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Biblioteca

MARC Lista (tabellare)
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 [Fifth edition.]
Pubbl/distr/stampa Amsterdam : , : Elsevier, , [2014]
Descrizione fisica 1 online resource (xxiii, 867 pages) : illustrations
Disciplina 664.02
Collana Food science and technology international series
Soggetto topico Food industry and trade
Soggetto genere / forma Electronic books.
ISBN 0-12-401675-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices.
Record Nr. UNINA-9910459124603321
Singh R. Paul  
Amsterdam : , : Elsevier, , [2014]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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 [Fifth edition.]
Pubbl/distr/stampa Amsterdam : , : Elsevier, , 2014
Descrizione fisica 1 online resource (xxiii, 867 pages) : illustrations
Disciplina 664.02
Collana Food science and technology international series
Soggetto topico Aliments - Indústria i comerç
Food industry and trade
ISBN 9780124016750
0-12-401675-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices.
Record Nr. UNINA-9910792476603321
Singh R. Paul  
Amsterdam : , : Elsevier, , 2014
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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 [Fifth edition.]
Pubbl/distr/stampa Amsterdam : , : Elsevier, , 2014
Descrizione fisica 1 online resource (xxiii, 867 pages) : illustrations
Disciplina 664.02
Collana Food science and technology international series
Soggetto topico Aliments - Indústria i comerç
Food industry and trade
ISBN 9780124016750
0-12-401675-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices.
Record Nr. UNINA-9910823185103321
Singh R. Paul  
Amsterdam : , : Elsevier, , 2014
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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  
Amsterdam ; ; Boston, : Elsevier/Academic Press, c2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui