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LEADER 00000cam  2200589Ii 4500 
001    184904043 
003    OCoLC 
005    20181101045552.1 
006    m     o  d         
007    cr cn||||||||| 
008    071219s2007    nyua    ob    001 0 eng d 
019    166887560|a171120627|a213887361|a239705704|a466080260
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       |a1005774494|a1035700975|a1044204992|a1056282147
       |a1058073747 
020    9780387292410 
020    0387292411 
020    0387290192|q(alk. paper) 
020    9780387290195|q(alk. paper) 
020    6610804338 
020    9786610804337 
024 7  10.1007/0-387-29241-1|2doi 
035    (OCoLC)184904043|z(OCoLC)166887560|z(OCoLC)171120627
       |z(OCoLC)213887361|z(OCoLC)239705704|z(OCoLC)466080260
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       |z(OCoLC)1035700975|z(OCoLC)1044204992|z(OCoLC)1056282147
       |z(OCoLC)1058073747 
037    978-0-387-29019-5|bSpringer|nhttp://www.springerlink.com 
040    GW5XE|beng|epn|erda|cGW5XE|dGW5XE|dYDXCP|dTEX|dIDEBK
       |dOCLCQ|dYNG|dCNTRU|dN$T|dOTZ|dLGG|dE7B|dUBC|dMNU|dOCLCQ
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       |dESU|dOCLCQ|dVT2|dOCLCA|dSTF|dOCLCQ|dCEF|dU3W|dAU@|dOCLCQ
049    MAIN 
050  4 TP371|b.T64 2007eb 
070    TP371|b.T64 2007 
072  7 TX|2lcco 
072  7 TEC|x012000|2bisacsh 
082 04 664/.02|222 
100 1  Toledo, Romeo T.|0http://id.loc.gov/authorities/names/
       n79097052 
245 10 Fundamentals of food process engineering /|cRomeo T. 
       Toledo. 
250    Third edition. 
264  1 New York, NY :|bSpringer,|c2007. 
300    1 online resource (xvii, 579 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc|0http://rdaregistry.info/termList/
       RDAColourContent/1003 
347    text file|2rdaft|0http://rdaregistry.info/termList/
       fileType/1002 
490 1  Food science text series 
504    Includes bibliographical references and index. 
505 0  Cover -- Contents -- Preface -- 1 Review of Mathematical 
       Principles and Applications in Food Processing -- 1.1 
       Graphing and Fitting Equations to Experimental Data -- 
       1.1.1 Variables and Functions -- 1.1.2 Graphs -- 1.1.3 
       Equations -- 1.1.4 Linear Equations -- 1.1.5 Nonlinear 
       Equations -- 1.2 Linearization of Nonlinear Equations -- 
       1.3 Nonlinear Curve Fitting -- 1.4 Logarithmic and Semi-
       Logarithmic Graphs -- 1.5 Intercept of Log-Log Graphs -- 
       1.6 Roots of Equations -- 1.6.1 Polynomials -- 1.7 
       Programming Using Visual BASIC for Applications in 
       Microsoft Excel -- 1.8 Use of Spreadsheets to Solve 
       Engineering Problems -- 1.9 Simultaneous Equations -- 
       1.9.1 Substitution -- 1.9.2 Elimination -- 1.9.3 
       Determinants -- 1.10 Solutions to a System of Linear 
       Equations Using the "Solver" Macro in Excel -- 1.11 Power 
       Functions and Exponential Functions -- 1.12 Logarithmic 
       Functions -- 1.13 Differential Calculus -- 1.13.1 
       Definition of a Derivative -- 1.13.2 Differentiation 
       Formulas -- 1.13.3 Maximum and Minimum Values of Functions
       -- 1.14 Integral Calculus -- 1.14.1 Integration Formulas -
       - 1.14.2 Integration Techniques -- 1.15 Graphical 
       Integration -- 1.15.1 Rectangular Rule -- 1.15.2 
       Trapezoidal Rule -- 1.15.3 Simpson's Rule -- 1.16 
       Differential Equations -- 1.17 Finite Difference 
       Approximation of Differential Equations -- Problems -- 
       Suggested Reading -- 2 Units and Dimensions -- 2.1 
       Definition of Terms -- 2.2 Systems of Measurement -- 2.3 
       The SI System -- 2.3.1 Units in SI and Their Symbols -- 
       2.3.2 Prefixes Recommended for Use in SI -- 2.4 Conversion
       of Units -- 2.4.1 Precision, Rounding-Off Rule, 
       Significant Digits -- 2.5 The Dimensional Equation -- 2.6 
       Conversion of Units Using the Dimensional Equation -- 2.7 
       The Dimensional Constant (Gc) -- 2.8 Determination of 
       Appropriate SI Units -- 2.9 Dimensional Consistency of 
       Equations -- 2.10 Conversion of Dimensional Equations -- 
       Problems -- Suggested Reading -- 3 Material Balances -- 
       3.1 Basic Principles -- 3.1.1 Law of Conservation of Mass 
       -- 3.1.2 Process Flow Diagrams -- 3.1.3 System Boundaries 
       -- 3.1.4 Total Mass Balance -- 3.1.5 Component Mass 
       Balance -- 3.1.6 Basis and "Tie Material" -- 3.2 Material 
       Balance Problems Involved in Dilution, Concentration, and 
       Dehydration -- 3.2.1 Steady State -- 3.2.2 Volume Changes 
       on Mixing -- 3.2.3 Continuous Versus Batch -- 3.2.4 
       Recycle -- 3.2.5 Unsteady State -- 3.3 Blending of Food 
       Ingredients -- 3.3.1 Total Mass and Component Balances -- 
       3.3.2 Use of Specified Constraints in Equations -- 3.4 
       Multistage Processes -- Problems -- Suggested Reading -- 4
       Gases and Vapors -- 4.1 Equations of State for Ideal and 
       Real Gases -- 4.1.1 The Kinetic Theory of Gases -- 4.1.2 
       Absolute Temperature and Pressure -- 4.1.3 Quantity of 
       Gases -- 4.1.4 The Ideal Gas Equation -- 4.1.5 van der 
       Waal's Equation of State -- 4.1.6 Critical Conditions for 
       Gases. 
520    Intended as a reference for the graduate food engineering 
       student and professional, this text features sections on 
       freezing, pumps, the use of chemical reaction kinetic data
       for thermal process optimization, and vacuum belt drying. 
588 0  Print version record. 
650  0 Food industry and trade.|0http://id.loc.gov/authorities/
       subjects/sh85050282 
655  4 Electronic books. 
776 08 |iPrint version:|aToledo, Romeo T.|tFundamentals of food 
       process engineering.|b3rd ed.|dNew York, NY : Springer, 
       2007|z9780387290195|z0387290192|w(DLC)  2005935292
       |w(OCoLC)75925995 
830  0 Food science text series.|0http://id.loc.gov/authorities/
       names/n2003006574 
990    SpringerLink|bSpringer English/International eBooks 2007 -
       Full Set|c2018-10-31|yNew collection 
       springerlink.ebooks2007|5OH1 
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