Heat Transfer to a Canned Starch Dispersion Under Agitation PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Heat Transfer to a Canned Starch Dispersion Under Agitation PDF full book. Access full book title Heat Transfer to a Canned Starch Dispersion Under Agitation by Jirarat Tattiyakul. Download full books in PDF and EPUB format.
Author: Jirarat Tattiyakul
Publisher:
ISBN:
Category :
Languages : en
Pages : 508
Get Book Here
Book Description
Author: Jirarat Tattiyakul
Publisher:
ISBN:
Category :
Languages : en
Pages : 508
Get Book Here
Book Description
Author: M. A. Andy Rao
Publisher: Springer Science & Business Media
ISBN: 0387709304
Category : Technology & Engineering
Languages : en
Pages : 491
Get Book Here
Book Description
The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.
Author: S. Daniel Holdsworth
Publisher: Springer Science & Business Media
ISBN: 0387722505
Category : Technology & Engineering
Languages : en
Pages : 423
Get Book Here
Book Description
This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Author: S. Donald Holdsworth
Publisher: Springer
ISBN: 3319249045
Category : Technology & Engineering
Languages : en
Pages : 525
Get Book Here
Book Description
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
Author: S. Yanniotis
Publisher: WIT Press
ISBN: 1853129321
Category : Technology & Engineering
Languages : en
Pages : 289
Get Book Here
Book Description
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Author: M. Anandha Rao
Publisher: Springer Science & Business Media
ISBN: 1461492300
Category : Technology & Engineering
Languages : en
Pages : 470
Get Book Here
Book Description
This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods
Author: P Richardson
Publisher: Woodhead Publishing
ISBN: 9781855737303
Category : Technology & Engineering
Languages : en
Pages : 536
Get Book Here
Book Description
It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.
Author: Ricardo Simpson
Publisher: CRC Press
ISBN: 1420058592
Category : Technology & Engineering
Languages : en
Pages : 524
Get Book Here
Book Description
Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.An organized exploration of new developments in academic and current food industr
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1420009214
Category : Technology & Engineering
Languages : en
Pages : 776
Get Book Here
Book Description
The implementation of early-stage simulation tools, specifically computational fluid dynamics (CFD), is an international and interdisciplinary trend that allows engineers to computer-test concepts all the way through the development of a process or system. With the enhancement of computing power and efficiency, and the availability of affordable CF
Author: Gustavo V. Barbosa-Cánovas
Publisher: EOLSS Publications
ISBN: 1905839456
Category :
Languages : en
Pages : 334
Get Book Here
Book Description
Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs
