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Titre : |
Introduction to food process engineering
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Auteur(s) : |
Albert Ibarz
Gustavo V. Barbosa-Cánovas |
Type de document : | Livre |
Sujets : | OPERATION UNITAIRE ; TRANSFERT DE MASSE ; ENERGIE ; DENSITE ; PERMEABILITE ; ACTIVITE DE L'EAU ; PROPRIETE CHIMIQUE ; PROPRIETE OPTIQUE ; RHEOLOGIE ; POUDRE ; TRANSFERT DE CHALEUR ; CONSERVE ; REFRIGERATION ; TRAITEMENT THERMIQUE ; CONCENTRATION ; SECHAGE ; DESINFECTION ; NETTOYAGE ; EMBALLAGE ; PROPRIETE PHYSIQUE ; EVAPORATION ; PRODUIT ALIMENTAIRE ; TRANSFERT DE MOUVEMENT ; THERMODYNAMIQUE ; ENTHALPIE ; CONDUCTIBILITE THERMIQUE ; CHALEUR SPECIFIQUE ; COULEUR ; COLORIMETRIE ; DEFORMATION ; VISCOSITE ; VISCOELASTICITE ; PROPRIETE DIELECTRIQUE ; IONISATION ; TRAITEMENT AUX MICROONDES ; LYOPHILISATION ; SECHAGE PAR DISPERSION ; SECHAGE SUR TAMBOUR ; DESHYDRATATION OSMOTIQUE ; TRAITEMENT SUR LIT FLUIDISE ; MATERIAU D'EMBALLAGE ; PAPIER ; VERRE ; METAL ; BOIS ; POLYMERE ; CONDITIONNEMENT SOUS ATMOSPHERE CONTROLEE |
Résumé : |
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.
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Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2014 |
Collection : | Food science and technology |
Format : | 1 vol. (XXIII-697 p.) / ill., couv. ill. en coul. / 27 cm |
Note(s) : |
Bibliogr. p.671-685. Index. Annexes |
Table des matières : |
Chapter 1 Introduction to Unit Operations
Chapter 1 Introduction to Unit Operations |
Langue(s) : | Anglais |
Identifiant : | 978-1-4398-0918-1 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170742 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | UV Procédés - Opérations unitaires -Technologies | UV2.2 IBA | Papier | Empruntable Disponible |