Local cover image
Local cover image
Amazon cover image
Image from Amazon.com

Food engineering and technology / by Sugiko Oishi.

By: Material type: Computer fileComputer fileLanguage: English Publication details: Los Angeles, California : Tritech Digital Media, 2018Description: 1 online resource (618, pages) : color illustrationsContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 978-1-64443-015-6 (e-book)
Subject(s): LOC classification:
  • TP370  Oi7 2018
Online resources:
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: Online E-Books 2021
Star ratings
    Average rating: 0.0 (0 votes)
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

Log-in to the https://www.tdmebooks.com/ is required to read this e-book.

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

Click on an image to view it in the image viewer

Local cover image
Copyright © 2023. Cavite State University | Koha 23.05