Transport Properties Of Foods
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Transport Properties Of Foods
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Author : George D. Saravacos
language : en
Publisher: CRC Press
Release Date : 2001-06-04
Transport Properties Of Foods written by George D. Saravacos and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-04 with Technology & Engineering categories.
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.
Transport Phenomena Of Foods And Biological Materials
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Author : Vassilis Gekas
language : en
Publisher: Routledge
Release Date : 2017-10-02
Transport Phenomena Of Foods And Biological Materials written by Vassilis Gekas and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-02 with Technology & Engineering categories.
Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.
Engineering Properties Of Food Second Edition
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Author : M.A. Rao
language : en
Publisher: CRC Press
Release Date : 1994-09-29
Engineering Properties Of Food Second Edition written by M.A. Rao and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-09-29 with Technology & Engineering categories.
This work defines food properties, provides the neccessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This second edition offers new chapters on the thermal properties of frozen foods plus information to estimate heat and mass transport fluxes, dielectric properties and their predictive models, and colourimetric properties and methods of measurement.;A special price is available on request for college or university bookstores requiring five or more copies.
Transport Phenomena In Food Processing
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Author : Jorge Welti-Chanes
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Transport Phenomena In Food Processing written by Jorge Welti-Chanes and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Science categories.
Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
Physical Properties Of Foods
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Author : Serpil Sahin
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-05-27
Physical Properties Of Foods written by Serpil Sahin 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 2007-05-27 with Technology & Engineering categories.
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Transport Phenomena In Food Process Engineering
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Author : Ashis Kumar Datta
language : en
Publisher:
Release Date : 2010
Transport Phenomena In Food Process Engineering written by Ashis Kumar Datta and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Food categories.
PART I MOMENTUM TRANSFER 1. Equations of Continuity and Motion 2. Velocity Profiles of Fluid Flow 3. Non-Newtonian Liquid Flow 4. Compressible Fluid Flow 5. Fluid Flow through Porous Media PART II HEAT TRANSFER 6. Introduction 7. Forced Convection 8. Natural Convection 9. Boiling and Condensation 10. Heat Exchangers 11. Extended Surface Heat Exchangers - Fins 12. Thermal Radiation 13. Numerical Solutions to Steady State Heat Transfer 14. Analytical and Graphical Solutions to Transient Heat Transfer 15. Numerical Solutions to Transient Heat Transfer PART III MASS TRANSFER 16. Molecular Diffusion 17. Mass Transfer Coefficients APPENDICES A-I Measurement units in Standard International (SI) System A - 2 Properties of saturated steam and saturated water A - 3 Transport properties of saturated water and steam A - 4 Transport properties of dry air at standard atmospheric pressure A - 5 Specific heat capacities and thermal conductivities of foods A - 6 Radiation view factors REFERENCES INDEX.
Packaging For Food Preservation
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Author : Matteo Alessandro Del Nobile
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-07-12
Packaging For Food Preservation written by Matteo Alessandro Del Nobile 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 2013-07-12 with Technology & Engineering categories.
The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental impact active films with antimicrobial activity. Lastly, the packaging section will provide an overview of the most recent approaches used to prolong the shelf life of several food products.
Physical Properties Of Foods And Food Processing Systems
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Author : Michael John Lewis
language : en
Publisher: Wiley-VCH
Release Date : 1987
Physical Properties Of Foods And Food Processing Systems written by Michael John Lewis and has been published by Wiley-VCH this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Fluid dynamics categories.
The properties of fluids, hydrostatics, and flow dynamics; viscosity relationships; solid rheology and texture measurements; surface properties; thermodynamic and thermal properties; specific and latent heat changes; heat transfer mechanisms and unsteady-state heat transfer; properties of gases and vapors and their relationship to foods; electrical properties; and gas diffusion and mass transfer.
Handbook Of Food Processing Equipment
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Author : George Saravacos
language : en
Publisher: Springer
Release Date : 2015-12-29
Handbook Of Food Processing Equipment written by George Saravacos and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-29 with Technology & Engineering categories.
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Food Properties Handbook
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Author : M. Shafiur Rahman
language : en
Publisher: CRC Press
Release Date : 2009-05-28
Food Properties Handbook 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 2009-05-28 with Technology & Engineering categories.
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat