000			02044cam a2200277zu 4500
001			88964281
003			FRCYB88964281
005			20250429182754.0
006			m o d
007			cr un
008			250429s2022 fr | o|||||0|0|||eng d
020			_a9780128186169
035			_aFRCYB88964281
040			_aFR-PaCSA _ben _c _erda
100	1		_aJafari, Seid Mahdi
245	0	1	_aThermal Processing of Food Products by Steam and Hot Water _bUnit Operations and Processing Equipment in the Food Industry _c['Jafari, Seid Mahdi']
264		1	_bWoodhead Publishing _c2022
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aJafari, Seid Mahdi
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88964281 _qtext/html _a
520			_aThermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. - Thoroughly explores novel applications of thermal unit operations in the food industry - Evaluates different alternatives for thermal processing operations - Covers the application of heat exchangers in the food industry
999			_c1327819 _d1327819