| 书目名称 | Handbook of Food Processing Equipment | | 编辑 | George Saravacos,Athanasios E. Kostaropoulos | | 视频video | | | 概述 | Provides a comprehensive overview of food processing equipment, including different types of processing and food processing plants.Focuses on the design and selection of food processing equipment, inc | | 丛书名称 | Food Engineering Series | | 图书封面 |  | | 描述 | 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: 13.3333330154419px;">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 | | 出版日期 | Book 2016Latest edition | | 关键词 | Food processing; Food storage; Homogenization; Pasteuization; Food evaporation | | 版次 | 2 | | doi | https://doi.org/10.1007/978-3-319-25020-5 | | isbn_softcover | 978-3-319-79720-5 | | isbn_ebook | 978-3-319-25020-5Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer International Publishing Switzerland 2016 |
The information of publication is updating
|
|
发表于 2025-3-21 18:43:49
