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015 _aGBB8N7866
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020 _a9781461538646
024 7 _a10.1007/978-3-319-60111-3
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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
037 _acom.springer.onix.9783319601113
_bSpringer Nature
040 _aGW5XE
_beng
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072 7 _aTDCT.
_2bicssc
072 7 _aTEC012000.
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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
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
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
999 _c85384
_d85384