasios E.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	xii, 775 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food industry and trade - Handbooks, manuals, etc. - Equipment and supplies
標題:	Chemistry.
標題:	Food Science.
ISBN:	9783319250205
ISBN:	9783319250182
內容註:	1. Design of Food Processes and Food Processing Plants -- 2. Design and Selection of Food Processing Equipment -- 3. Mechanical Transport and Storage Equipment -- 4. Mechanical Processing Equipment -- 5. Mechanical Separations Equipment -- 6. Heat Transfer Equipment -- 7. Food Evaporation Equipment -- 8. Food Dehydration Equipment -- 9. Refrigeration and Freezing Equipment -- 10. Thermal Processing Equipment -- 11. Mass Transfer Equipment -- 12. Equipment for Novel Food Processes -- 13. Food Packaging Equipment -- Index.
摘要、提要註:	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. 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 solid s/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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-25020-5

Handbook of food processing equipment[electronic resource] /
Saravacos, George.

Handbook of food processing equipment[electronic resource] /by George Saravacos, Athanasios E. Kostaropoulos. - 2nd ed. - Cham :Springer International Publishing :2016. - xii, 775 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

1. Design of Food Processes and Food Processing Plants -- 2. Design and Selection of Food Processing Equipment -- 3. Mechanical Transport and Storage Equipment -- 4. Mechanical Processing Equipment -- 5. Mechanical Separations Equipment -- 6. Heat Transfer Equipment -- 7. Food Evaporation Equipment -- 8. Food Dehydration Equipment -- 9. Refrigeration and Freezing Equipment -- 10. Thermal Processing Equipment -- 11. Mass Transfer Equipment -- 12. Equipment for Novel Food Processes -- 13. Food Packaging Equipment -- Index.

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. 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 solid s/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.

ISBN: 9783319250205

Standard No.: 10.1007/978-3-319-25020-5doiSubjects--Topical Terms:

654034
Food industry and trade
--Equipment and supplies--Handbooks, manuals, etc.

LC Class. No.: TP373

Dewey Class. No.: 664.024

Handbook of food processing equipment[electronic resource] /
LDR:03365nam a2200337 a 4500 001 455548
003 DE-He213
005 20160819101837.0
006 m d
007 cr nn 008maaau
008 161227s2016 gw s 0 eng d
020 $a 9783319250205 $q (electronic bk.)
020 $a 9783319250182 $q (paper)
024 7 $a 10.1007/978-3-319-25020-5 $2 doi
035 $a 978-3-319-25020-5
040 $a GP $c GP
041 0 $a eng
050 4 $a TP373
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.024 $2 23
090 $a TP373 $b .S243 2016
100 1 $a Saravacos, George. $3 654032
245 1 0 $a Handbook of food processing equipment $h [electronic resource] / $c by George Saravacos, Athanasios E. Kostaropoulos.
250 $a 2nd ed.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a xii, 775 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
505 0 $a 1. Design of Food Processes and Food Processing Plants -- 2. Design and Selection of Food Processing Equipment -- 3. Mechanical Transport and Storage Equipment -- 4. Mechanical Processing Equipment -- 5. Mechanical Separations Equipment -- 6. Heat Transfer Equipment -- 7. Food Evaporation Equipment -- 8. Food Dehydration Equipment -- 9. Refrigeration and Freezing Equipment -- 10. Thermal Processing Equipment -- 11. Mass Transfer Equipment -- 12. Equipment for Novel Food Processes -- 13. Food Packaging Equipment -- Index.
520 $a 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. 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 solid s/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.
650 0 $a Food industry and trade $x Equipment and supplies $v Handbooks, manuals, etc. $3 654034
650 1 4 $a Chemistry. $3 182539
650 2 4 $a Food Science. $3 464528
700 1 $a Kostaropoulos, Athanasios E. $3 654033
710 2 $a SpringerLink (Online service) $3 463450
773 0 $t Springer eBooks
830 0 $a Food engineering series. $3 466793
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-25020-5
950 $a Chemistry and Materials Science (Springer-11644)