LEADER 05431nam 2200685 a 450 001 9910459136303321 005 20200520144314.0 010 $a0-12-415986-9 035 $a(CKB)2660000000011055 035 $a(EBL)1213924 035 $a(OCoLC)851316098 035 $a(SSID)ssj0000968735 035 $a(PQKBManifestationID)11565840 035 $a(PQKBTitleCode)TC0000968735 035 $a(PQKBWorkID)10985394 035 $a(PQKB)11141780 035 $a(MiAaPQ)EBC1213924 035 $a(PPN)176507728 035 $a(Au-PeEL)EBL1213924 035 $a(CaPaEBR)ebr10719885 035 $a(CaONFJC)MIL497910 035 $a(EXLCZ)992660000000011055 100 $a20130624d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood process engineering and technology$b[electronic resource] /$fZeki Berk 205 $a2nd ed. 210 $aLondon $cAcademic Press$d2013 215 $a1 online resource (721 p.) 225 0$aFood science and technology international series 300 $aDescription based upon print version of record. 311 $a0-12-415923-0 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, 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 determination; 1.7.3 Water activity: Prediction 327 $a1.7.4 Water vapor sorption isotherms1.7.5 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; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels 327 $a2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 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 equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping 327 $a2.5 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; 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 laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport 327 $a3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 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; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer 327 $a3.4.1 Film (or surface) heat and mass transfer coefficients 330 $aThe past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.*Strong emphasis on the relationship between engineering and product quality/safety*Links theory and practice*Considers topics in light of factors such as cost an 410 0$aFood Science and Technology international series. 606 $aFood processing machinery 606 $aFood processing plants 606 $aFood industry and trade 608 $aElectronic books. 615 0$aFood processing machinery. 615 0$aFood processing plants. 615 0$aFood industry and trade. 676 $a664 700 $aBerk$b Zeki$080145 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910459136303321 996 $aFood process engineering and technology$92126962 997 $aUNINA