Optimization Food Engineering (29 results)
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Condition: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.…
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Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
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Published by CRC Press, 2008
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Published by CRC Press, 2008
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Published by CRC Press, 2008
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Condition: New. Constantina Tzia, George Liadakis, both from the National Technical University of Athens, Greece.Introduction to extraction theory, Petros Tzias solid-liquid extraction, Jose Miguel Aguilera supercritical fluid extraction in food engineering, Nurhan T.
Language: English
Published by Taylor & Francis Group, 2008
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Published by Taylor & Francis Group, 2008
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Buch. Condition: Neu. Neuware - The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design.…
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Please note that the content of this book primarily consists of articlesavailable from Wikipedia or other free sources online. High QualityContent by WIKIPEDIA articles! The German Institute of Food Technologies(ger. Deutsches Institut für Lebensmitteltechnik e.V. - DIL) is anon-governmental and self-financing research institute supported by morethan 120 members from fields of food production, mechanical engineeringprocess engineering and metrology. The DIL was founded in 1983 and issituated in the county of Osnabrück, one of the regions with the highestnumbers of full-time employees and highest density of food industryenterprises in Germany.…
Language: English
Published by CRC Press, 2008
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Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Ferruh ErdogduWhile mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual.…
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Language: English
Published by Taylor & Francis Group, 2008
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