000			03929nam a2200457 i 4500
999			_c382739 _d382739
001			382739
003			ES-MaUEC
005			20230102122010.0
006			a|||| o|||| 00| 0
007			cr nn 008mamaa
008			220322s2022 si | o |||| 0|eng d
020			_a9789811672897
024	7		_a10.1007/978-981-16-7289-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP370.5 _b2022 EB
245	0	0	_aAgro-Processing and Food Engineering : _bOperational and Application Aspects _cedited by Harish Kumar Sharma, Navneet Kumar
250			_a1st edition 2022
264		1	_aSingapore _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XV, 584 páginas)
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_aChapter 1. Agro Processing: Scopeand Importance -- Chapter 2. Engineering Properties of Foods -- Chapter 3. Material Handling and Transportation Devices -- Chapter 4. Design of Material Handling Systems -- Chapter 5. Drying -- Chapter 6. Size Reduction -- Chapter 7. Mixing and Forming -- Chapter 8. Cleaning and Separation -- Chapter 9. Storage -- Chapter 10. Processing of Cereals -- Chapter 11. Processing of Pulses -- Chapter 12. Processing of Oilseeds -- Chapter 13. Processing of Fruits and Vegetables.-.
520			_aThis textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction process, mixing and forming, cleaning and separation, storage, and processing of cereals, pulses, oilseeds, fruit and vegetables, and their products. The book's contents are systematically designed to provide a balanced overview of agro-processing techniques from the basic concepts to the case study, handling of the materials, and different unit operations. The systematic and simple elaboration of scientific aspects will make it unique and help to develop skills in the field. Many illustrations in form of diagrams/charts/pictures provide a clear understanding. Solved numerical problems, which are given in the chapters, will provide students clarity in conceptualizing the basics. The book covers the syllabus related to agro-processing and food engineering at the undergraduate and postgraduate level in various universities, agricultural universities, allied institutes, and colleges across the globe. It will be extremely beneficial to students as it covers the most important and relevant topics, which are hardly covered in any other single compilation and published textbooks. It would be a good textbook for universities, agricultural universities, institutes, and colleges running courses in agriculture, horticulture, postharvest technology, process and food engineering, food engineering, food engineering and technology, food technology, food science, and food and nutrition.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9405020 _aIndustria alimentaria _xInnovaciones tecnológicas
650		7	_2embne _9679216 _aTecnología de los alimentos
700	1		_aSharma, Harish Kumar. _eeditor literario
700	1		_aKumar, Navneet. _eeditor literario
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9789811672880
776	0	8	_iPrinted edition: _z9789811672903
776	0	8	_iPrinted edition: _z9789811672910
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-16-7289-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b10/2022 _dz _eb _zSI