Food process engineering and technology /
Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering...
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| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Burlington :
Elsevier Science,
2013.
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| Series: | Food science and technology (Academic Press)
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| Subjects: | |
| Online Access: |
Full text (Emmanuel users only) |
Table of Contents:
- Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction.
- 1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels.
- 2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 Turbulent fluid flow around immersed particles; 2.3 Flow properties of fluids; 2.3.1 Types of fluid flow behavior; 2.3.2 Non-Newtonian fluid flow in pipes; 2.4 Transportation of fluids; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping.
- 2.5 Flow of particulate solids (powder flow)2.5.1 Introduction; 2.5.2 Flow properties of particulate solids; 2.5.3 Fluidization; 2.5.4 Pneumatic transport; 2.5.5 Flow of powders in storage bins; 2.5.6 Caking; References; 3 Heat and Mass Transfer: Basic Principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena; 3.2.1 Basic laws of transport; 3.2.2 Mechanisms of heat and mass transfer; 3.3 Conductive heat and mass transfer; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport.
- 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 Thermal conductivity and thermal diffusivity; 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient; 3.3.4 Examples of steady-state conductive heat and mass transfer processes; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer.