Fundamentals of food process engineering / (Registro nro. 4360)

Detalles MARC
000 -LEADER
fixed length control field	01976cam a22002657a 4500
001 - CONTROL NUMBER
control field	004361
003 - CONTROL NUMBER IDENTIFIER
control field	armpuni
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20160923153815.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	160923s1999####xx#a##########000#0#und#d
040 ## - CATALOGING SOURCE
Original cataloging agency	armpuni
Transcribing agency	armpuni
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title	en
080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER
Universal Decimal Classification number	664
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name	Toledo, Romeo T.
245 10 - TITLE STATEMENT
Title	Fundamentals of food process engineering /
Statement of responsibility, etc	Romeo T. Toledo
250 ## - EDITION STATEMENT
Edition statement	2nd.ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc	Maryland :
Name of publisher, distributor, etc	AN Aspen Publication,
Date of publication, distribution, etc	c 1999
300 ## - PHYSICAL DESCRIPTION
Extent	xi, 602 p.
550 ## - ISSUING BODY NOTE
Issuing body note	Review of mathematical principles and applications in food processing. Units and dimensions. Material balances. Gases and vapors. Energy balances. Flow of fluids. Heat transfer. Kinetics of chemical reactions in foods. Thermal process calculations. Refrigeration. Evaporation. Dehydration. Physical separation processes. Extraction. Conversion factors expressed as a ratio. Properties of superheated steam. Saturated steam tables-english units. Saturated steam tables-metric units. Flow properties of food fluids. Psychrometric chart-english units. Psychrometric chart-metric units. BASIC program for determinatin of thermal conductivity. Above an below freezing. Thermal conductivity of materials of construction and insulating materials. Thermal conductivity of foods. BASIC program for thermophysical prperties of foods from their composition. Correlation equations for heat transfer coefficients. BASIC program for evaluating temperature response of a brick-shaped solid. BASIC program for evaluating local heat transfer. Coefficient from temperature response of a abrick-shaped solid. Thermal conductivity of water as a function of temperature. Density of water as a function of temperature. Densitu of water as a function of temperature. Viscosity of water as a function of temperature.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	ACEITE
Source of heading or term	LEMB
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	ACEITE
General subdivision	EXTRACCION
Source of heading or term	LEMB
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	ALIMENTACION
Source of heading or term	LEMB
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	EXTRACCION
General subdivision	ACEITE
Source of heading or term	LEMB
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type	LIBRO
Source of classification or shelving scheme
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
a	MDC
d	1999-06-18

Existencias
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	Total Checkouts	Total Renewals	Full call number	Barcode	Date last seen	Date checked out	Copy number	Price effective from	Koha item type
				Disponible para préstamo	Biblioteca de la Facultad de Ingeniería UNMDP	Biblioteca de la Facultad de Ingeniería UNMDP		18/06/1999	Compra	2	2	664 664 T 596	8755	31/10/2019	24/09/2019	1	23/09/2016	LIBRO
				Disponible para préstamo	Biblioteca de la Facultad de Ingeniería UNMDP	Biblioteca de la Facultad de Ingeniería UNMDP		18/06/1999	Compra	2		664 664 T 596	9935	16/10/2019	16/10/2019	2	23/09/2016	LIBRO