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8th Edition. — McGraw-Hill, 2015. — 2041 p.
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  • 17,85 МБ
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5th edition. — Elsevier Inc., 2014. — 892 p. This text book has been developed specifically for use in undergraduate food engineering courses taken by students pursuing a four-year degree program in food science. The topics presented have been selected to illustrate applications of engineering during the handling, processing, storage, packaging and distribution of food products....
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WSU Extension Energy Program, 2008. — 35 p. As prices for biomass fuels increase, it is especially important to use them efficiently. In both incineration and gasification, biomass drying increases efficiency, improves operation, and can increase steam generation by up to 60%. This guide provides general information about drying biomass fuels, one element of getting the most out...
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Springer Science+Business Media, LLC, 2008. — 297 p. The book deals with problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that find applications in food processing, i.e., thermal processing, cooling and freezing, evaporation, psychometrics, and drying. The book includes 1) theoretical questions in the form ‘‘true’’ or ‘‘false’’ which will...
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Rana Enterprises LLC, 2013. - 42 p. Contents I. Resources and Reference Guides 1. Tools Required For Raw Chocolate Making 2. Ingredients Needed for Raw Chocolate Making & Where to Purchase 3. Guide to Cutting & Melting Chocolate 4. Guide to Making Raw Vegan Chocolate Fudge 5. Guide to Making Raw Vegan Chocolate Truffles 6. Tips & Things to Watch For When Making Raw Chocolate 7....
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  • 180,09 КБ
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CRC Press, Taylor & Francis Group, 2007. — 499 p. Particulate, or powder technology is a fundamental engineering field that deals with a variety of particles, from submicroscale grains and aggregates to multi-phase colloids. The applications of powders and particles are rapidly expanding into more diverse technologies, from the information market—including mobile phones, copy...
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  • 68,19 МБ
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Cengage Learning, 2015. - 794 p. The range of thermodynamics concepts and the long lists of equations may always seem intimidating at first, but they needn’t seem arbitrary. The goal with this book is to provide a practical and relatable introduction for students who are encountering Chemical Engineering Thermodynamics for the first time. This is an important distinction, since...
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Walter de Gruyter GmbH, 2013. - 385 p. The textbook is organized into three main parts. Separation processes for homogeneous mixtures are treated in the parts on equilibrium based molecular separations (Chapters 2–5) and rate-controlled molecular separations (Chapters 6–8). The part on mechanical separation technology presents in Chapters 9–11 an overview of the most important...
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John Wiley & Sons, Ltd., 2015. — 312 p. Encapsulation is a boon to the food industry thanks to its potential to transform unstable, but valuable, active compounds into stable and functional food ingredients. It has now been used for more than six decades, and it has offered enormous advantages in the protected delivery of nutritionally significant food components. Encapsulation is...
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CRC Press, 2017. — 276 p. The Science of Ethanol is directed toward helping the ethanol industry to be successful. Success means the industry will have greater sales and profits allowing it to flourish. Success also means that in achieving business goals, the companies in this industry will benefit the common good. The companies in the industry (and their associations) have to...
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American Institute of Chemical Engineers. 3 Park Avenue, New York, NY, 2003. — 77 p. The text discusses the reasons for spray drying. These reasons are usually to produce a product with certain desired properties or with better efficiency than other methods. Full sized spray dryers are usually tested to determine performance. Pilot dryers are tested to evaluate the properties of...
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Wiley & Sons, Inc., 2011. — 876 p. Chemical Engineering in the Pharmaceutical Industry is unique in many ways to what is traditionally taught in schools of chemical engineering. This book is therefore intended to cover many important concepts and applications of chemical engineering science that are particularly important to the Pharmaceutical Industry. There have been several...
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CRC Press, 2016. — 677 p. This book presents the necessary information on food processing operations and methods in detail and describes the equipment required for basic food manufacturing processes. For every step in the sequence of converting the raw material to the final product, the book covers the most common and new food manufacturing processes while addressing the relevant...
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CRC Press, 2018. — 288 p. The book is aimed at dissemination of information pertaining to biofuel and its utilization in internal combustion engines to many stakeholders. In addition, this book encourages researchers to strengthen biofuel programs in order to enhance sustainable energy, the environment, and ecosystems. If even a small percentage of this book’s information will...
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CRC Press, Taylor & Francis Group, 2014. — 312 p. This book is a unique compilation of technological aspects related to probiotic products, their benefits, and their therapeutic and physiological implications. The information is conveniently grouped under seven chapters. Chapter 1 details the fundamentals of probiotic bacteria. Chapter 2 covers the gastrointestinal physiology and...
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John Wiley & Sons, Inc., 2013. — 339 p. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide a unique insight into the basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon. Market and manufacturing trends and...
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Copenhagen, Denmark. February 2012, Second Edition. - 265 p. With 193, figures, drawings, photos and tables. Transforming liquid milk into dry powder requires removal of almost all the water, the amount of which exceeds by many times that of the final product. During this water removal process, significant changes of the properties, physical structure and appearance take place....
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  • 52,97 МБ
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Third Edition. — Elsevier Inc., 2009. — 900 p. This edition covers the isolation processes, properties, functionalities and uses of the most commonly used starches, viz., normal maize/corn, waxy maize, high-amylose maize, cassava (tapioca), potato and wheat starch, with emphases on those aspects of production, properties and uses that are unique to each; but not in single...
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CRC Press, Woodhead Publishing Limited, 2004. — 597 p. Analysing and modifying starch Plant starch synthesis . J. Preiss, Michigan State University, USA Introduction: localization and function of starch in plants Starch synthesis: enzyme reactions in plants and algae and glycogen synthesis in cyanobacteria Properties of plant glucan synthesizing enzymes: ADP-glucose...
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Springer Science+Business Media New Vork, 2002. — 716 p. This book is an attempt to apply the established principles of transport phenomena and unit operations to the design, selection, and operation of food processing equipment. Since food processing equipment is still designed empirically, due to the complexity of the processes and the uncertainty of food properties, description...
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Second Edition. — John Wiley & Sons, Ltd., 2012. — 677 p. Innovation, research, and development efforts in the field of fruits and fruit processing are aimed at improvements in production, postharvest storage and processing, safety and quality, development of new processes and products to increase demand and consumption of fruits, and expansion of this sector. A contemporary...
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  • 7,82 МБ
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Second Edition. — CRC Press, LLC., 2009. — 866 p. A food property is a particular measure of a food’s behavior as a matter or its behavior with respect to energy, or its interaction with the human senses, or its efficacy in promoting human health and well-being. An understanding of food properties is essential for scientists and engineers who have to solve the problems in food...
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  • 11,04 МБ
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Springer Science+Business Media, LLC, 2010. — 130 p. Introduction Importance of Moisture Assay Moisture Content of Foods Forms of Water in Foods Sample Collection and Handling Oven Drying Methods General Information Removal of Moisture Decomposition of Other Food Constituents Temperature Control Types of Pans for Oven Drying Methods Handling and Preparation of Pans Control of...
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Wiley-Blackwell, 2010. — 704 p. The purpose of this book is to describe features of the unit operations in confectionery manufacturing. The approach adopted here might be considered as a novelty in the confectionery literature. The choice of the subject might perhaps seem surprising, owing to the fact that the word ‘confectionery’ is usually associated with handicraft instead of...
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Kluwer Academic/Plenum Publishers, New York, 2005. — 388 p. Food powders represent a large fraction of the many food products available in the food industry, ranging from raw materials and ingredients, such as flours and spices, to processed products like instant coffee or powdered milk. Food powders can be distinguished not only by their composition and microstructure, but...
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CRC Press, Taylor & Francis Group, 2015. - 184 p. This book emphasizes the derivation and use of a variety of numerical methods for solving chemical engineering problems. The algorithms are used to solve linear equations, nonlinear equations, ordinary differential equations, and partial differential equations. It also includes chapters on linear and nonlinear regression, and on...
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Marcel Dekker, Inc., 2003. — 438 p. Extraction, as a major operation of the manufacturing process in many food industries, requires a food engineer to have knowledge of the thermodynamics, theory, methods, and systems of extraction, while the feasible design and efficient operation of an extraction process requires knowledge of the technological parameters of the process and of...
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CRC Press, 2012. — 518 p. These books are aimed at professional food scientists, academics researching food engineering problems, and graduate-level students. Advances in classical unit operations in engineering related to food manufacturing are covered as well as such topics as progress in the transport and storage of liquid and solid foods; heating, chilling, and freezing...
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Woodhead Publishing Ltd., 2001. — 244 p. EU food safety legislation has evolved over 30 years or so, reflecting a blend of scientific, social, political and economic factors. As a result, there has, at times, been little coherence in its development, resulting in over-complex and fragmented measures and lack of consistency. It is only recently that the EU has developed a clear...
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Woodhead Publishing Ltd and CRC Press LLC, 2004. — 315 p. This book describes the technology behind different foreign body detection systems in some detail, and it is to be hoped that this will help to stimulate new thinking on methods of detecting and removing foreign bodies. Those seeking a guide to the practical application of these techniques should consult CCFRA Guideline...
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Woodhead Publishing Limited and CRC Press LLC, 2007. — 408 p. The objective of this book is to provide practical knowledge about cheese and problems which occur during its manufacture in a unique question-and-answer format which will allow cheesemakers to find information quickly. Because many of the issues dealt with in this book are complex, it is often possible to provide...
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Woodhead Publishing Limited and CRC Press LLC, 2001. — 235 p. The cereal processing industry may be described as any industry that takes a cereal or a cereal product as its raw material. Most cereal processes produce foodstuffs but a few produce items such as starch for industrial or other uses. Because of the importance of cereals in the human food chain, cereals processing...
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CRC Press, Taylor & Francis Group, LLC, 2014. — 374 p. This book provides overviews of up-to-date scientific and technical explanations of the technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. Principally, it provides detailed information on the origin,...
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CRC Press LLC, 2003. — 347 p. This book differs from the standard text on lipid chemistry. It contains a concise, yet well-documented, presentation of the current state of knowledge on the occurrence, distribution, chemical and biochemical reactivity, functional properties, and biological role of lipids in food systems. The first two chapters describe the effect of lipids and...
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CRC Press LLC, 2004. — 398 p. The contents of this book can be divided into the following areas: Information on structure and reactivity of carbohydrates (Chapters 1, 2, 9, and 10). Chapter 1 presents the comprehensive structural chemistry of saccharides. It includes a method of interconversion of open-chain structures into cyclic structures as well as a collection of over...
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CRC; Taylor & Francis Group, LLC, 2005. — 501 p. This book broadly touches the following areas: Fundamental and practical information on importance of food powders to the food industry. It highlights problems associated with the use of food powder, and addresses the difficulties associated with their use in product development. Characteristics of particulate foods. A...
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CRC Press, Woodhead Publishing Ltd. 2001. — 160 p. This book is written for the biscuit product developer. It is intended as an aid in the task of creating and perfecting a biscuit product. It is hoped that technologists will find the recipes useful when considering new products, as will production managers and senior executives who should compare the recipes detailed here with...
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CRC Press, Taylor & Francis Group, 2007. — 412 p. This book covers the basic functional chemicals (bioactive compounds), significant health benefits, shelf life, and microbial safety concerns associated with postharvest handling and storage, technologies to develop value-added berry products with high quality, and significant nutraceutical benefits. This book is divided into...
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Second Edition. — CRC Press, Taylor & Francis Group, 2007. — 670 p. This second edition will be a source of valuable information for those whose careers involve efforts to advance applied combustion through activities in academic, industrial, and government programs. The subject matter and presentation may be valuable for use in upper-level undergraduate and graduate education,...
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CRC Press, Taylor & Francis Group, 2012. — 439 p. Fruits are major food products and key ingredients in many processed foods. They are a rich source of vital nutrients and constitute an important component of human nutrition. Consumers nowadays are more aware of the importance of healthy foods and require food products with high nutritional value along with high standards of...
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Tercera Edición, 2006. - 179 p. Includes solutions to problems in Capitulo 5 Решения задач, включенных в 5 к 10-й главе книги по книге Levenspiel O. Solución de los Problemas Propuestos del Chemical Engineering Science. На испанском языке.
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3rd Edition — Wiley, 1999. — 145 p. Рукопись. Решения 228 задач, включенных в книгу Solution of Chemical Reaction Engineering. 3rd Edition, by Levenspiel Octave. Includes solutions to all 228 odd-numbered problems in the book Solution of Chemical Reaction Engineering. 3rd Edition, by Levenspiel Octave. in English.
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Kluwer Academic Publishers, 2002. - 472 p. Early integration of process engineering and biological research is the key for success in industrial biotechnology. This is true as well when a selected wild-type organism is put to work as when an organism is engineered to purpose. Focus on Biotechnology reports on biotechnology achievements in the recent past, but also provides a...
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CRC Press, 2010. — 416 p. Prebiotics and probiotics have been proven to promote gastrointestinal health and immune function. The concept behind probiotics is to enhance good bacteria and discourage bad bacteria in the human gastrointestinal tract. Prebiotics, which enhance the growth of beneficial bacteria in the lower intestine, are primarily fibers naturally found in food....
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Marcel Dekker, Inc., 2004. — 701 p. Many industries have processes that involve the transport of a wide variety of materials conveyed in powdered and granular form. Bulk materials are conveyed in the food, chemical, mining, agriculture, pharmaceutical, metals, paint and rubber industries, among others. A number of chapters are therefore devoted specifically to different...
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Second edition. — CRC Press; Taylor & Francis Group, 2012. — 902 p. The first edition of this handbook was published in 2006 with the main aim to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of frozen foods, and to assemble...
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2nd edition. — CRC Press, Taylor & Francis Group, 2007. — 1012 p. The primary mission of the second edition of the Handbook of Food Engineering is the same as the first. The most recent information needed for efficient design and development of processes used in the manufacturing of food products has been assembled, along with the traditional background on these processes. The...
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Wiley. 2016. — 1034 p. This book is written for the practicing engineer who needs to both identify and solve mixing problems. In addition to a focus on industrial design and operation of mixing equipment, it contains summaries of the foundations on which these applications are based. In order to accomplish this, most chapters have paired an industrialist and an academic as...
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CRC Press, Taylor & Francis Group, 2014. — 408 p. Solid-state fermentation (SSF) is one of the oldest microbial technologies that have been applied in food processing, although neglected for a long time. SSF technology originated in China, dating back thousands of years. For the past 10 years, SSF has again attracted much attention, due to the energy crisis and environmental...
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Москва: Агропромиздат, 1985. — 336 с. Книга является третьей, завершающей частью ранее вышедших учебных пособии автора по сушке: "Основы теории и техник и сушки пищевых продуктов" (1973 г) и "Технология сушки пищевых продуктов" (1976 г). В книге излагаются научные основы проектирования и расчета сушилок, общая методика проектирования и расчета установок для сушки пищевых...
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