Food processing : (Record no. 70191)

000 -LEADER
fixed length control field 04443cam a22005771i 4500
001 - CONTROL NUMBER
control field 9780429321481
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220711212019.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210201s2021 flua o 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781000335033
-- (ePub ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1000335038
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781000334975
-- (PDF ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 100033497X
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780429321481
-- (ebook)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 0429321481
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9781000335002
-- (electronic bk. : Mobipocket)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 1000335003
-- (electronic bk. : Mobipocket)
082 04 - CLASSIFICATION NUMBER
Call Number 664
245 00 - TITLE STATEMENT
Title Food processing :
Sub Title advances in thermal technologies /
250 ## - EDITION STATEMENT
Edition statement 1st.
300 ## - PHYSICAL DESCRIPTION
Number of Pages 1 online resource :
500 ## - GENERAL NOTE
Remark 1 <P>Chapter 1 Rate Kinetics in Thermal Food-Processing Operations</P><I><P>Kshirod Kumar Dash, Sourav Chakraborty, Rahul Kumar, Tabli Ghosh</P></I><B><P>Chapter 2 </B>Advances in Drying Technology for Food Processing </P><I><P>Ipsita Das, S.K. Das</P></I><B><P>Chapter 3 </B>Applications of Evaporation in Food Processing </P><I><P>Saptashish Deb, Umexi Rani, Santanu Malakar</P></I><B><P>Chapter 4 </B>Blanching Treatments in Food Processing </P><I><P>S.B. Kalse, C.B. Khobragade</P></I><B><P>Chapter 5 </B>Thermal Processing of Food </P><I><P>K.K. Dash, Pinki Deka</P></I><B><P>Chapter 6 </B>Fundamentals and Applications of Deep-Fat Frying </P><I><P>Ajita Tiwari, Puja Das</P></I><B><P>Chapter 7 </B>Crystallization: Fundamentals, Current Research, and Role in Product Development </P><I><P>Winny Routray</P></I><B><P>Chapter 8 </B>Application of Ohmic Heating in Food Processing </P><I><P>M. Kumar, A. Barmanray, K.K. Dash, S. Chakraborty</P></I><B><P>Chapter 9 </B>Extraction Technology Applications in Food and Biological Products </P><I><P>Qurat Ul Eain Hyder Rizvi, Rafeeya Shams, Aamir Hussain Dar, Ishrat Majid, Anurag Singh, Shafat Khan, Mohsin Bashir Aga</P></I>
520 ## - SUMMARY, ETC.
Summary, etc In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering
650 #0 - SUBJECT ADDED ENTRY--SUBJECT 1
General subdivision Technological innovations.
700 1# - AUTHOR 2
Author 2 Dash, Kshirod Kumar,
700 1# - AUTHOR 2
Author 2 Chakraborty, Sourav,
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier https://www.taylorfrancis.com/books/9780429321481
856 42 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type eBooks
264 #1 -
-- Boca Raton :
-- CRC Press,
-- 2021.
336 ## -
-- text
-- rdacontent
336 ## -
-- still image
-- rdacontent
337 ## -
-- computer
-- rdamedia
338 ## -
-- online resource
-- rdacarrier
588 ## -
-- OCLC-licensed vendor bibliographic record.
650 #0 - SUBJECT ADDED ENTRY--SUBJECT 1
-- Food industry and trade
650 #7 - SUBJECT ADDED ENTRY--SUBJECT 1
-- SCIENCE / Chemistry / Industrial & Technical
650 #7 - SUBJECT ADDED ENTRY--SUBJECT 1
-- TECHNOLOGY / Engineering / Chemical & Biochemical
650 #7 - SUBJECT ADDED ENTRY--SUBJECT 1
-- TECHNOLOGY / Food Science

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