Name: Postharvest and Postmortem Processing of raw Food Materials: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 2) (en Inglés)
SKU: 56724665
Price: 4729.29 MXN
Availability: InStock
Author: Jafari Seid Mahdi
ISBN: 9780128185728

portada Postharvest and Postmortem Processing of raw Food Materials: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 2) (en Inglés)

Postharvest and Postmortem Processing of raw Food Materials: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 2) (en Inglés)

Formato

Libro Físico

Editorial

Woodhead Publishing

Autor

Jafari Seid Mahdi

Idioma

Inglés

N° páginas

406

Encuadernación

Tapa Blanda

ISBN13

9780128185728

N° edición

Postharvest and Postmortem Processing of raw Food Materials: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 2) (en Inglés)

Jafari Seid Mahdi (Autor) · Woodhead Publishing · Tapa Blanda

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Reseña del libro "Postharvest and Postmortem Processing of raw Food Materials: Unit Operations and Processing Equipment in the Food Industry (Unit Operations and Processing Equipment in the Food Industry, 2) (en Inglés)"

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.