000			03112cam a2200361 a 4500
001			61052
003			0000000000
005			20250407095733.0
008			131114s2014 flua b 001 0 eng
010			_a 2013045326
020			_a9781439809181 (hardback : acid-free paper)
035			_a(IMchF)fol15053794
040			_aDLC _beng _cDLC _dDLC
042			_apcc
050		0	_aTP370 _b.I229 2014
082	0		_a338.4/7664 _223
084			_aSCI013060 _aTEC012000 _2bisacsh
100	1		_aIbarz, Albert.
245	0	0	_aIntroduction to food process engineering / _cAlbert Ibarz, Gustavo V. Barbosa-Canovas.
260			_aBoca Raton : _bCRC Press, Taylor & Francis, _c2014.
300			_axxiii, 697 pages : _billustrations ; _c27 cm.
490	0		_aFood preservation technology series
500			_aIncludes bibliographical references and index.
504			_aIncludes bibliographical references (p. 671-685) and index.
520			_a"1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- _cProvided by publisher.
650	1	0	_aFood industry and trade.
650	1	0	_aSCIENCE / Chemistry / Industrial & Technical. _2bisacsh
650	1	0	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
700	1		_aBarbosa-Canovas, Gustavo V.
852			_97811.00PHP
856	4	2	_3Cover image _uhttp://images.tandf.co.uk/common/jackets/websmall/978143980/9781439809181.jpg
926			_aDestiny Material Type _bHardcover
999			_c10699 _d10699