Food engineering and technology / by Sugiko Oishi.
Material type: Computer fileLanguage: English Publication details: Los Angeles, California : Tritech Digital Media, 2018Description: 1 online resource (618, pages) : color illustrationsContent type:- text
- computer
- online resource
- 978-1-64443-015-6 (e-book)
- TP370 Oi7 2018
Item type | Current library | Collection | Call number | Materials specified | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Online E-Books | Ladislao N. Diwa Memorial Library | Non-fiction | OEBP TP370 Oi7 2018 (Browse shelf(Opens below)) | Available | OEBP000089 | OEBP000089 | ||
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