Food process engineering and technology /
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process c...
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| Format: | eBook |
| Language: | English |
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London :
Academic Press,
[2018]
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| Edition: | Third edition. |
| Series: | Food science and technology international series.
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| Subjects: | |
| Online Access: | View fulltext via EzAccess |
Table of Contents:
- Front Cover; Food Process Engineering and Technology; Copyright; Dedication; Contents; Introduction; 1. â#x80;#x9C;Food is Lifeâ#x80;#x9D;; 2. Food Process Engineering; 3. The Food Process; 4. Batch and Continuous Processes; 5. Process Flow Diagrams; References; Further Reading; Chapter 1: Physical properties of food materials; 1.1. Introduction; 1.2. Mass, Volume, and Density; 1.3. Mechanical Properties; 1.3.1. Definitions; 1.3.2. Rheological Models; 1.4. Thermal Properties; 1.5. Electrical Properties; 1.6. Structure; 1.7. Water Activity; 1.7.1. The Importance of Water in Foods.
- 1.7.2. Water Activity, Definition, and Determination1.7.3. Water Activity: Prediction; 1.7.4. Water Vapor Sorption Isotherms; 1.7.5. Water Activity: Effect on Food Quality and Stability; 1.8. Phase Transition Phenomena in Foods; 1.8.1. The Glassy State in Foods; 1.8.2. Glass Transition Temperature; 1.9. Optical Properties; 1.10. Surface Properties; 1.11. Acoustic Properties; References; Further Reading; Chapter 2: Fluid flow; 2.1. Introduction; 2.2. Elements of Fluid Mechanics; 2.2.1. Introduction; 2.2.2. The Navier-Stokes Equation; 2.2.3. Viscosity; 2.2.4. Fluid Flow Regimes.
- 2.2.5. Typical Applications of Newtonian Laminar Flow2.2.5.1. Laminar flow in a cylindrical channel (pipe or tube); 2.2.5.2. Laminar fluid flow on flat surfaces and channels; 2.2.5.3. Laminar fluid flow around immersed particles; 2.2.5.4. Fluid flow through porous media; 2.2.6. Turbulent Flow; 2.2.6.1. Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.6.2. Turbulent fluid flow around immersed particles; 2.3. Flow Properties of Fluids; 2.3.1. Types of Fluid Flow Behavior; 2.3.2. Non-Newtonian Fluid Flow in Pipes; 2.4. Transportation of Fluids.
- 2.4.1. Energy Relations, The Bernoulli Equation2.4.2. Pumps: Types and Operation; 2.4.3. Pump Selection; 2.4.4. Ejectors; 2.4.5. Piping; 2.5. Flow of Particulate Solids (Powder Flow); 2.5.1. Introduction; 2.5.2. Flow Properties of Particulate Solids; 2.5.3. Fluidization; 2.5.4. Pneumatic Transport; 2.5.5. Flow of Powders in Storage Bins; 2.5.6. Caking; References; Chapter 3: Heat and mass transfer, basic principles; 3.1. Introduction; 3.2. Basic Relations in Transport Phenomena; 3.2.1. Basic Laws of Transport; 3.2.2. Mechanisms of Heat and Mass Transfer; 3.3. Conductive Heat and Mass Transfer.
- 3.3.1. The Fourier and Fick Laws3.3.2. Integration of Fourier's and Fick's Laws for Steady-State Conductive Transport; 3.3.3. Thermal Conductivity, Thermal Diffusivity, and Molecular Diffusivity; 3.3.3.1. Thermal conductivity and thermal diffusivity; 3.3.3.2. Molecular (mass) diffusivity, diffusion coefficient; 3.3.4. Examples of Steady-State Conductive Heat and Mass Transfer Processes; 3.4. Convective Heat and Mass Transfer; 3.4.1. Film (or Surface) Heat and Mass Transfer Coefficients; 3.4.2. Empirical Correlations for Convection Heat and Mass Transfer.