Download or read book Heat Transfer in Selected Food Substances During Freezing and Thawing Under Different Conditions written by Suzanne Bratton Badenhop and published by . This book was released on 1966 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Heat Transfer in Selected Food Substances During Different Conditions written by Suzanne Bratton Badenhop and published by . This book was released on 1966 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Freezing and Thawing Calculations written by Q. Tuan Pham and published by Springer. This book was released on 2014-04-16 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressure conditions; therefore methods to take these phenomena into account will also be reviewed.
Download or read book Simulation of Freezing and Thawing in Foods Using the Finite Element Method written by Hussein Osman Abdalla and published by . This book was released on 1984 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Heat Transfer in Food Processing written by S. Yanniotis and published by WIT Press. This book was released on 2007 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Download or read book Proceedings of the Conference written by College Educators in Home Equipment and published by . This book was released on 1973 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Abstracts of Masters Theses written by Ohio State University. Graduate School and published by . This book was released on with total page 1042 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Temperature Abuse on Freeze thaw Characteristics and Microbial Quality of Frozen Army Rations written by Karthikeyan Jagadeesan Sankaran and published by . This book was released on 2013 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frozen army rations for the deployed US army units are manufactured in the US and shipped to army bases in various countries. The transportation usually takes 3 to 5 months and the frozen rations are stored at -18 °C in large containers. Under ideal conditions, the frozen food items are expected to have a frozen shelf-life of 9 months. In reality, the food items might get exposed to severe temperature abuse during transportation, which may lead to microbial spoilage and/or quality loss. The aim of this study was to predict the effect of external temperature fluctuations on the temperature distribution and the microbial quality of frozen army rations during storage and transportation. An army breakfast menu box containing five different food items, was selected for conducting this research. Commercial software COMSOL® Multiphysics was used to numerically predict the thermal behavior of the food items under varied external temperature conditions. Freeze-thaw properties of each food item were obtained using component data and Differential Scanning Calorimetry (DSC), which were then used in the numerical simulation of heat transfer with phase change. Apparent Specific Heat (ASH) method was used to account for the latent heat of a phase change during thawing and refreezing. The predictive model was validated in terms of variation of temperature with time at selected locations in a gel-based model food system and in a real food system. Microbial quality was used as the primary parameter that determined the shelf-life of food. ComBase database was used to identify the most prone microorganism and to obtain its growth kinetics. Microbial kinetics data was incorporated in the numerical simulation program to predict the microbial quality of army rations during two temperature abuse scenarios: (i) constant high external temperature exposure and (ii) freezer breakdown. Numerical predictions suggested that the food items which was exposed to surrounding constant temperatures of (20, 25, 30, 35, and 40) °C, can be allowed to stay at those temperatures for a maximum time of (29, 20, 15, 12, and 9) h, respectively, and in the case of freezer failure, the food items can be allowed to stay in the broken freezer for a maximum time of 186 hours, to ensure food safety.
Download or read book Modeling Heat and Mass Transfer During Air Impingement Thawing of Frozen Foods written by Brent Andrew Anderson and published by . This book was released on 2004 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Influence of Food Product Properties on the Freezing Time written by Rong-Ching Hsieh and published by . This book was released on 1976 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Journal of Home Economics written by and published by . This book was released on 1966 with total page 882 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Heat Transfer Unit Operations written by Georgina Calderon-Dominguez and published by CRC Press. This book was released on 2016-10-03 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.
Download or read book Applied Mechanics Reviews written by and published by . This book was released on 1994 with total page 1036 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Thermal Properties of Food and Agricultural Materials written by Nuri N. Mohsenin and published by CRC Press. This book was released on 2020-11-25 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Innovative Technologies in Seafood Processing written by Yesim Ozogul and published by CRC Press. This book was released on 2019-09-04 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.
Download or read book Progress in Food Preservation written by Rajeev Bhat and published by John Wiley & Sons. This book was released on 2012-01-10 with total page 661 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Download or read book Titles of Theses Home Economics and Related Fields written by and published by . This book was released on 1962 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:
