Process of Onion: Curing, Processing, Design and Storage

Siva Shankar V

ISBN 10: 6204184490 / ISBN 13: 9786204184494

Published by LAP LAMBERT Academic Publishing Jul 2021, 2021

About this Item

This item is printed on demand - Print on Demand Titel. Neuware -This book brings together the information needed for the efficient design and development of storage structure for aggregatum onion (Allium cepa L. var. aggregatum) along with the traditional background and fundamentals information. This edition focuses on the physical and biochemical properties of aggregatum onion during storage. It highlights the basic concept of handling and storage of aggregatum onion and also includes the design calculation of storage structures and the properties of the materials used. And contains an appendix with tables and figures containing property data. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the storage techniques to the highest quality product at the lowest possible cost. Delineating the concept of Engineering as they are applied to the latest advancements in storage. This edition contributes to the evolution of food process engineering as an interface between Engineering and the other food sciences.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 92 pp. Englisch.

Seller Inventory # 9786204184494

Bibliographic Details

• Title: Process of Onion: Curing, Processing, Design and Storage
• Publisher: LAP LAMBERT Academic Publishing Jul 2021
• Publication Date: 2021
• Language: English
• ISBN 10: 6204184490
• ISBN 13: 9786204184494
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 7D millimeters 220 millimeters width by 150 millimeters height by 7 millimeters depth
• Weight: 155 grams

About this title

Synopsis

This book brings together the information needed for the efficient design and development of storage structure for aggregatum onion (Allium cepa L. var. aggregatum) along with the traditional background and fundamentals information. This edition focuses on the physical and biochemical properties of aggregatum onion during storage. It highlights the basic concept of handling and storage of aggregatum onion and also includes the design calculation of storage structures and the properties of the materials used. And contains an appendix with tables and figures containing property data. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the storage techniques to the highest quality product at the lowest possible cost. Delineating the concept of Engineering as they are applied to the latest advancements in storage. This edition contributes to the evolution of food process engineering as an interface between Engineering and the other food sciences.