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Titlebook: Handbook of Food Processing Equipment; George Saravacos,Athanasios E. Kostaropoulos Book 2016Latest edition Springer International Publish

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發(fā)表于 2025-3-21 18:43:49 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Handbook of Food Processing Equipment
編輯George Saravacos,Athanasios E. Kostaropoulos
視頻videohttp://file.papertrans.cn/422/421341/421341.mp4
概述Provides a comprehensive overview of food processing equipment, including different types of processing and food processing plants.Focuses on the design and selection of food processing equipment, inc
叢書(shū)名稱Food Engineering Series
圖書(shū)封面Titlebook: Handbook of Food Processing Equipment;  George Saravacos,Athanasios E. Kostaropoulos Book 2016Latest edition Springer International Publish
描述This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing 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 the food process industries, as well as for designers of process plants. ?The book also serves as a basic reference for food process engineering students..The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain 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
出版日期Book 2016Latest edition
關(guān)鍵詞Food processing; Food storage; Homogenization; Pasteuization; Food evaporation
版次2
doihttps://doi.org/10.1007/978-3-319-25020-5
isbn_softcover978-3-319-79720-5
isbn_ebook978-3-319-25020-5Series ISSN 1571-0297 Series E-ISSN 2628-8095
issn_series 1571-0297
copyrightSpringer International Publishing Switzerland 2016
The information of publication is updating

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Handbook of Food Processing Equipment978-3-319-25020-5Series ISSN 1571-0297 Series E-ISSN 2628-8095
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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.
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發(fā)表于 2025-3-23 05:21:53 | 只看該作者
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.
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