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| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20140310153326.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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110210s2011 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781441976628 |
|
978-1-4419-7662-8 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP248.65.F66 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3 |
| Edition number |
23 |
|
|---|
| Classification number |
664 |
| Edition number |
23 |
| 264 #1 - |
|---|
| -- |
Boston, MA : |
| -- |
Springer US : |
| -- |
Imprint: Springer, |
| -- |
2011. |
| 912 ## - |
|---|
| -- |
ZDB-2-CMS |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Smith, P. G. |
| Relator term |
author. |
| 245 10 - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Title |
Introduction to Food Process Engineering |
| Medium |
[electronic resource] / |
| Statement of responsibility, etc |
by P. G. Smith. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
XVII, 510p. 198 illus. |
| Other physical details |
online resource. |
| 440 1# - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Food Science Text Series, |
| International Standard Serial Number |
1572-0330 |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Preface -- 1. An introduction to food process technology -- 2. Dimensions, quantities and units -- 3. Thermodynamics and equilibrium -- 4. Material and energy balances -- 5. The fundamentals of rate processes -- 6. The flow of food fluids -- 7. Heat processing of foods -- 8. Mass Transfer -- 9. Psychrometry -- 10. Thermal processing of foods -- 11. Low temperature preservation -- 12. Evaporation and drying -- 13. Solids processing and particle manufacture -- 14. Mixing and separation -- 15. Mass transfer operations -- 16. Minimal processing technology -- Appendix A: List of unit prefixes; Greek alphabet -- Appendix B: Fundamental and derived SI units; Conversion factors -- Appendix C: Derivation of a dimensionless correlation for film heat transfer coefficients -- Appendix D: Properties of saturated water and water vapour -- Appendix E: Derivation of logarithmic mean temperature difference -- Appendix F: Derivation of Fourier's first law of conduction -- Answers to problems -- Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner, and can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. Written from a quantitative and mathematical perspective, this textbook is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes. To further this goal, each chapter includes a large number of worked examples and problems, with solutions provided in the back of the book. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. This second edition includes two additional chapters, Mass Transfer Operations and Minimal Processing Technology, as well as numerous new and revised figures. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Chemistry. |
|
|---|
| Topical term or geographic name as entry element |
Biochemical engineering. |
|
|---|
| Topical term or geographic name as entry element |
Food science. |
|
|---|
| Topical term or geographic name as entry element |
Computer science. |
|
|---|
| Topical term or geographic name as entry element |
Chemistry. |
|
|---|
| Topical term or geographic name as entry element |
Food Science. |
|
|---|
| Topical term or geographic name as entry element |
Biochemical Engineering. |
|
|---|
| Topical term or geographic name as entry element |
Computational Science and Engineering. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
Printed edition: |
| International Standard Book Number |
9781441976611 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://dx.doi.org/10.1007/978-1-4419-7662-8 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Item type |
E-Book |
