Food engineering handbook. (Record no. 86335)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03353cam a2200337 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 18285097 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | KE-MeUCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20180622174908.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140829s2015 flu b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2014034193 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781482261691 (Hardback : acidfree paper) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Description conventions | rda |
| Modifying agency | DLC |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP370 |
| Item number | .F567 2015 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Edition number | 23 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | TEC012000 |
| Source of number | bisacsh |
| 245 00 - TITLE STATEMENT | |
| Title | Food engineering handbook. |
| Name of part/section of a work | Food engineering fundamentals / |
| Statement of responsibility, etc | edited by Theodoros Varzakas, Constantina Tzia. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxii, 586 pages ; |
| Dimensions | 24 cm |
| 490 0# - SERIES STATEMENT | |
| Series statement | Contemporary food engineering |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"-- |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "Preface It is an innovative piece of work coming in a two-volume set bringing together aspects of food engineering and food process engineering phenomena and operations. This handbook provides a stimulating and up-to-date review of fundamental food engineering phenomena. An in-depth coverage of the major technologies compared with the broader coverage of others will be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering textbook. It addresses the basic principles of food engineering methods used in food processing operations around the world. While it covers the theory it combines this with a practical hands-on approach. The book is a comprehensive resource that explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, diffusion, absorption, evaporation, and novel food processes such as irradiation technology. In each chapter the addition of case studies and problem calculation is highlighted and this makes the key difference between other textbooks on food engineering. This volume, along with Food Process Engineering, comprises the two-volume set Food Engineering Handbook, and can be sold individually or together as a set. KEY FEATURES OF THIS BOOK The book provides an essential and complete reference on the modeling, quality and safety, and technologies associated with food engineering. It explains the interactions between different food constituents that might lead to changes in food properties"-- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| 9 (RLIN) | 677 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Biotechnology. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING / Food Science. |
| Source of heading or term | bisacsh |
| 9 (RLIN) | 5023 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Varzakas, Theodoros, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tzia, Constantina, |
| Relator term | editor. |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) | |
| a | 7 |
| b | cbc |
| c | orignew |
| d | 1 |
| e | ecip |
| f | 20 |
| g | y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type | Total Renewals | Date checked out |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Meru University | Meru University | Open Shelves | 22/06/2018 | 19819.00 | TP370 .F5 2015 | 18-31938 | 22/06/2018 | 22/06/2018 | Book | ||||||||
| Library of Congress Classification | Meru University | Meru University | Open Shelves | 22/06/2018 | 19819.00 | 1 | TP370 .F5 2015 | 18-31939 | 10/03/2023 | 22/06/2018 | Book | 1 | 20/02/2023 | |||||
| Library of Congress Classification | Meru University | Meru University | Open Shelves | 22/06/2018 | 19819.00 | TP370 .F5 2015 | 18-31940 | 20/02/2023 | 22/06/2018 | Book |