Download or read book Kinetics of Ice Nucleation in Sugar Solution and Fruit Juices written by James Harold Stocking and published by . This book was released on 1974 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Industrial Crystallization written by Narayan S. Tavare and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: Incorporating all recent developments and applications of crystallization technology, this volume offers a clear account of the field's underlying principles, reviews of past and current research, and provides guidelines for equipment and process design. The book takes a balanced functional approach in its critical survey of research literature, and includes several problems based on real practical situations that illustrate theoretical development. Several new concepts and techniques used in process simulation and identification analysis are featured.
Download or read book Biological Ice Nucleation and Its Applications written by Richard E. Lee and published by American Phytopathological Society. This book was released on 1995 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing from a variety of disciplines, this book includes coverage of frost sensitivity of plants, winter survival of certain insects, screening for food pathogens, and biological control.
Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1103 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Coulson and Richardson s Chemical Engineering written by Ajay Kumar Ray and published by Elsevier. This book was released on 2022-09-09 with total page 860 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coulson and Richardson's Chemical Engineering: Volume 2B, Separation Processes, Sixth Edition, covers distillation and gas absorption, illustrating applications of the fundamental principles of mass transfer. Several techniques, including adsorption, ion exchange, chromatographic membrane separations and process intensification are comprehensively covered and explored. Presents content converted from textbooks into fully revised reference material Provides content that ranges from foundational to technical Includes new additions, such as emerging applications, numerical methods, and computational tools
Download or read book Theoretical Chemical Engineering Abstracts written by and published by . This book was released on 1976 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Kinetic and Process Considerations for Freeze Concentration of Liquid Foods written by Mohamed Abdel-Monem Omran and published by . This book was released on 1972 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book National Union Catalog written by and published by . This book was released on 1980 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes entries for maps and atlases.
Download or read book Phase State Transitions in Foods Chemical Structural and Rheological Changes written by Rao and published by CRC Press. This book was released on 1998-05-27 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
Download or read book Formation of Contact Secondary Nuclei from Crystals in Sugar Solutions and Fluid Dairy Products written by Myong-Soo Chung and published by . This book was released on 1990 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Water in Foods written by Fito and published by Elsevier. This book was released on 2013-10-22 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-V), held in Peniscola, Valencia, Spain, on November 8-14,1992. Organized into 31 chapters, each chapter representing the papers presented in the meeting, this book begins with a review of the theoretical aspects of hydration. Some chapters follow discussing the basic physical chemistry and links between hydration and solute interactions; computer modeling studies of the interaction of water with carbohydrates; and theories of liquid-glass transition. This book also describes the NMR imaging in the study of diffusion of water in foods, mechanical properties of frozen model solutions, and the role of water in biomembrane structures. Other chapters relate water to the methods of food preservation.
Download or read book Proceedings of the Fifth International Symposium on Fresh Water from the Sea written by and published by . This book was released on 1976 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Oxygen written by A. Delyannis and published by . This book was released on 1979 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Desalination written by Jane Kucera and published by John Wiley & Sons. This book was released on 2014-02-04 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first volume to cover desalination in such depth and detail, offering engineers, technicians, and operators full coverage of the applications, economics, and expectations of what will certainly become one of the most important water-related processes on the planet. Covering thermal processes and membrane processes, this is the only volume any engineer working in desalination must have, covering both practical and theoretical issues encountered on a daily basis. Certain to be an important contribution to the water management community.
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 Water Desalting written by Anthony A. Delyannis and published by Springer. This book was released on 1979-08-24 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Comprehensive Dissertation Index written by and published by . This book was released on 1984 with total page 890 pages. Available in PDF, EPUB and Kindle. Book excerpt:
