000			01621nam a22003497 4500
001			16283
003			UTEM
005			20251201165502.0
008			s1997 enk r 000 0 eng u
020			_a0412495007
040			_aclsautm _cclsautm
044			_aenk
082	0	4	_a664.07 _bCh42
245	0	0	_aChemical engineering for the food industry / _cEdited by P. J. Fryer, D. L. Pyle and C. D. Rielly.
250			_a1th ed.
260			_aLondon : _bBlackie Academic & Professional, _c1997.
300			_a462 p.
500			_aEdited by P.J. Fryer, D.L. Pyle and C.D. Rielly
505	0	0	_a1. Introduction to process design; 2. Newtonian fluid mechanics; 3. Introduction to heat transfer; 4. Mass transfer in food and bioprocesses; 5. Food rheology; 6. Process design: heat integration; 7. Process control; 8. Reactors and reactions in food processing; 9. Thermal treatment of foods; 10. Mixing in food processing; 11. Process design: an exercise and simulation examples
650	0	4	_aINDUSTRIAS ALIMENTICIAS _912898
650	1	0	_aINGENIERIA QUIMICA _911000
650	1	0	_aTECNOLOGIA DE LOS ALIMENTOS _912897
700			_aFryer, Peter J., _eeditor _941753
700			_aPyle, D. L., _eeditor _941754
700			_aRielly, C. D., _eeditor _941755
904			_aRosana
905			_a21073-BC
907			_aCarlos
942			_2ddc _cLIB
949			_mDISK _1BCSM _3DISQUETE/664.07/Ch42 _6084-2004 _5UTEML50047593 _4Ingresado: 02/Agosto/2004 (Antonieta Figueroa) _820040802 _hc 1 Disquete
949			_mLIBRO _1BCSM _3664.07/Ch42 _637735-2001 _5UTEML10027885 _4CO: I. ALIMENTOS/Entregado: 16/07/Ana. 167/2001 _820010508 _hc 1
999			_c16283 _d16283