9781466563124 - handbook of food engineering (21 resultados)
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Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de AmericaRomtrade Corp.
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EUR 182,81
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 182,81
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Librería: SMASS Sellers, IRVING, TX, Estados Unidos de AmericaSMASS Sellers
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EUR 190,51
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Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de AmericaRomtrade Corp.
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EUR 195,75
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Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 195,75
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Librería: Mooney's bookstore, Den Helder, HolandaMooney's bookstore
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EUR 183,71
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Condición: Very Good.
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Librería: SMASS Sellers, IRVING, TX, Estados Unidos de AmericaSMASS Sellers
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EUR 204,04
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Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 267,32
Envío por EUR 3,45Se envía dentro de Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. pp. 968 3rd Edition.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 272,30
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Condición: New. pp. 968.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 278,39
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Condición: New. pp. 968.
Handbook of Food Engineering
Heldman, Dennis R. (EDT); Lund, Daryl B. (EDT); Sabliov, Cristina M. (EDT)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 306,98
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Condición: New.
Handbook of Food Engineering
Heldman, Dennis R. (EDT); Lund, Daryl B. (EDT); Sabliov, Cristina M. (EDT)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 308,62
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Condición: New.
Handbook of Food Engineering
Heldman, Dennis R. (EDT); Lund, Daryl B. (EDT); Sabliov, Cristina M. (EDT)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 352,65
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Condición: As New. Unread book in perfect condition.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 366,27
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Hardcover. Condición: new. Hardcover. As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professiona…ls with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations. The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Handbook of Food Engineering
Heldman, Dennis R. (EDT); Lund, Daryl B. (EDT); Sabliov, Cristina M. (EDT)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 351,25
Envío por EUR 17,51Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 10 disponibles
Condición: As New. Unread book in perfect condition.
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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EUR 342,58
Envío por EUR 29,18Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 346,21
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Gebunden. Condición: New. Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State University, and a PhD (1965) from Michigan State University. In 1966, Heldman joined the faculty at Michigan State University, and began teaching and r.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 416,92
Envío por EUR 23,34Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: Brand New. 3rd edition. 968 pages. 10.24x7.28x2.44 inches. In Stock.
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- Edición internacional
Librería: UK BOOKS STORE, London, LONDO, Reino UnidoUK BOOKS STORE
Contactar con el vendedorVendedor de 5 estrellasEdición internacionalCondición: Usado
EUR 500,79
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Hardcover. Condición: New Books. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will b…e requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 429,00
Envío por EUR 71,76Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. Neuware.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 539,37
Envío por EUR 32,01Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professiona…ls with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations. The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
