 |
ISBN
| 9781138198920 | |
DDC
| 664 | |
Nhan đề
| Operations in food refrigeration / Rodolfo H Mascheroni (editor) | |
Lần xuất bản
| 1st ed. | |
Thông tin xuất bản
| Boca Raton, FL : CRC Press, 2016 | |
Mô tả vật lý
| xviii, 383 pages. : illustrations ; 25 cm. | |
Tùng thư
| Contemporary food engineering | |
Phụ chú
| Includes index. | |
Tóm tắt
| The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods. | |
Từ khóa tự do
| Refrigerated foods | |
Từ khóa tự do
| Aliments conservation | |
Từ khóa tự do
| Refrigeration et appareils frigorifiques | |
Từ khóa tự do
| Refrigeration | |
Từ khóa tự do
| Food | |
Từ khóa tự do
| Food preservation | |
Từ khóa tự do
| Refrigeration and refrigerating machinery | |
Từ khóa tự do
| Cold storage | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Tác giả(bs) CN
| Mascheroni, Rodolfo H. | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 092851 |
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| 245 | |aOperations in food refrigeration / |cRodolfo H Mascheroni (editor) |
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| 250 | |a1st ed. |
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| 260 | |aBoca Raton, FL : |bCRC Press, |c2016 |
|---|
| 300 | |axviii, 383 pages. : |billustrations ; |c25 cm. |
|---|
| 490 | |aContemporary food engineering |
|---|
| 500 | |aIncludes index. |
|---|
| 520 | |aThe final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods. |
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| 541 | |aMua |
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| 653 | |aRefrigerated foods |
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| 653 | |aAliments conservation |
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| 653 | |aRefrigeration et appareils frigorifiques |
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| 653 | |aRefrigeration |
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| 653 | |aFood |
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| 653 | |aFood preservation |
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| 653 | |aRefrigeration and refrigerating machinery |
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| 653 | |aCold storage |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 691 | |aCông nghệ thực phẩm |
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| 692 | |aCông nghệ nhiệt lạnh |
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| 700 | |aMascheroni, Rodolfo H.|eeditor |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 092851 |
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| 890 | |a1|b0|c0|d0 |
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Q12_Kho Mượn_02
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