23,99 €
inkl. MwSt.

Versandfertig in 6-10 Tagen
payback
12 °P sammeln
  • Broschiertes Buch

The MLS dynamic behavior prediction by the specific thermo- dielectrically and thermo-rheological impact assessment & modelling using the unique microwave/materials interactions and perfect parameter/procedures selection in bio-engineering controlled microwave processing was the core of optimized bio-molecular model for energetically performances and safety industrial procedures. BERDMM (Bio-Engineering Reverse & Dynamic Molecular Model) is an original concept primary proposed in this book for industrial microwave technologies, with great relevance in energetically performance of thermal…mehr

Produktbeschreibung
The MLS dynamic behavior prediction by the specific thermo- dielectrically and thermo-rheological impact assessment & modelling using the unique microwave/materials interactions and perfect parameter/procedures selection in bio-engineering controlled microwave processing was the core of optimized bio-molecular model for energetically performances and safety industrial procedures. BERDMM (Bio-Engineering Reverse & Dynamic Molecular Model) is an original concept primary proposed in this book for industrial microwave technologies, with great relevance in energetically performance of thermal processing, highly safety procedures and total quality control. The thermo-dielectrically response & behavior prediction opens the possibility to an accurate intrinsic control of thermal transformation in situ and perfect parameter/procedures selection for a tailored-made end-product. The technological quality of the model were due to the perfect solution for highly demand of optimized & controlled technological application in microwave industrial processing for food industry and medicine.
Autorenporträt
Vintila Iuliana is Associate Professor, PhD in Food Science and Engineering, specialized in Oil Science and Technology, Catering Management and Event Tourism Management. Since 2013 is Co-Chair of the Global Harmonization Initiative Nutrition WG and act as active member and/or expert in many international organizations (ESF, EFFoST etc).