Handbook On Ice Slurries

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Handbook On Ice Slurries

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Author : Michael Kauffeld
language : en
Publisher:
Release Date : 2005

Handbook On Ice Slurries written by Michael Kauffeld and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Ice crystals categories.

Heat And Cold Storage With Pcm

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Author : Harald Mehling
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-08-15

Heat And Cold Storage With Pcm written by Harald Mehling and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-15 with Science categories.

The years 2006 and 2007 mark a dramatic change of peoples view regarding c- mate change and energy consumption. The new IPCC report makes clear that - mankind plays a dominant role on climate change due to CO emissions from en- 2 ergy consumption, and that a significant reduction in CO emissions is necessary 2 within decades. At the same time, the supply of fossil energy sources like coal, oil, and natural gas becomes less reliable. In spring 2008, the oil price rose beyond 100 $/barrel for the first time in history. It is commonly accepted today that we have to reduce the use of fossil fuels to cut down the dependency on the supply countries and to reduce CO emissions. The use of renewable energy sources and 2 increased energy efficiency are the main strategies to achieve this goal. In both strategies, heat and cold storage will play an important role. People use energy in different forms, as heat, as mechanical energy, and as light. With the discovery of fire, humankind was the first time able to supply heat and light when needed. About 2000 years ago, the Romans started to use ceramic tiles to store heat in under floor heating systems. Even when the fire was out, the room stayed warm. Since ancient times, people also know how to cool food with ice as cold storage.

Frozen Food Science And Technology

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Author : Judith A. Evans
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-21

Frozen Food Science And Technology written by Judith A. Evans and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-21 with Technology & Engineering categories.

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

Handbook Of Research On Advances And Applications In Refrigeration Systems And Technologies

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Author : Gaspar, Pedro Dinis
language : en
Publisher: IGI Global
Release Date : 2015-08-28

Handbook Of Research On Advances And Applications In Refrigeration Systems And Technologies written by Gaspar, Pedro Dinis and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-28 with Technology & Engineering categories.

In recent years, the sustainability and safety of perishable foods has become a major consumer concern, and refrigeration systems play an important role in the processing, distribution, and storage of such foods. To improve the efficiency of food preservation technologies, it is necessary to explore new technological and scientific advances both in materials and processes. The Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies gathers state-of-the-art research related to thermal performance and energy-efficiency. Covering a diverse array of subjects—from the challenges of surface-area frost-formation on evaporators to the carbon footprint of refrigerant chemicals—this publication provides a broad insight into the optimization of cold-supply chains and serves as an essential reference text for undergraduate students, practicing engineers, researchers, educators, and policymakers.

Handbook Of Food Processing Two Volume Set

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Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2015-11-04

Handbook Of Food Processing Two Volume Set written by Theodoros Varzakas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-04 with Technology & Engineering categories.

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Handbook Of Food Preservation

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Author : M. Shafiur Rahman
language : en
Publisher: CRC Press
Release Date : 2020-06-10

Handbook Of Food Preservation written by M. Shafiur Rahman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-10 with Technology & Engineering categories.

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Handbook Of Food Processing

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Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2015-10-22

Handbook Of Food Processing written by Theodoros Varzakas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-22 with Technology & Engineering categories.

Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus

Handbook Of Advanced Ceramics

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Author :
language : en
Publisher: Academic Press
Release Date : 2013-04-11

Handbook Of Advanced Ceramics written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-11 with Technology & Engineering categories.

This new handbook will be an essential resource for ceramicists. It includes contributions from leading researchers around the world and includes sections on Basic Science of Advanced Ceramics, Functional Ceramics (electro-ceramics and optoelectro-ceramics) and engineering ceramics. - Contributions from more than 50 leading researchers from around the world - Covers basic science of advanced ceramics, functional ceramics (electro-ceramics and optoelectro-ceramics), and engineering ceramics - Approximately 750 illustrations

Building Services Design For Energy Efficient Buildings

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Author : Paul Tymkow
language : en
Publisher: Taylor & Francis
Release Date : 2020-07-12

Building Services Design For Energy Efficient Buildings written by Paul Tymkow and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-12 with Architecture categories.

The role and influence of building services engineers are undergoing rapid change and are pivotal to achieving low-carbon buildings. However, textbooks in the field have tended to remain fairly traditional with a detailed focus on the technicalities of heating, ventilation and air conditioning (HVAC) systems, often with little wider context. This book addresses that need by embracing a contemporary understanding of the urgent challenge to address climate change, together with practical approaches to energy efficiency and carbon mitigation for mechanical and electrical systems, in a concise manner. The essential conceptual design issues for planning the principal building services systems that influence energy efficiency are examined in detail. These are HVAC and electrical systems. In addition, the following issues are addressed: background issues on climate change, whole-life performance and design collaboration generic strategies for energy efficient, low-carbon design health and wellbeing and post occupancy evaluation building ventilation air conditioning and HVAC system selection thermal energy generation and distribution systems low-energy approaches for thermal control electrical systems, data collection, controls and monitoring building thermal load assessment building electric power load assessment space planning and design integration with other disciplines. In order to deliver buildings that help mitigate climate change impacts, a new perspective is required for building services engineers, from the initial conceptual design and throughout the design collaboration with other disciplines. This book provides a contemporary introduction and guide to this new approach, for students and practitioners alike.