Heat Transfer In Food Cooling Applications
DOWNLOAD
Download Heat Transfer In Food Cooling Applications PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Heat Transfer In Food Cooling Applications book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Heat Transfer In Food Cooling Applications
DOWNLOAD
Author : Ibrahim Dincer
language : en
Publisher: CRC Press
Release Date : 2023-12-31
Heat Transfer In Food Cooling Applications written by Ibrahim Dincer and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-31 with Science categories.
This comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.
Heat Transfer In Food Processing
DOWNLOAD
Author : S. Yanniotis
language : en
Publisher: WIT Press
Release Date : 2007
Heat Transfer In Food Processing written by S. Yanniotis and has been published by WIT Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Technology & Engineering categories.
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Heat Transfer In Food Cooling Applications
DOWNLOAD
Author : Ibrahim Dincer
language : en
Publisher: CRC Press
Release Date : 2023-12-31
Heat Transfer In Food Cooling Applications written by Ibrahim Dincer and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-31 with Science categories.
This comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.
Refrigeration Systems And Applications
DOWNLOAD
Author : Ibrahim Dincer
language : en
Publisher: John Wiley & Sons
Release Date : 2017-03-22
Refrigeration Systems And Applications written by Ibrahim Dincer 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 2017-03-22 with Technology & Engineering categories.
The definitive text/reference for students, researchers and practicing engineers This book provides comprehensive coverage on refrigeration systems and applications, ranging from the fundamental principles of thermodynamics to food cooling applications for a wide range of sectoral utilizations. Energy and exergy analyses as well as performance assessments through energy and exergy efficiencies and energetic and exergetic coefficients of performance are explored, and numerous analysis techniques, models, correlations and procedures are introduced with examples and case studies. There are specific sections allocated to environmental impact assessment and sustainable development studies. Also featured are discussions of important recent developments in the field, including those stemming from the author’s pioneering research. Refrigeration is a uniquely positioned multi-disciplinary field encompassing mechanical, chemical, industrial and food engineering, as well as chemistry. Its wide-ranging applications mean that the industry plays a key role in national and international economies. And it continues to be an area of active research, much of it focusing on making the technology as environmentally friendly and sustainable as possible without compromising cost efficiency and effectiveness. This substantially updated and revised edition of the classic text/reference now features two new chapters devoted to renewable-energy-based integrated refrigeration systems and environmental impact/sustainability assessment. All examples and chapter-end problems have been updated as have conversion factors and the thermophysical properties of an array of materials. Provides a solid foundation in the fundamental principles and the practical applications of refrigeration technologies Examines fundamental aspects of thermodynamics, refrigerants, as well as energy and exergy analyses and energy and exergy based performance assessment criteria and approaches Introduces environmental impact assessment methods and sustainability evaluation of refrigeration systems and applications Covers basic and advanced (and hence integrated) refrigeration cycles and systems, as well as a range of novel applications Discusses crucial industrial, technical and operational problems, as well as new performance improvement techniques and tools for better design and analysis Features clear explanations, numerous chapter-end problems and worked-out examples Refrigeration Systems and Applications, Third Edition is an indispensable working resource for researchers and practitioners in the areas of Refrigeration and Air Conditioning. It is also an ideal textbook for graduate and senior undergraduate students in mechanical, chemical, biochemical, industrial and food engineering disciplines.
Unit Operations In Food Processing
DOWNLOAD
Author : R. L. Earle
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Unit Operations In Food Processing written by R. L. Earle and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
Essentials And Applications Of Food Engineering
DOWNLOAD
Author : C. Anandharamakrishnan
language : en
Publisher: CRC Press
Release Date : 2019-03-15
Essentials And Applications Of Food Engineering written by C. Anandharamakrishnan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-15 with Science categories.
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
Solving Problems In Food Engineering
DOWNLOAD
Author : Stavros Yanniotis
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-12-03
Solving Problems In Food Engineering written by Stavros Yanniotis 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 2007-12-03 with Technology & Engineering categories.
This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book covers problems in fluid flow, heat transfer, and mass transfer. It also tackles the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution.
Thermal Properties Of Food And Agricultural Materials
DOWNLOAD
Author : Nuri N. Mohsenin
language : en
Publisher: CRC Press
Release Date : 2020-11-25
Thermal Properties Of Food And Agricultural Materials written by Nuri N. Mohsenin and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-25 with Technology & Engineering categories.
This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
Thermal Processing Of Food Products By Steam And Hot Water
DOWNLOAD
Author : Seid Mahdi Jafari
language : en
Publisher: Woodhead Publishing
Release Date : 2022-11-10
Thermal Processing Of Food Products By Steam And Hot Water written by Seid Mahdi Jafari and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-10 with Technology & Engineering categories.
Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores novel applications of thermal unit operations in the food industry Evaluates different alternatives for thermal processing operations Covers the application of heat exchangers in the food industry
Thermal Technologies In Food Processing
DOWNLOAD
Author : P Richardson
language : en
Publisher: Elsevier
Release Date : 2001-04-24
Thermal Technologies In Food Processing written by P Richardson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-24 with Technology & Engineering categories.
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.