Handbook of food factory design
New York Springer 2013Descripción: 504 páginasTipo de contenido:- texto
- no mediado
- volumen
- 978-1-4614-7449-4
- 664 / B143h
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|---|
Libro general
|
Biblioteca Uniagraria | General | 664 / B143h (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 10 | 0100019524 |
Introduction, Cap.1 Process specification, Cap.2 Food-processing equipment, Cap.3 Hygienic design of food-processing equipment, Cap.4 Movement of materials, Cap.5 Productivity issues: Industrial engineering and operations management, Cap.6 Safety and health, Cap.7 Protecting the environment, Cap.8 Control and monitoring of food-manufacturing processes, Cap.9 Use of computers in the design of food-manufacturing facilities, Cap.10 Site considerations, Cap.11 Design principles, Cap.12 Construction: Techniques and finishes, Cap.13 Steam systems, Cap.14 Refrigeration systems, Cap.15 Heating, ventilation, and air conditioning, Cap.16 Utilities and their conservation, Cap.17 Effluent treatment, Cap.18 Role of the project engineer in the design stage, Cap.19 Role of the project engineer in the construction stage, Cap.20
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