Download or read book Foundation and Electroheat written by A. C. Metaxas and published by John Wiley & Sons. This book was released on 1996-08-06 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study of electroheat explores three main themes: electromagnetic heating (comprised of the direct resistance and induction heating of metals); radio frequency; and the microwave heating of dielectrics

Download or read book Food Processing Operations Modeling written by Soojin Jun and published by CRC Press. This book was released on 2008-11-27 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow's consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effective

Download or read book Fundamentals of Electroheat written by Sergio Lupi and published by Springer. This book was released on 2016-11-02 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive overview of the main electrical technologies for process heating, which tend to be treated separately in specialized books. Individual chapters focus on heat transfer, electromagnetic fields in electro-technologies, arc furnaces, resistance furnaces, direct resistance heating, induction heating, and high-frequency and microwave heating. The author highlights those topics of greatest relevance to a wide-ranging teaching program, and at the same time offer a detailed review of the main applications of the various technologies. The content represents a synthesis of the extensive knowledge and experience that the author has accumulated while researching and teaching at the University of Padua’s Engineering Faculty. This text on industrial electroheating technologies is a valuable resource not only for students of industrial, electrical, chemical, and material science engineering, but also for engineers, technicians and others involved in the application of electroheating and energy-efficient industrial processes.

Download or read book Innovations in Food Processing written by Grahame W. Gould and published by CRC Press. This book was released on 2000-06-07 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.

Download or read book Electrical Energy Efficiency written by Andreas Sumper and published by John Wiley & Sons. This book was released on 2012-03-15 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The improvement of electrical energy efficiency is fast becoming one of the most essential areas of sustainability development, backed by political initiatives to control and reduce energy demand. Now a major topic in industry and the electrical engineering research community, engineers have started to focus on analysis, diagnosis and possible solutions. Owing to the complexity and cross-disciplinary nature of electrical energy efficiency issues, the optimal solution is often multi-faceted with a critical solutions evaluation component to ensure cost effectiveness. This single-source reference brings a practical focus to the subject of electrical energy efficiency, providing detailed theory and practical applications to enable engineers to find solutions for electroefficiency problems. It presents power supplier as well as electricity user perspectives and promotes routine implementation of good engineering practice. Key features include: a comprehensive overview of the different technologies involved in electroefficiency, outlining monitoring and control concepts and practical design techniques used in industrial applications; description of the current standards of electrical motors, with illustrative case studies showing how to achieve better design; up-to-date information on standarization, technologies, economic realities and energy efficiency indicators (the main types and international results); coverage on the quality and efficiency of distribution systems (the impact on distribution systems and loads, and the calculation of power losses in distribution lines and in power transformers). With invaluable practical advice, this book is suited to practicing electrical engineers, design engineers, installation designers, M&E designers, and economic engineers. It equips maintenance and energy managers, planners, and infrastructure managers with the necessary knowledge to properly evaluate the wealth of electrical energy efficiency solutions for large investments. This reference also provides interesting reading material for energy researchers, policy makers, consultants, postgraduate engineering students and final year undergraduate engineering students.

Download or read book Processing Foods written by Fernanda A. R. Oliveira and published by CRC Press. This book was released on 2019-05-24 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul

Download or read book Discontinuous Finite Elements in Fluid Dynamics and Heat Transfer written by Ben Q. Li and published by Springer Science & Business Media. This book was released on 2005-12-20 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past several years, significant advances have been made in developing the discontinuous Galerkin finite element method for applications in fluid flow and heat transfer. Certain unique features of the method have made it attractive as an alternative for other popular methods such as finite volume and finite elements in thermal fluids engineering analyses. This book is written as an introductory textbook on the discontinuous finite element method for senior undergraduate and graduate students in the area of thermal science and fluid dynamics. It also can be used as a reference book for researchers and engineers who intend to use the method for research in computational fluid dynamics and heat transfer. A good portion of this book has been used in a course for computational fluid dynamics and heat transfer for senior undergraduate and first year graduate students. It also has been used by some graduate students for self-study of the basics of discontinuous finite elements. This monograph assumes that readers have a basic understanding of thermodynamics, fluid mechanics and heat transfer and some background in numerical analysis. Knowledge of continuous finite elements is not necessary but will be helpful. The book covers the application of the method for the simulation of both macroscopic and micro/nanoscale fluid flow and heat transfer phenomena.

Download or read book Heat and Mass Transfer written by Ashim K. Datta and published by CRC Press. This book was released on 2017-01-23 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt: This substantially revised text represents a broader based biological engineering title. It includes medicine and other applications that are desired in curricula supported by the American Society of Agricultural and Biological Engineers, as well as many bioengineering departments in both U.S. and worldwide departments. This new edition will focus on a significant number of biological applications, problem-solving techniques, and solved examples. Specifically there will be 160+ interesting application problems over an entended biological base (biomedical, bioenvironmental, etc.) that were originally developed by the author throughout his 13 years of teaching this course at Cornell.

Download or read book Biological and Bioenvironmental Heat and Mass Transfer written by Ashim K. Datta and published by CRC Press. This book was released on 2002-03-21 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a foundation in heat and mass transport, this book covers engineering principles of heat and mass transfer. The author discusses biological content, context, and parameter regimes and supplies practical applications for biological and biomedical engineering, industrial food processing, environmental control, and waste management. The book contains end-of-chapter problems and sections highlighting key concepts and important terminology It offers cross-references for easy access to related areas and relevant formulas, as well as detailed examples of transport phenomena, and descriptions of physical processes. It covers mechanisms of diffusion, capillarity, convection, and dispersion.

Download or read book Engineering Properties of Foods Fourth Edition written by M.A. Rao and published by CRC Press. This book was released on 2014-04-22 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: Food Microstructure Analysis Glass Transition in Foods Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.

Download or read book Novel Food Processing written by Jasim Ahmed and published by CRC Press. This book was released on 2016-04-19 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th

Download or read book Current Developments in Biotechnology and Bioengineering written by Ashok Pandey and published by Elsevier. This book was released on 2022-08-18 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Bioprocess Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, provides a comprehensive overview of bioprocess systems, kinetics, bioreactor design, batch and continuous reactors and introduces key principles that enable bioprocess engineers to engage in analysis, optimization and design with consistent control over biological and chemical transformations. The bioprocessing sector is also updating its technologies with state-of-the art techniques to keep up with the rising demand of the industry and R&D. This book covers these aspects, taking readers through a step-by-step journey of bioprocessing while also guiding them towards a new era and future. Covers state-of-the-art, technological advancements in the field of bioprocessing Includes design and scale-up of bioreactors, monitoring and control systems, advances in upstream and downstream processing Includes design and development of fermentation processes such as the suitability of experimental design, full factorial, central composite design, Box-Behnken, Plackett-Burman, and more

Download or read book Acrylamide and Other Hazardous Compounds in Heat Treated Foods written by K Skog and published by Woodhead Publishing. This book was released on 2006-10-30 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry. - Analyses the formation of health hazardous compounds during heat treatment of foods - Discusses practical methods to minimise formation - Distinguished editors and international team of contributors

Download or read book Radio Frequency Heating in Food Processing written by George B. Awuah and published by CRC Press. This book was released on 2014-12-04 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products Describes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heating Discusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation models Provides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-Ω designs for RF heaters and applicators Uses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicators Examines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafood Explores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to table Radio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

Download or read book Handbook of Microwave Technology for Food Application written by Ashim K. Datta and published by CRC Press. This book was released on 2001-04-27 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."

Download or read book Directory of European Foundations written by Fondazione Giovanni Agnelli and published by Torino : F. M. Ricci. This book was released on 1969 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Directory of foundations and research centres offering financing for cultural activities and science research in Europe.

Download or read book History of Induction Heating and Melting written by Alfred Mühlbauer and published by Vulkan-Verlag GmbH. This book was released on 2008 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the remarkable discoveries of the fathers of electromagnetism, induction heating and melting became one of the most advanced methods of material production, modification and manufacturing. Industries that intensively use induction heating include steel, automotive, machinery, aerospace, electronics, crystal growth and some others. New applications are emerging in food and packaging industries, and even in medicine. But who invented induction heating and when did it happen? Various significant developments and methods that played a big role in induction technique are almost forgotten or at least not known to modern engineers. Knowledge of the experience of the previous generations, especially of the works of the pioneers, can reveal many interesting ideas, which were abandoned at that time but could be practical today with more advanced materials, components and technologies. Knowledge of successes and failures of others will help to avoid mistakes and foresee future ways of induction technology expansion. The goal of this book is not to give an accurate chronological list of main events and achievements, but to show dynamics of technology and illustrate it with examples, multiple pictures and references. In July 2006 the world induction community lost one of its most distinguished members - Professor Alfred M�hlbauer-outstanding scientist, engineer, teacher and relentless promoter of Induction Technology. This book is his last imposing and great project, which was completed by his colleagues and friends.