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Food engineering and technology / by Sugiko Oishi.

By: Oishi, Sugiko [author]Material type: Computer fileComputer fileLanguage: English Publication details: Los Angeles, California : Tritech Digital Media, 2018 Description: 1 online resource (618, pages) : color illustrationsContent type: text Media type: computer Carrier type: online resourceISBN: 978-1-64443-015-6 (e-book)Subject(s): Science | Food engineering | TechnologyLOC classification: TP370 | Oi7 2018Online resources: Click here to read Full-Text E-Book | Log-in to the website is required to read this e-book. Click here to request access.
Contents:
1. Physical properties of food materials -- 2. Fluid flow -- 3. Heat and mass transfer, basic principles -- 4. Reaction kinetics -- 5. Elements |of| process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration -- 9. Centrifugation -- 10. Membrane processes -- 11. Extraction -- 12. Adsorption and ion exchange -- 13. Distillation -- 14. Crystallization and dissolution -- 15. Extrusion -- 16. Spoilage and preservation of foods -- 17. Thermal processing -- 18. Thermal processes methods and equipment -- 19. Refrigeration chilling and freezing -- 20. Refrigeration equipment and methods -- 21. Evaporation -- 22. Dehydration -- 23. Freeze-drying (lyophilization) and freeze concentration -- 24. Frying baking roasting -- 25. Ionizing irradiation and other non-thermal preservation processes -- 26. Food packaging --27. Cleaning disinfection, sanitation
List(s) this item appears in: New Online E-Books 2021 (as of Nov)
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Holdings
Item type Current library Collection Call number Materials specified Status Notes Date due Barcode
Online E-Books Online E-Books Ladislao N. Diwa Memorial Library
Non-fiction OEBP TP370 Oi7 2018 (Browse shelf(Opens below)) Available OEBP000089 OEBP000089
Compact Discs Compact Discs Ladislao N. Diwa Memorial Library
Multimedia Section
Non-fiction EB TP370 Oi7 2018 (Browse shelf(Opens below)) Room use only CD0000842 CD0000842

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Include index

1. Physical properties of food materials -- 2. Fluid flow -- 3. Heat and mass transfer, basic principles -- 4. Reaction kinetics -- 5. Elements |of| process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration -- 9. Centrifugation -- 10. Membrane processes -- 11. Extraction -- 12. Adsorption and ion exchange -- 13. Distillation --
14. Crystallization and dissolution -- 15. Extrusion -- 16. Spoilage and preservation of foods -- 17. Thermal processing -- 18. Thermal processes methods and equipment -- 19. Refrigeration chilling and freezing -- 20. Refrigeration equipment and methods -- 21. Evaporation -- 22. Dehydration -- 23. Freeze-drying (lyophilization) and freeze concentration -- 24. Frying baking roasting -- 25. Ionizing irradiation and other non-thermal preservation processes -- 26. Food packaging --27. Cleaning disinfection, sanitation

Fund 164 Fastbooks Educational Supply, Inc. Purchased Sept. 28, 2020 OEBP000089
P. Roderno PHP 7,793.00 2020-09-340 06384 to 06392

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