9781466563124 - handbook of food engineering (21 risultati)
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Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
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EUR 182,81
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Condizione: 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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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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EUR 182,81
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Da: SMASS Sellers, IRVING, TX, U.S.A.SMASS Sellers
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EUR 190,51
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Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
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EUR 195,75
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Condizione: 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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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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EUR 195,75
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Da: Mooney's bookstore, Den Helder, Paesi BassiMooney's bookstore
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EUR 183,71
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Condizione: Very Good.
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Da: SMASS Sellers, IRVING, TX, U.S.A.SMASS Sellers
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EUR 204,04
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Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 271,33
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Condizione: New. pp. 968 3rd Edition.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 276,64
EUR 7,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. pp. 968.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 282,81
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Condizione: New. pp. 968.
Handbook of Food Engineering
Heldman, Dennis R. (EDT); Lund, Daryl B. (EDT); Sabliov, Cristina M. (EDT)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 306,98
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Condizione: New.
Handbook of Food Engineering
Heldman, Dennis R. (EDT); Lund, Daryl B. (EDT); Sabliov, Cristina M. (EDT)
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 308,62
EUR 17,51 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Condizione: New.
Handbook of Food Engineering
Heldman, Dennis R. (EDT); Lund, Daryl B. (EDT); Sabliov, Cristina M. (EDT)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 352,65
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Condizione: As New. Unread book in perfect condition.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 366,27
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Hardcover. Condizione: 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 profession…als 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)
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 351,25
EUR 17,51 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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EUR 342,58
EUR 29,18 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Da: moluna, Greven, Germaniamoluna
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EUR 346,21
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Gebunden. Condizione: 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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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 416,92
EUR 23,34 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Brand New. 3rd edition. 968 pages. 10.24x7.28x2.44 inches. In Stock.
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- Edizione Internazionale
Da: UK BOOKS STORE, London, LONDO, Regno UnitoUK BOOKS STORE
Contatta il venditoreVenditore con 5 stelleEdizione InternazionaleCondizione: Usato
EUR 500,79
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Hardcover. Condizione: 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…be 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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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 429,00
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Buch. Condizione: Neu. Neuware.
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Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 539,37
EUR 32,01 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: 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 profession…als 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.
