000			03756nam a22003735i 4500
001			393814
003			ES-MaUEC
005			20230102123030.0
007			cr nn 008mamaa
008			220825s2022 sz | s |||| 0|eng d
020			_a9783031075704
024	7		_a10.1007/978-3-031-07570-4 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
100	1		_aNiranjan, Keshavan _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut
245	1	0	_aEngineering Principles for Food Process and Product Realization _cby Keshavan Niranjan
250			_a1st edition 2022
264		1	_aCham _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XI, 249 páginas) _b90 ilustraciones, 12 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
490	0		_aFood Engineering Series
505	0		_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.
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.
776	0	8	_iPrinted edition: _z9783031075698
776	0	8	_iPrinted edition: _z9783031075711
776	0	8	_iPrinted edition: _z9783031075728
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-031-07570-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
988			_aSpringer_BiomedLife_2022
999			_c393814 _d393814