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Introduction to food engineering / / R. Paul Singh, Dennis R. Heldman
| Introduction to food engineering / / R. Paul Singh, Dennis R. Heldman |
| Autore | Singh R. Paul |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; Boston, : Elsevier/Academic Press, c2009 |
| Descrizione fisica | 1 online resource (xxii, 841 pages) : illustrations |
| Disciplina | 664 |
| Altri autori (Persone) | HeldmanDennis R |
| Collana | Food science and technology international series |
| Soggetto topico | Food industry and trade |
| ISBN |
9786612120817
9781282120815 1282120816 9780080919621 0080919626 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Introduction to Food Engineering; Copyright Page; Contents; About the Authors; Foreword; Preface; CHAPTER 1 Introduction; 1.1 Dimensions; 1.2 Engineering Units; 1.2.1 Base Units; 1.2.2 Derived Units; 1.2.3 Supplementary Units; 1.3 System; 1.4 State of a System; 1.4.1 Extensive Properties; 1.4.2 Intensive Properties; 1.5 Density; 1.6 Concentration; 1.7 Moisture Content; 1.8 Temperature; 1.9 Pressure; 1.10 Enthalpy; 1.11 Equation of State and Perfect Gas Law; 1.12 Phase Diagram of Water; 1.13 Conservation of Mass; 1.13.1 Conservation of Mass for an Open System
1.13.2 Conservation of Mass for a Closed System1.14 Material Balances; 1.15 Thermodynamics; 1.16 Laws of Thermodynamics; 1.16.1 First Law of Thermodynamics; 1.16.2 Second Law of Thermodynamics; 1.17 Energy; 1.18 Energy Balance; 1.19 Energy Balance for a Closed System; 1.19.1 Heat; 1.19.2 Work; 1.20 Energy Balance for an Open System; 1.20.1 Energy Balance for Steady Flow Systems; 1.21 A Total Energy Balance; 1.22 Power; 1.23 Area; Problems; List of Symbols; Bibliography; CHAPTER 2 Fluid Flow in Food Processing; 2.1 Liquid Transport Systems; 2.1.1 Pipes for Processing Plants 2.1.2 Types of Pumps2.2 Properties of Liquids; 2.2.1 Terminology Used in Material Response to Stress; 2.2.2 Density; 2.2.3 Viscosity; 2.3 Handling Systems for Newtonian Liquids; 2.3.1 The Continuity Equation; 2.3.2 Reynolds Number; 2.3.3 Entrance Region and Fully Developed Flow; 2.3.4 Velocity Profile in a Liquid Flowing Under Fully Developed Flow Conditions; 2.3.5 Forces Due to Friction; 2.4 Force Balance on a Fluid Element Flowing in a Pipe-Derivation of Bernoulli Equation; 2.5 Energy Equation for Steady Flow of Fluids; 2.5.1 Pressure Energy; 2.5.2 Kinetic Energy; 2.5.3 Potential Energy 2.5.4 Frictional Energy Loss2.5.5 Power Requirements of a Pump; 2.6 Pump Selection and Performance Evaluation; 2.6.1 Centrifugal Pumps; 2.6.2 Head; 2.6.3 Pump Performance Characteristics; 2.6.4 Pump Characteristic Diagram; 2.6.5 Net Positive Suction Head; 2.6.6 Selecting a Pump for a Liquid Transport System; 2.6.7 Affinity Laws; 2.7 Flow Measurement; 2.7.1 The Pitot Tube; 2.7.2 The Orifice Meter; 2.7.3 The Venturi Meter; 2.7.4 Variable-Area Meters; 2.7.5 Other Measurement Methods; 2.8 Measurement of Viscosity; 2.8.1 Capillary Tube Viscometer; 2.8.2 Rotational Viscometer 2.8.3 Influence of Temperature on Viscosity2.9 Flow Characteristics of Non-Newtonian Fluids; 2.9.1 Properties of Non-Newtonian Fluids; 2.9.2 Velocity Profile of a Power Law Fluid; 2.9.3 Volumetric Flow Rate of a Power Law Fluid; 2.9.4 Average Velocity in a Power Law Fluid; 2.9.5 Friction Factor and Generalized Reynolds Number for Power Law Fluids; 2.9.6 Computation of Pumping Requirement of Non-newtonian Liquids; 2.10 Transport of solid foods; 2.10.1 Properties of Granular Materials and Powders; 2.10.2 Flow of Granular Foods; Problems; List of Symbols; Bibliography CHAPTER 3 Energy and Controls in Food Processes |
| Record Nr. | UNINA-9911004775503321 |
Singh R. Paul
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| Amsterdam ; ; Boston, : Elsevier/Academic Press, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Principles of Food Processing [[electronic resource] /] / by Richard W Hartel, Dennis R. Heldman
| Principles of Food Processing [[electronic resource] /] / by Richard W Hartel, Dennis R. Heldman |
| Autore | Hartel Richard W |
| Edizione | [1st ed. 1997.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1997 |
| Descrizione fisica | 1 online resource (XV, 288 p.) |
| Disciplina |
641.3
664 |
| Collana | Food Science Text Series |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-6093-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | I Introduction -- The Food Processing Industry -- History of Food Processing -- Processing Concepts -- General Processing Concepts -- Kinetics of Quality Change -- Summary -- References -- 2 Thermal Processing Principles -- Influence of Elevated Temperatures on Microbial Populations -- Establishment of Product Shelf-Life and/or Safety -- Influence of Thermal Process on Product Quality -- to Process Calculations -- References -- 3 Pasteurization and Blanching -- Purpose of the Processes -- Description of Processing Systems -- Establishment of the Pasteurization Process -- Determination of Blanching Process -- Processes for Product Quality Improvement -- Summary -- References -- 4 Commercial Sterilization -- General Concepts -- Description of Commercial Sterilization Systems -- Heating and Cooling of Food in a Container -- Establishment of Process Times -- The Influence of Commercial Sterilization on Product Quality -- Summary -- References -- 5 Refrigerated Storage -- General Principles of Refrigerated Storage -- Control of Microbial Growth During Refrigerated Storage -- Deterioration of Product Quality -- Establishing Shelf-Life in Refrigerated Foods -- Future Developments -- References -- 6 Freezing and Frozen-Food Storage -- Description of Food Freezing Systems -- Direct-Contact Freezing Systems -- Individual Quick Freezing (IQF) -- Estimation of Freezing Time -- Food Freezing and Product Quality -- Storage of Frozen Foods -- Summary -- References -- 7 Liquid Concentration -- Evaporation -- Membrane Separations -- Membrane Systems -- Cleaning and Sanitation -- Food Quality in Membrane Operations -- Freeze Concentration -- Types of Freeze Concentration Units -- Economic Design of Freeze Concentration -- References -- 8 Dehydration -- State of Water in Foods -- Effects of Drying on Product Quality -- Moisture Sorption and Desorption -- Rate of Dehydration -- Factors That Influence Drying -- Drying Methods -- Spray Drying -- Freeze Drying -- References -- 9 Other Separation Processes -- Physical/Mechanical Separations -- Diffusional/Equilibrium Separations -- References -- 10 Food Extrusion -- Extruders and Extrusion Operations -- Principles of Extrusion Operations -- Effects of Extrusion on Foods -- Recent Developments in Extrusion -- References. |
| Record Nr. | UNINA-9910479993703321 |
|
Hartel Richard W
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Principles of Food Processing [[electronic resource] /] / by Richard W Hartel, Dennis R. Heldman
| Principles of Food Processing [[electronic resource] /] / by Richard W Hartel, Dennis R. Heldman |
| Autore | Hartel Richard W |
| Edizione | [1st ed. 1997.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1997 |
| Descrizione fisica | 1 online resource (XV, 288 p.) |
| Disciplina |
641.3
664 |
| Collana | Food Science Text Series |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-6093-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | I Introduction -- The Food Processing Industry -- History of Food Processing -- Processing Concepts -- General Processing Concepts -- Kinetics of Quality Change -- Summary -- References -- 2 Thermal Processing Principles -- Influence of Elevated Temperatures on Microbial Populations -- Establishment of Product Shelf-Life and/or Safety -- Influence of Thermal Process on Product Quality -- to Process Calculations -- References -- 3 Pasteurization and Blanching -- Purpose of the Processes -- Description of Processing Systems -- Establishment of the Pasteurization Process -- Determination of Blanching Process -- Processes for Product Quality Improvement -- Summary -- References -- 4 Commercial Sterilization -- General Concepts -- Description of Commercial Sterilization Systems -- Heating and Cooling of Food in a Container -- Establishment of Process Times -- The Influence of Commercial Sterilization on Product Quality -- Summary -- References -- 5 Refrigerated Storage -- General Principles of Refrigerated Storage -- Control of Microbial Growth During Refrigerated Storage -- Deterioration of Product Quality -- Establishing Shelf-Life in Refrigerated Foods -- Future Developments -- References -- 6 Freezing and Frozen-Food Storage -- Description of Food Freezing Systems -- Direct-Contact Freezing Systems -- Individual Quick Freezing (IQF) -- Estimation of Freezing Time -- Food Freezing and Product Quality -- Storage of Frozen Foods -- Summary -- References -- 7 Liquid Concentration -- Evaporation -- Membrane Separations -- Membrane Systems -- Cleaning and Sanitation -- Food Quality in Membrane Operations -- Freeze Concentration -- Types of Freeze Concentration Units -- Economic Design of Freeze Concentration -- References -- 8 Dehydration -- State of Water in Foods -- Effects of Drying on Product Quality -- Moisture Sorption and Desorption -- Rate of Dehydration -- Factors That Influence Drying -- Drying Methods -- Spray Drying -- Freeze Drying -- References -- 9 Other Separation Processes -- Physical/Mechanical Separations -- Diffusional/Equilibrium Separations -- References -- 10 Food Extrusion -- Extruders and Extrusion Operations -- Principles of Extrusion Operations -- Effects of Extrusion on Foods -- Recent Developments in Extrusion -- References. |
| Record Nr. | UNINA-9910789208303321 |
|
Hartel Richard W
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Principles of Food Processing / / by Richard W Hartel, Dennis R. Heldman
| Principles of Food Processing / / by Richard W Hartel, Dennis R. Heldman |
| Autore | Hartel Richard W |
| Edizione | [1st ed. 1997.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1997 |
| Descrizione fisica | 1 online resource (XV, 288 p.) |
| Disciplina |
641.3
664 |
| Collana | Food Science Text Series |
| Soggetto topico |
Food science
Food Science |
| ISBN | 1-4615-6093-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | I Introduction -- The Food Processing Industry -- History of Food Processing -- Processing Concepts -- General Processing Concepts -- Kinetics of Quality Change -- Summary -- References -- 2 Thermal Processing Principles -- Influence of Elevated Temperatures on Microbial Populations -- Establishment of Product Shelf-Life and/or Safety -- Influence of Thermal Process on Product Quality -- to Process Calculations -- References -- 3 Pasteurization and Blanching -- Purpose of the Processes -- Description of Processing Systems -- Establishment of the Pasteurization Process -- Determination of Blanching Process -- Processes for Product Quality Improvement -- Summary -- References -- 4 Commercial Sterilization -- General Concepts -- Description of Commercial Sterilization Systems -- Heating and Cooling of Food in a Container -- Establishment of Process Times -- The Influence of Commercial Sterilization on Product Quality -- Summary -- References -- 5 Refrigerated Storage -- General Principles of Refrigerated Storage -- Control of Microbial Growth During Refrigerated Storage -- Deterioration of Product Quality -- Establishing Shelf-Life in Refrigerated Foods -- Future Developments -- References -- 6 Freezing and Frozen-Food Storage -- Description of Food Freezing Systems -- Direct-Contact Freezing Systems -- Individual Quick Freezing (IQF) -- Estimation of Freezing Time -- Food Freezing and Product Quality -- Storage of Frozen Foods -- Summary -- References -- 7 Liquid Concentration -- Evaporation -- Membrane Separations -- Membrane Systems -- Cleaning and Sanitation -- Food Quality in Membrane Operations -- Freeze Concentration -- Types of Freeze Concentration Units -- Economic Design of Freeze Concentration -- References -- 8 Dehydration -- State of Water in Foods -- Effects of Drying on Product Quality -- Moisture Sorption and Desorption -- Rate of Dehydration -- Factors That Influence Drying -- Drying Methods -- Spray Drying -- Freeze Drying -- References -- 9 Other Separation Processes -- Physical/Mechanical Separations -- Diffusional/Equilibrium Separations -- References -- 10 Food Extrusion -- Extruders and Extrusion Operations -- Principles of Extrusion Operations -- Effects of Extrusion on Foods -- Recent Developments in Extrusion -- References. |
| Record Nr. | UNINA-9910967028903321 |
|
Hartel Richard W
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||