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Food process engineering and technology / / Zeki Berk
| Food process engineering and technology / / Zeki Berk |
| Autore | Berk Zeki |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | London, : Academic P., 2018 |
| Descrizione fisica | 1 online resource (711 p.) : ill |
| Disciplina |
338.47664
664 |
| Soggetto topico |
Food industry and trade - Technological innovations
Food processing plants |
| ISBN | 0-12-812054-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 - Physical properties of food materials -- 2 - Fluid flow -- 3 - Heat and mass transfer, basic principles -- 4 - Reaction kinetics -- 5 - Elements of process control -- 6 - Size reduction -- 7 - Mixing -- 8 - Filtration and expression -- 9 - Centrifugation -- 10 - Membrane processes -- 11 - Extraction -- 12 - Adsorption and ion exchange -- 13 - Distillation -- 14 - Crystallization and dissolution -- 15 - Extrusion -- 16 - Spoilage and preservation of foods -- 17 - Thermal processing -- 18 - Thermal processes, methods, and equipment -- 19 - Refrigeration - Chilling and freezing -- 20 - Refrigeration - Equipment and methods -- 21 - Evaporation -- 22 - Dehydration -- 23 - Freeze drying (lyophilization) and freeze concentration -- 24 - Frying, baking, and roasting -- 25 - Chemical preservation -- 26 - Ionizing irradiation and other nonthermal preservation processes -- 27 - Food packaging -- 28 - Cleaning, disinfection, and sanitation -- 29 - Elements of food plant design -- Appendix -- Index. |
| Record Nr. | UNINA-9910583368103321 |
Berk Zeki
|
||
| London, : Academic P., 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food process engineering and technology [[electronic resource] /] / Zeki Berk
| Food process engineering and technology [[electronic resource] /] / Zeki Berk |
| Autore | Berk Zeki |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | London, : Academic Press, 2013 |
| Descrizione fisica | 1 online resource (721 p.) |
| Disciplina | 664 |
| Collana | Food science and technology international series |
| Soggetto topico |
Food processing machinery
Food processing plants Food industry and trade |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-12-415986-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
1.7.4 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 2.2.3.3 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 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; 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 3.3.3 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 3.4.1 Film (or surface) heat and mass transfer coefficients |
| Record Nr. | UNINA-9910459136303321 |
|
Berk Zeki
|
||
| London, : Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food process engineering and technology / / Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israel
| Food process engineering and technology / / Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israel |
| Autore | Berk Zeki |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | London, : Academic Press, 2013 |
| Descrizione fisica | 1 online resource (xxix, 690 pages) : illustrations |
| Disciplina | 664 |
| Collana |
Gale eBooks
Food science and technology international series |
| Soggetto topico |
Food industry and trade - Technological innovations
Food processing plants |
| ISBN | 0-12-415986-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
1.7.4 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 2.2.3.3 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 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; 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 3.3.3 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 3.4.1 Film (or surface) heat and mass transfer coefficients |
| Record Nr. | UNINA-9910792482203321 |
|
Berk Zeki
|
||
| London, : Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food process engineering and technology / / Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israel
| Food process engineering and technology / / Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israel |
| Autore | Berk Zeki |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | London, : Academic Press, 2013 |
| Descrizione fisica | 1 online resource (xxix, 690 pages) : illustrations |
| Disciplina | 664 |
| Collana |
Gale eBooks
Food science and technology international series |
| Soggetto topico |
Food industry and trade - Technological innovations
Food processing plants |
| ISBN | 0-12-415986-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
1.7.4 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 2.2.3.3 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 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; 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 3.3.3 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 3.4.1 Film (or surface) heat and mass transfer coefficients |
| Record Nr. | UNINA-9910809598703321 |
|
Berk Zeki
|
||
| London, : Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food process engineering and technology [[electronic resource] /] / Zeki Berk
| Food process engineering and technology [[electronic resource] /] / Zeki Berk |
| Autore | Berk Zeki |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Burlington, MA ; ; London, : Academic, 2009 |
| Descrizione fisica | 1 online resource (622 p.) |
| Disciplina | 664 |
| Collana | Food science and technology |
| Soggetto topico |
Food industry and trade - Technological innovations
Food processing plants |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-71130-X
9786612711305 0-08-092023-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Process Engineering and Technology; Copyright Page; Contents; Introduction - Food is Life; Chapter 1 Physical properties of food materials; 1.1 Introduction; 1.2 Mechanical properties; 1.2.1 Definitions; 1.2.2 Rheological models; 1.3 Thermal properties; 1.4 Electrical properties; 1.5 Structure; 1.6 Water activity; 1.6.1 The importance of water in foods; 1.6.2 Water activity, definition and determination; 1.6.3 Water activity: prediction; 1.6.4 Water vapor sorption isotherms; 1.6.5 Water activity: effect on food quality and stability; 1.7 Phase transition phenomena in foods
1.7.1 The glassy state in foods1.7.2 Glass transition temperature; Chapter 2 Fluid flow; 2.1 Introduction; 2.2 Elements of fluid dynamics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3a Laminar flow in a cylindrical channel (pipe or tube); 2.2.3b Laminar fluid flow on flat surfaces and channels; 2.2.3c Laminar fluid flow around immersed particles; 2.2.3d Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4a Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe) 2.2.4b Turbulent fluid flow around immersed particles2.3 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; 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; Chapter 3 Heat and mass transfer, basic principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena 3.2.1 Basic laws of transport3.2.2 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; 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity; 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; 3.4.3 Steady-state interphase mass transfer 3.5 Unsteady state heat and mass transfer3.5.1 The 2nd Fourier and Fick laws; 3.5.2 Solution of Fourier's second law equation for an infinite slab; 3.5.3 Transient conduction transfer in finite solids; 3.5.4 Transient convective transfer in a semi-infinite body; 3.5.5 Unsteady state convective transfer; 3.6 Heat transfer by radiation; 3.6.1 Interaction between matter and thermal radiation; 3.6.2 Radiation heat exchange between surfaces; 3.6.3 Radiation combined with convection; 3.7 Heat exchangers; 3.7.1 Overall coefficient of heat transfer; 3.7.2 Heat exchange between flowing fluids 3.7.3 Fouling |
| Record Nr. | UNINA-9910480209303321 |
|
Berk Zeki
|
||
| Burlington, MA ; ; London, : Academic, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food process engineering and technology [[electronic resource] /] / Zeki Berk
| Food process engineering and technology [[electronic resource] /] / Zeki Berk |
| Autore | Berk Zeki |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Burlington, MA ; ; London, : Academic, 2009 |
| Descrizione fisica | 1 online resource (622 p.) |
| Disciplina | 664 |
| Collana | Food science and technology |
| Soggetto topico |
Food industry and trade - Technological innovations
Food processing plants |
| ISBN |
1-282-71130-X
9786612711305 0-08-092023-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Process Engineering and Technology; Copyright Page; Contents; Introduction - Food is Life; Chapter 1 Physical properties of food materials; 1.1 Introduction; 1.2 Mechanical properties; 1.2.1 Definitions; 1.2.2 Rheological models; 1.3 Thermal properties; 1.4 Electrical properties; 1.5 Structure; 1.6 Water activity; 1.6.1 The importance of water in foods; 1.6.2 Water activity, definition and determination; 1.6.3 Water activity: prediction; 1.6.4 Water vapor sorption isotherms; 1.6.5 Water activity: effect on food quality and stability; 1.7 Phase transition phenomena in foods
1.7.1 The glassy state in foods1.7.2 Glass transition temperature; Chapter 2 Fluid flow; 2.1 Introduction; 2.2 Elements of fluid dynamics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3a Laminar flow in a cylindrical channel (pipe or tube); 2.2.3b Laminar fluid flow on flat surfaces and channels; 2.2.3c Laminar fluid flow around immersed particles; 2.2.3d Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4a Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe) 2.2.4b Turbulent fluid flow around immersed particles2.3 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; 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; Chapter 3 Heat and mass transfer, basic principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena 3.2.1 Basic laws of transport3.2.2 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; 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity; 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; 3.4.3 Steady-state interphase mass transfer 3.5 Unsteady state heat and mass transfer3.5.1 The 2nd Fourier and Fick laws; 3.5.2 Solution of Fourier's second law equation for an infinite slab; 3.5.3 Transient conduction transfer in finite solids; 3.5.4 Transient convective transfer in a semi-infinite body; 3.5.5 Unsteady state convective transfer; 3.6 Heat transfer by radiation; 3.6.1 Interaction between matter and thermal radiation; 3.6.2 Radiation heat exchange between surfaces; 3.6.3 Radiation combined with convection; 3.7 Heat exchangers; 3.7.1 Overall coefficient of heat transfer; 3.7.2 Heat exchange between flowing fluids 3.7.3 Fouling |
| Record Nr. | UNINA-9910782321903321 |
|
Berk Zeki
|
||
| Burlington, MA ; ; London, : Academic, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food process engineering and technology / / Zeki Berk
| Food process engineering and technology / / Zeki Berk |
| Autore | Berk Zeki |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Burlington, MA ; ; London, : Academic, 2009 |
| Descrizione fisica | 1 online resource (622 p.) |
| Disciplina | 664 |
| Collana | Food science and technology |
| Soggetto topico |
Food industry and trade - Technological innovations
Food processing plants |
| ISBN |
1-282-71130-X
9786612711305 0-08-092023-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Process Engineering and Technology; Copyright Page; Contents; Introduction - Food is Life; Chapter 1 Physical properties of food materials; 1.1 Introduction; 1.2 Mechanical properties; 1.2.1 Definitions; 1.2.2 Rheological models; 1.3 Thermal properties; 1.4 Electrical properties; 1.5 Structure; 1.6 Water activity; 1.6.1 The importance of water in foods; 1.6.2 Water activity, definition and determination; 1.6.3 Water activity: prediction; 1.6.4 Water vapor sorption isotherms; 1.6.5 Water activity: effect on food quality and stability; 1.7 Phase transition phenomena in foods
1.7.1 The glassy state in foods1.7.2 Glass transition temperature; Chapter 2 Fluid flow; 2.1 Introduction; 2.2 Elements of fluid dynamics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3a Laminar flow in a cylindrical channel (pipe or tube); 2.2.3b Laminar fluid flow on flat surfaces and channels; 2.2.3c Laminar fluid flow around immersed particles; 2.2.3d Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4a Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe) 2.2.4b Turbulent fluid flow around immersed particles2.3 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; 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; Chapter 3 Heat and mass transfer, basic principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena 3.2.1 Basic laws of transport3.2.2 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; 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity; 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; 3.4.3 Steady-state interphase mass transfer 3.5 Unsteady state heat and mass transfer3.5.1 The 2nd Fourier and Fick laws; 3.5.2 Solution of Fourier's second law equation for an infinite slab; 3.5.3 Transient conduction transfer in finite solids; 3.5.4 Transient convective transfer in a semi-infinite body; 3.5.5 Unsteady state convective transfer; 3.6 Heat transfer by radiation; 3.6.1 Interaction between matter and thermal radiation; 3.6.2 Radiation heat exchange between surfaces; 3.6.3 Radiation combined with convection; 3.7 Heat exchangers; 3.7.1 Overall coefficient of heat transfer; 3.7.2 Heat exchange between flowing fluids 3.7.3 Fouling |
| Record Nr. | UNINA-9910812381903321 |
|
Berk Zeki
|
||
| Burlington, MA ; ; London, : Academic, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||