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Emulsifiers in food technology / / Viggo Norn
Emulsifiers in food technology / / Viggo Norn
Autore Norn Viggo
Edizione [Second edition.]
Pubbl/distr/stampa Chichester, [England] : , : Wiley Blackwell, , 2015
Descrizione fisica 1 online resource (369 p.)
Disciplina 664/.024
Soggetto topico Food additives
Emulsions
Dispersing agents
ISBN 1-118-92125-9
1-5231-1065-1
1-118-92126-7
1-118-92127-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Introduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers.
Record Nr. UNINA-9910827078603321
Norn Viggo  
Chichester, [England] : , : Wiley Blackwell, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Encapsulation and controlled release technologies in food systems [[electronic resource] /] / edited by Jamileh M. Lakkis
Encapsulation and controlled release technologies in food systems [[electronic resource] /] / edited by Jamileh M. Lakkis
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., 2007
Descrizione fisica 1 online resource (255 p.)
Disciplina 664/.024
Altri autori (Persone) LakkisJamileh M
Soggetto topico Controlled release technology
Microencapsulation
Food - Analysis
ISBN 1-282-36543-6
9786612365430
0-470-27788-2
0-470-27659-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Encapsulation and Controlled Release Technologies in Food Systems; Dedication; Table of Contents; Contributors; Preface; 1. Introduction; 2. Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized Self-Assembled Liquid Vehicles; 3. Emulsions as Delivery Systems in Foods; 4. Applications of Probiotic Encapsulation in Dairy Products; 5. Encapsulation and Controlled Release in Bakery Applications; 6. Encapsulation Technologies for Preserving and Controlling the Release of Enzymes and Phytochemicals; 7. Microencapsulation of Flavors by Complex Coacervation
8. Confectionery Products as Delivery Systems for Flavors, Health, and Oral-Care Actives9. Innovative Applications of Microencapsulation in Food Packaging; 10. Marketing Perspective of Encapsulation Technologies in Food Applications; Index
Record Nr. UNISA-996197326003316
Ames, Iowa, : Blackwell Pub., 2007
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Encapsulation and controlled release technologies in food systems [[electronic resource] /] / edited by Jamileh M. Lakkis
Encapsulation and controlled release technologies in food systems [[electronic resource] /] / edited by Jamileh M. Lakkis
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., 2007
Descrizione fisica 1 online resource (255 p.)
Disciplina 664/.024
Altri autori (Persone) LakkisJamileh M
Soggetto topico Controlled release technology
Microencapsulation
Food - Analysis
ISBN 1-282-36543-6
9786612365430
0-470-27788-2
0-470-27659-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Encapsulation and Controlled Release Technologies in Food Systems; Dedication; Table of Contents; Contributors; Preface; 1. Introduction; 2. Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized Self-Assembled Liquid Vehicles; 3. Emulsions as Delivery Systems in Foods; 4. Applications of Probiotic Encapsulation in Dairy Products; 5. Encapsulation and Controlled Release in Bakery Applications; 6. Encapsulation Technologies for Preserving and Controlling the Release of Enzymes and Phytochemicals; 7. Microencapsulation of Flavors by Complex Coacervation
8. Confectionery Products as Delivery Systems for Flavors, Health, and Oral-Care Actives9. Innovative Applications of Microencapsulation in Food Packaging; 10. Marketing Perspective of Encapsulation Technologies in Food Applications; Index
Record Nr. UNINA-9910782423103321
Ames, Iowa, : Blackwell Pub., 2007
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Encapsulation and controlled release technologies in food systems [[electronic resource] /] / edited by Jamileh M. Lakkis
Encapsulation and controlled release technologies in food systems [[electronic resource] /] / edited by Jamileh M. Lakkis
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., 2007
Descrizione fisica 1 online resource (255 p.)
Disciplina 664/.024
Altri autori (Persone) LakkisJamileh M
Soggetto topico Controlled release technology
Microencapsulation
Food - Analysis
ISBN 1-282-36543-6
9786612365430
0-470-27788-2
0-470-27659-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Encapsulation and Controlled Release Technologies in Food Systems; Dedication; Table of Contents; Contributors; Preface; 1. Introduction; 2. Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized Self-Assembled Liquid Vehicles; 3. Emulsions as Delivery Systems in Foods; 4. Applications of Probiotic Encapsulation in Dairy Products; 5. Encapsulation and Controlled Release in Bakery Applications; 6. Encapsulation Technologies for Preserving and Controlling the Release of Enzymes and Phytochemicals; 7. Microencapsulation of Flavors by Complex Coacervation
8. Confectionery Products as Delivery Systems for Flavors, Health, and Oral-Care Actives9. Innovative Applications of Microencapsulation in Food Packaging; 10. Marketing Perspective of Encapsulation Technologies in Food Applications; Index
Record Nr. UNINA-9910806293903321
Ames, Iowa, : Blackwell Pub., 2007
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Enzymes in food processing / / edited by Tilak Nagodawithana, Gerald Reed
Enzymes in food processing / / edited by Tilak Nagodawithana, Gerald Reed
Edizione [3rd ed.]
Pubbl/distr/stampa San Diego, California ; ; London : , : Academic Press, , 1993
Descrizione fisica 1 online resource (507 p.)
Disciplina 664/.024
Collana Food Science and Technology International Series
Soggetto topico Enzymes - Industrial applications
Food industry and trade
ISBN 1-4933-0165-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Enzymes in Food Processing; Copyright Page; Table of Contents; FOOD SCIENCE AND TECHNOLOGY; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. Introduction; GERALD REED; CHAPTER 2. General Characteristics of Enzymes; I. Introduction; II. Primary Features of Enzymes and Enzyme Reactions; III. Nomenclature; IV. Enzyme Kinetics; V. Inhibition; VI. Cofactors; VII. Enzyme Assays and Units; References; CHAPTER 3. Environmental Effects on Enzyme Activity; I. Introduction; II. Effect of pH; III. Effect of the Aqueous Environment
V. Effect of Other Environmental ConditionsVI. Summary; References; CHAPTER 4. Modern Methods of Enzyme Expression and Design; I. Summary; II. Background; III. Genetic Engineering; IV. Commercialization of Genetically Engineered Products; V. Implications for the Future; Supplemental Reading; References; CHAPTER 5. Immobilized Enzymes; I. Introduction; II. Immobilization Methods; III. Effects of Immobilization; IV. Applications; V. Free or Immobilized Enzyme?; References; CHAPTER 6. Carbohydrases; I. Introduction; II. Food-Processing Carbohydrases; References; CHAPTER 7. Proteases
I. IntroductionII. Substrates; III. Enzymes; IV. General Issues in Protein Hydrolysis Processes; V. Individual Proteases; VI. Summary of the Food Uses of Proteases; References; CHAPTER 8. Lipases; SVEN ERIK GODTFREDSEN; References; CHAPTER 9. Oxidoreductases; I. Polyphenol Oxidase; II. Peroxidase; III. Lactoperoxidase; IV. Catalase; V. Sulfhydryl Oxidase; VI. Glucose Oxidase; VII. Pyranose Oxidase; VIII. Xanthine Oxidase; IX. Lipoxygenase; X. Dehydrogenases; References; CHAPTER 10. Applications of Oxidoreductases; I. Alcohol Oxidase; II. Catalase; III. Glucose Oxidase /Catalase
IV. LactoperoxidaseV. Sulfhydryl Oxidase; References; CHAPTER 11. Milling and Baking; I. Introduction; II. Enzymes in Flour; III. Use in the Baking Industry; IV. Conclusion; References; CHAPTER 12. Starches, Sugars, and Syrups; I. Introduction; II. Starch Production and Application; III. Sweetener and Syrup Production; IV. Applications of Sweeteners and Syrups; References; CHAPTER 13. Dairy Products; I. Natural Enzymes of Milk; II. Milk Clotting; III. Cheese Ripening; IV. Lactase; V. Hydrogen Peroxide and Catalase Treatment; VI. Miscellaneous Application of Enzymes in Dairy Processing
ReferencesCHAPTER 14. Pecttc Enzymes in Fruit and Vegetable Juice Manufacture; I. Introduction; II. Pectic Substances and Pectic Enzymes; III. Occurrence and Microbial Production of Pectic Enzymes; IV. Food-Processing-Related Properties of Pectic Enzymes; V. Methods Used in Technological Pectic Enzyme Research; VI. Use of Commercial Fungal Enzymes as Processing Aids; VII. Quality Aspects of Clear Fruit Juices Obtained by Enzyme Treatment of Juices or Pulp; VIII. Technological Functions of Endogenous Pectic Enzymes; References; CHAPTER 15. Enzymes Associated with Savory Flavor Enhancement
I. Introduction
Record Nr. UNINA-9910789582503321
San Diego, California ; ; London : , : Academic Press, , 1993
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Enzymes in food processing / / edited by Tilak Nagodawithana, Gerald Reed
Enzymes in food processing / / edited by Tilak Nagodawithana, Gerald Reed
Edizione [3rd ed.]
Pubbl/distr/stampa San Diego, California ; ; London : , : Academic Press, , 1993
Descrizione fisica 1 online resource (507 p.)
Disciplina 664/.024
Collana Food Science and Technology International Series
Soggetto topico Enzymes - Industrial applications
Food industry and trade
ISBN 1-4933-0165-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Enzymes in Food Processing; Copyright Page; Table of Contents; FOOD SCIENCE AND TECHNOLOGY; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. Introduction; GERALD REED; CHAPTER 2. General Characteristics of Enzymes; I. Introduction; II. Primary Features of Enzymes and Enzyme Reactions; III. Nomenclature; IV. Enzyme Kinetics; V. Inhibition; VI. Cofactors; VII. Enzyme Assays and Units; References; CHAPTER 3. Environmental Effects on Enzyme Activity; I. Introduction; II. Effect of pH; III. Effect of the Aqueous Environment
V. Effect of Other Environmental ConditionsVI. Summary; References; CHAPTER 4. Modern Methods of Enzyme Expression and Design; I. Summary; II. Background; III. Genetic Engineering; IV. Commercialization of Genetically Engineered Products; V. Implications for the Future; Supplemental Reading; References; CHAPTER 5. Immobilized Enzymes; I. Introduction; II. Immobilization Methods; III. Effects of Immobilization; IV. Applications; V. Free or Immobilized Enzyme?; References; CHAPTER 6. Carbohydrases; I. Introduction; II. Food-Processing Carbohydrases; References; CHAPTER 7. Proteases
I. IntroductionII. Substrates; III. Enzymes; IV. General Issues in Protein Hydrolysis Processes; V. Individual Proteases; VI. Summary of the Food Uses of Proteases; References; CHAPTER 8. Lipases; SVEN ERIK GODTFREDSEN; References; CHAPTER 9. Oxidoreductases; I. Polyphenol Oxidase; II. Peroxidase; III. Lactoperoxidase; IV. Catalase; V. Sulfhydryl Oxidase; VI. Glucose Oxidase; VII. Pyranose Oxidase; VIII. Xanthine Oxidase; IX. Lipoxygenase; X. Dehydrogenases; References; CHAPTER 10. Applications of Oxidoreductases; I. Alcohol Oxidase; II. Catalase; III. Glucose Oxidase /Catalase
IV. LactoperoxidaseV. Sulfhydryl Oxidase; References; CHAPTER 11. Milling and Baking; I. Introduction; II. Enzymes in Flour; III. Use in the Baking Industry; IV. Conclusion; References; CHAPTER 12. Starches, Sugars, and Syrups; I. Introduction; II. Starch Production and Application; III. Sweetener and Syrup Production; IV. Applications of Sweeteners and Syrups; References; CHAPTER 13. Dairy Products; I. Natural Enzymes of Milk; II. Milk Clotting; III. Cheese Ripening; IV. Lactase; V. Hydrogen Peroxide and Catalase Treatment; VI. Miscellaneous Application of Enzymes in Dairy Processing
ReferencesCHAPTER 14. Pecttc Enzymes in Fruit and Vegetable Juice Manufacture; I. Introduction; II. Pectic Substances and Pectic Enzymes; III. Occurrence and Microbial Production of Pectic Enzymes; IV. Food-Processing-Related Properties of Pectic Enzymes; V. Methods Used in Technological Pectic Enzyme Research; VI. Use of Commercial Fungal Enzymes as Processing Aids; VII. Quality Aspects of Clear Fruit Juices Obtained by Enzyme Treatment of Juices or Pulp; VIII. Technological Functions of Endogenous Pectic Enzymes; References; CHAPTER 15. Enzymes Associated with Savory Flavor Enhancement
I. Introduction
Record Nr. UNINA-9910814427203321
San Diego, California ; ; London : , : Academic Press, , 1993
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., c2009
Descrizione fisica 1 online resource (320 p.)
Disciplina 664
664/.024
Altri autori (Persone) CullenP. J (Patrick J.)
Soggetto topico Food industry and trade - Mathematical models
Mixing - Mathematical models
Food mixes
Soggetto genere / forma Electronic books.
ISBN 1-282-37150-9
9786612371509
1-4443-1292-8
1-4443-0988-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction
4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment
5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing
7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations
8.2.1 Mass conservation
Record Nr. UNINA-9910139919403321
Ames, Iowa, : Blackwell Pub., c2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., c2009
Descrizione fisica 1 online resource (320 p.)
Disciplina 664
664/.024
Altri autori (Persone) CullenP. J (Patrick J.)
Soggetto topico Food industry and trade - Mathematical models
Mixing - Mathematical models
Food mixes
ISBN 1-282-37150-9
9786612371509
1-4443-1292-8
1-4443-0988-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction
4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment
5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing
7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations
8.2.1 Mass conservation
Record Nr. UNISA-996206293603316
Ames, Iowa, : Blackwell Pub., c2009
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., c2009
Descrizione fisica 1 online resource (320 p.)
Disciplina 664
664/.024
Altri autori (Persone) CullenP. J (Patrick J.)
Soggetto topico Food industry and trade - Mathematical models
Mixing - Mathematical models
Food mixes
ISBN 1-282-37150-9
9786612371509
1-4443-1292-8
1-4443-0988-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction
4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment
5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing
7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations
8.2.1 Mass conservation
Record Nr. UNINA-9910831057603321
Ames, Iowa, : Blackwell Pub., c2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth
Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth
Autore Bamforth Charles W. <1952->
Pubbl/distr/stampa Oxford ; ; Ames, Iowa, : Blackwell Science, c2005
Descrizione fisica 1 online resource (234 p.)
Disciplina 664/.024
Soggetto topico Fermentation
Fermented foods
Yeast
ISBN 1-281-31202-9
9786611312022
0-470-70958-8
0-470-99527-0
0-470-99526-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products.
Record Nr. UNINA-9910784604003321
Bamforth Charles W. <1952->  
Oxford ; ; Ames, Iowa, : Blackwell Science, c2005
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui