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00000cam a2200000 7i4500 |
| 001 |
0000102808 |
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20250707145950.0 |
| 008 |
2412162021 -uk eng |
| 020 |
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|a 9780128184738 (
|q paperback)
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| 020 |
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|a 9780128184745 (
|q ebook)
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TP365
|b .E54 2021
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| 090 |
0 |
0 |
|a TP365
|b .E54 2021
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| 245 |
1 |
0 |
|a Engineering principles of unit operations in food processing :
|b unit operations and processing equipment in the food industry
|c edited by Seid Mahdi Jafari
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| 264 |
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1 |
|a Duxford :
|b Elsevier
|c ©2021
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| 264 |
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4 |
|c ©2021
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| 300 |
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|a xvi,477 pages :
|b some colour illustrations ;
|c 28 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (pages 466-470) and index
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| 505 |
0 |
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|a 1. Introduction to unit operations and process description in the food industry -- 2. Dimensions and units in food engineering -- 3.Physical properties of food materials -- 4. Thermodynamic properties of food materials -- 5. Fundamentals of material balance in food processing -- 6. Energy balances in food processing -- 7. Fluid mechanics in food process engineering -- 8. Rheological properties of food materials -- 9. Conductive heat transfer in food processing -- 10. Convective heat transfer in food procees engineering -- 11. Radiative heat transfer in food processing -- 12. Fundamentals of mass transfer in food engineering -- 13. Psychometry in food process engineering -- 14. General mathematical and engineering principles in unit operations of food processing -- 15. Modeling and optimization of food processes
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| 650 |
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|a Food industry and trade
|x Equipment and supplies
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| 650 |
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0 |
|a Food process engineering
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| 700 |
1 |
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|a Jafari, Seid Mahdi ,
|e editor
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| 999 |
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|a 1000187108
|b Red Spot
|c Open Shelf (1 Day)
|e Tembila Campus
|
| 999 |
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|a 1000187109
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
|
|a 1000187110
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|