Handbook of food process design / (Record no. 11807)
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| fixed length control field | 08795cam a2200661Ka 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn784138790 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20171224113918.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cn||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120406s2012 njua ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DG1 |
| Language of cataloging | eng |
| Description conventions | pn |
| Transcribing agency | DG1 |
| Modifying agency | TXA |
| -- | OCLCQ |
| -- | OCLCF |
| -- | OCLCO |
| -- | OCLCA |
| -- | AU@ |
| -- | OTZ |
| -- | YDXCP |
| -- | U3G |
| -- | CQ$ |
| -- | UPM |
| -- | NLGGC |
| -- | OCLCQ |
| -- | DG1 |
| 019 ## - | |
| -- | 794891047 |
| -- | 795700424 |
| -- | 839378133 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781444398274 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 144439827X |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1444398245 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781444398243 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781444330113 |
| Qualifying information | (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 144433011X |
| Qualifying information | (hardback) |
| 029 1# - (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000049484935 |
| 029 1# - (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000049569204 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NLGGC |
| System control number | 356487385 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 14287032 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 15351040 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)784138790 |
| Canceled/invalid control number | (OCoLC)794891047 |
| -- | (OCoLC)795700424 |
| -- | (OCoLC)839378133 |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 10.1002/9781444398274 |
| Source of stock number/acquisition | Wiley InterScience |
| Note | http://www3.interscience.wiley.com |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TH4526 |
| Item number | .H36 2012 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.02 |
| Edition number | 23 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | TEC012000 |
| Source of number | bisacsh |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 00 - TITLE STATEMENT | |
| Title | Handbook of food process design / |
| Statement of responsibility, etc | edited by Jasim Ahmed, M. Shafiur Rahman. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Hoboken, N.J. : |
| Name of publisher, distributor, etc | Wiley-Blackwell, |
| Date of publication, distribution, etc | 2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (xxxiv, 1470, I30 pages) : |
| Other physical details | illustrations |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Front Matter -- Food Preservation and Processing Methods / Mohammad Shafiur Rahman -- Food Process Design: Overview / Mohammad Shafiur Rahman, Jasim Ahmed -- Units and Dimensions / E Ozgul Evranuz -- Material and Energy Balances / E Ozgul Evranuz, Meral Kili̇-Akyilmaz -- Thermodynamics in Food Process Design / Santanu Basu, Pinaki Bhattacharya -- Chemical Reaction Kinetics Pertaining to Foods / Jasim Ahmed, Kirk Dolan, Dharmendra Mishra -- Thermal Food Processing Optimization: Single and Multi-Objective Optimization Case Studies / Ricardo Simpson, Alik Abakarov -- Instrumentation, Sensor Design and Selection / Weibiao Zhou, Nantawan Therdthai -- Automation and Process Control / Kazi Bayzid Kabir, M A A Shoukat Choudhury -- Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes / I M Mujtaba -- Fluid Flow and Pump Selection / Jasim Ahmed, Rajib Ul Alam Uzzal -- Heating and Cooling System Analysis Based on Complete Process Network / Mart̕n Pic̤n-Nunez -- Pasteurisation Process Design / Gary Tucker -- Sterilization Process Design / Ricardo Simpson, Helena Nunez, Sergio Almonacid -- Refrigeration, Air Conditioning and Cold Storage / Mohd Kaleem Khan -- Chilling, Freezing and Thawing Process Design / Mohammad Shafiur Rahman -- Thermal Evaporator Design / Tarif Ali Adib -- Food Processing and Control by Air Jet Impingement / Gianpaolo Ruocco, Maria Valeria De Bonis -- Hot Air Drying Design: Tray and Tunnel Dryer / Jasim Ahmed, U S Shivhare, Rajib Ul Alam Uzzal -- Hot Air Drying Design: Fluidized Bed Drying / R T Patil, Dattatreya M Kadam -- Heat Pump Design for Food Processing / M N A Hawlader, K A Jahangeer -- Freeze-Drying Process Design / Cristina Ratti -- Crystallization Process Design / John J Fitzpatrick -- Aseptic Process Design / Prabhat Kumar, K P Sandeep, Josip Simunovic -- Extrusion Process Design / Kasiviswanathan Muthukumarappan, Chinnadurai Karunanithy -- Baking Process Design / Emmanuel Purlis -- Membrane Separation and Design / Rohit Ruhal, Bijan Choudhury -- Food Frying Process Design / Ferruh Erdogdu, T Koray Palazoglu -- Mechanical Separation Design / Timothy J Bowser -- Mixing and Agitation Design / Siddhartha Singha, Tapobrata Panda -- Extraction Process Design / Q Tuan Pham, Frank P Lucien -- Size Reduction Process Design / M Reza Zareifard, Ali Esehaghbeygi, Amin Allah Masoumi -- Irradiation Process Design / Rod Chu -- Design for High-Pressure Processing / Tatiana Koutchma -- Microwave and Radio-Frequency Heating Processes for Food / Francesco Marra -- Design of Ohmic Heating Processes / Ilkay Sensoy -- Design of Equipment for Pulsed Electric Field Processing / Federico G̤mez Galindo, P̃r Henriksson -- Process Design Involving Ultrasound / Jordi Salazar, Antoni Tur̤, Juan A Ch̀vez, Miguel J Garc̕a-Herǹndez -- Process Design Involving Pulsed UV Light / Ali Demirci, Nene M Keklik -- High-Voltage Food Processing Technology: Theory, Processing Design and Applications / Paul Takhistov -- An Overview of Food Packaging: Material Selection and the Future of Packaging / Jasim Ahmed, Tanweer Alam -- Mass Transport Phenomena in Food Packaging Design / Marcella Mastromatteo, Amalia Conte, Matteo Alessandro Del Nobile -- Design of Modified and Controlled Atmospheres / Gurbuz Gunes, Celale Kirkin -- Packaging for Processed Food and the Environment / Eva Almenar, Muhammad Siddiq, Crispin Merkel -- Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point / Tom̀s Norton, Brijesh Tiwari -- Commercial Imperatives / Gerard La Rooy -- Index -- Food Science and Technology from Wiley-Blackwell. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:1. Purpose of unit operation2. What are the end products of the process?3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components4. Basic theoretical principles and mode of operations.5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.7. Simple equations, tables, and graphs to estimate the design parameters.8. Process control, operations and maintenance of the unit operations.9. Advanced levels of process design for complicated systems. Computer aided process/plant design.10. Cleaning and sanitation methods.11. Capital and operating cost for different size of the equipments.12. Summary and future needs.13. Worked out examples related to design"-- |
| -- | Provided by publisher. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods"-- |
| -- | Provided by publisher. |
| 588 0# - | |
| -- | Print version record. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food processing plants |
| General subdivision | Design and construction. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food processing machinery. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930843 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food processing machinery. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00931006 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food processing plants |
| General subdivision | Design and construction. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00931016 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Rahman, Shafiur. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Wiley InterScience (Online service) |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Title | Handbook of food process design. |
| Place, publisher, and date of publication | Hoboken, N.J. : Wiley-Blackwell, 2011 |
| International Standard Book Number | 9781444330113 |
| Record control number | (DLC) 2011022689 |
| -- | (OCoLC)707263862 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://onlinelibrary.wiley.com/book/10.1002/9781444398274 |
| Public note | Wiley Online Library |
| 938 ## - | |
| -- | YBP Library Services |
| -- | YANK |
| -- | 7571938 |
| 938 ## - | |
| -- | YBP Library Services |
| -- | YANK |
| -- | 7598375 |
| 938 ## - | |
| -- | YBP Library Services |
| -- | YANK |
| -- | 13035748 |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
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