Transport Phenomena In Food Processing
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| Author | : Jorge Welti-Chanes |
| Publisher | : CRC Press |
| Total Pages | : 570 |
| Release | : 2016-04-19 |
| Genre | : Science |
| ISBN | : 1420006266 |
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.
| Author | : Vassilis Gekas |
| Publisher | : CRC Press |
| Total Pages | : 520 |
| Release | : 1992-06-15 |
| Genre | : Technology & Engineering |
| ISBN | : 9780849379017 |
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.
| Author | : George D. Saravacos |
| Publisher | : CRC Press |
| Total Pages | : 596 |
| Release | : 2011-04-11 |
| Genre | : Technology & Engineering |
| ISBN | : 1439877858 |
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.
| Author | : Selcuk Guceri |
| Publisher | : CRC Press |
| Total Pages | : 1618 |
| Release | : 1992-11-30 |
| Genre | : Technology & Engineering |
| ISBN | : 9781566760058 |
| Author | : Ashim K. Datta |
| Publisher | : CRC Press |
| Total Pages | : 474 |
| Release | : 2002-03-21 |
| Genre | : Medical |
| ISBN | : 0824744381 |
Providing a foundation in heat and mass transport, this book covers engineering principles of heat and mass transfer. The author discusses biological content, context, and parameter regimes and supplies practical applications for biological and biomedical engineering, industrial food processing, environmental control, and waste management. The book contains end-of-chapter problems and sections highlighting key concepts and important terminology It offers cross-references for easy access to related areas and relevant formulas, as well as detailed examples of transport phenomena, and descriptions of physical processes. It covers mechanisms of diffusion, capillarity, convection, and dispersion.
| Author | : Mohammed M. Farid |
| Publisher | : CRC Press |
| Total Pages | : 1482 |
| Release | : 2010-05-21 |
| Genre | : Science |
| ISBN | : 1000611280 |
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
| Author | : Albert Ibarz |
| Publisher | : CRC Press |
| Total Pages | : 902 |
| Release | : 2002-10-29 |
| Genre | : Science |
| ISBN | : 1420012622 |
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, in
| Author | : S. Yanniotis |
| Publisher | : WIT Press |
| Total Pages | : 289 |
| Release | : 2007 |
| Genre | : Technology & Engineering |
| ISBN | : 1853129321 |
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
| Author | : George Saravacos |
| Publisher | : Springer |
| Total Pages | : 781 |
| Release | : 2015-12-29 |
| Genre | : Technology & Engineering |
| ISBN | : 3319250205 |
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
| Author | : David R. Poirier |
| Publisher | : Springer |
| Total Pages | : 653 |
| Release | : 2016-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 3319480901 |
This text provides a teachable and readable approach to transport phenomena (momentum, heat, and mass transport) by providing numerous examples and applications, which are particularly important to metallurgical, ceramic, and materials engineers. Because the authors feel that it is important for students and practicing engineers to visualize the physical situations, they have attempted to lead the reader through the development and solution of the relevant differential equations by applying the familiar principles of conservation to numerous situations and by including many worked examples in each chapter. The book is organized in a manner characteristic of other texts in transport phenomena. Section I deals with the properties and mechanics of fluid motion; Section II with thermal properties and heat transfer; and Section III with diffusion and mass transfer. The authors depart from tradition by building on a presumed understanding of the relationships between the structure and properties of matter, particularly in the chapters devoted to the transport properties (viscosity, thermal conductivity, and the diffusion coefficients). In addition, generous portions of the text, numerous examples, and many problems at the ends of the chapters apply transport phenomena to materials processing.
