標(biāo)題: Titlebook: Handbook of Food Processing Equipment; George Saravacos,Athanasios E. Kostaropoulos Book 2016Latest edition Springer International Publish [打印本頁] 作者: STRI 時(shí)間: 2025-3-21 18:43
書目名稱Handbook of Food Processing Equipment影響因子(影響力)
書目名稱Handbook of Food Processing Equipment影響因子(影響力)學(xué)科排名
書目名稱Handbook of Food Processing Equipment網(wǎng)絡(luò)公開度
書目名稱Handbook of Food Processing Equipment網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Handbook of Food Processing Equipment被引頻次
書目名稱Handbook of Food Processing Equipment被引頻次學(xué)科排名
書目名稱Handbook of Food Processing Equipment年度引用
書目名稱Handbook of Food Processing Equipment年度引用學(xué)科排名
書目名稱Handbook of Food Processing Equipment讀者反饋
書目名稱Handbook of Food Processing Equipment讀者反饋學(xué)科排名
作者: 感情脆弱 時(shí)間: 2025-3-22 00:16
Handbook of Food Processing Equipment978-3-319-25020-5Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: 違反 時(shí)間: 2025-3-22 00:38 作者: 一回合 時(shí)間: 2025-3-22 04:53 作者: 只有 時(shí)間: 2025-3-22 12:22 作者: 助記 時(shí)間: 2025-3-22 12:59 作者: 絆住 時(shí)間: 2025-3-22 17:51 作者: apropos 時(shí)間: 2025-3-23 00:11
Heat Transfer Equipment,f energy to or from food materials during processing requires special equipment, which is designed and operated on the basis of the engineering principles of heat transfer and the experience and practice of food process engineering.作者: 裝飾 時(shí)間: 2025-3-23 05:21
Food Evaporation Equipment,trated product of the nonvolatile components. For liquid foods, evaporation removes most of the water, resulting in a concentrated product, which may be used as such or processed further, e.g., by drying.作者: preservative 時(shí)間: 2025-3-23 06:22 作者: 創(chuàng)作 時(shí)間: 2025-3-23 11:20
https://doi.org/10.1007/978-3-662-42429-2Mechanical separations in food processing include two main operations, i.e., the removal of material or substances and their classification (Table 5.1). Removal is distinguished between removal of undesired parts (cleaning) and desired parts (separation).作者: 露天歷史劇 時(shí)間: 2025-3-23 16:22
Mechanical Separation Equipment,Mechanical separations in food processing include two main operations, i.e., the removal of material or substances and their classification (Table 5.1). Removal is distinguished between removal of undesired parts (cleaning) and desired parts (separation).作者: obeisance 時(shí)間: 2025-3-23 18:28
https://doi.org/10.1007/978-3-319-25020-5Food processing; Food storage; Homogenization; Pasteuization; Food evaporation作者: 表兩個(gè) 時(shí)間: 2025-3-23 23:58
1571-0297 le="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 processing978-3-319-79720-5978-3-319-25020-5Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: 宴會(huì) 時(shí)間: 2025-3-24 02:57 作者: 車床 時(shí)間: 2025-3-24 08:46
Book 2016Latest editionin 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作者: Chameleon 時(shí)間: 2025-3-24 13:30 作者: 幻想 時(shí)間: 2025-3-24 17:42
https://doi.org/10.1007/978-3-662-29437-6nomic evaluation of the process. . refers to the design of the whole processing plant, including the processing/control equipment, the utilities, the plant buildings, and the waste treatment units. The two terms are used interchangeably in the technical literature. Both process and plant design are 作者: 制定 時(shí)間: 2025-3-24 19:09 作者: 樹木心 時(shí)間: 2025-3-25 02:34
https://doi.org/10.1007/978-3-662-42430-8t by fans, blowers, compressors, vacuum pumps, and ejectors, which are discussed briefly in Appendix D (Utilities). For the transport of liquids, semifluids, and suspensions, pumps are used. The transport of fluid foods by pumping in process pipelines is a well-developed technology, based on the the作者: Genteel 時(shí)間: 2025-3-25 05:26
https://doi.org/10.1007/978-3-662-31489-0rge or small pieces and several particle sizes. Enlargement includes agglomeration or coating of small food pieces or particles, which may be facilitated by adding small quantities of liquids or steam. In the case of liquids, size reduction of particles is achieved in the homogenization. The followi作者: 陳腐思想 時(shí)間: 2025-3-25 07:29 作者: Frequency-Range 時(shí)間: 2025-3-25 14:19
Zur Klassifikation endogener Psychosentrated product of the nonvolatile components. For liquid foods, evaporation removes most of the water, resulting in a concentrated product, which may be used as such or processed further, e.g., by drying.作者: 有節(jié)制 時(shí)間: 2025-3-25 19:27
https://doi.org/10.1007/978-3-531-19312-0tion of food plant wastes. A wide variety of industrial food drying equipment is used, developed mostly empirically but continuously improved by recent advances in drying technology and food engineering. In addition to the basic process engineering requirements, food dryers must meet the strict stan作者: Cumulus 時(shí)間: 2025-3-25 23:12 作者: humectant 時(shí)間: 2025-3-26 00:19 作者: 表被動(dòng) 時(shí)間: 2025-3-26 08:12
Zur Konstruktion des Erwachsenenng valuable products, or for removing undesirable food or nonfood components. They differ from mechanical separations (Chap. .) in the controlling transport mechanism, which is mass transfer at the molecular level, while mechanical separations are based on differences in macroscopic size, shape, and作者: 榮幸 時(shí)間: 2025-3-26 09:17 作者: COMA 時(shí)間: 2025-3-26 13:40 作者: 商談 時(shí)間: 2025-3-26 18:41
Design of Food Processes and Food Processing Plants,nomic evaluation of the process. . refers to the design of the whole processing plant, including the processing/control equipment, the utilities, the plant buildings, and the waste treatment units. The two terms are used interchangeably in the technical literature. Both process and plant design are 作者: FELON 時(shí)間: 2025-3-26 21:41 作者: 極為憤怒 時(shí)間: 2025-3-27 02:41 作者: Oafishness 時(shí)間: 2025-3-27 05:39
Mechanical Processing Equipment,rge or small pieces and several particle sizes. Enlargement includes agglomeration or coating of small food pieces or particles, which may be facilitated by adding small quantities of liquids or steam. In the case of liquids, size reduction of particles is achieved in the homogenization. The followi作者: Judicious 時(shí)間: 2025-3-27 10:57 作者: 注意到 時(shí)間: 2025-3-27 15:16 作者: Evacuate 時(shí)間: 2025-3-27 19:56
Food Dehydration Equipment,tion of food plant wastes. A wide variety of industrial food drying equipment is used, developed mostly empirically but continuously improved by recent advances in drying technology and food engineering. In addition to the basic process engineering requirements, food dryers must meet the strict stan作者: Adornment 時(shí)間: 2025-3-27 23:49
Refrigeration and Freezing Equipment, and the freezing processes. In food processing, low temperatures are applied (a) for preservation and (b) in facilitating other non-preservation processes or manufacturing products that are directly or indirectly related to foods. In preservation, the main aim is to extend the shelf life of fresh o作者: Initiative 時(shí)間: 2025-3-28 02:12
Thermal Processing Equipment,lage of foods and health hazards to the consumers. Thermal processing involves heating of foods at various time–temperature combinations, which define the three main thermal processes, i.e., blanching, pasteurization, and sterilization. The objective of thermal processing is the long-time and safe p作者: BYRE 時(shí)間: 2025-3-28 09:55 作者: 徹底明白 時(shí)間: 2025-3-28 14:06 作者: TOXIC 時(shí)間: 2025-3-28 17:23
Food Packaging Equipment,ing for filling operations, filling in packages, closing (sealing), control of filled packages, and preparation for storage and shipment. The equipment used in feeding the food into the filling unit depends on the nature and properties of the food. For liquids, pumps or gravity is used. For granulat作者: DEFT 時(shí)間: 2025-3-28 21:31
Book 2016Latest editionrocessing 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 作者: Conflict 時(shí)間: 2025-3-29 02:59 作者: Modicum 時(shí)間: 2025-3-29 03:47 作者: originality 時(shí)間: 2025-3-29 08:53 作者: Adulterate 時(shí)間: 2025-3-29 15:21 作者: 樹木心 時(shí)間: 2025-3-29 15:50 作者: Grasping 時(shí)間: 2025-3-29 23:39
Food Dehydration Equipment,t advances in drying technology and food engineering. In addition to the basic process engineering requirements, food dryers must meet the strict standards for food quality and food hygiene and safety.作者: 暴行 時(shí)間: 2025-3-30 02:44
Equipment for Novel Food Processes,ady applied commercially in the food industry, such as membrane separations and supercritical solvent extraction, while most of the others are still in the development and evaluation stages. Some technical, economic, and public acceptance difficulties must be resolved, before large-scale application.作者: Dorsal 時(shí)間: 2025-3-30 07:04 作者: 反感 時(shí)間: 2025-3-30 09:09 作者: expound 時(shí)間: 2025-3-30 15:08 作者: ATP861 時(shí)間: 2025-3-30 20:31
https://doi.org/10.1007/978-3-662-42430-8ory of fluid mechanics, and applied extensively in the chemical process industries (Perry and Green 1997). The mechanical transport equipment is often used in combination with other food processing equipment, such as heating and cooling of water, air or steam, and fluidization and transport of particles.作者: 群居男女 時(shí)間: 2025-3-30 23:57
https://doi.org/10.1007/978-3-662-31489-0ng sections, Sects. 4.2 and 4.3 deal with solid foods, while Sect. 4.4 deals with size reduction of liquids. Finally, mixing refers to liquid and solid foods and formation in operations dealing with extrusion and other processes giving the final shape/form of foods.作者: 分解 時(shí)間: 2025-3-31 01:41
https://doi.org/10.1007/978-3-658-03209-8reservation of sensitive foods, preferably at ambient (room) temperatures. Traditionally, thermal processing has been applied to the canning of foods, packaged in metallic containers, and preserved for long times (longer than 6 months).
