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3D printing of foods / / C. Anandharamakrishnan, Jeyan A. Moses and T. Anukiruthika
| 3D printing of foods / / C. Anandharamakrishnan, Jeyan A. Moses and T. Anukiruthika |
| Autore | Anandharamakrishnan C. |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Hoboken, NJ : , : John Wiley & Sons Ltd, , [2022] |
| Descrizione fisica | 1 online resource (579 pages) |
| Disciplina | 664 |
| Soggetto topico | Three-dimensional food printing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-119-66983-9
1-119-66975-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910555168003321 |
Anandharamakrishnan C.
|
||
| Hoboken, NJ : , : John Wiley & Sons Ltd, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
3D printing of foods / / C. Anandharamakrishnan, Jeyan A. Moses and T. Anukiruthika
| 3D printing of foods / / C. Anandharamakrishnan, Jeyan A. Moses and T. Anukiruthika |
| Autore | Anandharamakrishnan C. |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Hoboken, NJ : , : John Wiley & Sons Ltd, , [2022] |
| Descrizione fisica | 1 online resource (579 pages) |
| Disciplina | 664 |
| Soggetto topico | Three-dimensional food printing |
| ISBN |
1-119-66983-9
1-119-66975-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830616303321 |
|
Anandharamakrishnan C.
|
||
| Hoboken, NJ : , : John Wiley & Sons Ltd, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essentials & applications of food engineering / / C. Anandharamakrishnan, S. Padma Ishwarya
| Essentials & applications of food engineering / / C. Anandharamakrishnan, S. Padma Ishwarya |
| Autore | Anandharamakrishnan C. |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, Taylor & Francis Group, , 2019 |
| Descrizione fisica | 1 online resource (803 pages) |
| Disciplina | 664 |
| Soggetto topico | Food industry and trade - Study and teaching |
| ISBN |
0-429-77238-6
0-429-43024-8 0-429-77239-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Half Title -- Title Page -- Copyright Page -- Contents -- Preface -- Acknowledgments -- Authors -- 1. Units and Dimensions -- 1.1 The Glossary of Units and Dimensions -- 1.2 Classification of Dimensions -- 1.2.1 Definitions and Applications of Fundamental Dimensions in Food Processing -- 1.2.2 Definitions and Applications of Derived Dimensions in Food Processing -- 1.3 Classification of Unit Systems -- 1.3.1 Absolute Unit System -- 1.3.2 Technical Unit Systems -- 1.3.3 Engineering Unit Systems -- 1.3.4 International Unit System (SI) -- 1.3.4.1 Definitions of Fundamental Units -- 1.3.4.2 Definitions of Supplementary Units -- 1.3.4.3 Definitions of Derived Units -- 1.3.4.4 Prefixes for SI Units -- 1.3.4.5 Guidelines to Write Units -- 1.4 Conversion of Units -- 1.4.1 Procedure for the Determination of Significant Digits and Rounding Off -- 1.4.1.1 Rounding Procedure for Technical Documents or Specifications -- 1.4.1.2 Rounding Practices Used for Packaged Goods in the Commercial Marketplace -- 1.4.1.3 Rounding of Temperature Values -- 1.5 Dimensional Analysis -- 1.5.1 Dimensionless Groups -- 1.5.2 Dimensional Consistency -- 1.5.3 Rayleigh's Theorem of Dimensional Analysis -- 1.5.4 Buckingham's Π (Pi) Theorem of Dimensional Analysis -- 1.5.5 Limitations of the Dimensional Analysis -- 1.6 Problems to Practice -- 1.6.1 Multiple Choice Questions -- 1.6.2 Numerical Problems -- Bibliography -- 2. Material Balance -- 2.1 Terminologies and Definitions -- 2.2 Fundamentals of Material Balance -- 2.3 Classification of Material Balance Equations -- 2.3.1 Steady-State Material Balance -- 2.3.2 Unsteady-State Material Balance -- 2.4 Methodology for Conducting a Material Balance Exercise -- 2.4.1 Data Collection -- 2.4.2 Construction of Block Diagram -- 2.4.3 Selection of Basis and Tie Materials -- 2.4.4 Setting Up the Equations of Material Balance.
2.4.4.1 Overall Mass Balance -- 2.4.4.2 Component Mass Balance -- 2.4.4.3 Recycle and Bypass -- 2.4.5 Solving the Equations of Material Balance -- 2.4.6 Material Balance for a Drying Process -- 2.4.7 Material Balance for a Mixing Process -- 2.4.8 Material Balance for an Evaporation Process -- 2.5 Material Balance for Food Standardization -- 2.6 Application of Material Balance in Food Product Traceability -- 2.7 Problems to Practice -- 2.7.1 Multiple Choice Questions -- 2.7.2 Numerical Problems -- Bibliography -- 3. Energy Balance -- 3.1 Forms of Energy -- 3.1.1 Potential Energy -- 3.1.2 Kinetic Energy -- 3.1.3 Internal Energy -- 3.2 Heat Energy -- 3.2.1 Specific Heat -- 3.2.1.1 Siebel's Model -- 3.2.1.2 Charm's Model -- 3.2.1.3 Heldman and Singh Model -- 3.2.1.4 Choi and Okos Model -- 3.2.2 Enthalpy -- 3.2.2.1 Enthalpy Models for Unfrozen Food -- 3.2.2.2 Enthalpy Models for Frozen Food -- 3.2.3 Heat Balance -- 3.2.3.1 Sensible Heat -- 3.2.3.2 Latent Heat -- 3.3 The Principle of Energy Balance Calculation -- 3.4 The Methodology of Energy Balance Calculation -- 3.5 Steam and Its Properties -- 3.5.1 Steam -- 3.5.2 Formation of Steam -- 3.5.3 Properties of Steam -- 3.5.3.1 Specific Enthalpy of Steam -- 3.5.3.2 Specific Entropy of Steam -- 3.5.3.3 Dryness Fraction of Saturated Steam -- 3.5.3.4 Quality of Steam -- 3.5.3.5 Wetness Fraction of Steam -- 3.5.3.6 Priming -- 3.5.3.7 Density of Steam -- 3.5.3.8 Specific Volume of Steam -- 3.5.4 Steam Table -- 3.5.4.1 Saturated Steam Table (Temperature-Based) -- 3.5.4.2 Saturated Steam Table (Pressure-Based) -- 3.5.4.3 Superheated Steam Table -- 3.5.5 Mollier Diagram -- 3.6 Energy Balance Calculations in Food Processing Plants -- 3.6.1 Spray Drying of Milk (Dairy Industry) -- 3.6.2 Pasteurization of Fruit Juice (Beverage Industry) -- 3.7 Problems to Practice -- 3.7.1 Multiple Choice Questions. 3.7.2 Numerical Problems -- Bibliography -- 4. Fluid Flow -- 4.1 Terminologies of Fluid Flow -- 4.2 Properties of Fluids -- 4.2.1 Mass Density or Density -- 4.2.2 Specific Gravity -- 4.3 The Concept of Viscosity -- 4.3.1 Dynamic Viscosity -- 4.3.1.1 Newtonian and Non-Newtonian Fluids -- 4.3.2 Kinematic Viscosity -- 4.4 Empirical Models Governing the Flow Behavior of Non-Newtonian Fluids -- 4.4.1 Power Law Model -- 4.4.2 Herschel-Bulkley Model -- 4.4.3 Casson Model -- 4.5 Temperature Dependence of Viscosity -- 4.6 Measurement of Viscosity -- 4.6.1 Bostwick Consistometer -- 4.6.2 Capillary Tube Viscometer -- 4.6.3 Rotational Viscometer -- 4.6.3.1 Coaxial Cylinder Viscometer -- 4.6.3.2 Cone and Plate Viscometer -- 4.6.3.3 Parallel Plate Viscometer -- 4.7 Viscosity as a Process and Quality Control Tool in the Food Industry -- 4.7.1 Beer -- 4.7.2 Chocolate -- 4.7.3 Tomato Products -- 4.8 Governing Laws of Fluid Flow -- 4.8.1 Principle of Continuity -- 4.8.2 Bernoulli's Equation -- 4.9 Fluid Flow Regimes -- 4.9.1 The Concept of Reynolds Number -- 4.9.2 Laminar and Turbulent Flow -- 4.10 Flow of Fluid through Pipes -- 4.10.1 Entrance Region and Fully Developed Flow -- 4.10.2 Velocity Profile in the Fully Developed Region -- 4.11 Friction Force during Fluid Flow -- 4.12 Flow Measuring Instruments -- 4.12.1 Manometer -- 4.12.2 Orifice Meter -- 4.12.3 Venturi Meter -- 4.12.4 Rotameter -- 4.13 Pumps -- 4.13.1 Types of Pumps -- 4.13.1.1 Centrifugal Pumps -- 4.13.1.2 Positive Displacement Pumps -- 4.13.2 Selection Criteria for Pumps -- 4.13.3 Energy Requirement of Pumps -- 4.14 Problems to Practice -- 4.14.1 Multiple Choice Questions -- 4.14.2 Numerical Problems -- Bibliography -- 5. Heat Transfer -- 5.1 Theory of Heat Transfer -- 5.1.1 Driving Force for Heat Transfer -- 5.1.2 Resistance to Heat Transfer -- 5.2 Classification of Heat Transfer Processes. 5.2.1 Steady-State Heat Transfer -- 5.2.2 Unsteady-State Heat Transfer -- 5.3 Mechanisms of Heat Transfer -- 5.3.1 Heat Transfer by Conduction -- 5.3.1.1 Fourier's Law of Conductive Heat Transfer -- 5.3.1.2 Unsteady-State Heat Transfer by Conduction -- 5.3.1.3 Thermal Properties of Foods -- 5.3.1.4 Conductive Heat Transfer through a Rectangular Slab -- 5.3.1.5 The Concept of Thermal Resistance -- 5.3.1.6 Conductive Heat Transfer through a Composite Wall -- 5.3.1.7 Conductive Heat Transfer through a Cylinder -- 5.3.1.8 Conductive Heat Transfer through a Composite Cylinder -- 5.3.2 Heat Transfer by Convection -- 5.3.2.1 Newton's Law for Convective Heat Transfer -- 5.3.2.2 Types of Convective Heat Transfer -- 5.3.2.3 Estimation of Convective Heat Transfer Coefficient -- 5.3.2.4 Thermal Resistance in Convective Heat Transfer -- 5.3.2.5 Overall Heat Transfer Coefficient -- 5.3.2.6 Unsteady-State Heat Transfer during Convection -- 5.3.2.7 Heat Exchangers -- 5.3.3 Heat Transfer by Radiation -- 5.3.3.1 Principles of Radiative Heat Transfer -- 5.3.3.2 Laws Governing the Radiative Heat Transfer -- 5.3.3.3 The Concept of View Factor -- 5.4 Problems to Practice -- 5.4.1 Multiple Choice Questions -- 5.4.2 Numerical Problems -- Bibliography -- 6. Mass Transfer -- 6.1 Criteria for the Classification of Mass Transfer Phenomena -- 6.1.1 Phases Involved in Mass Transfer -- 6.1.2 Modes of Mass Transfer -- 6.1.2.1 Diffusive Mass Transfer -- 6.1.2.2 Convective Mass Transfer -- 6.2 Theories of Mass Transfer -- 6.2.1 Two Film Theory -- 6.2.2 Penetration Theory -- 6.2.3 Surface Renewal Theory -- 6.3 Laws of Mass Transfer -- 6.3.1 Raoult's Law -- 6.3.2 Henry's Law -- 6.3.2.1 Applications of Henry's Law -- 6.4 Analogies between Heat, Mass, and Momentum Transfer -- 6.5 Problems to Practice -- 6.5.1 Multiple Choice Questions -- 6.5.2 Numerical Problems -- Bibliography. 7. Psychrometry -- 7.1 The Governing Laws of Psychrometry -- 7.1.1 The Ideal Gas Law (Perfect Gas Equation) -- 7.1.2 Gibbs-Dalton Law of Partial Pressures -- 7.1.3 The First Law of Thermodynamics -- 7.2 The Terminologies of Psychrometry -- 7.3 Properties of the Constituents of Moist Air -- 7.3.1 Properties of Dry Air -- 7.3.2 Properties of Water Vapor -- 7.3.3 Adiabatic Saturation of Air -- 7.4 Psychrometric Chart -- 7.4.1 Components of the Psychrometric Chart -- 7.4.1.1 Lines of Dry-Bulb Temperature -- 7.4.1.2 Lines of Constant Humidity -- 7.4.1.3 Lines of Wet-Bulb Temperature -- 7.4.1.4 Lines of Dew Point Temperature -- 7.4.1.5 Lines of Relative Humidity -- 7.4.1.6 Lines of Constant Enthalpy -- 7.4.1.7 Lines of Constant Specific Volume -- 7.4.2 Methodology for Using the Psychrometric Chart -- 7.4.3 Applications of Psychrometry -- 7.4.3.1 Heating -- 7.4.3.2 Cooling -- 7.4.3.3 Mixing -- 7.4.3.4 Drying -- 7.4.3.5 Heating-Cum-Humidification -- 7.4.3.6 Cooling-Cum-Dehumidification -- 7.4.3.7 Estimation of Wet-Bulb and Outlet Particle Temperatures -- 7.5 Measurement of Psychrometric Properties -- 7.5.1 Psychrometer -- 7.5.2 Optical Dew Point Hygrometer -- 7.5.3 Electric Hygrometer -- 7.6 Problems to Practice -- 7.6.1 Multiple Choice Questions -- 7.6.2 Numerical Problems -- Bibliography -- 8. Fundamentals and Applications of Reaction Kinetics -- 8.1 Glossary of Reaction Kinetics -- 8.2 Classification of Reactors -- 8.2.1 Batch Reactors -- 8.2.2 Continuous Reactors -- 8.2.2.1 Continuous Stirred Tank Reactors -- 8.2.2.2 Plug Flow Reactors -- 8.2.3 Semi-Batch Reactors -- 8.3 Classification of Reactions -- 8.3.1 Zero-Order Reaction -- 8.3.2 First-Order Reaction -- 8.3.3 Second-Order Reaction -- 8.3.4 n[sup(th)] Order Reaction -- 8.4 Temperature Dependence of Reaction Rates -- 8.4.1 Arrhenius Relationship -- 8.4.2 Q[sub(10)] Value -- 8.4.3 z Value. 8.5 Applications of Reaction Kinetics. |
| Record Nr. | UNINA-9910861021003321 |
|
Anandharamakrishnan C.
|
||
| Boca Raton : , : CRC Press, Taylor & Francis Group, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Spray drying technique for food ingredient encapsulation / / C. Anandharamakrishnan, S. Padma Ishwarya
| Spray drying technique for food ingredient encapsulation / / C. Anandharamakrishnan, S. Padma Ishwarya |
| Autore | Anandharamakrishnan C. |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons, , 2015 |
| Descrizione fisica | 1 online resource (315 p.) |
| Disciplina | 664/.028 |
| Collana | IFT Press |
| Soggetto topico |
Food - Preservation
Spray drying Microencapsulation |
| ISBN |
1-5231-1056-2
1-118-86407-7 1-118-86398-4 1-118-86427-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; About the authors; Preface; Acknowledgments; Chapter 1 Introduction to spray drying; 1.1 Introduction; 1.2 Stage 1: Atomization; 1.2.1 Principle of atomization; 1.2.2 Classification of atomizers; 1.2.2.1 Rotary atomizers; 1.2.2.2 Pressure nozzle (or hydraulic) atomizer; 1.2.2.3 Two-fluid nozzle atomizer; 1.2.2.4 Ultrasonic atomizers; 1.2.2.5 Electrohydrodynamic atomizers; 1.3 Stage 2: Spray-air contact; 1.4 Stage 3: Evaporation of moisture; 1.5 Stage 4: Particle separation; 1.5.1 Cyclone separator; 1.5.2 Bag filter; 1.5.3 Electrostatic precipitator
1.6 Morphology of spray dried particles1.6.1 Skin-forming morphology with hollow internal structure; 1.6.2 Blow-hole formation; 1.6.3 Agglomerate; 1.6.4 Formation of dented structure and presence of small particles within large particles; 1.7 Spray-drying process parameters and their influence on product quality; 1.7.1 Atomization parameters; 1.7.1.1 Atomization pressure; 1.7.1.2 Feed flow rate; 1.7.1.3 Feed viscosity; 1.7.1.4 Feed surface tension; 1.8 Parameters of spray-air contact and evaporation; 1.8.1 Aspirator flow rate (or speed); 1.8.2 Inlet temperature; 1.8.3 Outlet temperature 1.8.4 Glass transition temperature (Tg)1.8.5 Residence time of particles in the spray chamber; 1.9 Types of spray dryer; 1.9.1 Open cycle spray dryer; 1.9.2 Closed cycle spray dryer; 1.9.3 Semi-closed cycle spray dryer; 1.9.4 Single-stage spray dryer; 1.9.5 Two-stage spray dryer; 1.9.6 Short-form; 1.9.7 Tall-form; 1.10 Applications and advantages of spray drying; References; Chapter 2 Introduction to encapsulation of food ingredients; 2.1 Introduction; 2.2 Encapsulation of food ingredients; 2.3 The core and wall for encapsulation; 2.3.1 Carbohydrates; 2.3.2 Proteins; 2.3.3 Lipids 2.4 Encapsulation techniques2.4.1 Chemical encapsulation processes; 2.4.1.1 Coacervation; 2.4.1.2 Inclusion complexation; 2.4.1.3 Liposome entrapment; 2.4.2 Mechanical or physical encapsulation processes; 2.4.2.1 Emulsification; 2.4.2.2 Spray chilling, spray cooling and fluidized bed drying; 2.4.2.3 Freeze drying; 2.4.2.4 Extrusion; 2.4.2.5 Electrohydrodynamic technique for microencapsulation: electrospraying and electrospinning; 2.4.2.6 Spray drying; 2.5 The lexicon of encapsulation; References; Chapter 3 Spray drying for encapsulation; 3.1 Introduction 3.2 Principle of encapsulation by spray drying3.3 Process steps and parameters of encapsulation by spray drying; 3.3.1 Emulsion formation; 3.3.1.1 Rationale of emulsification step; 3.3.1.2 Emulsion parameters influencing encapsulation efficiency; 3.3.2 Spray drying of emulsion; 3.3.2.1 Atomization of the emulsion and influencing parameters; 3.3.2.2 Drying of the emulsion droplets and influencing parameters; 3.4 Food ingredients encapsulated by spray drying; 3.4.1 Microorganisms; 3.4.2 Flavors; 3.4.3 Bioactive food components; References Chapter 4 Selection of wall material for encapsulation by spray drying |
| Record Nr. | UNINA-9910131493303321 |
|
Anandharamakrishnan C.
|
||
| West Sussex, England : , : John Wiley & Sons, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Spray drying technique for food ingredient encapsulation / / C. Anandharamakrishnan, S. Padma Ishwarya
| Spray drying technique for food ingredient encapsulation / / C. Anandharamakrishnan, S. Padma Ishwarya |
| Autore | Anandharamakrishnan C. |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons, , 2015 |
| Descrizione fisica | 1 online resource (315 p.) |
| Disciplina | 664/.028 |
| Collana | IFT Press |
| Soggetto topico |
Food - Preservation
Spray drying Microencapsulation |
| ISBN |
1-5231-1056-2
1-118-86407-7 1-118-86398-4 1-118-86427-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; About the authors; Preface; Acknowledgments; Chapter 1 Introduction to spray drying; 1.1 Introduction; 1.2 Stage 1: Atomization; 1.2.1 Principle of atomization; 1.2.2 Classification of atomizers; 1.2.2.1 Rotary atomizers; 1.2.2.2 Pressure nozzle (or hydraulic) atomizer; 1.2.2.3 Two-fluid nozzle atomizer; 1.2.2.4 Ultrasonic atomizers; 1.2.2.5 Electrohydrodynamic atomizers; 1.3 Stage 2: Spray-air contact; 1.4 Stage 3: Evaporation of moisture; 1.5 Stage 4: Particle separation; 1.5.1 Cyclone separator; 1.5.2 Bag filter; 1.5.3 Electrostatic precipitator
1.6 Morphology of spray dried particles1.6.1 Skin-forming morphology with hollow internal structure; 1.6.2 Blow-hole formation; 1.6.3 Agglomerate; 1.6.4 Formation of dented structure and presence of small particles within large particles; 1.7 Spray-drying process parameters and their influence on product quality; 1.7.1 Atomization parameters; 1.7.1.1 Atomization pressure; 1.7.1.2 Feed flow rate; 1.7.1.3 Feed viscosity; 1.7.1.4 Feed surface tension; 1.8 Parameters of spray-air contact and evaporation; 1.8.1 Aspirator flow rate (or speed); 1.8.2 Inlet temperature; 1.8.3 Outlet temperature 1.8.4 Glass transition temperature (Tg)1.8.5 Residence time of particles in the spray chamber; 1.9 Types of spray dryer; 1.9.1 Open cycle spray dryer; 1.9.2 Closed cycle spray dryer; 1.9.3 Semi-closed cycle spray dryer; 1.9.4 Single-stage spray dryer; 1.9.5 Two-stage spray dryer; 1.9.6 Short-form; 1.9.7 Tall-form; 1.10 Applications and advantages of spray drying; References; Chapter 2 Introduction to encapsulation of food ingredients; 2.1 Introduction; 2.2 Encapsulation of food ingredients; 2.3 The core and wall for encapsulation; 2.3.1 Carbohydrates; 2.3.2 Proteins; 2.3.3 Lipids 2.4 Encapsulation techniques2.4.1 Chemical encapsulation processes; 2.4.1.1 Coacervation; 2.4.1.2 Inclusion complexation; 2.4.1.3 Liposome entrapment; 2.4.2 Mechanical or physical encapsulation processes; 2.4.2.1 Emulsification; 2.4.2.2 Spray chilling, spray cooling and fluidized bed drying; 2.4.2.3 Freeze drying; 2.4.2.4 Extrusion; 2.4.2.5 Electrohydrodynamic technique for microencapsulation: electrospraying and electrospinning; 2.4.2.6 Spray drying; 2.5 The lexicon of encapsulation; References; Chapter 3 Spray drying for encapsulation; 3.1 Introduction 3.2 Principle of encapsulation by spray drying3.3 Process steps and parameters of encapsulation by spray drying; 3.3.1 Emulsion formation; 3.3.1.1 Rationale of emulsification step; 3.3.1.2 Emulsion parameters influencing encapsulation efficiency; 3.3.2 Spray drying of emulsion; 3.3.2.1 Atomization of the emulsion and influencing parameters; 3.3.2.2 Drying of the emulsion droplets and influencing parameters; 3.4 Food ingredients encapsulated by spray drying; 3.4.1 Microorganisms; 3.4.2 Flavors; 3.4.3 Bioactive food components; References Chapter 4 Selection of wall material for encapsulation by spray drying |
| Record Nr. | UNINA-9910806259003321 |
|
Anandharamakrishnan C.
|
||
| West Sussex, England : , : John Wiley & Sons, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||