Manufacture and process control of Sugar的封面
书籍主题:

Manufacture and process control of Sugar

Manufacture of Sugar

LAP LAMBERT Academic Publishing (2015-03-06 )

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ISBN-13:

978-3-659-42435-9

ISBN-10:
3659424358
EAN:
9783659424359
书籍语言:
英文
作品简介:
Technical control in the process of sugar manufacture is aimed at attaining highest possible efficiencies and recovering maximum sugar from the raw material which exhibits varying compositions from period to period as well as from field to field in a crushing campaign while at the same time maintaining the desired rate of production Control of the process encompasses wide areas right from receipt of cane to storage of sugar and as such various operations involved need careful observations and supervision in as much as the fall in efficiency or productivity at any station would adversely affect the overall performance of the plant to the detriment of the overall economy of the organisation The main task of the technologists engaged in the process operation is thus to ensure effective technical control employing the systems evolved in the past for achieving the ultimate object of reducing sugar losses and cost of production in the manufacturing process.
出版社 :
LAP LAMBERT Academic Publishing
网址:
https://www.lap-publishing.com/
由(作者):
Ram Nandaniya, Pravin Ram, Ranjit Pada
页码 :
132
发表日期:
2015-03-06
现货:
备有现货
类别:
化学
价格:
61.90 €
关键词:
Organic matters other than sugar include proteins, pentosan, colouring matter and wax. Organic acids present in cane are glycolic acid, Organic acids, malic acid, succinic acid

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