Handbook of Food Processing Equipment - Couverture souple

Saravacos, George D. D.; Kostaropoulos, Athanasios E.

Couverture souple

ISBN 10 : 1461352126 ISBN 13 : 9781461352129

Editeur : Springer, 2012

Synopsis

Recent publications in food engineering concern mainly food process engi- neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on processing equipment have been made by the manufacturers, as evidenced by the efficient modem food pro- cessing plants. There is a need to relate advances in process engineering to proc- ess equipment, and vice versa. This book is an attempt to apply the established principles of transport phe- nomena and unit operations to the design, selection, and operation of food pro- cessing equipment. Since food processing equipment is still designed empiri- cally, due to the complexity of the processes and the uncertainty of food properties, description of some typical industrial units is necessary to understand the operating characteristics. Approximate values and data are used for illustra- tive purposes, since there is an understandable lack of published industrial data.

Détails de l'édition

• Éditeur: Springer
• Date d'édition: 2012
• Langue: anglais
• ISBN 10: 1461352126
• ISBN 13: 9781461352129
• Reliure: Broché
• Nombre de pages: 728
• Coordonnées du fabricant: non disponible
• Personne responsable: CMN Printpool Inh. Mathis Neumann; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; Allemagne