Download or read book Progressive Freeze concentration and Its Scale up written by Osato Miyawaki and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Progressive Freeze Concentration written by and published by . This book was released on 2021 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dewatering and drying are common process operations in the food and biobased industry. To minimise the energy required for drying, products are often concentrated before drying. This usually increases the solid concentration from below 10 % to around 40–70 % solids, depending on among others the viscosity of the specific formulation. The most widely applied concentration method is evaporation, which is a fast process but is energy intensive and operates at elevated temperatures. This makes evaporation not suitable for food products that suffer from thermal degradation. For these products, alternative mild concentration methods can provide a better product quality.
Download or read book Development of a Novel System for Progressive Freeze Concentration Process written by Mazura Jusoh and published by . This book was released on 2010 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Development of a New Crystallisation Chamber for a Progressive Freeze Concentration System written by Mazura Jusoh and published by . This book was released on 2009 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Electrotechnology written by Nicholas P. Cheremisinoff and published by . This book was released on 2005-01-01 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: A survey of electrotechnologies and their status, and principles of operation and significant applications both current and potential are outlined in this book. An assessment is made wherever possible of the selected topics.Many of the technologies and processes discussed are in their infancy and development stages. Some have developed and are developing rapidly; while all show great future promise. Rapid progress is being made in numerous industrial and environmental applications. The electrotechnologies identified in the volume have been selected for evaluation based on their potential impact in key industrial sectors and implications for industrial energy patterns.
Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues
Download or read book Freezing Colloids Observations Principles Control and Use written by Sylvain Deville and published by Springer. This book was released on 2017-01-19 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.
Download or read book Effect of Flowrate and Coolant Temperature on the Efficiency of Progressive Freeze Concentration on Simulated Wastewater written by Mazura Jusoh and published by . This book was released on 2008 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Progressive Freeze Concentration of Naphthenic Acids written by Dane Sterling Reynolds and published by . This book was released on 2013 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Development of Spiral Finned Crystallizer for Progressive Freeze Concentration Process written by Shafirah Samsuri and published by . This book was released on 2016 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Human Oocyte Cryopreservation written by Eleonora Porcu and published by Cambridge University Press. This book was released on 2012-12-06 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: An indispensable practical tool for embryologists and reproductive medicine specialists seeking to offer their patients this revolutionary treatment option.
Download or read book Encyclopedia of Agricultural Food and Biological Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2010-10-21 with total page 2001 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
Download or read book Industrial Crystallization written by Alison Lewis and published by Cambridge University Press. This book was released on 2015-07-02 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bridging the gap between theory and practice, this text provides the reader with a comprehensive overview of industrial crystallization. Newcomers will learn all of the most important topics in industrial crystallization, from key concepts and basic theory to industrial practices. Topics covered include the characterization of a crystalline product and the basic process design for crystallization, as well as batch crystallization, measurement techniques, and details on precipitation, melt crystallization and polymorphism. Each chapter begins with an introduction explaining the importance of the topic, and is supported by homework problems and worked examples. Real world case studies are also provided, as well as new industry-relevant information, making this is an ideal resource for industry practitioners, students, and researchers in the fields of industrial crystallization, separation processes, particle synthesis, and particle technology.
Download or read book Handbook of Frozen Foods written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-29 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
Download or read book Development of Vertical Finned Crystallizer for Progressive Freeze Concentration Process written by Nurul Aini Amran and published by . This book was released on 2015 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Freeze Drying of Pharmaceutical and Food Products written by Tse-Chao Hua and published by Elsevier. This book was released on 2010-07-30 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area. The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation. Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields. Addresses the principles and practices used in this important preservation technique Explains the fundamentals of heat-mass transfer analysis, modelling and the equipment used Discusses the importance of disinfection, sterilization and process validation
Download or read book Innovative Processing Technologies for Foods with Bioactive Compounds written by Jorge J. Moreno and published by CRC Press. This book was released on 2016-08-05 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
