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Thermal Food Proc New Tech & Quali, 


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Цена: 15312.00р.
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Название:  Thermal Food Proc New Tech & Quali
Перевод названия: Новая технология термической обработки пищевых продуктов
ISBN: 9781138199637
Издательство: Taylor&Francis
Классификация:

ISBN-10: 113819963X
Обложка/Формат: Paperback
Страницы: 688
Вес: 1.27 кг.
Дата издания: 16.11.2016
Серия: Contemporary food engineering
Язык: English
Издание: 2 ed
Иллюстрации: 90 tables, black and white; 185 illustrations, black and white
Размер: 254 x 178
Читательская аудитория: Tertiary education (us: college)
Ключевые слова: Chemical engineering, TECHNOLOGY & ENGINEERING / Food Science
Основная тема: Chemical Engineering
Подзаголовок: New technologies and quality issues, second edition
Ссылка на Издательство: Link
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Поставляется из: Европейский союз
Описание:

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development.

Topics discussed include:

  • Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density
  • Heat and mass transfer and related engineering principles, mechanisms, and models
  • The development and application of deterministic heat transfer models for predicting internal product temperatures
  • Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD)
  • Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables
  • The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects
  • Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating
  • pH-assisted thermal processing

In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.



Guidelines for Integrating Process Safety Management, Environment, Safety, Health and Quality

Название: Guidelines for Integrating Process Safety Management, Environment, Safety, Health and Quality
ISBN: 0816906831 ISBN-13(EAN): 9780816906833
Издательство: Wiley
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Цена: 23910.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: "A spirited and absorbing history of emancipation, oppression, and rebellion in the British empire."--C. Vann Woodward. "Holt greatly extends and deepens our understanding of the emancipation experience when, for just over a century, the people of Jamaica struggled to achieve their own vision of freedom and autonomy against powerful conservative forces."--David Barry Gaspar.

Food Quality, Safety and Technology

Название: Food Quality, Safety and Technology
ISBN: 3709116392 ISBN-13(EAN): 9783709116395
Издательство: Springer
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Цена: 23508.00 р.
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Описание:

The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for "Food Quality, Safety and Technology," which was held in Botucatu (S o Paulo, Brazil), from September 24th to 27th, 2012, at the Botucatu Campus of the Universidade Estadual Paulista "Julio Mesquita Filho" (UNESP). The goal of the conference was to provide a scientific forum covering large areas of agronomy, nutrition, food science and technology, veterinary and other areas related to food technology development. Teachers, professionals, graduate and post-graduate students in Food Science; Food and Agriculture Engineering; Veterinary, Science and Food Technology and related areas were addressed by providing an exchange of knowledge and technologies. The initiative aimed to establish uniform, globally recognized scientific principles on food safety and quality, which could be consistently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protecting the health and safety of domestic consumers, to guaranteeing the safety and quality of foods entering international trade, and to ensuring that imported foods conform to national requirements.

Bayesian Statistics and Quality Modelling in the Agro-Food Production Chain

Автор: van Boekel M.A.J.S., Stein A., van Bruggen A.H.C.
Название: Bayesian Statistics and Quality Modelling in the Agro-Food Production Chain
ISBN: 1402019173 ISBN-13(EAN): 9781402019173
Издательство: Springer
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Цена: 15672.00 р.
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Описание: Proceedings of the Frontis workshop on Bayesian Statistics and quality modelling in the agro-food production chain, held in Wageningen, The Netherlands, 1-14 May 2003

Total Quality Process Control for Injection Molding 2e

Автор: Gordon
Название: Total Quality Process Control for Injection Molding 2e
ISBN: 0470229632 ISBN-13(EAN): 9780470229637
Издательство: Wiley
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Цена: 29138.00 р.
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Описание: This book highlights the importance of quality control for injection molding ? the most commonly used plastics manufacturing method. It provides the guidance and information to apply quality assurance methods so that plastic parts are produced ?right the first time? and through all manufacturing operations.


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