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Dimensional Analysis of Food Processes

Dimensional Analysis of Food Processes
  • Author : Guillaume Delaplace,Karine Loubière,Fabrice Ducept,Romain Jeantet
  • Publisher :Unknown
  • Release Date :2015-09-18
  • Total pages :356
  • ISBN : 9780081004876
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Summary : This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all. Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies Emphasises the processes dealing with complex materials of a multiphase nature Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the propoerty

Unit Operations in Food Engineering

Unit Operations in Food Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher :Unknown
  • Release Date :2002-10-29
  • Total pages :920
  • ISBN : 9781420012620
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Summary : In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Food Processing Operations and Scale-up

Food Processing Operations and Scale-up
  • Author : Kenneth J. Valentas,J. Peter Clark,Leon Levin
  • Publisher :Unknown
  • Release Date :2020-08-12
  • Total pages :408
  • ISBN : 9781000147568
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Summary : Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher :Unknown
  • Release Date :2014-04-10
  • Total pages :722
  • ISBN : 9781482219661
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Summary : Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering
  • Author : Susanta Kumar Das,Madhusweta Das
  • Publisher :Unknown
  • Release Date :2019-03-08
  • Total pages :582
  • ISBN : 9780429608346
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Summary : Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : P. G. Smith,Peter Geoffrey Smith
  • Publisher :Unknown
  • Release Date :2003
  • Total pages :466
  • ISBN : 0306473976
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Summary : 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.

Unit Operations in Food Processing

Unit Operations in Food Processing
  • Author : R. L. Earle
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :216
  • ISBN : 9781483293103
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Summary : 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

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R Paul Singh,R. Paul Singh,Dennis R. Heldman
  • Publisher :Unknown
  • Release Date :2008-10-15
  • Total pages :864
  • ISBN : 0080919626
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Summary : This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. Supplemental processes including filtration, sedimentation, centrifugation, and mixing Extrusion processes for foods Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

The Chemical Engineer

The Chemical Engineer
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2003
  • Total pages :229
  • ISBN : UCSD:31822022851562
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Cornell University Courses of Study

Cornell University Courses of Study
  • Author : Cornell University
  • Publisher :Unknown
  • Release Date :2007
  • Total pages :229
  • ISBN : CORNELL:31924097790251
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Dimensional Analysis and Scale-up in Chemical Engineering

Dimensional Analysis and Scale-up in Chemical Engineering
  • Author : Marko Zlokarnik
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :178
  • ISBN : 9783642766732
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Summary : Contemporary Chemical Process Engineers face complex design and research problems. Temperature-dependent physical properties and non-Newtonian flow behavior of substances in a process cannot be predicted by numerical mathematics. Scaling-up equipment for processing can often only be done with partial similarity methods. Standard textbooks often neglect topics like dimensional analysis, theory of similarity and scale-up. This book fills this gap! It is aimed both at university students and the process engineer. It presents dimensional analysis very comprehensively with illustrative examples of mechanical, thermal and chemical processes.

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :602
  • ISBN : 9781461570523
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Summary : Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.

Bibliography of Agriculture

Bibliography of Agriculture
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1990-04
  • Total pages :229
  • ISBN : PSU:000057553504
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Bibliography of Agriculture with Subject Index

Bibliography of Agriculture with Subject Index
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1983
  • Total pages :229
  • ISBN : UOM:39015023482220
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Volatile Retention Kinetics and Microstructure of Microwave Freeze-dried Model Foods

Volatile Retention Kinetics and Microstructure of Microwave Freeze-dried Model Foods
  • Author : Su-Der Chen
  • Publisher :Unknown
  • Release Date :1993
  • Total pages :308
  • ISBN : MSU:31293009103601
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Summary :

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food and Bioprocess Modeling Techniques
  • Author : Shyam S. Sablani,Ashim K. Datta,M. Shafiur Rahman,Arun S. Mujumdar
  • Publisher :Unknown
  • Release Date :2006-12-19
  • Total pages :624
  • ISBN : 9781420015072
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Summary : With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R. Paul Singh,Dennis R. Heldman
  • Publisher :Unknown
  • Release Date :2001-06-29
  • Total pages :750
  • ISBN : 9780080574493
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Summary : Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Application of Dimensional Analysis in Economics

Application of Dimensional Analysis in Economics
  • Author : W.M. Grudzewski
  • Publisher :Unknown
  • Release Date :2013-08-20
  • Total pages :148
  • ISBN : 9781614992806
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Summary : The modeling of economic phenomena and processes, in terms of their static and dynamic features and with regard to the characteristics of their course, is a major methodological trend in studies of the nature, properties and functioning of contemporary management systems. Models describing management systems must be of a multi-aspect nature, entailing aspects such as technical, economic and sociological factors on the one hand, and forecasting, planning, leading, controlling etc., on the other. Developing a method for incorporating such diverse data into a system of analysis is, needless to say, a complex process. Dimensional analysis is a tool which might be useful in this process, but one which, up to now, has been little explored in the economic sciences. This book explores the application of dimensional analysis in the field of economics. It has been structured in a way which corresponds to the formulation of economic quantities, and is divided into five sections: measuring of economic quantities, modeling of economic processes, principles of dimensional analysis, building of quantified dimensional models, and experiment and practical verification.

Extrusion Cooking

Extrusion Cooking
  • Author : Ch Mercier,Pekka Linko,Judson M. Harper
  • Publisher :Unknown
  • Release Date :1989
  • Total pages :471
  • ISBN : MINN:31951D01709539E
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Summary : Engineering Aspects of Food Extruders. Instrumentation for Extrusion Processes. Extrusion Plant Design. Extrusion Cooking, Modeling, Control, and Optimization. Extrusion Cooking of Starch and Starchy Products. Color. Flavor Formation and Retention During Extrusion. Nutritional Properties of Extruded Food Products. Extrusion Foods and Food Safety.

Experimental and Predictive Heating Rates of Microwaved Food Systems

Experimental and Predictive Heating Rates of Microwaved Food Systems
  • Author : Sheryl Ann Barringer
  • Publisher :Unknown
  • Release Date :1994
  • Total pages :396
  • ISBN : MINN:31951D01086770S
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General Catalog

General Catalog
  • Author : Orta Doğu Teknik Üniversitesi (Ankara, Turkey)
  • Publisher :Unknown
  • Release Date :2002
  • Total pages :229
  • ISBN : UOM:39015078922633
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Summary :