MARC details
| 000 -CABECERA |
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| Longitud fija campo de control |
08457ntdaa2200313 ab4500 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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| Identificador del número de control |
UnInEc |
| 005 - FECHA Y HORA DE LA ÚLTIMA TRANSACCIÓN |
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| Fecha y hora de la última transacción |
20180827101348.0 |
| 006 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA - CARACTERÍSTICAS DEL MATERIAL ADICIONAL |
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| Códigos de información de longitud fija - Características del material adicional |
a||||g ||i| 00| 0 |
| 008 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA |
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| Códigos de información de longitud fija |
140501s9999 mx ||||f |||| 00| 0 spa d |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| Número Internacional Normalizado para Libros (ISBN) |
9781439809181 |
| 040 ## - FUENTE DE LA CATALOGACIÓN |
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| Centro catalogador de origen |
CIBESPAM MFL |
| 041 ## - CÓDIGO DE LENGUA |
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| Código de lengua del texto;banda sonora o título independiente |
Eng |
| 082 ## - NÚMERO DE LA CLASIFICACIÓN DECIMAL DEWEY |
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| Número de clasificación |
664.02 |
| Cutter |
IB12 |
| Dato adicional |
2014 |
| 100 ## - PUNTO DE ACCESO PRINCIPAL-NOMBRE DE PERSONA |
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| Nombre de persona |
Ibarz, Albert. |
| 245 ## - MENCIÓN DE TÍTULO |
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| Título |
Introduction to food process engineering. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
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| Lugar de publicación, distribución, etc. |
Boca Raton |
| Nombre del editor, distribuidor, etc. |
Taylor & Francis |
| Fecha de publicación, distribución, etc. |
2014 |
| 300 ## - DESCRIPCIÓN FÍSICA |
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| Extensión |
xxiii,697 páginas; |
| Otras características físicas |
Figuras, Gráficos, Ilustraciones; |
| Dimensiones |
27 cm; |
| 490 ## - MENCIÓN DE SERIE |
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| Mención de serie |
Food preservation technology series |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC |
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| Nota de bibliografía, etc. |
Incluye bibliografía. |
| 505 ## - NOTA DE CONTENIDO CON FORMATO |
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| Nota de contenido con formato |
Capítulo 1. Introduction to Unit Operations<br/>Process<br/>Food Process Engineering<br/>Transformation and Commercialization of Agricultural Products<br/>Flowcharts and Description of Some Food Processes<br/>Steady and Unsteady States<br/>Discontinuous, Continuous, and Semicontinuous Operations<br/>Unit Operations: Classification<br/>Mathematical Setup of the Problems<br/>Capítulo 2. Unit Systems, Dimensional Analysis, and Similarities<br/>Magnitude and Unit Systems<br/>Dimensional Analysis<br/>Similarity Theory<br/>Problems<br/>Capítulo 3. Introduction to Transport Phenomena<br/>Historical Introduction<br/>Transport Phenomena<br/>Circulation Regimes: Reynolds Experiment<br/>Transport Phenomena Mechanisms<br/>Capítulo 4. Momentum, Energy, and Mass Transfer<br/>Introduction<br/>Momentum Transfer: Newton’s Law of Viscosity<br/>Energy Transfer: Fourier’s Law of Heat Conduction<br/>Mass Transfer: Fick’s Law of Diffusion<br/>General Equation of Velocity<br/>Capítulo 5. Macroscopic Balances<br/>Introduction<br/>Macroscopic Mass Balance<br/>Macroscopic Energy Balance<br/>Problems<br/>Capítulo 6. Physicochemistry of Food Systems<br/>Introduction<br/>General Concepts<br/>Zeroth Law of Thermodynamics<br/>First Principle of Thermodynamics<br/>Enthalpy<br/>Heat Capacity<br/>Second Principle of Thermodynamics: Entropy<br/>Thermal Machines: Carnot’s Cycle<br/>Third Principle of Thermodynamics<br/>Chemical Thermodynamics<br/>Helmholtz Free Energy<br/>Gibbs Free Energy<br/>Chemical Potential: Phase Equilibrium<br/>Phase Diagram<br/>Capítulo 7. Mass Transfer<br/>Introduction<br/>Mass Transfer by Diffusion<br/>Mass Transfer by Convection<br/>Unsteady Mass Transfer<br/>Capítulo 8. Air–Water Interactions<br/>Introduction<br/>Properties of Humid Air<br/>Mollier’s Psychrometric Diagram for Humid Air<br/>Wet Bulb Temperature<br/>Adiabatic Saturation of Air<br/>Problems<br/>Proposed Problems<br/>Capítulo 9. Water Activity<br/>Introduction<br/>Definition of Water Activity<br/>Methods to Measure Water Act<br/>Prediction of Water Activity in Binary Solutions<br/>Prediction of Water Activity in Multicomponent Solutions<br/>Sorption Isotherms<br/>Problems<br/>Capítulo 10. Mechanical Properties<br/>Density<br/>Porosity<br/>Size and Shape<br/>Problems<br/>Capítulo 11. Thermal Properties of Food<br/>Thermal Conductivity<br/>Specific Heat<br/>Thermal Diffusivity<br/>Problems<br/>Capítulo 12. Optical Properties of Foods<br/>Color<br/>Characteristics of Color<br/>Color Perception<br/>Colorimetry<br/>Color Systems<br/>Problems<br/>Capítulo 13. Rheology of Food Products<br/>Introduction<br/>Stress and Deformation<br/>Elastic Solids and Newtonian Fluids<br/>Viscometric Functions<br/>Rheological Classification of Fluid Foods<br/>Newtonian Flow<br/>Non-Newtonian Flow<br/>Viscoelasticity<br/>Effect of Temperature<br/>Effect of Concentration on Viscosity<br/>Mechanical Models<br/>Rheological Measures in Semiliquid Foods<br/>Problems<br/>Proposed Problems<br/>Capítulo 14. Electrical Properties of Foods<br/>Introduction<br/>Electric Resistance and Conductivity<br/>Electric Energy<br/>Alternating Current<br/>Dielectric Proper<br/>Capítulo 15. Physical and Chemical Properties of Food Powders<br/>Introduction<br/>Physical Properties<br/>Chemical and Physicochemical Properties<br/>Application of Compression in Foods<br/>Research Update in Food Powder Properties<br/>Capítulo 16. Heat Transfer by Conduction<br/>Fundamental Equations in Heat Conduction<br/>Heat Conduction under Steady Regime<br/>Heat Conduction under Unsteady State<br/>Problems<br/>Proposed Problems<br/>Capítulo 17. Heat Transfer by Convection<br/>Introduction<br/>Heat-Transfer Coefficients<br/>Concentric Tube-Heat Exchangers<br/>Shell and Tube-Heat Exchangers<br/>Plate-Type Heat Exchangers<br/>Extended Surface Heat Exchangers<br/>Scraped-Surface Heat Exchangers<br/>Agitated Vessels with Jacket and Coils<br/>Heat Exchange Efficiency<br/>Problems<br/>Proposed Problems<br/>Capítulo 18. Heat Transfer by Radiation<br/>Introduction<br/>Fundamental Laws<br/>Physical Properties Associated with Radiation<br/>View Factors<br/>Exchange of Radiant Energy between Surfaces Separated by Nonabsorbing Media<br/>Radiation Heat Transfer Coefficient<br/>Simultaneous Heat Transfer by Convection and Radiation<br/>Problems<br/>Proposed Problems<br/>Refrigeration<br/>Introduction<br/>Refrigerants<br/>Capítulo 19. Refrigeration Mechanical Systems<br/>Multipressure Systems<br/>Gas Refrigeration Cycles<br/>Food Chilling<br/>Freezing<br/>Capítulo 20. Thermal Properties of Frozen Foods<br/>Freezing Time<br/>Design of Freezing Systems<br/>Problems<br/>Proposed Problems<br/>Thermal Processing of Foods<br/>Introduction<br/>Thermal Death Rate<br/>Treatment of Canned Products<br/>Thermal Treatment in Aseptic Processing<br/>Problems<br/>Proposed Problems<br/>Capítulo 21. Emerging Technologies in Food Processing<br/>Introduction<br/>Ionizing Irradiation<br/>Microwave and RF Heating<br/>Infrared Heating<br/>Ohmic Heating<br/>High-Pressure Treatment<br/>High-Intensity Pulsed Electric Fields Treatment<br/>Problems<br/>Capítulo 22. Concentration<br/>Evaporation<br/>Heat Transfer in Evaporators<br/>Single Effect Evaporators<br/>Use of Released Vapor<br/>Multiple Effect Evaporators<br/>Evaporation Equipment<br/>Freeze Concentration<br/>Freezing Temperature<br/>Ice Crystal Formation Mechanisms<br/>Freeze Concentration Equipment<br/>Evaluation of Freeze Concentration Process Effectiveness<br/>Problems<br/>Capítulo 23. Dehydration<br/>Introduction<br/>Mixing of Two Air Streams<br/>Mass and Heat Balances in Ideal Dryers<br/>Dehydration Mechanisms<br/>Chamber and Bed Dryers<br/>Dehydration<br/>Introduction<br/>Mixing of Two Air Streams<br/>Mass and Heat Balances in Ideal Dryers<br/>Dehydration Mechanisms<br/>Chamber and Bed Dryers<br/>Freeze-Drying<br/>Other Types of Drying<br/>Problems<br/>Capítulo 24. Hygienic Design of Food Processes<br/>Introduction<br/>Disinfection and Cleaning Kinetics<br/>Disinfection and Cleaning Products<br/>Disinfection and Cleaning Processes<br/>Capítulo 25. Packaging of Foods<br/>Introduction<br/>Packaging Materials<br/>Packaging Material Choice<br/>Food Packaging and Modified Atmosphere<br/>Mass Transfer through Packaging Materials. |
| 520 ## - NOTA DE SUMARIO |
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| Sumario, etc, |
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.<br/><br/>Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature.<br/><br/>Highlights of the book include:<br/><br/> Dimensional analysis and similarities<br/> Physicochemistry of food systems<br/> Heat and mass transfer in food<br/> Food rheology<br/> Physical properties<br/> Water activity<br/> Thermal processing<br/> Chilling and freezing<br/> Evaporation<br/> Dehydration<br/> Extensive examples, problems, and solutions. |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Introduction. |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Food |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Process |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Engineering |
| 700 ## - PUNTO DE ACCESO ADICIONAL - NOMBRE DE PERSONA |
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| Nombre de persona |
Barbosa-Cánovas, Gustavo V. |
| 913 ## - ÁREA Y CARRERA |
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| Área de Conocimiento |
Área Agropecuaria |
| Carrera |
Carrera de Agroindustria |
| Líneas de Investigación Institucionales |
Generación de tecnología para la soberanía alimentaria |
| 942 ## - ENTRADA DE ELEMENTOS AGREGADOS (KOHA) |
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| Fuente de clasificaión o esquema |
Dewey Decimal Classification |
| Koha [por defecto] tipo de item |
Libros |