標(biāo)題: Titlebook: Agro-Processing and Food Engineering; Operational and Appl Harish Kumar Sharma,Navneet Kumar Book 2022 The Editor(s) (if applicable) and Th [打印本頁(yè)] 作者: Alacrity 時(shí)間: 2025-3-21 20:08
書目名稱Agro-Processing and Food Engineering影響因子(影響力)
書目名稱Agro-Processing and Food Engineering影響因子(影響力)學(xué)科排名
書目名稱Agro-Processing and Food Engineering網(wǎng)絡(luò)公開度
書目名稱Agro-Processing and Food Engineering網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Agro-Processing and Food Engineering被引頻次
書目名稱Agro-Processing and Food Engineering被引頻次學(xué)科排名
書目名稱Agro-Processing and Food Engineering年度引用
書目名稱Agro-Processing and Food Engineering年度引用學(xué)科排名
書目名稱Agro-Processing and Food Engineering讀者反饋
書目名稱Agro-Processing and Food Engineering讀者反饋學(xué)科排名
作者: barium-study 時(shí)間: 2025-3-21 21:15 作者: CHECK 時(shí)間: 2025-3-22 00:33
https://doi.org/10.1057/9780230379213chanisms are explained. The types of mixing equipment used for the different food processing operations are also explained in detail. Mixing is one of the most commonly used unit operations where a homogeneous mixture is obtained by dispersing two or more ingredients together. Depending on the state作者: 新奇 時(shí)間: 2025-3-22 06:04
Capturing the Dancing: Why and How? disc separator, indented cylinder separator, specific gravity separator, spiral separator, inclined draper, velvet roll separator, magnetic separator, color separator, stone separator, pneumatic separator, and cyclone cylinder separators are explained using simple schematic diagrams. The types and 作者: affinity 時(shí)間: 2025-3-22 12:14
https://doi.org/10.1057/9780230375291are also discussed. The traditional, improved and modern storage structures and economical aspect of storage are discussed. The types of foods according to the shelf life and their specific requirement are also presented. Various destructive agents are also mentioned and factors affecting the food s作者: Tonometry 時(shí)間: 2025-3-22 14:36 作者: cushion 時(shí)間: 2025-3-22 20:34 作者: 兵團(tuán) 時(shí)間: 2025-3-22 22:57
Images of Dance in the Screen Media,oilseeds, properties of fats and oils, processing methods of oilseeds, their packaging, FSSAI standards and utilization of by products is covered. The physical properties, thermal, electrical and optical properties of fats and oils are also discussed. Understanding of various processing techniques o作者: 使?jié)M足 時(shí)間: 2025-3-23 03:39
Postmodern Dance Strategies on Television,s involved in the preservation and retention of key quality parameters have also been discussed. Thermal processing and preservation techniques are employed for the preservation and value addition of fruits and vegetable-based products. Key unit operations involved in the processing of fruits and ve作者: Bravado 時(shí)間: 2025-3-23 06:31 作者: modest 時(shí)間: 2025-3-23 10:20
http://image.papertrans.cn/a/image/151677.jpg作者: Fibrin 時(shí)間: 2025-3-23 16:59
https://doi.org/10.1007/978-981-16-7289-7Food processing; Cereals, pulses, and oilseeds processing; Fruits and vegetables processing; Post-harve作者: Vulnerable 時(shí)間: 2025-3-23 20:02
978-981-16-7291-0The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor作者: amputation 時(shí)間: 2025-3-23 23:34
worked examples and numerical problems with solutions.This textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction p作者: PRISE 時(shí)間: 2025-3-24 05:54 作者: 膽小鬼 時(shí)間: 2025-3-24 08:51 作者: Entreaty 時(shí)間: 2025-3-24 14:17 作者: 策略 時(shí)間: 2025-3-24 15:49 作者: IRK 時(shí)間: 2025-3-24 20:27 作者: 做事過頭 時(shí)間: 2025-3-25 00:37 作者: theta-waves 時(shí)間: 2025-3-25 04:55 作者: 故意 時(shí)間: 2025-3-25 09:34 作者: moratorium 時(shí)間: 2025-3-25 12:40 作者: Exclaim 時(shí)間: 2025-3-25 18:53 作者: right-atrium 時(shí)間: 2025-3-25 23:37 作者: Infant 時(shí)間: 2025-3-26 00:24
Processing of Fruits and Vegetables,fruits and vegetables has been explained. The intervention of various processing technologies involved in the manufacturing of various fruits and vegetable-based products is discussed in detail. Value-added products, viz., pickles, jam, jelly, and pectin, are also discussed using flow charts. Hand t作者: Delude 時(shí)間: 2025-3-26 07:15 作者: 細(xì)菌等 時(shí)間: 2025-3-26 08:34 作者: 滲入 時(shí)間: 2025-3-26 15:06
Nazism and the Call of the Jitterbugtz mill, and colloid mills, are explained using schematic diagrams. The heat generated during size reduction is always a big concern in processing spices and herbs. Hence, advanced size reduction operations like hammer mill with water jackets and cryogenic grinding are used to protect the aromatic a作者: 橫截,橫斷 時(shí)間: 2025-3-26 16:52
https://doi.org/10.1057/9780230379213form various functions such as dough formation, aeration in batter, dough texture development, homogenization of particulates in suspension, etc. The flow pattern, mixing rate, and power consumption are elaborated with worked examples. Forming is a size enlargement process that also aids in food pro作者: immunity 時(shí)間: 2025-3-26 22:34 作者: 的染料 時(shí)間: 2025-3-27 04:43 作者: PALSY 時(shí)間: 2025-3-27 08:35
https://doi.org/10.1057/9780230375291t and dry milling of corn are also explained using flow diagrams. The important milling equipment like rubber roller, hammer mill, ball mill, and various separators are explained using simple schematic diagrams. The value-added processed products of rice, wheat, and corn are also listed to emphasize作者: Dorsal 時(shí)間: 2025-3-27 12:21
Images of Dance in the Screen Media,r to the oil. Due to the presence of these components, the crude oil obtained needs to be refined by either physical or chemical refining process. Therefore, refining techniques are discussed in detail including the factors influencing these steps. In hydrogenation process, hydrogen gas is used to c作者: 繁榮地區(qū) 時(shí)間: 2025-3-27 13:47
Postmodern Dance Strategies on Television,fruits and vegetables has been explained. The intervention of various processing technologies involved in the manufacturing of various fruits and vegetable-based products is discussed in detail. Value-added products, viz., pickles, jam, jelly, and pectin, are also discussed using flow charts. Hand t作者: 經(jīng)典 時(shí)間: 2025-3-27 17:57
Drying,hlighted. The basic concepts related to state of water are discussed. The material balance calculation is explained by using worked examples. The mechanism of drying, concept of moisture content and equilibrium moisture content are also presented. Various models used in the estimation of equilibrium作者: 阻止 時(shí)間: 2025-3-27 23:56
Size Reduction, process in which particles with smaller size and large surface areas are formed, which ultimately eases the processing. The chapter explains the size reduction mechanism during compression, impact, cutting, shearing, and attrition. The stress-strain behavior of materials during mechanical failure a作者: 連累 時(shí)間: 2025-3-28 04:47 作者: grieve 時(shí)間: 2025-3-28 10:04
Cleaning and Separation, disc separator, indented cylinder separator, specific gravity separator, spiral separator, inclined draper, velvet roll separator, magnetic separator, color separator, stone separator, pneumatic separator, and cyclone cylinder separators are explained using simple schematic diagrams. The types and 作者: contrast-medium 時(shí)間: 2025-3-28 12:13
Storage,are also discussed. The traditional, improved and modern storage structures and economical aspect of storage are discussed. The types of foods according to the shelf life and their specific requirement are also presented. Various destructive agents are also mentioned and factors affecting the food s作者: 亂砍 時(shí)間: 2025-3-28 16:38 作者: Dawdle 時(shí)間: 2025-3-28 21:37 作者: aggravate 時(shí)間: 2025-3-29 01:16 作者: 禁止 時(shí)間: 2025-3-29 04:31
Processing of Fruits and Vegetables,s involved in the preservation and retention of key quality parameters have also been discussed. Thermal processing and preservation techniques are employed for the preservation and value addition of fruits and vegetable-based products. Key unit operations involved in the processing of fruits and ve作者: 問到了燒瓶 時(shí)間: 2025-3-29 09:38
10樓作者: 影響帶來 時(shí)間: 2025-3-29 11:51
10樓
