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001			285660
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007			cr nn 008mamaa
008			150903s2009 xxu| o |||| 0|eng d
020			_a9781441904201 _99781441904201
024	7		_a10.1007/9781441904201 _2doi
035			_avtls000337992
039		9	_a201509030254 _bVLOAD _c201404300338 _dVLOAD _y201402060859 _zstaff
040			_aMX-SnUAN _bspa _cMX-SnUAN _erda
050		4	_aTP248.65.F66
100	1		_aClark, J. Peter. _eautor _9313958
245	1	0	_aCase Studies in Food Engineering : _bLearning from Experience / _cby J. Peter Clark.
264		1	_aNew York, NY : _bSpringer New York, _c2009.
300			_axI, 210 páginas _brecurso en línea.
336			_atexto _btxt _2rdacontent
337			_acomputadora _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_aarchivo de texto _bPDF _2rda
490	0		_aFood Engineering Series, _x1571-0297
500			_aSpringer eBooks
505	0		_aSection 1: Processes Based Largely on Physical Operations -- Dry Mixing -- Snacks and Baking -- Breakfast Cereals -- Pet Foods -- Fruit and Vegetable Juice Processing -- Membrane Processing -- Freeze Drying -- Section 2: Processes Based on Biochemical Reactions and Thermal Treatment -- Continuous Thermal Processing -- Retort Pouch Foods -- Ice Cream -- Sausages and Other Meat Products -- Non-thermal Processing -- Section 3: A few broader topics -- Economic Evaluation -- Design of a New Facility -- How to Tour a Food Plant -- Build New, Expand, or Upgrade? -- Developing Processes.
520			_aOne of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes. This book has several purposes: 1) to serve as a source of information about a representative collection of food processes with which Clark has had experience; 2) to convey some practical lessons about process development and plant design; and 3) to serve educators as a resource for class problems and discussion. The book is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing. The second concerns processes that also involve biochemical changes, such as thermal sterilization. The third section addresses some broader issues that have not been discussed elsewhere, including how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes. J Peter Clark is a Consultant to the Process Industries, residing in Oak Park, Illinois.
590			_aPara consulta fuera de la UANL se requiere clave de acceso remoto.
710	2		_aSpringerLink (Servicio en línea) _9299170
776	0	8	_iEdición impresa: _z9781441904195
856	4	0	_uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-1-4419-0420-1 _zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
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