Download or read book Transport Properties of Foods written by George D. Saravacos and published by CRC Press. This book was released on 2001-06-04 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.
Download or read book Transport Phenomena of Foods and Biological Materials written by Vassilis Gekas and published by Routledge. This book was released on 2017-10-02 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.
Download or read book Engineering Properties of Food Second Edition written by M.A. Rao and published by CRC Press. This book was released on 1994-09-29 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work defines food properties, provides the neccessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This second edition offers new chapters on the thermal properties of frozen foods plus information to estimate heat and mass transport fluxes, dielectric properties and their predictive models, and colourimetric properties and methods of measurement.;A special price is available on request for college or university bookstores requiring five or more copies.
Download or read book Development of Miniaturized Probes for Measuring Thermal Transport Properties of Foods written by Nikolaos Voudouris and published by . This book was released on 1994 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Transport Phenomena in Food Processing written by Jorge Welti-Chanes and published by CRC Press. This book was released on 2016-04-19 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
Download or read book Transport Phenomena in Food Process Engineering written by Ashis Kumar Datta and published by . This book was released on 2010 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: PART I MOMENTUM TRANSFER 1. Equations of Continuity and Motion 2. Velocity Profiles of Fluid Flow 3. Non-Newtonian Liquid Flow 4. Compressible Fluid Flow 5. Fluid Flow through Porous Media PART II HEAT TRANSFER 6. Introduction 7. Forced Convection 8. Natural Convection 9. Boiling and Condensation 10. Heat Exchangers 11. Extended Surface Heat Exchangers - Fins 12. Thermal Radiation 13. Numerical Solutions to Steady State Heat Transfer 14. Analytical and Graphical Solutions to Transient Heat Transfer 15. Numerical Solutions to Transient Heat Transfer PART III MASS TRANSFER 16. Molecular Diffusion 17. Mass Transfer Coefficients APPENDICES A-I Measurement units in Standard International (SI) System A - 2 Properties of saturated steam and saturated water A - 3 Transport properties of saturated water and steam A - 4 Transport properties of dry air at standard atmospheric pressure A - 5 Specific heat capacities and thermal conductivities of foods A - 6 Radiation view factors REFERENCES INDEX.
Download or read book Food Properties and Computer Aided Engineering of Food Processing Systems written by R.P. Singh and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
Download or read book Engineering Properties of Foods written by M.A. Rao and published by CRC Press. This book was released on 2014-10-31 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i
Download or read book Physical Properties of Foods written by Ignacio Arana and published by CRC Press. This book was released on 2012-02-27 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas
Download or read book Physical Properties of Foods written by Serpil Sahin and published by Springer Science & Business Media. This book was released on 2006-05-24 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Download or read book Physical Properties of Foods and Food Processing Systems written by M J Lewis and published by Elsevier. This book was released on 1990-01-01 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
Download or read book Confectionery and Chocolate Engineering written by Ferenc A. Mohos and published by John Wiley & Sons. This book was released on 2023-10-23 with total page 805 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
Download or read book Food Engineering and Process Applications Transport phenomena written by M. Le Maguer and published by . This book was released on 1986 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Properties Handbook written by M. Shafiur Rahman and published by CRC Press. This book was released on 2009-05-28 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Download or read book Advances in Food Process Engineering Research and Applications written by Stavros Yanniotis and published by Springer Science & Business Media. This book was released on 2013-10-21 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
Download or read book Progress in Food Engineering Research and Development written by Jerrod M. Cantor and published by Nova Publishers. This book was released on 2008 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.
Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2005-12-12 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining
