Titlebook: Handbook of Food Processing Equipment; George D. Saravacos,Athanasios E. Kostaropoulos Book 20021st edition Kluwer Academic/Plenum Publish

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Book 20021st editionunit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on

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非秘密

Refrigeration and Freezing Equipment,d biological reactions. In preservation, two main categories are distinguished: (1) the application of refrigeration without any other method and (2) the application of refrigeration in connection with some other method of preservation.

Simulate

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漫步

Food Dehydration Equipment,ent 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.

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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 there is large-scale application.

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1571-0297 erties, description of some typical industrial units is necessary to understand the operating characteristics. Approximate values and data are used for illustra- tive purposes, since there is an understandable lack of 978-1-4613-5212-9978-1-4615-0725-3Series ISSN 1571-0297 Series E-ISSN 2628-8095

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