Título: Handbook of Food Processing Equipament
Autor: George D. Saravacos, Athanasios E. Kostaropoulos
Sinopse: This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, andthe physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed. Acabamento: Hardcover. Peso: 793g. Dimensões: 23 x 16 x 1.
Contexto da obra
Dentro do catálogo, este livro pode ser situado a partir do tema, da autoria e da proposta editorial. “Handbook of Food Processing Equipament”, de George D. Saravacos, Athanasios E. Kostaropoulos, publicado pela editora Springer Verlag *, em 2002 e com 710 páginas, integra a categoria Nutrição. Esse enquadramento pode tornar mais clara a proposta do livro e o tipo de interesse que ele costuma despertar.
Editora: Springer Verlag *
Páginas: 710
Ano: 2002
Edição: 1ª EDIÇÃO
ISBN:
ISBN13: 9780306472763
