Food Process Engineering and Technology, Berk, Zeki
Автор: Mccabe Название: Unit operations of chemical engineering ISBN: 0071247106 ISBN-13(EAN): 9780071247108 Издательство: McGraw-Hill Рейтинг: Цена: 67490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Includes separate chapters that are devoted to each of the principle unit operations, grouped into 4 sections: fluid mechanics, heat transfer, mass transfer and equilibrium stages, and operations involving particulate solids. This book contains its balanced treatment of theory and engineering practice, with many practical, illustrative examples.
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Автор: Stavros Yanniotis; Petros Taoukis; Nikolaos G. Sto Название: Advances in Food Process Engineering Research and Applications ISBN: 1461479053 ISBN-13(EAN): 9781461479055 Издательство: Springer Рейтинг: Цена: 156720.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is based on invited contributions to the 11th International Congress on Engineering and Food, ICEF11, held May 2011 in Athens. It explores food process engineering in a changing world.
Автор: Stavros Yanniotis; Petros Taoukis; Nikolaos G. Sto Название: Advances in Food Process Engineering Research and Applications ISBN: 1489979476 ISBN-13(EAN): 9781489979476 Издательство: Springer Рейтинг: Цена: 130590.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is based on invited contributions to the 11th International Congress on Engineering and Food, ICEF11, held May 2011 in Athens. It explores food process engineering in a changing world.
Автор: R K Sinnott Название: Chemical Engineering Design, ISBN: 0750685514 ISBN-13(EAN): 9780750685511 Издательство: Elsevier Science Рейтинг: Цена: 62390.00 T Наличие на складе: Невозможна поставка. Описание: Chemical Engineering Design is one of the best-known and most widely adopted texts available for students of chemical engineering. It completely covers the standard chemical engineering final year design course, and is widely used as a graduate text. The hallmarks of this renowned book have always been its scope, practical emphasis and closeness to the curriculum. That it is written by practicing chemical engineers makes it particularly popular with students who appreciate its relevance and clarity. Building on this position of strength the fifth edition covers the latest aspects of process design, operations, safety, loss prevention and equipment selection, and much more. Comprehensive in coverage, exhaustive in detail, and supported by extensive problem sets at the end of each chapter, this is a book that students will want to keep to hand as they enter their professional life.
Название: Fundamentals of Food Process Engineering ISBN: 1461570573 ISBN-13(EAN): 9781461570578 Издательство: Springer Рейтинг: Цена: 74490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Ten years after the publication of the first edition of Flllldmntntais of Food Process Engineering, there have been significant changes in both food science education and the food industry itself.
Автор: P. G. Smith Название: Introduction to Food Process Engineering ISBN: 1489978828 ISBN-13(EAN): 9781489978820 Издательство: Springer Рейтинг: Цена: 65290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book treats the principles of processing in a scientifically rigorous, yet concise manner. Written from a quantitative and mathematical perspective, its aim is to give readers the confidence to use mathematical and quantitative analyses of food processes.
This volume contains peer-reviewed chapters and original research on chemistry and its broad range of applications in chemical engineering. Covering both theoretical and practical applications of modern chemistry, the book presents a different aspects of chemistry and chemical engineering. The book includes the most significant new research papers and other original contributions on the structure of single molecules and radicals, molecular assemblies, gases, liquids (including water and solutions), amorphous and crystalline solids, surfaces, films and nanoparticles (including inorganic, organic and organometallic compounds), molecular and polymeric materials, single crystals, and minerals.
The aim of this multidisciplinary book is to promote communication and dialogue among researchers, scientists, engineers, and policymakers working in the areas of modern chemistry and chemical engineering and who deal with all structural aspects of modern chemistry and chemical engineering. The research provided here will be especially valuable to those interested in the principles of chemical bonding and matter organization, the impact of structural aspects on a chemical property or transformation, and the application of the newest physical methods in chemical structure research.
Автор: H.A. Leniger; W.A. Beverloo Название: Food Process Engineering ISBN: 9027706050 ISBN-13(EAN): 9789027706058 Издательство: Springer Рейтинг: Цена: 200260.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
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