Transient Heat Transfer and Thermal Properties in Food Systems PDF Download
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Author: Isaiah J. Kopelman
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 314
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Book Description
Author: Isaiah J. Kopelman
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 314
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Book Description
Author: Larry Steven Wigman
Publisher:
ISBN:
Category :
Languages : en
Pages : 270
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Book Description
Author: Nuri N. Mohsenin
Publisher: CRC Press
ISBN: 1000162648
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
Author: Ibrahim Dincer
Publisher: CRC Press
ISBN: 1000107337
Category : Science
Languages : en
Pages : 416
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Book Description
This comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.
Author: Michael John Lewis
Publisher: Wiley-VCH
ISBN:
Category : Fluid dynamics
Languages : en
Pages : 476
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Book Description
The properties of fluids, hydrostatics, and flow dynamics; viscosity relationships; solid rheology and texture measurements; surface properties; thermodynamic and thermal properties; specific and latent heat changes; heat transfer mechanisms and unsteady-state heat transfer; properties of gases and vapors and their relationship to foods; electrical properties; and gas diffusion and mass transfer.
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420003097
Category : Technology & Engineering
Languages : en
Pages : 880
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Book Description
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
Author: M.A. Rao
Publisher: CRC Press
ISBN: 1466556439
Category : Technology & Engineering
Languages : en
Pages : 786
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Book Description
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.
Author: S. Yanniotis
Publisher: WIT Press
ISBN: 1853129321
Category : Technology & Engineering
Languages : en
Pages : 289
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Book Description
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
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: 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.
