Ashim K. Datta – författare
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11 produkter
Handbook of Food and Bioprocess Modeling Techniques
Av Shyam S. Sablani, Ashim K. Datta m. fl.
Häftad, 2019
1012 kr
Lägg i varukorg
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of …
Handbook of Microwave Technology for Food Application
Av Ashim K. Datta, Ramaswamy C. Anantheswaran
Inbunden, 2001
7579 kr
Lägg i varukorg
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
Handbook of Food and Bioprocess Modeling Techniques
Av Shyam S. Sablani, Ashim K. Datta m. fl.
Inbunden, 2006
3793 kr
Lägg i varukorg
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of …
Handbook of Food and Bioprocess Modeling Techniques
Av Arun S. Mujumdar, M. Shafiur Rahman m. fl.
E-bok, 2006
1195 kr
Lägg i varukorg
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of …
Engineering Properties of Foods
Av M.A. Rao, Syed S.H. Rizvi m. fl.
E-bok, 2014
4743 kr
Lägg i varukorg
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved …
Handbook of Microwave Technology for Food Application
Av Ramaswamy C. Anantheswaran, Ashim K. Datta
E-bok, 2001
6098 kr
Lägg i varukorg
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
Heat and Mass Transfer
A Biological Context, Second Edition
Inbunden, 2017
2557 kr
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This substantially revised text represents a broader based biological engineering title. It includes medicine and other applications that are desired in curricula supported by the American Society of Agricultural and Biological Engineers, as well as many bioengineering departments in both U.S. and …
Heat and Mass Transfer
A Biological Context, Second Edition
E-bok, 2017
3032 kr
Lägg i varukorg
This substantially revised text represents a broader based biological engineering title. It includes medicine and other applications that are desired in curricula supported by the American Society of Agricultural and Biological Engineers, as well as many bioengineering departments in both U.S. and …
Handbook of Food and Bioprocess Modeling Techniques
Av Arun S. Mujumdar, M. Shafiur Rahman m. fl.
E-bok, 2006
1169 kr
Lägg i varukorg
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of …
Engineering Properties of Foods
Av M.A. Rao, Syed S.H. Rizvi m. fl.
Inbunden, 2014
4244 kr
Lägg i varukorg
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved …
Engineering Properties of Foods
Av M.A. Rao, Syed S.H. Rizvi m. fl.
E-bok, 2014
4743 kr
Lägg i varukorg
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved …
