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Author : S. Yanniotis
Publisher : WIT Press
Page : 289 pages
File Size : 29,87 MB
Release : 2007
Category : 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 : R. L. Earle
Publisher : Elsevier
Page : 216 pages
File Size : 47,84 MB
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 1483293106
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
Author : Krunal M. Gangawane
Publisher : CRC Press
Page : 316 pages
File Size : 38,3 MB
Release : 2022-02-01
Category : Technology & Engineering
ISBN : 1000521451
Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, there are two principle computational approaches for system analysis: continuous and discrete. In the continuous approach, the governing equations can be obtained by applying the fundamental laws, such as conservation of mass, momentum, and energy over an infinitesimal control volume. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing. Advanced Computational Techniques for Heat and Mass Transfer in Food Processing provides, in a single source, information on the use of methods based on numerical and computational analysis as applied in food science and technology. It explores the use of various numerical/computational techniques for the simulation of fluid flow and heat and mass transfer within food products. Key Features: Explores various numerical techniques used for modeling and validation Describes the knowhow of numerical and computational techniques for food process operations Covers a detailed numerical or computational approach of the principles of heat and mass transfer in the food processing operation Discusses the detailed computational simulation procedure of the food operation Recent years have witnessed a rapid development in the field of computational techniques owing to its abundant benefit to the food processing industry. The relevance of advanced computational methods has helped in understanding the fundamental physics of thermal and hydrodynamic behavior that can provide benefits to the food processing industry in numerous applications. As a single information source for those interested in the use of methods based on numerical and computational analysis as applied in food science and technology, this book will ably serve any food academician or researcher in learning the advanced numerical techniques exploring fluid flow, crystallization, and other food processing operations.
Author : S. Donald Holdsworth
Publisher : Springer
Page : 525 pages
File Size : 28,48 MB
Release : 2015-11-30
Category : Technology & Engineering
ISBN : 3319249045
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 : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Page : 498 pages
File Size : 39,92 MB
Release : 2021-06-22
Category : Technology & Engineering
ISBN : 0128184744
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint
Author : Ibrahim Dincer
Publisher : CRC Press
Page : 420 pages
File Size : 31,16 MB
Release : 2023-12-31
Category : Science
ISBN : 1000158640
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 : Da-Wen Sun
Publisher : CRC Press
Page : 677 pages
File Size : 45,58 MB
Release : 2012-05-16
Category : Science
ISBN : 1439876797
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an
Author : Jorge Welti-Chanes
Publisher : CRC Press
Page : 570 pages
File Size : 17,73 MB
Release : 2016-04-19
Category : 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 : Jean-Paul Duroudier
Publisher : Elsevier
Page : 416 pages
File Size : 41,71 MB
Release : 2016-11-11
Category : Science
ISBN : 0081017804
Heat Transfer in the Chemical, Food and Pharmaceutical Industries, a new volume in the Industrial Equipment for Chemical Engineering set, includes thirteen independent volumes on how to perform the selection and calculation of equipment involved in the thirteen basic operations of process engineering, offering readers reliable and simple, easy to follow methods. Throughout these concise and easy-to-use books, the author uses his vast practical experience and precise knowledge of global research to present an in-depth study of a variety of aspects within the field of chemical engineering. In this volume, the author focuses the heat exchanges between gases, liquids, divided solids and compact solids without changes of phase. This book includes discussion on changes of phase, heat exchange processes, combustion and the necessary equipment to measure these. The chapters are complemented with appendices which provide additional information as well as any associated references.
Author : P. G. Smith
Publisher : Springer Science & Business Media
Page : 514 pages
File Size : 30,27 MB
Release : 2011-02-11
Category : Technology & Engineering
ISBN : 1441976620
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.