001449038 000__ 03864cam\a2200481\a\4500
001449038 001__ 1449038
001449038 003__ OCoLC
001449038 005__ 20230310004339.0
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001449038 007__ cr\un\nnnunnun
001449038 008__ 220829s2022\\\\sz\\\\\\o\\\\\001\0\eng\d
001449038 020__ $$a9783031075704$$q(electronic bk.)
001449038 020__ $$a3031075706$$q(electronic bk.)
001449038 020__ $$z3031075692
001449038 020__ $$z9783031075698
001449038 0247_ $$a10.1007/978-3-031-07570-4$$2doi
001449038 035__ $$aSP(OCoLC)1342535115
001449038 040__ $$aYDX$$beng$$cYDX$$dGW5XE$$dEBLCP$$dOCLCF$$dOCLCQ
001449038 049__ $$aISEA
001449038 050_4 $$aTP370
001449038 08204 $$a664$$223/eng/20220901
001449038 1001_ $$aNiranjan, K.
001449038 24510 $$aEngineering principles for food process and product realization /$$cKeshavan Niranjan.
001449038 260__ $$aCham, Switzerland :$$bSpringer,$$c2022.
001449038 300__ $$a1 online resource
001449038 4901_ $$aFood engineering series
001449038 500__ $$aIncludes index.
001449038 5050_ $$aMass and Energy Balances -- Elements of fluid flow -- Elements of Heat transfer -- Elements of Mass transfer -- Reaction kinetics -- Phase and Reaction Equilibrium, and phase transitions -- Thermal processing of foods -- Environmental issues in food engineering -- An engineering view of the fate of food in the Gastrointestinal tract (GIT) -- A selection of engineering methodologies for food product realization -- Index.
001449038 506__ $$aAccess limited to authorized users.
001449038 520__ $$aAs an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.
001449038 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed September 1, 2022).
001449038 650_0 $$aFood industry and trade.
001449038 650_0 $$aFood industry and trade$$xProduction control.
001449038 650_0 $$aFood$$xComposition.
001449038 655_0 $$aElectronic books.
001449038 77608 $$iPrint version: $$z3031075692$$z9783031075698$$w(OCoLC)1313384836
001449038 830_0 $$aFood engineering series.
001449038 852__ $$bebk
001449038 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-07570-4$$zOnline Access$$91397441.1
001449038 909CO $$ooai:library.usi.edu:1449038$$pGLOBAL_SET
001449038 980__ $$aBIB
001449038 980__ $$aEBOOK
001449038 982__ $$aEbook
001449038 983__ $$aOnline
001449038 994__ $$a92$$bISE