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Waste Treatment in the Food Processing Industry

Waste Treatment in the Food Processing Industry
By
Publisher: CRC
Number Of Pages: 344
Publication Date: 2005-09-29
ISBN / ASIN: 0849372364

Increasing demand on industrial capacity has, as an unintended consequence, an accompanying increase in harmful and hazardous wastes. Recognizing the need for a comprehensive reference on the technologies and strategies available for waste treatment in specific industries, four well-respected editors have collaborated to produce the highly popular Handbook of Industrial and Hazardous Wastes Treatment. Derived from the second edition of this handbook, Waste Treatment in the Food Processing Industry outlines the latest developments, practical strategies, processes, and best practices for waste treatment in various areas of the food processing industry, such as meat, seafood, dairy, soft drink, and olive oil wastes

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Principles of Food Sanitation

Principles of Food Sanitation
(Food Science Texts Series)
By Norman G. Marriott, Robert B. Gravani
Publisher: Springer
Number Of Pages: 413
Publication Date: 2006-01-05
ISBN / ASIN: 0387250255

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry

Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

New features in this edition include
A new chapter on the concerns about biosecurity and food sanitation

Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal

Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

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Automation for Food Engineering: Food Quality Quantization and Process Control


Automation for Food Engineering: Food Quality Quantization and Process Control (Crc Series in Contemporary Food Science)
By Yanbo Huang,&nbspA. Dale Whittaker,&nbspRonald E. Lacey,

* Publisher: CRC
* Number Of Pages: 240
* Publication Date: 2001-06-28
* ISBN / ASIN: 0849322308

Data acquisition, analysis, modeling, prediction, and control are fundamental modules in automation for food engineering. This book introduces the frameworks, methods, designs, algorithms, tests, and implementation of these procedures. Using numerous examples and case studies from food engineering projects, the book introduces basic methods systematically and describes advanced techniques, such as medical imaging, mathematical analysis, and statistical modeling, which have proven successful in food engineering. The authors use the characteristics of food processes to describe concepts and employ data from food engineering applications to explain the methods


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LIBRO DE INGENIERIA DE ALIMENTOS

Ingeniería de Alimentos
Autor: Shri K. Sharma
Editorial Limusa – 2003
Formato: Pdf, 148MB

Esta obra ofrece una introducción en el área de la ingeniería de procesos de alimentos, acompañado de prácticas de laboratorio que ilustran las propiedades y procesos necesarios para el tratamiento correcto de los alimentos, tanto en el aspecto de su manufactura como de sus fundamentos químicos y físicos que los sustentan. Las prácticas de laboratorio son del tipo lineal, e incluyen diseños de experimentos, análisis de propiedades reológicas de alimentos líquidos y semisólidos. Asimismo, las prácticas presentadas en esta obra fueron seleccionadas para demostrar la interacción entre los aspectos e ingeniería, química, microbiológicos de la manufactura de alimentos.

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INGENIERIA DE ALIMENTOS

Esta obra ofrece una introducción en el área de la ingeniería de procesos de alimentos, acompañado de prácticas de laboratorio que ilustran las propiedades y procesos necesarios para el tratamiento correcto de los alimentos, tanto en el aspecto de su manufactura como de sus fundamentos químicos y físicos que los sustentan। Las prácticas de laboratorio son del tipo lineal, e incluyen diseños de experimentos, análisis de propiedades reológicas de alimentos líquidos y semisólidos. Asimismo, las prácticas presentadas en esta obra fueron seleccionadas para demostrar la interacción entre los aspectos e ingeniería, química, microbiológicos de la manufactura de alimentos.

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PARTE 2

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