LEADER 00000cam a2200697Mi 4500
001 ocn908078089
003 OCoLC
005 20200110050817.9
006 m o d
007 cr |n|||||||||
008 150509s2011 flua ob 001 0 eng d
019 1053411126|a1082194647|a1117865221|a1124538170
020 9781420083545|q(electronic book)
020 1420083546|q(electronic book)
020 9780429150067|q(e-book ;|qPDF)
020 0429150067
020 |z9781420083538
020 |z1420083538
024 7 10.1201/b12254|2doi
035 (OCoLC)908078089|z(OCoLC)1053411126|z(OCoLC)1082194647
|z(OCoLC)1117865221|z(OCoLC)1124538170
040 EBLCP|beng|epn|cEBLCP|dOCLCO|dEUF|dCRCPR|dDEBSZ|dOCLCQ
|dYDXCP|dOCLCF|dOCLCQ|dMERUC|dOCLCA|dNLE|dN$T|dINT|dAU@
|dOCLCQ|dTYFRS|dLOA|dUKAHL|dOCLCQ
049 RIDW
050 4 TP370|b.S2184 2011eb
072 7 BUS|x070000|2bisacsh
082 04 338.4/764795|a338.4764795
090 TP370|b.S2184 2011eb
100 1 Saravacos, George D.,|d1928-|0https://id.loc.gov/
authorities/names/n2001008065
245 10 Food process engineering operations /|cGeorge D. Saravacos,
Zacharias B. Maroulis.
264 1 Boca Raton :|bCRC Press,|c[2011]
264 4 |c©2011
300 1 online resource (xxvii, 566 pages :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
347 text file|2rdaft
490 1 Contemporary food engineering
504 Includes bibliographical references and index.
505 0 Introduction -- Transport phenomena -- Thermodynamics and
kinetics -- Overview of food process technology --
Engineering properties of foods -- Fluid flow operations -
- Mechanical processing operations -- Heat transfer
operations -- Thermal processing operations -- Evaporation
operations -- Drying operations -- Refrigeration and
freezing operations -- Mass transfer operations -- Novel
food process operations -- Elements of food packaging
operations -- Spreadsheet applications.
520 IntroductionProcess DiagramsMaterial and Energy
BalancesEngineering UnitsEngineering
CalculationsApplication ExamplesMaterial BalanceEnergy
BalancesTotal Energy RequirementsActual Energy
RequirementsProblemsList of SymbolsReferencesTransport
PhenomenaIntroductionSteady-State TransportUnsteady-State
TransportInterface TransferApplication
ExamplesProblemsList of SymbolsReferencesThermodynamics
and KineticsIntroductionPrinciples of ThermodynamicsPhase
EquilibriaFood KineticsApplication ExamplesProblemsList of
SymbolsReferencesOverview of Food Process
TechnologyIntroductionFood PreservationFood
ManufacturingFood IngredientsFood Product
EngineeringProblemsReferencesEngineering Properties of
FoodsIntroductionPhysical PropertiesTransport
PropertiesApplicationsApplication ExamplesProblemsList of
SymbolsReferencesFluid Flow OperationsIntroductionFood
RheologyMechanical Energy BalancesPiping SystemsFilm and
Oren Channel FlowsFlow MeasurementPumping
EquipmentApplication ExamplesProblemsList of
SymbolsReferencesMechanical Processing
OperationsIntroductionParticle CharacteristicsSize
ReductionSize EnlargementMixing and FormingConveying of
SolidsMechanical SeparationsApplication
ExamplesProblemsList of SymbolsReferencesHeat Transfer
OperationsIntroductionHeat Transfer CoefficientsHeat
ExchangersElectrical/Radiation HeatingApplication
ExamplesHeat Transfer CoefficientHeat Transfer SurfaceHeat
Transfer CoefficientsPlate Heat ExchangerProblemsList of
SymbolsReferencesThermal Processing
OperationsIntroductionThermal Preservation
ProcessesThermal Treatment ProcessesApplication
ExamplesProblemsList of SymbolsReferencesEvaporation
OperationsIntroductionHeat TransferDesign of
EvaporatorsEnergy-Saving Evaporation SystemsAuxiliary
EquipmentApplication ExamplesProblemsList of
SymbolsReferencesDrying OperationsIntroductionHeat and
Mass TransferPsychrometricsDrying.
520 8 KineticsDrying TechnologyDryer DesignDrying
EquipmentEnergy Efficiency in DryingApplication
ExamplesProblemsList of SymbolsReferencesRefrigeration and
Freezing OperationsIntroductionCold GenerationCooling of
FoodsFood FreezingCold Storage of FoodsApplication
ExamplesProblemsList of SymbolsReferencesMass Transfer
OperationsIntroductionDistillationSolvent
ExtractionCrystallization from SolutionApplication
ExamplesProblemsList of SymbolsReferencesNovel Food
Process OperationsIntroductionMembrane Separation
OperationsSupercritical Fluid ExtractionFreeze
ConcentrationNonthermal Food PreservationApplication
ExamplesProblemsList of SymbolsReferencesElements of Food
Packaging OperationsIntroductionPackaging
MaterialsPreparation of Food ContainersHandling of Food
PackagesReferencesSpreadsheet
ApplicationsIntroductionShell and Tubes Heat
ExchangerPsychrometric CalculationsPsychrometric
ChartCalculations on Psychrometric ChartIsothermsFitting
Rheological Data for ChocolateReferencesAppendix AIndex.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food industry and trade.|0https://id.loc.gov/authorities/
subjects/sh85050282
650 0 Processed foods.|0https://id.loc.gov/authorities/subjects/
sh99005861
650 0 Food handling.|0https://id.loc.gov/authorities/subjects/
sh85050276
650 0 Agricultural processing.|0https://id.loc.gov/authorities/
subjects/sh85002396
650 7 Food industry and trade.|2fast|0https://id.worldcat.org/
fast/930843
650 7 Processed foods.|2fast|0https://id.worldcat.org/fast/
1078054
650 7 Food handling.|2fast|0https://id.worldcat.org/fast/930824
650 7 Agricultural processing.|2fast|0https://id.worldcat.org/
fast/801229
655 4 Electronic books.
700 1 Maroulis, Zacharias B.,|d1957-|0https://id.loc.gov/
authorities/names/n2001008070
776 08 |iPrint version:|aSaravacos, George D.|tFood Process
Engineering Operations.|dHoboken : CRC Press, ©2011
|z9781420083538
830 0 Contemporary food engineering.|0https://id.loc.gov/
authorities/names/no2007063316
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=1763790|zOnline eBook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this eBook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20200122|cEBSCO|tEBSCOebooksacademic NEW 12-21,1-17
11948|lridw
994 92|bRID
