The Boston Directory

The Boston Directory

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Handbook of Food Factory Design
Language: en
Pages: 504
Authors: Christopher G. J. Baker
Categories: Technology & Engineering
Type: BOOK - Published: 2013-08-27 - Publisher: Springer Science & Business Media

Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required
Industrial Drying of Foods
Language: en
Pages: 309
Authors: Christopher G.J. Baker
Categories: Cooking
Type: BOOK - Published: 1997-07-31 - Publisher: Springer Science & Business Media

Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the
Food Industries Manual
Language: en
Pages: 650
Authors: Christopher G.J. Baker, M.D. Ranken, R.C. Kill
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following the logic of the flow sheets there is some edition of the Food Industries Manual is required simplification and rearrangement among the
Handbook of Food and Bioprocess Modeling Techniques
Language: en
Pages: 624
Authors: Shyam S. Sablani, Ashim K. Datta, M. Shafiur Rahman, Arun S. Mujumdar
Categories: Science
Type: BOOK - Published: 2006-12-19 - Publisher: CRC Press

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 techniques that scientists and researchers
Modern Drying Technology, Volume 5
Language: en
Pages: 406
Authors: Evangelos Tsotsas, Arun S. Mujumdar
Categories: Technology & Engineering
Type: BOOK - Published: 2014-01-10 - Publisher: John Wiley & Sons

This five-volume series provides a comprehensive overview of all important aspects of modern drying technology, concentrating on the transfer of cutting-edge research results to industrial use. Volume 5 is dedicated to process intensification by hybrid processes that combine convective or contact heat transfer with microwaves, ultrasound or radiation. Process intensification