Process of Onion: Curing, Processing, Design and Storage | (Allium cepa L. var. aggregatum)

Siva Shankar V (u. a.)

ISBN 10: 6204184490 / ISBN 13: 9786204184494

Published by LAP LAMBERT Academic Publishing, 2021

About this Item

Process of Onion: Curing, Processing, Design and Storage | (Allium cepa L. var. aggregatum) | Siva Shankar V (u. a.) | Taschenbuch | Englisch | 2021 | LAP LAMBERT Academic Publishing | EAN 9786204184494 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 120489177

Bibliographic Details

• Title: Process of Onion: Curing, Processing, Design and Storage | (Allium cepa L. var. aggregatum)
• Publisher: LAP LAMBERT Academic Publishing
• 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
• Seller catalogs:
  • Bücher

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.