SUPERHEATED STEAM DRYING (Record no. 67510)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02987cam a2200529M 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781003275299 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20251030122233.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr |n||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240918s2025 xx o 0|| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781040147832 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1040147836 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781003275299 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 100327529X |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781040147818 |
| Qualifying information | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 104014781X |
| Qualifying information | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 1032230274 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781032230276 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1201/9781003275299 |
| Source of number or code | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1456118182 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1456118182 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TJ272 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 013060 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 065000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 009070 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCB |
| Source | bicssc |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bade, Mukund Haribhau, |
| Relator term | author. |
| 9 (RLIN) | 93283 |
| 245 10 - TITLE STATEMENT | |
| Title | SUPERHEATED STEAM DRYING |
| Medium | [electronic resource] : |
| Remainder of title | technology for improved sustainability and quality. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition. |
| 260 ## - Date publicare | |
| Place of publication, distribution, etc. | [S.l.] : |
| Name of publisher, distributor, etc. | CRC PRESS, |
| Date of publication, distribution, etc. | 2025. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Superheated steam drying (SSD) has long been recognized for several major advantages it offers over other convective dryers, including high energy efficiency by utilization of energy in the exhaust steam, higher product quality due to the absence of oxygen, and avoidance of fire and explosion hazards. Offering a global critical overview of the current state of art, Superheated Steam Drying: Technology for Improved Sustainability and Quality assesses future needs and opportunities for industry adoption and further innovation in SSD. It covers SSD technologies for various industrial sectors and mathematical modeling approaches to help with design and scale-up. The effects of SSD on drying kinetics as well as product quality are also discussed with examples. This book serves as a useful reference for technicians, graduate students, and researchers in the field of drying technology. It can also be used in courses on industrial drying, processing and drying of food, advanced drying technology, and superheated steam drying. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | OCLC-licensed vendor bibliographic record. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| Source of heading or term | bisacsh |
| 9 (RLIN) | 64808 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| Source of heading or term | bisacsh |
| 9 (RLIN) | 64210 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| Source of heading or term | bisacsh |
| 9 (RLIN) | 58322 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 93284 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jangam, Sachin Vinayak, |
| Relator term | author. |
| 9 (RLIN) | 93285 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mujumdar, Arun S., |
| Relator term | author. |
| 9 (RLIN) | 93286 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | <a href="https://www.taylorfrancis.com/books/9781003275299">https://www.taylorfrancis.com/books/9781003275299</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | |
No items available.