| 000 -LEADER |
|---|
| fixed length control field |
02288nam a22002537a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20241029103923.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
241009b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780128120187 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
UG |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP370 B47 2018 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Berk, Zeki. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food process engineering and technology / |
| Statement of responsibility, etc |
Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israel. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
London, U.K. : |
| Name of publisher, distributor, etc |
Academic P., |
| Date of publication, distribution, etc |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxxi, 710 p. : |
| Other physical details |
ill., charts, diagram, graphs, photos. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Physical properties of food materials -- 2.Fluid flow -- 3. Heat and mass transfer -- 4. Reaction kinetics -- 5. Elements of process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration and expression -- 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 -- Thermal processing -- 18. Thermal processes, methods and equipment -- 19. Refrigeration: chilling and freezing -- 20. Refrigeration -- 21. Evaporation -- 22. Dehydration -- 23. Freeze drying (lyophilization) and freeze concentration -- 24. Frying, baking, roasting -- 25. Chemical preservation -- 26. Ionizing irradiation and other non-thermal preservation processes -- 27. Food packaging -- 28. Cleaning, disinfection, sanitation. |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc |
"The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Vendor |
YBYW |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food industry and trade |
| General subdivision |
Technological innovations. |
|
|---|
| Topical term or geographic name as entry element |
Food processing plants. |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Publisher description |
| Uniform Resource Identifier |
http://www.loc.gov/catdir/enhancements/fy1606/2015300526-d.html |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Entry Department |
TSDA |
| Source of classification or shelving scheme |
|
| Acquisition - Verified |
CW/DH/CB |