000			02043cam a2200397 i 4500
001			22175466
005			20221124154253.0
008			210812s2022 flua b 001 0 eng
010			_a 2021035339
020			_a9780367747824 _q(hbk)
020			_a9780367709013 _q(pbk)
020			_z9781003159520 _q(ebk)
040			_aDLC _beng _cPasMakTAC _erda _dDLC
042			_apcc
050	0	0	_aTP371 _b.A35 2022
082	0	0	_a664 _223/eng/20211109
245	0	0	_aAdvanced computational techniques for heat and mass transfer in food processing / _cedited by Krunal M. Gangawane and Madhuresh Dwivedi.
250			_aFirst edition.
264		1	_aBoca Raton ; _aBoca Raton : _bCRC Press, Taylor & Francis Group, _c2022.
300			_axiv, 300 pages : _billustrations (some color) ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a"This book provides, in a single source, information on the use of methods based on the numerical/computational analysis in food technology. It covers the whole spectrum and applications from food preservation to food analysis and describes specific methods for baking, crystallization, and drying of cereals, fruits, and vegetables"-- _cProvided by publisher.
650		0	_aFood science _xData processing.
650		0	_aFood industry and trade _xData processing.
650		0	_aMass transfer _xData processing.
650		0	_aFood _xEffect of heat on _xData processing.
700	1		_aGangawane, Krunal, _eeditor.
700	1		_aDwivedi, Madhuresh, _eeditor.
776	0	8	_iOnline version : _tAdvanced computational techniques for heat and mass transfer in food processing _dAbingdon, Oxon ; Boca Raton : CRC Press, 2021 _z9781003159520 _w(DLC) 2021035340
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK _n0
999			_c28492 _d28492