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Food Properties and Computer-Aided Engineering of Food Processing Systems: 168 (NATO Science Series E:) - Tapa dura
Sinopsis
Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
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Reseña del editor
Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
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Proceedings of the NATO Advanced Research Workshop, Porto, Portugal, October 16-21, 1988
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Food Properties and Computer-Aided Engineering of Food Processing Systems
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Kluwer Academic Publishers, Dordrecht Boston London, 1989
ISBN 10: 0792302427
ISBN 13: 9780792302421
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Librería: Webbooks, Wigtown, Wigtown, Reino Unido
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Hard Cover. Condición: Good. No Jacket. First Edition. From an academic library with the usual stamps and labels. Apart from the library evidence a decent copy. This is a heavy book and will request extra shipping if ordered from outside the UK. A00019760. Nº de ref. del artículo: A00019760
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Food Properties and Computer-Aided Engineering of Food Processing Systems
Librería: Ammareal, Morangis, Francia
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Hardcover. Condición: Bon. Ancien livre de bibliothèque. Petite(s) trace(s) de pliure sur la couverture. Légères traces d'usure sur la couverture. Salissures sur la tranche. Tampon ou marque sur la face intérieure de la couverture. Couverture différente. Edition 1989. Ammareal reve ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Slightly creased cover. Slight signs of wear on the cover. Stains on the edge. Stamp or mark on the inside cover page. Different cover. Edition 1989. Ammareal gives back up to 15% of this item's net price to charity organizations. Nº de ref. del artículo: C-847-737
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Food Properties and Computer-Aided Engineering of Food Processing Systems
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Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Proceedings of the NATO Advanced Research Workshop, Porto, Portugal, October 16-21, 1988 Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food pr. Nº de ref. del artículo: 5965738
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Food Properties and Computer-Aided Engineering of Food Processing Systems (NATO Science Series E:, 168)
Librería: Ria Christie Collections, Uxbridge, Reino Unido
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Condición: New. In. Nº de ref. del artículo: ria9780792302421_new
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Food Properties and Computer-Aided Engineering of Food Processing Systems
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Springer Netherlands Apr 1989, 1989
ISBN 10: 0792302427
ISBN 13: 9780792302421
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 'The Effect of Processing on the Physical Properties of Foodstuffs'. This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods . 616 pp. Englisch. Nº de ref. del artículo: 9780792302421
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Food Properties and Computer-Aided Engineering of Food Processing Systems
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Springer Netherlands, Springer Netherlands, 1989
ISBN 10: 0792302427
ISBN 13: 9780792302421
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Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 'The Effect of Processing on the Physical Properties of Foodstuffs'. This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods . Nº de ref. del artículo: 9780792302421
Cantidad disponible: 1 disponibles
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Food Properties and Computer-Aided Engineering of Food Processing Systems
Publicado por
Springer Netherlands, Springer Netherlands Apr 1989, 1989
ISBN 10: 0792302427
ISBN 13: 9780792302421
Nuevo
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. Neuware -Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 'The Effect of Processing on the Physical Properties of Foodstuffs'. This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 616 pp. Englisch. Nº de ref. del artículo: 9780792302421
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