Author: Vassilis Gekas
Publisher: Routledge
ISBN: 1351406965
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
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: Vassilis Gekas
Publisher: Routledge
ISBN: 1351406973
Category : Technology & Engineering
Languages : en
Pages : 252
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Book Description
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
ISBN: 9780824706135
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.
Author: Jorge Welti-Chanes
Publisher: CRC Press
ISBN: 1420006266
Category : Science
Languages : en
Pages : 570
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Book Description
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: A. S. Bawa
Publisher: New India Publishing Agency
ISBN: 9789381450147
Category : Business & Economics
Languages : en
Pages : 396
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Book Description
The book aimes at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology. The book contains 16 s addressing various important aspects such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques such as infrared and microwaves besides non-thermal aspects such as high pressure and pulsed electric field processing as well as ?-irradiation. State-of-art subject areas such as functional foods could be an added flavour as the global food market has ample potential in the area of functional foods. Food packaging and food laws are important in commercializing processed foods as well as fresh produce and the areas require due emphasis to make the book more comprehensive.
Author: Dennis R. Heldman
Publisher: CRC Press
ISBN: 1498711073
Category : Science
Languages : en
Pages : 2001
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Book Description
Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
Author: Arthur M Spanier
Publisher: Royal Society of Chemistry
ISBN: 1847550851
Category : Technology & Engineering
Languages : en
Pages : 667
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Book Description
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Author: Amir Faghri
Publisher: Elsevier
ISBN: 0080547680
Category : Technology & Engineering
Languages : en
Pages : 1060
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Book Description
Engineering students in a wide variety of engineering disciplines from mechanical and chemical to biomedical and materials engineering must master the principles of transport phenomena as an essential tool in analyzing and designing any system or systems wherein momentum, heat and mass are transferred. This textbook was developed to address that need, with a clear presentation of the fundamentals, ample problem sets to reinforce that knowledge, and tangible examples of how this knowledge is put to use in engineering design. Professional engineers, too, will find this book invaluable as reference for everything from heat exchanger design to chemical processing system design and more. * Develops an understanding of the thermal and physical behavior of multiphase systems with phase change, including microscale and porosity, for practical applications in heat transfer, bioengineering, materials science, nuclear engineering, environmental engineering, process engineering, biotechnology and nanotechnology * Brings all three forms of phase change, i.e., liquid vapor, solid liquid and solid vapor, into one volume and describes them from one perspective in the context of fundamental treatment * Presents the generalized integral and differential transport phenomena equations for multi-component multiphase systems in local instance as well as averaging formulations. The molecular approach is also discussed with the connection between microscopic and molecular approaches * Presents basic principles of analyzing transport phenomena in multiphase systems with emphasis on melting, solidification, sublimation, vapor deposition, condensation, evaporation, boiling and two-phase flow heat transfer at the micro and macro levels * Solid/liquid/vapor interfacial phenomena, including the concepts of surface tension, wetting phenomena, disjoining pressure, contact angle, thin films and capillary phenomena, including interfacial balances for mass, species, momentum, and energy for multi-component and multiphase interfaces are discussed * Ample examples and end-of-chapter problems, with Solutions Manual and PowerPoint presentation available to the instructors
Author: Gustavo V. Barbosa-Cánovas
Publisher: EOLSS Publications
ISBN: 1905839448
Category :
Languages : en
Pages : 504
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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
Author: Laszlo Somogyi
Publisher: CRC Press
ISBN: 9781566763622
Category : Technology & Engineering
Languages : en
Pages : 526
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Book Description
This Publication presents information about the latest developments in fruit processing . In Volume 1, starting with the postharvest handling of fruits, we discuss all food processing technologies that are applied to fruit preservation. Also included in this volume are other essential features of fruit processing operations, such as: the food additives used, microbiology, quality assurance, packaging, grades and standards of fruits, and waste management.
