Download or read book Numerical Modeling and Experimental Studies on Air Impingement Freezing Under Slot Jets written by Arnab Sarkar and published by . This book was released on 2004 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Air Impingement Cooling of Cylindrical Objects Using Slot Jets written by Samrendra Kumar Singh and published by . This book was released on 2005 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Engineering Integrated Approaches written by Gustavo F. Gutiérrez-Lopez and published by Springer Science & Business Media. This book was released on 2008-02-29 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2005 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Optimization in Food Engineering written by Ferruh Erdogdu and published by CRC Press. This book was released on 2008-12-09 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who's who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitati
Download or read book NBS Special Publication written by and published by . This book was released on 1978 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Engineering Aspects of Baking Sweet Goods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-03-24 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i
Download or read book Hydraulic Research in the United States and Canada written by United States. National Bureau of Standards and published by . This book was released on 1976 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Hydraulic Research in the United States and Canada 1976 written by Pauline H. Gurewitz and published by . This book was released on 1978 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Applied Mechanics Reviews written by and published by . This book was released on 1991 with total page 1380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Download or read book Study of Heat Transfer Under Impinging Jets for Freeze thaw Conditions written by Arnab Sarkar and published by . This book was released on 2002 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Computational Fluid Dynamics Applications in Food Processing written by C. Anandharamakrishnan and published by Springer Science & Business Media. This book was released on 2013-08-13 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes. This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry.
Download or read book Heat and Mass Transfer in Drying of Porous Media written by Peng Xu and published by CRC Press. This book was released on 2019-07-16 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat and Mass Transfer in Drying of Porous Media offers a comprehensive review of heat and mass transfer phenomena and mechanisms in drying of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous porous material, colloidal porous media and size-distributed particle system. Providing guidelines for mathematical modeling and design as well as optimization of drying of porous material, this reference offers useful information for researchers and students as well as engineers in drying technology, food processes, applied energy, mechanical, and chemical engineering.
Download or read book Scientific and Technical Aerospace Reports written by and published by . This book was released on 1975 with total page 1004 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of Heat Transfer written by and published by . This book was released on 2002 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:
