Applications Of Fluidization To Food Processing
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Author | : Peter G. Smith |
Publisher | : John Wiley & Sons |
Total Pages | : 264 |
Release | : 2008-04-15 |
Genre | : Technology & Engineering |
ISBN | : 0470995416 |
Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in: • Drying • Freezing • Mixing • Granulation • Fermentation This important and thorough book, written by Peter Smith, who has many years’ experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book.
Author | : Wen-Ching Yang |
Publisher | : Elsevier |
Total Pages | : 909 |
Release | : 1998-12-31 |
Genre | : Technology & Engineering |
ISBN | : 0815517238 |
This volume, Fluidization, Solids Handling, and Processing, is the first of a series of volumes on "Particle Technology". Particles are important products of chemical process industries spanning the basic and specialty chemicals, agricultural products, pharmaceuticals, paints, dyestuffs and pigments, cement, ceramics, and electronic materials. Solids handling and processing technologies are thus essential to the operation and competitiveness of these industries. Fluidization technology is employed not only in chemical production, it also is applied in coal gasification and combustion for power generation, mineral processing, food processing, soil washing and other related waste treatment, environmental remediation, and resource recovery processes. The FCC (Fluid Catalytic Cracking) technology commonly employed in the modern petroleum refineries is also based on fluidization principles.
Author | : |
Publisher | : |
Total Pages | : 244 |
Release | : 2014 |
Genre | : Aggregative Fluidization |
ISBN | : |
Author | : Tiziana Fornari |
Publisher | : Springer |
Total Pages | : 521 |
Release | : 2014-10-31 |
Genre | : Technology & Engineering |
ISBN | : 3319106112 |
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
Author | : Hosahalli S. Ramaswamy |
Publisher | : CRC Press |
Total Pages | : 600 |
Release | : 2005-08-23 |
Genre | : Technology & Engineering |
ISBN | : 1135435979 |
Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: t
Author | : John R. Grace |
Publisher | : John Wiley & Sons |
Total Pages | : 632 |
Release | : 2020-03-19 |
Genre | : Technology & Engineering |
ISBN | : 352769949X |
A concise and clear treatment of the fundamentals of fluidization, with a view to its applications in the process and energy industries.
Author | : S. S. H. Rizvi |
Publisher | : Aspen Publishers |
Total Pages | : 0 |
Release | : 1994 |
Genre | : Biomedical materials |
ISBN | : 9780751401844 |
Author | : Musun Guo |
Publisher | : Ellis Horwood |
Total Pages | : 304 |
Release | : 1992 |
Genre | : Science |
ISBN | : |
Outlining the basic concepts used in the analysis of fluidization problems, this text covers the development of various processes, equipment, and devices for fluidized solids. Topics examined include fluidized leaching and washing, and solids mixing and segregation.
Author | : Liang-Shih Fan |
Publisher | : Butterworth-Heinemann |
Total Pages | : 784 |
Release | : 2013-10-22 |
Genre | : Technology & Engineering |
ISBN | : 1483289516 |
This book provides a comprehensive mechanistic interpretation of the transport phenomena involved in various basic modes of gas-liquid-solid fluidization. These modes include, for example, those for three-phase fluidized beds, slurry columns, turbulent contact absorbers, and three-phase fluidized beds, slurry columns, turbulent contact absorbers, and three-phase transport. It summarizes the empirical correlations useful for predicting transport properties for each mode of of operation.Gas-Liquid-Solid Fluidization Engineering provides a comprehensive account of the state-of-the-art applications of the three-phase fluidization systems that are important in both small-and large-scale operations. These applications include fermentation,biological wastewater treatment, flue gas desulfurization and particulates removal, and resid hydrotreating. This book highlights the industrial implications of these applications. In addition, it discusses information gaps and future directions forresearch in this field.
Author | : Kai Knoerzer, PhD |
Publisher | : John Wiley & Sons |
Total Pages | : 410 |
Release | : 2011-01-31 |
Genre | : Technology & Engineering |
ISBN | : 0470959428 |
Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.