Aravind Thyarla (33 results)
- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Paperback. Condition: Brand New. 84 pages. 8.66x5.91x0.19 inches. In Stock.
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Taschenbuch. Condition: Neu. Physical and Engineering Characteristics of Skim Milk | Aravind Thyarla (u. a.) | Taschenbuch | 84 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9786137106266 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | An…bieter: preigu.
- Softcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
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paperback. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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Taschenbuch. Condition: Neu. Caractéristiques physiques et techniques du lait écrémé | Aravind Thyarla (u. a.) | Taschenbuch | Französisch | 2022 | Editions Notre Savoir | EAN 9786205333136 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preig…u.
- Softcover
Seller: moluna, Greven, Germanymoluna
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- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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Taschenbuch. Condition: Neu. Caratteristiche fisiche e tecniche del latte scremato | Aravind Thyarla (u. a.) | Taschenbuch | Italienisch | 2022 | Edizioni Sapienza | EAN 9786205333143 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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Taschenbuch. Condition: Neu. Características físicas e de engenharia do leite desnatado | Aravind Thyarla (u. a.) | Taschenbuch | Portugiesisch | 2022 | Edições Nosso Conhecimento | EAN 9786205333150 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbie…ter: preigu.
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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Taschenbuch. Condition: Neu. Physikalische und technische Eigenschaften von Magermilch | Aravind Thyarla (u. a.) | Taschenbuch | Großformatiges Paperback. Klappenbroschur | Deutsch | Verlag Unser Wissen | EAN 9786205333112 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[a…t]preigu[dot]de | Anbieter: preigu.
Language: English
Published by LAP LAMBERT Academic Publishing Jul 2018, 2018
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Skim milk is a by-product obtained during the separation of cream from milk. It is rich in solid-not-fat content and has high nutritional value. The physical and engineering properties of skim milk can provide necessary information…for the optimal design of unit operations of the manufacturing process and thereby quality control of final products. In addition, the characterization of food system is important to establish relation between flows and correlate physical parameter with sensory evaluation. Flow behavior of food products has a tremendous importance since these properties are determinant factors in equipment design, quality control and unit operations such as pumping, homogenization, blending, cooling, pasteurization, sterilization, evaporation and dehydration etc. In innovation of new technologies for processing of skim milk, the physical, flow and rheological characteristics are important. 84 pp. Englisch.
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Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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- Softcover
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Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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Condition: New. PRINT ON DEMAND.
Language: Spanish
Published by Ediciones Nuestro Conocimiento Nov 2022, 2022
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -La leche desnatada es un subproducto obtenido durante la separación de la nata de la leche. Es rica en contenido de sólidos no grasos y tiene un alto valor nutricional. Las propiedades físicas y técnicas de la leche desnatada pueden… proporcionar la información necesaria para el diseño óptimo de las operaciones unitarias del proceso de fabricación y, por tanto, el control de calidad de los productos finales. Además, la caracterización del sistema alimentario es importante para establecer la relación entre los flujos y correlacionar los parámetros físicos con la evaluación sensorial. El comportamiento de los flujos de los productos alimentarios tiene una enorme importancia ya que estas propiedades son factores determinantes en el diseño de los equipos, el control de calidad y las operaciones unitarias como el bombeo, la homogeneización, la mezcla, el enfriamiento, la pasteurización, la esterilización, la evaporación y la deshidratación, etc. En la innovación de nuevas tecnologías para el procesamiento de la leche desnatada, las características físicas, de flujo y reológicas son importantes. 72 pp. Spanisch.
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Seller: moluna, Greven, Germanymoluna
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Thyarla AravindAravind Thyarla:B.Tech. (Dairy Technology Kamareddy, S.V.V.U., (Andhra Pradesh), M.Tech. (Dairy Engineering), Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur. Er. Aravind Thyarla has publis…hed 8 scientific papers and man.
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Le lait écrémé est un sous-produit obtenu lors de la séparation de la crème du lait. Il est riche en matières solides non grasses et a une valeur nutritionnelle élevée. Les propriétés physiques et techniques du lait écrémé peuvent f…ournir les informations nécessaires à la conception optimale des opérations unitaires du processus de fabrication et donc au contrôle de la qualité des produits finaux. En outre, la caractérisation du système alimentaire est importante pour établir la relation entre les flux et corréler les paramètres physiques avec l'évaluation sensorielle. Le comportement d'écoulement des produits alimentaires est d'une importance capitale car ces propriétés sont des facteurs déterminants dans la conception des équipements, le contrôle de la qualité et les opérations unitaires telles que le pompage, l'homogénéisation, le mélange, le refroidissement, la pasteurisation, la stérilisation, l'évaporation et la déshydratation, etc. Dans l'innovation de nouvelles technologies pour le traitement du lait écrémé, les caractéristiques physiques, d'écoulement et rhéologiques sont importantes. 72 pp. Französisch.
Language: English
Published by LAP LAMBERT Academic Publishing Jul 2018, 2018
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Skim milk is a by-product obtained during the separation of cream from milk. It is rich in solid-not-fat content and has high nutritional value. The physical and engineering properties of skim milk can provide necessary information for…the optimal design of unit operations of the manufacturing process and thereby quality control of final products. In addition, the characterization of food system is important to establish relation between flows and correlate physical parameter with sensory evaluation. Flow behavior of food products has a tremendous importance since these properties are determinant factors in equipment design, quality control and unit operations such as pumping, homogenization, blending, cooling, pasteurization, sterilization, evaporation and dehydration etc. In innovation of new technologies for processing of skim milk, the physical, flow and rheological characteristics are important.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 84 pp. Englisch.
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Skim milk is a by-product obtained during the separation of cream from milk. It is rich in solid-not-fat content and has high nutritional value. The physical and engineering properties of skim milk can provide necessary information for t…he optimal design of unit operations of the manufacturing process and thereby quality control of final products. In addition, the characterization of food system is important to establish relation between flows and correlate physical parameter with sensory evaluation. Flow behavior of food products has a tremendous importance since these properties are determinant factors in equipment design, quality control and unit operations such as pumping, homogenization, blending, cooling, pasteurization, sterilization, evaporation and dehydration etc. In innovation of new technologies for processing of skim milk, the physical, flow and rheological characteristics are important.
Language: Spanish
Published by Ediciones Nuestro Conocimiento Nov 2022, 2022
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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US$ 47.46
US$ 69.28 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -La leche desnatada es un subproducto obtenido durante la separación de la nata de la leche. Es rica en contenido de sólidos no grasos y tiene un alto valor nutricional. Las propiedades físicas y técnicas de la leche desnatada pueden pro…porcionar la información necesaria para el diseño óptimo de las operaciones unitarias del proceso de fabricación y, por tanto, el control de calidad de los productos finales. Además, la caracterización del sistema alimentario es importante para establecer la relación entre los flujos y correlacionar los parámetros físicos con la evaluación sensorial. El comportamiento de los flujos de los productos alimentarios tiene una enorme importancia ya que estas propiedades son factores determinantes en el diseño de los equipos, el control de calidad y las operaciones unitarias como el bombeo, la homogeneización, la mezcla, el enfriamiento, la pasteurización, la esterilización, la evaporación y la deshidratación, etc. En la innovación de nuevas tecnologías para el procesamiento de la leche desnatada, las características físicas, de flujo y reológicas son importantes.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Spanisch.
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 48.63
US$ 70.01 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - La leche desnatada es un subproducto obtenido durante la separación de la nata de la leche. Es rica en contenido de sólidos no grasos y tiene un alto valor nutricional. Las propiedades físicas y técnicas de la leche desnatada pueden prop…orcionar la información necesaria para el diseño óptimo de las operaciones unitarias del proceso de fabricación y, por tanto, el control de calidad de los productos finales. Además, la caracterización del sistema alimentario es importante para establecer la relación entre los flujos y correlacionar los parámetros físicos con la evaluación sensorial. El comportamiento de los flujos de los productos alimentarios tiene una enorme importancia ya que estas propiedades son factores determinantes en el diseño de los equipos, el control de calidad y las operaciones unitarias como el bombeo, la homogeneización, la mezcla, el enfriamiento, la pasteurización, la esterilización, la evaporación y la deshidratación, etc. En la innovación de nuevas tecnologías para el procesamiento de la leche desnatada, las características físicas, de flujo y reológicas son importantes.
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Magermilch ist ein Nebenprodukt, das bei der Trennung von Rahm und Milch anfällt. Sie ist reich an festem, fettfreiem Inhalt und hat einen hohen Nährwert. Die physikalischen und technischen Eigenschaften von Magermilch können die no…twendigen Informationen für die optimale Gestaltung der einzelnen Arbeitsschritte des Herstellungsprozesses und damit für die Qualitätskontrolle der Endprodukte liefern. Darüber hinaus ist die Charakterisierung von Lebensmittelsystemen wichtig, um Zusammenhänge zwischen Fließvorgängen herzustellen und physikalische Parameter mit der sensorischen Bewertung zu korrelieren. Das Fließverhalten von Lebensmitteln ist von enormer Bedeutung, denn diese Eigenschaften sind ausschlaggebend für die Konstruktion von Anlagen, die Qualitätskontrolle und die einzelnen Arbeitsschritte wie Pumpen, Homogenisieren, Mischen, Kühlen, Pasteurisieren, Sterilisieren, Verdampfen und Dehydrieren usw. Bei der Entwicklung neuer Technologien für die Verarbeitung von Magermilch sind die physikalischen, fließtechnischen und rheologischen Eigenschaften von Bedeutung. 72 pp. Deutsch.
Language: Portuguese
Published by Edições Nosso Conhecimento Nov 2022, 2022
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -O leite desnatado é um subproduto obtido durante a separação das natas do leite. É rico em teor de sólidos não gordos e tem um elevado valor nutricional. As propriedades físicas e de engenharia do leite desnatado podem fornecer a in…formação necessária para a concepção óptima das operações unitárias do processo de fabrico e, consequentemente, o controlo de qualidade dos produtos finais. Além disso, a caracterização do sistema alimentar é importante para estabelecer relação entre fluxos e correlacionar parâmetros físicos com a avaliação sensorial. O comportamento do fluxo de produtos alimentares tem uma enorme importância, uma vez que estas propriedades são factores determinantes na concepção do equipamento, controlo de qualidade e operações unitárias tais como bombeamento, homogeneização, mistura, arrefecimento, pasteurização, esterilização, evaporação e desidratação, etc. Na inovação de novas tecnologias de processamento de leite desnatado, as características físicas, de fluxo e reológicas são importantes. 72 pp. Portugiesisch.
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
Contact seller5-star sellerCondition: New
US$ 47.46
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Il latte scremato è un sottoprodotto ottenuto durante la separazione della panna dal latte. È ricco di contenuto solido non grasso e ha un elevato valore nutrizionale. Le proprietà fisiche e ingegneristiche del latte scremato posson…o fornire informazioni necessarie per la progettazione ottimale delle operazioni unitarie del processo di produzione e quindi per il controllo della qualità dei prodotti finali. Inoltre, la caratterizzazione del sistema alimentare è importante per stabilire la relazione tra i flussi e correlare i parametri fisici con la valutazione sensoriale. Il comportamento del flusso dei prodotti alimentari ha un'enorme importanza, poiché queste proprietà sono fattori determinanti nella progettazione delle attrezzature, nel controllo della qualità e nelle operazioni unitarie come pompaggio, omogeneizzazione, miscelazione, raffreddamento, pastorizzazione, sterilizzazione, evaporazione e disidratazione, ecc. Nell'innovazione di nuove tecnologie per la lavorazione del latte scremato, le caratteristiche fisiche, di flusso e reologiche sono importanti. 72 pp. Italienisch.
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
Contact seller5-star sellerCondition: New
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US$ 69.28 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Le lait écrémé est un sous-produit obtenu lors de la séparation de la crème du lait. Il est riche en matières solides non grasses et a une valeur nutritionnelle élevée. Les propriétés physiques et techniques du lait écrémé peuvent fourn…ir les informations nécessaires à la conception optimale des opérations unitaires du processus de fabrication et donc au contrôle de la qualité des produits finaux. En outre, la caractérisation du système alimentaire est importante pour établir la relation entre les flux et corréler les paramètres physiques avec l'évaluation sensorielle. Le comportement d'écoulement des produits alimentaires est d'une importance capitale car ces propriétés sont des facteurs déterminants dans la conception des équipements, le contrôle de la qualité et les opérations unitaires telles que le pompage, l'homogénéisation, le mélange, le refroidissement, la pasteurisation, la stérilisation, l'évaporation et la déshydratation, etc. Dans l'innovation de nouvelles technologies pour le traitement du lait écrémé, les caractéristiques physiques, d'écoulement et rhéologiques sont importantes.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Französisch.
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 48.63
US$ 70.01 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Le lait écrémé est un sous-produit obtenu lors de la séparation de la crème du lait. Il est riche en matières solides non grasses et a une valeur nutritionnelle élevée. Les propriétés physiques et techniques du lait écrémé peuvent fourni…r les informations nécessaires à la conception optimale des opérations unitaires du processus de fabrication et donc au contrôle de la qualité des produits finaux. En outre, la caractérisation du système alimentaire est importante pour établir la relation entre les flux et corréler les paramètres physiques avec l'évaluation sensorielle. Le comportement d'écoulement des produits alimentaires est d'une importance capitale car ces propriétés sont des facteurs déterminants dans la conception des équipements, le contrôle de la qualité et les opérations unitaires telles que le pompage, l'homogénéisation, le mélange, le refroidissement, la pasteurisation, la stérilisation, l'évaporation et la déshydratation, etc. Dans l'innovation de nouvelles technologies pour le traitement du lait écrémé, les caractéristiques physiques, d'écoulement et rhéologiques sont importantes.
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Thyarla AravindAravind Thyarla: B.Tech. (Tecnologia lattiero-casearia Kamareddy, S.V.V.U., (Andhra Pradesh), M.Tech. (Ingegneria lattiero-casearia), Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur. Er. Ar…avind Thyarla ha pubblicato 8 a.
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Seller: moluna, Greven, Germanymoluna
Contact seller5-star sellerCondition: New
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US$ 56.57 shippingShips from Germany to U.S.A.Quantity: Over 20 available
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Thyarla AravindAravind Thyarla: B.Tech. (Molkereitechnik Kamareddy, S.V.V.U., (Andhra Pradesh), M.Tech. (Molkereitechnik), Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur. Er. Aravind Thyarla hat 8 wissen…schaftliche Arbeiten und viele .
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Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
Contact seller5-star sellerCondition: New
US$ 47.46
US$ 69.28 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Il latte scremato è un sottoprodotto ottenuto durante la separazione della panna dal latte. È ricco di contenuto solido non grasso e ha un elevato valore nutrizionale. Le proprietà fisiche e ingegneristiche del latte scremato possono fo…rnire informazioni necessarie per la progettazione ottimale delle operazioni unitarie del processo di produzione e quindi per il controllo della qualità dei prodotti finali. Inoltre, la caratterizzazione del sistema alimentare è importante per stabilire la relazione tra i flussi e correlare i parametri fisici con la valutazione sensoriale. Il comportamento del flusso dei prodotti alimentari ha un'enorme importanza, poiché queste proprietà sono fattori determinanti nella progettazione delle attrezzature, nel controllo della qualità e nelle operazioni unitarie come pompaggio, omogeneizzazione, miscelazione, raffreddamento, pastorizzazione, sterilizzazione, evaporazione e disidratazione, ecc. Nell'innovazione di nuove tecnologie per la lavorazione del latte scremato, le caratteristiche fisiche, di flusso e reologiche sono importanti.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Italienisch.
Language: Portuguese
Published by Edições Nosso Conhecimento Nov 2022, 2022
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
Contact seller5-star sellerCondition: New
US$ 47.46
US$ 69.28 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -O leite desnatado é um subproduto obtido durante a separação das natas do leite. É rico em teor de sólidos não gordos e tem um elevado valor nutricional. As propriedades físicas e de engenharia do leite desnatado podem fornecer a inform…ação necessária para a concepção óptima das operações unitárias do processo de fabrico e, consequentemente, o controlo de qualidade dos produtos finais. Além disso, a caracterização do sistema alimentar é importante para estabelecer relação entre fluxos e correlacionar parâmetros físicos com a avaliação sensorial. O comportamento do fluxo de produtos alimentares tem uma enorme importância, uma vez que estas propriedades são factores determinantes na concepção do equipamento, controlo de qualidade e operações unitárias tais como bombeamento, homogeneização, mistura, arrefecimento, pasteurização, esterilização, evaporação e desidratação, etc. Na inovação de novas tecnologias de processamento de leite desnatado, as características físicas, de fluxo e reológicas são importantes.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Portugiesisch.
