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Unit Operations for the Food Industry: Thermal Processing & Nonconventional Technologies

dc.contributor.authorGuiné, Raquel
dc.date.accessioned2013-10-10T11:05:32Z
dc.date.available2013-10-10T11:05:32Z
dc.date.issued2013
dc.description.abstractThe understanding of industrial processes is based primarily on two factors: (i) each process can be studied in a series of steps, called operations, and (ii) the individual operations have their own mechanisms based on physical and chemical principles. The systematic study of each unit operation leads to a simplified and unified treatment of all processes. The variety and complexity of modern industrial processes represent an exciting challenge for professionals working in the process industry as well as for professionals working in the academic world. This book addresses extensively some of these unit operations, emphasizing also the importance and relevance of those newer operations that have been emerging and are becoming more relevant from the industrial point of view. In order to meet these challenges, this book is organized into two parts: the conventional thermal processes and emerging technologies, that bring together individual chapters dedicated to each major unit operation.por
dc.identifier.citationGuiné RPF. (2013) Unit Operations for the Food Industry: Thermal Processing & Nonconventional Technologies. Vol 1. LAP Lambert Academic Publishing GmbH & Co. Germany.por
dc.identifier.urihttp://hdl.handle.net/10400.19/1809
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherLAP Lambert Academic Publishing GmbH & Co. Germanypor
dc.subjectUnit Operationspor
dc.subjectFood Industrypor
dc.subjectThermal Processingpor
dc.subjectNonconventional Technologiespor
dc.titleUnit Operations for the Food Industry: Thermal Processing & Nonconventional Technologiespor
dc.typebook
dspace.entity.typePublication
oaire.citation.conferencePlaceAlemanhapor
rcaap.rightsopenAccesspor
rcaap.typebookpor

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