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High-temperature processing of food products : unit operations and processing equipment in the food industry /

High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. T...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, MA : Woodhead Publishing, an imprint of Elsevier, [2023]
Temas:
Acceso en línea:Texto completo

MARC

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003 OCoLC
005 20231120010712.0
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007 cr cnu---unuuu
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040 |a YDX  |b eng  |e rda  |c YDX  |d OPELS  |d OCLCF  |d UKMGB  |d YDX  |d WSU 
015 |a GBC305567  |2 bnb 
016 7 |a 020849989  |2 Uk 
020 |a 9780128197073  |q electronic book 
020 |a 0128197072  |q electronic book 
020 |z 9780128186183 
020 |z 0128186186 
035 |a (OCoLC)1351463764 
050 4 |a TP371  |b .H55 2023 
082 0 4 |a 664.02  |2 23 
245 0 0 |a High-temperature processing of food products :  |b unit operations and processing equipment in the food industry /  |c edited by Seid Mahdi Jafari. 
264 1 |a Cambridge, MA :  |b Woodhead Publishing, an imprint of Elsevier,  |c [2023] 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
588 |a Description based on online resource; title from digital title page (viewed on February 07, 2023). 
520 |a High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment. 
650 0 |a Food  |x Effect of heat on. 
650 0 |a Food industry and trade. 
650 7 |a Food  |x Effect of heat on.  |2 fast  |0 (OCoLC)fst00930504 
650 7 |a Food industry and trade.  |2 fast  |0 (OCoLC)fst00930843 
776 0 8 |c Original  |z 0128186186  |z 9780128186183  |w (OCoLC)1330195613 
776 0 8 |i Print version:  |t High-temperature processing of food products  |z 9780128186183  |w (OCoLC)1346495542 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780128186183  |z Texto completo