| 000 -LEADER |
|---|
| fixed length control field |
03546nam a22004455i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
978-0-387-29241-0 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20161121231134.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
100301s2007 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780387292410 |
| -- |
978-0-387-29241-0 |
| 024 7# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
10.1007/0-387-29241-1 |
| Source of number or code |
doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TDCT |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TEC012000 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3 |
| Edition number |
23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Toledo, Romeo T. |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Fundamentals of Food Process Engineering |
| Medium |
[electronic resource] / |
| Statement of responsibility, etc. |
by Romeo T. Toledo. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boston, MA : |
| Name of producer, publisher, distributor, manufacturer |
Springer US, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2007. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
XVIII, 570 p. |
| Other physical details |
online resource. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| File type |
text file |
| Encoding format |
PDF |
| Source |
rda |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
FOOD SCIENCE TEXT SERIES, |
| International Standard Serial Number |
1572-0330 |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Review of Mathematical Principles and Applications in Food Processing -- Units and Dimensions -- Material Balances -- Gases and Vapors -- Energy Balances -- Flow of Fluids -- Heat Transfer -- Kinetics of Chemical Reactions in Foods -- Thermal Process Calculations -- Refrigeration -- Evaporation -- Dehydration -- Physical Separation Processes -- Extraction. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations. New sections reflecting the current state of technology include: enthalpy change calculations in freezing based on the freezing point depression evaporative cooling interpretation of pump performance curves determination of shape factors in heat exchange by radiation unsteady state heat transfer, kinetic data for thermal degradation of foods during thermal processing pasteurization parameters for shelf-stable high acid foods and long-life refrigerated low acid foods high pressure processing of fluid and packaged foods concentration of juices environmentally friendly refrigerants modified atmosphere packaging of produce sorption equations for water activity of solid foods osmotic pressure and water activity relationships vacuum dehydration new membranes commercially available for food processing and waste treatment supercritical fluid extraction Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Third Edition, is also a solid reference for the graduate food engineering student and professional. About the author Romeo T. Toledo is a Professor and the Director of the Food Processing Research and Development Laboratory at the University of Georgia – Athens’ Department of Food Science and Technology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Biotechnology. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Science. |
| 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 |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
9780387290195 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
FOOD SCIENCE TEXT SERIES, |
| International Standard Serial Number |
1572-0330 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://dx.doi.org/10.1007/0-387-29241-1 |
| 912 ## - |
|---|
| -- |
ZDB-2-CMS |
