9783319250182 - Handbook of Food Processing Equipment (food Engineering Series) by Saravacos, George; Kostaropoulos, Athanasios E. (21 results)
Language: English
Published by Springer 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
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Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
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Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
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Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
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Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
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Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
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Published by Springer International Publishing AG, CH 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
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Hardback. Condition: New. Second Edition 2016. 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 pro…cesses 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 operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/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.
Language: English
Published by Springer 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
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Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
Language: English
Published by Springer 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
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Published by Springer 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
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Published by Springer 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
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Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
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Published by Springer 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
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Published by Springer International Publishing AG, CH 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
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Hardback. Condition: New. Second Edition 2016. 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 pro…cesses 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 operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/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.
Language: English
Published by Springer 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
Seller: California Books, Miami, FL, U.S.A.California Books
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Language: English
Published by Springer, Springer 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/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.
Handbook of Food Processing Equipment
Saravacos, George (Author)/ Kostaropoulos, Athanasios E. (Author)
Language: English
Published by Springer 2015
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Hardcover. Condition: Brand New. 2nd edition. 788 pages. 9.25x6.10x1.97 inches. In Stock.
Language: English
Published by Springer International Publishing 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Provides a comprehensive overview of food processing equipment, including different types of processing and food processing plantsFocuses on the design and selection of food processing equipment, including mechanical…transport.
Language: English
Published by Springer 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
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Condition: new. Questo è un articolo print on demand.
Language: English
Published by Springer, Springer Jan 2016 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 mater…ials, 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 operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/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. 788 pp. Englisch.
Language: English
Published by Springer, Springer Jan 2016 2016
Series: Food Engineering, Book 31 of 46. Book 31 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -1. 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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 788 pp. Englisch.
