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020 _a3319250205
_qelectronic bk
020 _a9783319250205
_qelectronic bk
020 _z3319250183
020 _z9783319250182
024 7 _a10.1007/978-3-319-25020-5
_2doi
035 _a(OCoLC)933900288
035 _a(OCoLC)933900288
040 _aGW5XE
_beng
_erda
_epn
_cGW5XE
_dNUI
_dYDXCP
_dCOO
_dN$T
050 4 _aTP373
072 7 _aTEC
_x012000
_2bisacsh
082 0 4 _a664/.024
_223
100 1 _aSaravacos, George D.,
_d1928-
_0http://id.loc.gov/authorities/names/n2001008065
_eauthor.
245 1 0 _aHandbook of food processing equipment /
_cGeorge D. Saravacos, Athanasios E. Kostaropoulos.
250 _aSecond edition.
250 _aSecond edition.
264 1 _aCham :
_bSpringer,
_c2016.
300 _a1 online resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aFood engineering series, 1571-0297
500 _aIncludes bibliographic references and index.
504 _aIncludes bibliographical references and index
505 0 _a1. 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.
506 _aAvailable to OhioLINK libraries
520 _aThis 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 _aFood industry and trade
_xEquipment and supplies
_0http://id.loc.gov/authorities/subjects/sh85050290
_vHandbooks, manuals, etc
_0http://id.loc.gov/authorities/subjects/sh99001300.
655 4 _aElectronic books.
655 7 _aHandbooks and manuals.
_2lcgft
_0http://id.loc.gov/authorities/genreForms/gf2014026109
700 1 _aKostaropoulos, A. E.,
_0http://id.loc.gov/authorities/names/n87153752
_eauthor.
710 2 _aOhio Library and Information Network.
_0http://id.loc.gov/authorities/names/no95058981
776 0 8 _iPrint version:
_z9783319250182
830 0 _aFood engineering series.
_0http://id.loc.gov/authorities/names/n96074674
856 _uhttps://drive.google.com/file/d/1kp6dkHfGbIjVCy73q0HwUls2bHhD5oOq/view?usp=sharing
999 _c5454
_d5454