Dersler
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Lecture Note 3
FOOD ENGINEERING DESIGN AND ECONOMICS CHAPTER III COST ESTIMATION ●For a successful plant design, the process should be capable of operating under…
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Lecture Note 4
FOOD ENGINEERING DESIGN AND ECONOMICS CHAPTER IV ENGINEERING ECONOMICS ●Economics is a social science dealing with Growth and population Productivity and growth…
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Lecture Note 5
FOOD ENGINEERING DESIGN AND ECONOMICS CHAPTER V DEPRECIATION Depreciation ●An analysis of costs and profits for any business operation requires recognition of…
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Lecture Note 6
FOOD ENGINEERING DESIGN AND ECONOMICS CHAPTER VI PROFITABILITY, ALTERNATIVE INVESTMENTS AND REPLACEMENTS Profitability, Alternative Investments and Replacements ●Profitability: the measure of the…
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Filtration and Cold Storage Calculations
FILTRATION AND COLD STORAGE CALCULATIONS İSMAİL GENÇ Filtration is made to remove the suspended pectin residues inside of the juice for clarification Pectinase…
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Flowchartting
The flow-sheet is the key document in process design. It shows the arrangement of the equipment selected to carry out the process;…
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Frozen French Fries and Potato Chips Factory
BEYNELMILEL FOOD CORPORATION FROZEN FRENCH FRIES ANDPOTATO CHIPS FACTORY DESIGN PROJECT PRESENTATION ORDER INTRODUCTION RECEPTION – DESTONING & WASHING – PEELING POTATO CHIPS LINE FRENCH…
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GMB 406 Proses Tasarımı Final Soru ve Cevapları
12.06.2008 tarihli sınav kağıdı …
