Nucleation and Growth of Ice Crystals from Water and Sugar Solutions in Continuous Stirred Tank Crystallizers PDF Download
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Author: Nicolaas Johannes Joseph Huige
Publisher:
ISBN:
Category :
Languages : en
Pages : 141
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Book Description
Author: Nicolaas Johannes Joseph Huige
Publisher:
ISBN:
Category :
Languages : en
Pages : 141
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Book Description
Author: Tadeusz Kudra
Publisher: CRC Press
ISBN: 1482287382
Category : Technology & Engineering
Languages : en
Pages : 674
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Book Description
As a result of developments in biotechnology, bioengineering, and related sciences, processing of bio-materials and bioproducts has become an area of strategic importance. Written in a textbook style, this book attempts to bring together both the theory and practice of thermal processing of bio-materials. The authors describe the principal techniques such as freezing, chilling, membrane concentration, evaporation, drying, and sterilization and their own research experiences, including degradation of thermo and xerolabile bio- products.
Author: Henry G. Schwartzberg
Publisher: CRC Press
ISBN: 9780824783631
Category : Technology & Engineering
Languages : en
Pages : 514
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Book Description
Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of foods, developments in microwave food processing, robotics in food processing, integrationof computers in food processing.
Author: Henry G. Schwartzberg
Publisher: CRC Press
ISBN: 9780824786939
Category : Technology & Engineering
Languages : en
Pages : 776
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Book Description
This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful information in Physical Chemistry of Foods, with its more than 1380 literature citations.
Author: Dennis R. Heldman
Publisher: CRC Press
ISBN: 0429831560
Category : Science
Languages : en
Pages : 1310
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Book Description
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Author: M.A. Rao
Publisher: CRC Press
ISBN: 9780824789435
Category : Technology & Engineering
Languages : en
Pages : 548
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Book Description
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.
Author: Tine Arkenbout-de Vroome
Publisher: CRC Press
ISBN: 9781566761819
Category : Technology & Engineering
Languages : en
Pages : 404
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Book Description
From the Author's Preface There is a growing demand for ultrapure organic compounds such as fine chemicals, pharmaceuticals, and basic materials for use in the polymer industry. . . . In quite a number of cases, it is difficult or impossible to manufacture ultrapure organics efficiently using conventional separation techniques such as distillation. Moreover, conventional techniques usually require large amounts of energy. To improve the purification efficiency of organics, special techniques based on crystallization from the melt have been developed. Melt crystallization meets industry's need for a highly selective separation process for organic compounds which operates at low enough temperatures to prevent thermal degradation. Melt crystallization processes have the added advantage that they are energy-efficient and ecologically sound. Melt crystallization techniques appear to be particularly promising for upgrading organic materials and are one of the few routes that appear to be feasible for purifying starter materials for high-tech polymers. The aim of this book is to provide basic information on melt crystallization technology. . . . This monograph consists of three parts: 1. basic principles, 2. process options, and 3. technical equipment and applicability. This new book is the first unified guide and reference to an important chemical process technology. It is comprehensive and organized for easy reference. More than 150 diagrammatic representations, flow charts and photographs illustrate equipment and processes. More than 40 tables provide useful reference data. The Author Dr. Arkenbout studied chemistry at the University of Utrecht, and joined TNO, the Netherlands Organization for Applied Scientific Research. He has specialized in research on new separation processes and has had thirty of his articles on this subject published. He recently retired from the position of manager of physical separation research, but has remained active in this field through affiliations with the Laboratory of Solid State Chemistry at the University of Nijmegen, the Laboratory for Process Equipment, Delft University of Technology, and TNO.
Author: George Saravacos
Publisher: Springer
ISBN: 3319250205
Category : Technology & Engineering
Languages : en
Pages : 781
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Book Description
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: Donald L. Wise
Publisher: CRC Press
ISBN: 9781420061765
Category : Science
Languages : en
Pages : 750
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Book Description
Offers up-to-date technical information on current and potential pollution control and waste minimization practices, providing industry-specific case studies, techniques and models.
Author: United States. Office of Saline Water
Publisher:
ISBN:
Category : Saline water conversion
Languages : en
Pages : 918
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Book Description
