000			01976cam a22002657a 4500
001			004361
003			armpuni
005			20160923153815.0
008			160923s1999####xx#a##########000#0#und#d
040			_aarmpuni _carmpuni
041			_aen
080			_a664
100	1		_aToledo, Romeo T.
245	1	0	_aFundamentals of food process engineering / _cRomeo T. Toledo
250			_a2nd.ed.
260			_aMaryland : _bAN Aspen Publication, _cc 1999
300			_axi, 602 p.
550			_aReview 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	_aACEITE _2LEMB
650		7	_aACEITE _xEXTRACCION _2LEMB
650		7	_aALIMENTACION _2LEMB
650		7	_aEXTRACCION _xACEITE _2LEMB
942			_cLB _2cdu
945			_aMDC _d1999-06-18
999			_c4360 _d5535