Fundamentals of food process engineering / (Acc. 6366) (Record no. 7928)
| 000 -LEADER | |
|---|---|
| fixed length control field | 02280nam a22001817a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200219184348.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 200219b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9788123915517 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Edition number | 22 |
| Classification number | 664 TOL |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Toledo, Romeo T. |
| 245 ## - TITLE STATEMENT | |
| Title | Fundamentals of food process engineering / (Acc. 6366) |
| Statement of responsibility, etc | Romeo T. Toledo |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | New Delhi : |
| Name of publisher, distributor, etc | CBS Publishers & Distributors Pvt. Ltd., |
| Date of publication, distribution, etc | 2000. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 602 p. : |
| Other physical details | ill. ; |
| Dimensions | 25 cm. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Fundamentals of Food Process Engineering contains new example problems have been added the calculus is more liberally used in this edition as compared to the first edition and a number of current developments in the field have been incorporated. A recurring theme in the book is the principle of similitude (i.e. most processes are similar when viewed from the standpoint of mass and energy transport). These show up in the derivation of equations where the same physical principles are generally used as the starting point in the derivation. The description of equipment is included only when it is essential in establishing how parameters for their efficient operation are selected. Quantification of the relationships between operating variables equipment size and product quality is the primary objective of food process engineering as presented in this book. The coverage of subjects of contemporary interest enables students to connect the relevance of the subject matter to their career development. News media articles trade publications and announcements of symposia or short courses may be used as a guide in the selection of subjects of contemporary interest. A review chapter on mathematics is included. This was viewed as a useful feature in the first edition. It is recommended that this chapter not be taught as a review of mathematics but rather as assigned reading prior to the first use of a mathematical principle in the solution of a problem in later sections of the textbook. BASIC programming is also included. The use of computers is becoming more common in schools and in the workplace and in the coming decade most college-bound high school students should be familiar with writing and using computer programs. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | 1. Food Processing |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Food Science |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Barcode | Date last seen | Price effective from | Koha item type | Copy number |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| College of Natural Resources | College of Natural Resources | 19/02/2020 | Library Budget | 595.00 | 664 TOL | P6366 | 19/02/2020 | 19/02/2020 | Food Science | ||||||
| College of Natural Resources | College of Natural Resources | 19/02/2020 | Library Budget | 595.00 | 664 TOL | P6367 | 19/02/2020 | 19/02/2020 | Food Science | 1 |