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Transport Phenomena In Food Processing First International Conference Proceedings


Author : Selcuk Guceri
language : en
Publisher: CRC Press
Release Date : 1992-11-30

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Handbook Of Heat Transfer Rohsenow 3rd Ed 1998


Author : The McGraw-Hill, Inc
language : en
Publisher: Bukupedia
Release Date : 1998-06-18

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Since the publication of the second edition of Handbook of Heat Transfer, there have been many new and exciting developments in the field, covering both fundamentals and applications. As the role of technology has grown, so too has the importance of heat transfer engineering. For example, in the industrial sector heat transfer concerns are critical to the design of practically every process. The same is true of such vitally important areas as energy production, conversion, and the expanding field of environmental controls. In the generation of electrical power, whether by nuclear fission or combustion of fossil fuels, innumerable problems remain to be solved. Similarly, further miniaturization of advanced computers is limited by the capability of removing the heat generated in the microprocessors. Heat transfer problems at the macro scale, as exemplified by global warming, also offer tremendous challenges. As technology advances, engineers are constantly confronted by the need to maximize or minimize heat transfer rates while at the same time maintaining system integrity. The upper and lower boundariesmsystem size, pressure, and temperature--are constantly expanding, confronting the heat transfer engineer with new design challenges. In preparing this third edition, the goal of the editors was to provide, in a single volume, up-to-date information needed by practicing engineers to deal with heat transfer problems encountered in their daily work. This new edition of the handbook contains information essential for design engineers, consultants, research engineers, university professors, students, and technicians involved with heat transfer technology. The third edition of Handbook of Heat Transfer provides expanded treatment of the fundamental topics covered in earlier editions. More than half of the authors of these basic chapters on conduction, convection, radiation, condensation, and boiling are new, reflecting the fact that there are new leaders in the field. Those chapters in the second edition dealing with applications related to the so-called energy crisis (solar energy, energy storage, cooling towers, etc.) have been replaced by new chapters treating heat transfer problems encountered in materials processing, porous media, and micro scale systems. Sections on the following topics were retained and updated: thermophysical properties, heat transfer enhancement, heat exchangers, heat pipes, fluidized beds, nonnewtonian fluids, and measurement techniques. It is recognized at this time that the English Engineering System of units cannot be completely replaced by the International System (SI). Transition from the English system of units to SI will proceed at a rational pace to accommodate the needs of the profession, industry, and the public. The transition period will be long and complex, and duality of units probably will be demanded for at least one or two decades. Both SI and English units have been incorporated in this edition to the maximum extent possible, with the goal of making the handbook useful throughout the world. In general, numerical results, tables, figures, and equations in the handbook are given in both systems of units wherever presentation in dimensionless form is not given. In a few cases, some tables are presented in one system of units, mostly to save space, and conversion factors are printed at the end of such tables for the reader's convenience An attempt has been made by the editors to use a unified nomenclature throughout the handbook. Given the breadth of the technical coverage, some exceptions will be found. However, with few exceptions, one symbol has only one meaning within any given section. Each symbol is defined at the end of each section of the handbook. Both SI and English units are given for each symbol in the nomenclature lists. INDEX

Water Stress In Biological Chemical Pharmaceutical And Food Systems


Author : Gustavo F. Gutiérrez-López
language : en
Publisher: Springer
Release Date : 2015-07-23

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Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a variety of substrates are presented. ISOPOW is a non-profit scientific organization whose activities aim at progressing the understanding of the properties of water in food and related biological systems and the exploitation of this understanding in improved raw materials, products and processes in the food, agro food or related industries. The first Symposium was organized in Glasgow, Scotland in 1974. Since then, ISOPOW meetings have promoted the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists.

Computational Fluid Dynamics In Food Processing


Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2007-05-24

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The implementation of early-stage simulation tools, specifically computational fluid dynamics (CFD), is an international and interdisciplinary trend that allows engineers to computer-test concepts all the way through the development of a process or system. With the enhancement of computing power and efficiency, and the availability of affordable CFD packages, the applications of CFD have extended into the food industry for modeling industrial processes, performing comprehensive analyses, and optimizing the efficiency and cost effectiveness of the new processes and systems. Beginning a new series dedicated to contemporary, up-to-date food engineering practices, Computational Fluid Dynamics in Food Processing is the first book of its kind to illustrate the use of CFD for solving heat and mass transfer problems in the food industry. Using a computational grid, CFD solves governing equations that describe fluid flow across each grid cell by means of an iterative procedure in order to predict and visualize the profiles of velocity, temperature, pressure, and other parameters. Starting with an overview of CFD technology and applications, the book illustrates the use of CFD for gaining a qualitative and quantitative assessment of the performance of processes involving heat and mass transfer. Specific chapters cover airflow in refrigerated trucks, retail display cabinets, microwaves, and doorways; velocity in meat dryers and spray drying; thermal sterilization; plate heat exchangers; membrane separation systems; jet impingement ovens; food extrusion and high-pressure processing; prediction of hygiene; design of biosensors; and the fermentation of tea and ripening of cheese. Drawing from an esteemed panel of international professionals and academics, this groundbreaking bookprovides engineers and technologists in research, development, and operations with critical, comprehensive, and readily accessible information on the art and science of CFD technology.

Rheology Of Fluid Semisolid And Solid Foods


Author : M. Anandha Rao
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-19

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This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods

Handbook Of Heat Transfer


Author : Warren M. Rohsenow
language : en
Publisher: McGraw-Hill Professional
Release Date : 1998-05-01

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This wholly revised edition of a classic handbook reference, written by some of the most eminent practitioners in the field, is designed to be your all-in-one source book on heat transfer issues and problem-solving. It includes the latest advances in the field, as well as covering subjects from microscale heat transfer to thermophysical properties of new refrigerants. An invaluable guide to this most crucial factor in virtually every industrial and environmental process.

Index Of Conference Proceedings Received


Author : British Library. Document Supply Centre
language : en
Publisher:
Release Date : 1986

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