Author: Gregorio Vázquez Guerra
Publisher:
ISBN: 9789688957097
Category : Procesos químicos
Languages : es
Pages : 459

View

Book Description

Author: Vollrath Hopp
Publisher: Reverte
ISBN: 842919178X
Category : Technology & Engineering
Languages : es
Pages : 532

View

Book Description
Fundamentos de tecnología química es un libro de texto y de enseñanza al servicio de las jóvenes generaciones que desean adquirir una formación profesional y especialmente para los que buscan una cualificación en las actividades propias de las fábricas químicas.

Author: M. Cruz Arzamendi
Publisher:
ISBN: 9788496063648
Category :
Languages : es
Pages : 152

View

Book Description

Author:
Publisher:
ISBN:
Category :
Languages : es
Pages : 0

View

Book Description

Author:
Publisher:
ISBN:
Category : Saline water conversion
Languages : en
Pages : 656

View

Book Description

Author: Arturo Jiménez Gutiérrez
Publisher: Reverte
ISBN: 9788429172775
Category : Education
Languages : es
Pages : 272

View

Book Description
Este libro está diseñado para su uso como texto en cursos de Diseño de Procesos o afines a nivel de licenciatura de la carrera de Ingeniería Química, aunque puede usarse también para cubrir las bases sobre las que se pueden ampliar algunos de los temas de

Author:
Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 50

View

Book Description

Author: Vicente M. Gómez-López
Publisher: John Wiley & Sons
ISBN: 1119759544
Category : Technology & Engineering
Languages : en
Pages : 469

View

Book Description
A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Author: Gael D. Ulrich
Publisher:
ISBN: 9789701000878
Category :
Languages : en
Pages : 513

View

Book Description

Author: Argeo Angiolani
Publisher: Andres Bello
ISBN:
Category : Chemistry, Technical
Languages : es
Pages : 716

View

Book Description