Introduction to food process engineering (Record no. 14971)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01457nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | In-KoJDB |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210306202803.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190204b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781439809181 |
| Printed Price | 6701.46 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | JDBI |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Class No. | 664.02 |
| Item number | IBA |
| 100 ## - FIRST AUTHOR (IF A PERSON) | |
| Name of author | Ibarz, Albert |
| 245 ## - TITLE STATEMENT | |
| Title | Introduction to food process engineering |
| Statement of responsibility | by Albert Ibarz and Gustavo V Barbosa-Canovas |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Boca Raton |
| Name of publisher, distributor, etc. | CRC Press |
| Date of publication, distribution, etc. | 2014 |
| 300 ## - PHYSICAL DESCRIPTION | |
| No. of pages | xxiii, 697 p. |
| 500 ## - GENERAL NOTE | |
| General note | Contents: Introduction to unit operations -- Unit systems, dimensional analysis, and similarities -- Introduction to transport phenomena -- Momentum, energy, and mass transfer -- Macroscopic balances -- Physicochemistry of food systems -- Mass transfer -- Air-water interactions -- Water Activity -- Mechanical properties -- Thermal properties of foods -- Optical properties of foods -- Rheology of food products -- Electrical properties of foods -- Physical and chemical properties of food powders -- Heat transfer by conduction -- Heat transfer by convection -- Heat transfer by radiation -- Refrigeration: chilling and freezing -- Thermal processing of foods -- Emerging technologies in food processing -- concentration -- Dehydration -- Hygienic design of food processes -- Packaging of foods. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | FOOD SCIENCE |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | FOOD INDUSTRY AND TRADE |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | FOOD TECHNOLOGY |
| 700 ## - ADDITIONAL AUTHOR (INDIVIDUAL) | |
| Relator term | Author |
| Author name | Barbosa-Canovas, Gustavo V |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | TEXT BOOKS |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan (e.g. reference copy) | Collection code | Home library | Current library | Date acquired | Total Checkouts | Full call number | Accession No | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Not For Loan | Reference | JDBI Learning Resource Center | JDBI Learning Resource Center | 04/02/2019 | 664.02 IBA | 18036 | 31/05/2019 | 04/02/2019 | TEXT BOOKS |