000 | 05514nam a22007097a 4500 | ||
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001 | 0079023 | ||
003 | BD-SySUS | ||
005 | 20231202142300.0 | ||
006 | m o d | ||
007 | cr cnu|||unuuu | ||
008 | 170818s2017 sz ob 001 0 eng d | ||
015 |
_aGBB8N7866 _2bnb |
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016 | 7 |
_a019166216 _2Uk |
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020 | _a9781461538646 | ||
024 | 7 |
_a10.1007/978-3-319-60111-3 _2doi |
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035 |
_a(OCoLC)1001337879 _z(OCoLC)1003076779 _z(OCoLC)1017946538 _z(OCoLC)1027001917 _z(OCoLC)1048150160 _z(OCoLC)1055326799 _z(OCoLC)1066460264 _z(OCoLC)1113384192 _z(OCoLC)1117047179 _z(OCoLC)1160066654 _z(OCoLC)1162792431 |
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037 |
_acom.springer.onix.9783319601113 _bSpringer Nature |
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040 |
_aGW5XE _beng _erda _epn _cGW5XE _dYDX _dOCLCF _dUAB _dAZU _dUPM _dMERER _dOCLCQ _dOCLCA _dESU _dIOG _dNJR _dCOO _dSTF _dVT2 _dOCLCA _dSNK _dOCLCQ _dU3W _dOCLCO _dCAUOI _dOCLCQ _dKSU _dCRU _dOCLCQ _dOCLCO _dEBLCP _dWYU _dOCLCO _dOCLCA _dOCLCQ _dOCLCA _dUKMGB _dOCLCO _dOCLCQ _dAUD _dOCLCO _dADU _dS2H _dOCLCQ _dOCLCA _dOCLCQ _dOCLCA _dOCLCQ _dOCLCA _dNLW _dOCLCO _dUKAHL |
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049 | _aEQOA | ||
050 | 4 | _aTP370.9.M38 | |
060 | 4 |
_aW1 _bAD436N v.161 2017 |
|
060 | 4 | _aTP 372.8 | |
072 | 7 |
_aTDCT. _2bicssc |
|
072 | 7 |
_aTEC012000. _2bisacsh |
|
082 | 0 | 4 |
_a664.0015118 _223 _bCHE |
092 | _aWMS1001337879 | ||
245 | 0 | 0 |
_aChemical Engineering for the Food Industry / _cP. J. Fryer, D. L. Pyle, C. D. Rielly |
264 | _aSpringer US : Imprint : Springer, Boston, MA, 1997 | ||
300 |
_a461 p. : _bill. ; _c24 |
||
336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bc _2rdamedia |
||
338 |
_aonline resource _bcr _2rdacarrier |
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347 | _atext file | ||
347 | _bPDF | ||
490 | 1 |
_aAdvances in biochemical engineering/biotechnology, _x0724-6145 ; _v161 |
|
500 | _aIncludes index. | ||
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | _aSummary:Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process being run has essentially been scaled up from the kitchen then this may not matter. However, there are limits to the approach." As the industry becomes more sophisticated, and economies of scale are exploited, then the size of plant reaches a scale where systematic design techniques are needed." The range of processes and products made by the food industry has increased to include foods which have no kitchen counterpart, such as low-fat spreads." It is vital to ensure the quality and safety of the product." Plant must be flexible and able to cope with the need to make a variety of products from a range of ingredients. This is especially important as markets evolve with time." The traditional design process cannot readily handle multi-product and multi-stream operations." Processes must be energetically efficient and meet modern environmenƯ tal standards | |
520 | _aThis book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English. | ||
588 | 0 | _aOnline resource; title from PDF title page (SpringerLink, viewed August 18, 2017). | |
650 | 0 |
_aFood industry and trade _xMathematical models. _938028 |
|
650 | 1 | 2 |
_aFood Handling. _938030 |
650 | 2 | 2 |
_aFood-Processing Industry. _938032 |
650 | 2 | 2 |
_aBiosensing Techniques. _938034 |
650 | 2 | 2 |
_aSpectrum Analysis. _938035 |
650 | 7 |
_aIndustrial chemistry. _2bicssc _938036 |
|
650 | 7 |
_aBiotechnology. _2bicssc _938037 |
|
650 | 7 |
_aBiochemistry. _2bicssc _938038 |
|
650 | 7 |
_aFood & beverage technology. _2bicssc _938039 |
|
650 | 7 |
_aScience _xChemistry _xIndustrial & Technical. _2bisacsh _938040 |
|
650 | 7 |
_aScience _xBiotechnology. _2bisacsh _938041 |
|
650 | 7 |
_aScience _xChemistry _xOrganic. _2bisacsh _938042 |
|
650 | 7 |
_aTechnology & Engineering _xFood Science. _2bisacsh _938043 |
|
650 | 7 |
_aFood industry and trade _xAutomation. _2fast _0(OCoLC)fst00930847 _938029 |
|
650 | 7 |
_aFood industry and trade _xMathematical models. _2fast _0(OCoLC)fst00930902 _938028 |
|
655 | 0 |
_aElectronic book. _938044 |
|
700 | 1 |
_aP. J. Fryer, _eeditor. _965293 |
|
700 | 1 |
_aD. L. Pyle, _965294 |
|
700 | 1 |
_aC. D. Rielly _965292 |
|
776 | 0 | 8 |
_iPrint version: _tMeasurement, modeling and automation in advanced food processing. _dCham, Switzerland : Springer, 2017 _z9783319601090 _z3319601091 _w(OCoLC)987278784 |
942 |
_2ddc _cBK |
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999 |
_c85384 _d85384 |