000			01938nam a2200325Ia 4500
001			dia_7325
003			CHAP
005			20240223144154.0
008			220117s2013 xx 000 0 und d
010			_a178529
020			_a978-0-12-415923-5
040			_cCHAP
082			_a664.02 B47 2013
100			_aBerk, Zeki _911808
245			_aFood process engineering and technology / _c Zeki Berk
250			_a2a ed.
260			_aEstados Unidos de América : _b Academic Press, _c2013
300			_axxix, 690 p.
440			_aFood science and technoloy international series _9162963
504			_aIncluye bibliografías
505			_aPhysical properties of food materials -- 2.Fluid flow -- 3. Heat and mass transfer -- 4. Reaction kinetics -- 5. Elements of process control -- 6. Size reduction -- 7. Mixing -- 8. Filtration and expression -- 9. Centrifugation -- 10. Membrane processes -- 1Extraction -- 12. Adsorption and ion exchange -- 13. Distillation -- 14. Crystallization and dissolution -- 15. Extrusion -- 16. Spoilage and preservation of foods -- Thermal processing -- 18. Thermal processes, methods and equipment -- 19. Refrigeration: chilling and freezing -- 20. Refrigeration -- 2Evaporation -- 22. Dehydration -- 23. Freeze drying (lyophilization) and freeze concentration -- 24. Frying, baking, roasting -- 25. Chemical preservation -- 26. Ionizing irradiation and other non-thermal preservation processes -- 27. Food packaging -- 28. Cleaning, disinfection, sanitation.
590			_aTP370 B47 2013
650			_aFood industry and trade _xTechnological innovations Food processing plants _9162964
650			_aIndustria alimentaria _xInnovaciones tecnológicas _9136141
650			_aPlantas procesadoras de alimentos _xDiseño y construcción _9162965
901			_a664.02 B47 2013
902			_aM
905			_a5232272013 -usaimn8222223322eng16
942			_cLIBRO _2ddc
999			_c178529 _d178529