Food Properties and Computer-Aided Engineering of Food Processing Systems
Augusto G. Medina (u. a.)
ISBN 10: 0792302427 ISBN 13: 9780792302421
Verlag: Springer Netherland, 1989
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Food Properties and Computer-Aided Engineering of Food Processing Systems | Augusto G. Medina (u. a.) | Buch | xvi | Englisch | 1989 | Springer Netherland | EAN 9780792302421 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Bestandsnummer des Verkäufers 102498334
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Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
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Titel: Food Properties and Computer-Aided ...
Verlag: Springer Netherland
Erscheinungsdatum: 1989
Einband: Buch
Zustand: Neu
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Food Properties and Computer-Aided Engineering of Food Processing Systems
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Hard Cover. Zustand: Good. No Jacket. First Edition. From an academic library with the usual stamps and labels. Apart from the library evidence a decent copy. This is a heavy book and will request extra shipping if ordered from outside the UK. A00019760. Bestandsnummer des Verkäufers A00019760
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Gebunden. Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Proceedings of the NATO Advanced Research Workshop, Porto, Portugal, October 16-21, 1988 Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food pr. Bestandsnummer des Verkäufers 5965738
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Food Properties and Computer-Aided Engineering of Food Processing Systems (NATO Science Series E:, 168)
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Food Properties and Computer-Aided Engineering of Food Processing Systems
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Springer Netherlands Apr 1989, 1989
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ISBN 13: 9780792302421
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Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 'The Effect of Processing on the Physical Properties of Foodstuffs'. This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods . 616 pp. Englisch. Bestandsnummer des Verkäufers 9780792302421
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Food Properties and Computer-Aided Engineering of Food Processing Systems
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Springer Netherlands, Springer Netherlands Apr 1989, 1989
ISBN 10: 0792302427
ISBN 13: 9780792302421
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Buch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 'The Effect of Processing on the Physical Properties of Foodstuffs'. This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 616 pp. Englisch. Bestandsnummer des Verkäufers 9780792302421
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Food Properties and Computer-Aided Engineering of Food Processing Systems
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ISBN 10: 0792302427
ISBN 13: 9780792302421
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 'The Effect of Processing on the Physical Properties of Foodstuffs'. This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods . Bestandsnummer des Verkäufers 9780792302421
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