Experiments in unit operations and processing of f... Infodoc

Accueil

Adresse

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

France

contact

Array
(
    [TITRE] => <b>Type de document : </b>
    [TITRE_CLEAN] => Type de document
    [OPAC_SHOW] => 1
    [TYPE] => list
    [AFF] => Livre
    [ID] => 4
    [NAME] => cp_typdoc
    [DATATYPE] => integer
    [VALUES] => Array
        (
            [0] => 5
        )

)

Experiments in unit operations and processing of foods

Titre :	Experiments in unit operations and processing of foods Ajouter au panier
Auteur(s) :	Maria Margarida Cortez Vieira Peter Ho
Type de document :	Livre
Sujets :	OPERATION UNITAIRE ; FILTRATION ; CENTRIFUGATION ; SECHAGE ; MELANGE ; DESHYDRATATION OSMOTIQUE ; SUSPENSION ; LAIT ; CONCENTRATION ; EXTRACTION PAR PRESSION ; POMME ; SECHAGE PAR DISPERSION ; LYOPHILISATION ; TRAITEMENT SUR LIT FLUIDISE ; PASTEURISATION ; ECHANGEUR DE CHALEUR ; STERILISATION ; CONSERVE ; SECHAGE SUR TAMBOUR ; EXTRUSION ; MOUTURE ; SEMOULE ; FROMAGE ; BLE ; AMARANTHE ; FARINE ; CONGELATION ; CREME
Résumé :	The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities i[...] The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Experiments in Unit Operations and Processing of Foods contains experimental protocols in unit operations and food processing, adapted from practical courses currently running in those institutions involved in ISEKI-Food. It is meant to complement existing practical courses, when equipment needed to perform certain unit operations may be unavailable. Basic theory, discussion questions, and references to relevant sources are provided for each experimental protocol.
Editeur(s) :	NEW YORK : Springer Science+Business Media, LLC
Date de publication :	2008
Collection :	ISEKI-Food series, num. 5
Format :	1 vol. (XIX-190 p.) / ill. / 24 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	Part I Conversion Operations Mixing – Determining Mixing Parameters Filtration I – Determining Filterability of Suspensions Filtration II – Using a Plate-and-Frame Filter Centrifugation – Separating Cream from Milk Concentration – Direct Osmotic Concentration of Liquid Foods Osmotic Dehydration – Vacuum Impregnation of Fruit Expression – Extraction of Pumpkin Oil Part II Preservation Operations Dehydration I – Tray Drying of App[...] Part I Conversion Operations Mixing – Determining Mixing Parameters Filtration I – Determining Filterability of Suspensions Filtration II – Using a Plate-and-Frame Filter Centrifugation – Separating Cream from Milk Concentration – Direct Osmotic Concentration of Liquid Foods Osmotic Dehydration – Vacuum Impregnation of Fruit Expression – Extraction of Pumpkin Oil Part II Preservation Operations Dehydration I – Tray Drying of Apples Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process Spray Drier – Atomization of Milk Operating a Fluid Bed Drier Freeze Drying Foods Determining Freezing Times of Food with a Plate Freezer Comparing Air Blast and Fluidized Bed Freezing Pasteurization with a Plate Heat Exchanger Sterilization in Cans Part III Food Processing Operations Ingredients in Infant Foods – Pregelatinized Amaranth Flour Using a Drum Dryer Wheat Crisps – Extrusion Cooking Technology Semolina – Milling and Sieving Semi-Hard Cheese – Cheese Making Technology
Langue(s) :	Anglais
Identifiant :	978-0-387-33513-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=168691

Réserver

Exemplaires (2)

Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	UV Procédés - Opérations unitaires -Technologies	UV2.2 VIE	Papier	Empruntable Disponible
Palaiseau		Vert	UV Procédés - Opérations unitaires -Technologies	UV2.2 VIE	Papier	Empruntable Disponible

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

Infodoc : Sciences, Techniques et Culture

Accueil

Sélection de la langue

Adresse

Exemplaires (2)

Se connecter