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Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
| Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1992 |
| Descrizione fisica | 1 online resource (207 p.) |
| Disciplina | 664/.024 |
| Soggetto topico | Fermented foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-20326-9
9786610203260 0-309-56575-8 0-585-14921-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910456229903321 |
| Washington, D.C., : National Academy Press, 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
| Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1992 |
| Descrizione fisica | 1 online resource (207 p.) |
| Disciplina | 664/.024 |
| Soggetto topico | Fermented foods |
| ISBN |
1-280-20326-9
9786610203260 0-309-56575-8 0-585-14921-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910778510603321 |
| Washington, D.C., : National Academy Press, 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
| Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1992 |
| Descrizione fisica | 1 online resource (207 p.) |
| Disciplina | 664/.024 |
| Soggetto topico | Fermented foods |
| ISBN |
1-280-20326-9
9786610203260 0-309-56575-8 0-585-14921-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910812484303321 |
| Washington, D.C., : National Academy Press, 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith
| Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith |
| Autore | Smith P. G (Peter Geoffrey), <1954-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 |
| Descrizione fisica | 1 online resource (264 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fluidization
Fluid dynamics Food industry and trade |
| ISBN |
0-470-69794-6
1-281-31205-3 9786611312053 0-470-99542-4 0-470-99541-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Applications of Fluidization to Food Processing; Contents; Preface; Glossary; Part One: Fundamentals of Fluidization; 1 A Description of Fluidized Bed Behaviour; An introduction to fluidization; Industrial applications of fluidization; Applications of fluidization in the food industry; Gas-solid fluidized bed behaviour; Influence of gas velocity; Geldart's classification; Bubbles and particle movement; Bubble formation at the distributor; Bubble growth and bubble shape; Minimum bubbling velocity; Bubble rise velocity; Particle movement due to bubble motion; Distributor plate design
Characterisation of particulate solidsParticle size distribution; Mean particle size; Particle shape; Bulk particle properties; Terminal falling velocity and particle drag coefficient; Minimum fluidizing velocity in aggregative fluidization; Voidage and pressure drop at incipient fluidization; Carman-Kozeny equation; Ergun equation; Minimum fluidizing velocity as a function of terminal falling velocity; Semi-empirical correlations; Experimental measurement; Fluidized bed behaviour at high gas velocities; Slugging; Turbulent fluidization and fast fluidization; Elutriation and entrainment Other types of fluidizationSpouted beds; Centrifugal fluidization; Particulate fluidization; Nomenclature; References; 2 Characteristics of Aggregative Fluidization; Heat transfer; Correlations for heat transfer coefficients; Bed-surface heat transfer; Gas-particle heat transfer; Gas-particle heat transfer coefficient; Mass transfer; Correlations for mass transfer coefficients; Gas-particle mass transfer; Mixing; Introduction; Mechanisms of solids mixing; Mixing in fluidized beds; Vertical mixing of solids: the dispersion model; Rate of mixing; Mixing and segregation of dissimilar particles MechanismsPatterns of particle segregation; Examples of fluidized bed segregation; Nomenclature; References; Part Two: Applications; 3 Freezing; Low-temperature preservation of foods; Introduction; Industrial freezing equipment; Fluidized bed freezing; Capacity of fluidized bed freezers; Freezing rate and freezing point of foods; Prediction of freezing time; Design of fluidized bed freezers; Introduction; Heat transfer in fluidized bed freezers; Mixing, dispersion and residence time; Applications of fluidized bed freezing; Nomenclature; References; 4 Drying; Introduction; Principles of drying Water activityEffect of water activity on microbial growth; Effect of drying on food structure; Isotherms and equilibrium; Drying kinetics; Classification of driers; Fluidized bed drying; Material and energy balances; The well-mixed drier; The plug flow drier; Variations in fluidized bed drier design; Other fluidized bed drying techniques; Vibro-fluidization; Mechanical agitation; Centrifugal fluidization; Spouted bed drying; Microwave drying; Nomenclature; References; 5 Granulation; Granulation and particle growth; Particle-particle bonding; Bonding mechanisms Growth mechanisms in granulation |
| Record Nr. | UNINA-9910145698003321 |
Smith P. G (Peter Geoffrey), <1954->
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith
| Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith |
| Autore | Smith P. G (Peter Geoffrey), <1954-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 |
| Descrizione fisica | 1 online resource (264 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fluidization
Fluid dynamics Food industry and trade |
| ISBN |
0-470-69794-6
1-281-31205-3 9786611312053 0-470-99542-4 0-470-99541-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Applications of Fluidization to Food Processing; Contents; Preface; Glossary; Part One: Fundamentals of Fluidization; 1 A Description of Fluidized Bed Behaviour; An introduction to fluidization; Industrial applications of fluidization; Applications of fluidization in the food industry; Gas-solid fluidized bed behaviour; Influence of gas velocity; Geldart's classification; Bubbles and particle movement; Bubble formation at the distributor; Bubble growth and bubble shape; Minimum bubbling velocity; Bubble rise velocity; Particle movement due to bubble motion; Distributor plate design
Characterisation of particulate solidsParticle size distribution; Mean particle size; Particle shape; Bulk particle properties; Terminal falling velocity and particle drag coefficient; Minimum fluidizing velocity in aggregative fluidization; Voidage and pressure drop at incipient fluidization; Carman-Kozeny equation; Ergun equation; Minimum fluidizing velocity as a function of terminal falling velocity; Semi-empirical correlations; Experimental measurement; Fluidized bed behaviour at high gas velocities; Slugging; Turbulent fluidization and fast fluidization; Elutriation and entrainment Other types of fluidizationSpouted beds; Centrifugal fluidization; Particulate fluidization; Nomenclature; References; 2 Characteristics of Aggregative Fluidization; Heat transfer; Correlations for heat transfer coefficients; Bed-surface heat transfer; Gas-particle heat transfer; Gas-particle heat transfer coefficient; Mass transfer; Correlations for mass transfer coefficients; Gas-particle mass transfer; Mixing; Introduction; Mechanisms of solids mixing; Mixing in fluidized beds; Vertical mixing of solids: the dispersion model; Rate of mixing; Mixing and segregation of dissimilar particles MechanismsPatterns of particle segregation; Examples of fluidized bed segregation; Nomenclature; References; Part Two: Applications; 3 Freezing; Low-temperature preservation of foods; Introduction; Industrial freezing equipment; Fluidized bed freezing; Capacity of fluidized bed freezers; Freezing rate and freezing point of foods; Prediction of freezing time; Design of fluidized bed freezers; Introduction; Heat transfer in fluidized bed freezers; Mixing, dispersion and residence time; Applications of fluidized bed freezing; Nomenclature; References; 4 Drying; Introduction; Principles of drying Water activityEffect of water activity on microbial growth; Effect of drying on food structure; Isotherms and equilibrium; Drying kinetics; Classification of driers; Fluidized bed drying; Material and energy balances; The well-mixed drier; The plug flow drier; Variations in fluidized bed drier design; Other fluidized bed drying techniques; Vibro-fluidization; Mechanical agitation; Centrifugal fluidization; Spouted bed drying; Microwave drying; Nomenclature; References; 5 Granulation; Granulation and particle growth; Particle-particle bonding; Bonding mechanisms Growth mechanisms in granulation |
| Record Nr. | UNINA-9910827489703321 |
|
Smith P. G (Peter Geoffrey), <1954->
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith
| Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith |
| Autore | Smith P. G (Peter Geoffrey), <1954-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 |
| Descrizione fisica | 1 online resource (264 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fluidization
Fluid dynamics Food industry and trade |
| ISBN |
0-470-69794-6
1-281-31205-3 9786611312053 0-470-99542-4 0-470-99541-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Applications of Fluidization to Food Processing; Contents; Preface; Glossary; Part One: Fundamentals of Fluidization; 1 A Description of Fluidized Bed Behaviour; An introduction to fluidization; Industrial applications of fluidization; Applications of fluidization in the food industry; Gas-solid fluidized bed behaviour; Influence of gas velocity; Geldart's classification; Bubbles and particle movement; Bubble formation at the distributor; Bubble growth and bubble shape; Minimum bubbling velocity; Bubble rise velocity; Particle movement due to bubble motion; Distributor plate design
Characterisation of particulate solidsParticle size distribution; Mean particle size; Particle shape; Bulk particle properties; Terminal falling velocity and particle drag coefficient; Minimum fluidizing velocity in aggregative fluidization; Voidage and pressure drop at incipient fluidization; Carman-Kozeny equation; Ergun equation; Minimum fluidizing velocity as a function of terminal falling velocity; Semi-empirical correlations; Experimental measurement; Fluidized bed behaviour at high gas velocities; Slugging; Turbulent fluidization and fast fluidization; Elutriation and entrainment Other types of fluidizationSpouted beds; Centrifugal fluidization; Particulate fluidization; Nomenclature; References; 2 Characteristics of Aggregative Fluidization; Heat transfer; Correlations for heat transfer coefficients; Bed-surface heat transfer; Gas-particle heat transfer; Gas-particle heat transfer coefficient; Mass transfer; Correlations for mass transfer coefficients; Gas-particle mass transfer; Mixing; Introduction; Mechanisms of solids mixing; Mixing in fluidized beds; Vertical mixing of solids: the dispersion model; Rate of mixing; Mixing and segregation of dissimilar particles MechanismsPatterns of particle segregation; Examples of fluidized bed segregation; Nomenclature; References; Part Two: Applications; 3 Freezing; Low-temperature preservation of foods; Introduction; Industrial freezing equipment; Fluidized bed freezing; Capacity of fluidized bed freezers; Freezing rate and freezing point of foods; Prediction of freezing time; Design of fluidized bed freezers; Introduction; Heat transfer in fluidized bed freezers; Mixing, dispersion and residence time; Applications of fluidized bed freezing; Nomenclature; References; 4 Drying; Introduction; Principles of drying Water activityEffect of water activity on microbial growth; Effect of drying on food structure; Isotherms and equilibrium; Drying kinetics; Classification of driers; Fluidized bed drying; Material and energy balances; The well-mixed drier; The plug flow drier; Variations in fluidized bed drier design; Other fluidized bed drying techniques; Vibro-fluidization; Mechanical agitation; Centrifugal fluidization; Spouted bed drying; Microwave drying; Nomenclature; References; 5 Granulation; Granulation and particle growth; Particle-particle bonding; Bonding mechanisms Growth mechanisms in granulation |
| Record Nr. | UNISA-996208282103316 |
|
Smith P. G (Peter Geoffrey), <1954->
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910144386103321 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996197308403316 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830695803321 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910840716103321 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
