LEADER 05423nam 2200685 a 450 001 9910827489703321 005 20230721031349.0 010 $a0-470-69794-6 010 $a1-281-31205-3 010 $a9786611312053 010 $a0-470-99542-4 010 $a0-470-99541-6 035 $a(CKB)1000000000414607 035 $a(EBL)350939 035 $a(OCoLC)476169759 035 $a(SSID)ssj0000104601 035 $a(PQKBManifestationID)11131542 035 $a(PQKBTitleCode)TC0000104601 035 $a(PQKBWorkID)10086725 035 $a(PQKB)11369060 035 $a(MiAaPQ)EBC350939 035 $a(Au-PeEL)EBL350939 035 $a(CaPaEBR)ebr10240423 035 $a(CaONFJC)MIL131205 035 $a(EXLCZ)991000000000414607 100 $a20061222d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aApplications of fluidisation in food processing$b[electronic resource] /$fP.G. Smith 205 $a1st ed. 210 $aOxford ;$aAmes, Iowa $cBlackwell Science$dc2007 215 $a1 online resource (264 p.) 300 $aDescription based upon print version of record. 311 $a0-632-06456-0 320 $aIncludes bibliographical references and index. 327 $aApplications of Fluidization to Food Processing; Contents; Preface; Glossary; Part One: Fundamentals of Fluidization; 1 A Description of Fluidized Bed Behaviour; An introduction to fluidization; Industrial applications of fluidization; Applications of fluidization in the food industry; Gas-solid fluidized bed behaviour; Influence of gas velocity; Geldart's classification; Bubbles and particle movement; Bubble formation at the distributor; Bubble growth and bubble shape; Minimum bubbling velocity; Bubble rise velocity; Particle movement due to bubble motion; Distributor plate design 327 $aCharacterisation of particulate solidsParticle size distribution; Mean particle size; Particle shape; Bulk particle properties; Terminal falling velocity and particle drag coefficient; Minimum fluidizing velocity in aggregative fluidization; Voidage and pressure drop at incipient fluidization; Carman-Kozeny equation; Ergun equation; Minimum fluidizing velocity as a function of terminal falling velocity; Semi-empirical correlations; Experimental measurement; Fluidized bed behaviour at high gas velocities; Slugging; Turbulent fluidization and fast fluidization; Elutriation and entrainment 327 $aOther types of fluidizationSpouted beds; Centrifugal fluidization; Particulate fluidization; Nomenclature; References; 2 Characteristics of Aggregative Fluidization; Heat transfer; Correlations for heat transfer coefficients; Bed-surface heat transfer; Gas-particle heat transfer; Gas-particle heat transfer coefficient; Mass transfer; Correlations for mass transfer coefficients; Gas-particle mass transfer; Mixing; Introduction; Mechanisms of solids mixing; Mixing in fluidized beds; Vertical mixing of solids: the dispersion model; Rate of mixing; Mixing and segregation of dissimilar particles 327 $aMechanismsPatterns of particle segregation; Examples of fluidized bed segregation; Nomenclature; References; Part Two: Applications; 3 Freezing; Low-temperature preservation of foods; Introduction; Industrial freezing equipment; Fluidized bed freezing; Capacity of fluidized bed freezers; Freezing rate and freezing point of foods; Prediction of freezing time; Design of fluidized bed freezers; Introduction; Heat transfer in fluidized bed freezers; Mixing, dispersion and residence time; Applications of fluidized bed freezing; Nomenclature; References; 4 Drying; Introduction; Principles of drying 327 $aWater activityEffect of water activity on microbial growth; Effect of drying on food structure; Isotherms and equilibrium; Drying kinetics; Classification of driers; Fluidized bed drying; Material and energy balances; The well-mixed drier; The plug flow drier; Variations in fluidized bed drier design; Other fluidized bed drying techniques; Vibro-fluidization; Mechanical agitation; Centrifugal fluidization; Spouted bed drying; Microwave drying; Nomenclature; References; 5 Granulation; Granulation and particle growth; Particle-particle bonding; Bonding mechanisms 327 $aGrowth mechanisms in granulation 330 $aFluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited.Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:* Drying* Freezing* Mixing* Granulation* FermentationThis important and thorough book, written by Peter Smith, who has many years' experience teaching and researching in fo 606 $aFluidization 606 $aFluid dynamics 606 $aFood industry and trade 615 0$aFluidization. 615 0$aFluid dynamics. 615 0$aFood industry and trade. 676 $a664/.024 700 $aSmith$b P. G$g(Peter Geoffrey),$f1954-$0308351 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910827489703321 996 $aApplications of fluidisation in food processing$91963227 997 $aUNINA