Introduction to food engineering / (Record no. 3689)

MARC details
000 -LEADER
fixed length control field 02814cam a22003497i 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230123120718.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780123985309
040 ## - CATALOGING SOURCE
Original cataloging agency IAH
Language of cataloging eng
Transcribing agency IAH
Description conventions rda
Modifying agency MUU
-- IXA
-- TOH
-- DLC
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title Eng
042 ## - AUTHENTICATION CODE
Authentication code lccopycat
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP370
Item number SIN
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Singh, R. P
Relator term author.
245 10 - TITLE STATEMENT
Title Introduction to food engineering /
Statement of responsibility, etc. R. Paul Singh, Dennis R. Heldman.
250 ## - EDITION STATEMENT
Edition statement Fifth edition.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Amsterdam :
Name of producer, publisher, distributor, manufacturer Elsevier, Academic Press,
Date of production, publication, distribution, manufacture, or copyright notice 2014.
300 ## - PHYSICAL DESCRIPTION
Extent xxiii, 867, 8 pages :
Other physical details illustrations (some color) ;
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Media type code n
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Carrier type code nc
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement Food science and technology international series
500 ## - GENERAL NOTE
General note Includes references and index
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliography
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices.
520 3# - SUMMARY, ETC.
Summary, etc. "Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food industry and trade.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Heldman, Dennis R.,
Relator term author.
856 42 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/enhancements/fy1606/2014397990-d.html">http://www.loc.gov/catdir/enhancements/fy1606/2014397990-d.html</a>
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c copycat
d 2
e ncip
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books

No items available.