Catalog > Science > Technique > Génie chimique > Ton van Vliet: Rheology and Fracture Mechanics of Foods (ePUB)

Ton van Vliet
Rheology and Fracture Mechanics of Foods [EPUB ebook]

Support

Couverture du Ton van Vliet: Rheology and Fracture Mechanics of Foods (ePUB)

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of rheology and fracture mechanics is essential. Focus

€135.15

Achetez cet ebook et obtenez-en 1 de plus GRATUITEMENT !

Langue Anglais ● Format EPUB ● Pages 363 ● ISBN 9781040061886 ● Maison d’édition CRC Press ● Publié 2013 ● Téléchargeable 3 fois ● Devise EUR ● ID 9597304 ● Protection contre la copie Adobe DRM

Nécessite un lecteur de livre électronique compatible DRM

Plus d’ebooks du même auteur(s) / Éditeur

8 784 Ebooks dans cette catégorie

Couverture du S. Athithan: Coastal Aquaculture and Mariculture

S. Athithan: Coastal Aquaculture and Mariculture

This book is an effort to consolidate and comprehensively present the coastal aquaculture & mariculture and divided into 39 chapters covering introduction, mariculture scenario, finfish farming, shel …

Couverture du F. Habashi: Principles of Extractive Metallurgy

F. Habashi: Principles of Extractive Metallurgy

Principles of Extractive Metallurgy was planned in four volumes as follows: Volume 1: General Principles, Volume 2: Hydrometallurgy, Volume 3: Pyrometallurgy, and Volume 4: Electrometallurgy. Volume …

Couverture du Yale E. Strausser: Characterization in Silicon Processing

Yale E. Strausser: Characterization in Silicon Processing

Couverture du J.T. McGuire: Pumps for Chemical Processing

J.T. McGuire: Pumps for Chemical Processing

A reference for the chemical engineer on the application, selection, construction, procurement, installation, operation, and maintenance of the three basic types of pumps used in chemical processing: …

Couverture du Sourav (Tezpur University, Assam, India) Chakraborty & Kshirod Kumar (Tezpur University, Assam, India) Dash: Food Processing

Sourav (Tezpur University, Assam, India) Chakraborty & Kshirod Kumar (Tezpur University, Assam, India) Dash: Food Processing

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers differ …

Couverture du Clayton May: Epoxy Resins

Clayton May: Epoxy Resins

Featuring new techniques of physicochemical analysis and broader coverage of textile applications, the thoroughly rewritten and enlarged Second Edition provides hands-on assistance inthe use, formula …

Couverture du Maurice Shachman: The Soft Drinks Companion

Maurice Shachman: The Soft Drinks Companion

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years » hands- …

Couverture du Avraam L. Isayev: Injection and Compression Molding Fundamentals

Avraam L. Isayev: Injection and Compression Molding Fundamentals

This outstanding reference presents an up-to-date account of investigations during the last10 years in the area of injection and compression molding of polymers.Injection and Compression Molding Fund …

Couverture du Alicia Foundation: A Chef''s Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation: A Chef »s Guide to Gelling, Thickening, and Emulsifying Agents

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important fo …

Couverture du Ramon Albalak: Polymer Devolatilization

Ramon Albalak: Polymer Devolatilization

This work introduces the fundamental background necessary to understand polymer devolatilization. It elucidates the actual mechanisms by which the devolatilization of polymer melts progresses, and di …

Page suivante >>>