LEADER 00000cam  2200229 i 4500 
008    111006s2011    us a    r     001 0 eng | 
020    9781420083538 
040    SpMaUCVE|dUZ.HYP 
080    664 
100 1  Saravacos, George D. 
245 10 Food process engineering operations /|cby George D. 
       Saravacos, Zacharias B. Maroulis 
260    Boca Raton [Florida] :|bCRC Press,|ccop. 2011 
300    XXVII, 566 p. :|bil. ;|c25 cm 
490 0  Contemporary food engineering 
500    Incluye índice 
504    Bibliografía en cada capítulo 
520    Current textbooks on food process engineering cover mainly
       the traditional unit operations of fluid flow and heat 
       transfer, with less attention paid to mass transfer and 
       important mechanical processing operations. This textbook 
       provides needed balance with coverage of traditional unit 
       operations, using updated engineering properties and data 
       and simplified computer aided techniques. It discusses 
       mechanical processing and novel food processes such as 
       membrane separations and introduces elements of food 
       packaging operations, and food process design. It examines
       the effects of each process on the quality, safety, and 
       physical structure of food products 
650 04 Industria alimentaria 
650 04 Alimentos|xManipulación 
700 1  Maroulis, Zacharias B.