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Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
| Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina |
664
664/.024 |
| Altri autori (Persone) | CullenP. J (Patrick J.) |
| Soggetto topico |
Food industry and trade - Mathematical models
Mixing - Mathematical models Food mixes |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-37150-9
9786612371509 1-4443-1292-8 1-4443-0988-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction 4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment 5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing 7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations 8.2.1 Mass conservation |
| Record Nr. | UNINA-9910139919403321 |
| Ames, Iowa, : Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
| Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina |
664
664/.024 |
| Altri autori (Persone) | CullenP. J (Patrick J.) |
| Soggetto topico |
Food industry and trade - Mathematical models
Mixing - Mathematical models Food mixes |
| ISBN |
1-282-37150-9
9786612371509 1-4443-1292-8 1-4443-0988-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction 4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment 5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing 7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations 8.2.1 Mass conservation |
| Record Nr. | UNISA-996206293603316 |
| Ames, Iowa, : Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
| Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina |
664
664/.024 |
| Altri autori (Persone) | CullenP. J (Patrick J.) |
| Soggetto topico |
Food industry and trade - Mathematical models
Mixing - Mathematical models Food mixes |
| ISBN |
1-282-37150-9
9786612371509 1-4443-1292-8 1-4443-0988-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction 4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment 5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing 7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations 8.2.1 Mass conservation |
| Record Nr. | UNINA-9910831057603321 |
| Ames, Iowa, : Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food mixing : principles and applications / / edited by P.J. Cullen
| Food mixing : principles and applications / / edited by P.J. Cullen |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina | 664/.024 |
| Altri autori (Persone) | CullenP. J (Patrick J.) |
| Soggetto topico |
Food industry and trade - Mathematical models
Mixing - Mathematical models Food mixes |
| ISBN |
1-282-37150-9
9786612371509 1-4443-1292-8 1-4443-0988-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction 4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment 5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing 7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations 8.2.1 Mass conservation |
| Record Nr. | UNINA-9910877816903321 |
| Ames, Iowa, : Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Innovative food processing technologies [[electronic resource] ] : advances in multiphysics simulation / / Kai Knoerzer ... [et al.], editors
| Innovative food processing technologies [[electronic resource] ] : advances in multiphysics simulation / / Kai Knoerzer ... [et al.], editors |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell/IFT Press, 2011 |
| Descrizione fisica | 1 online resource (1078 p.) |
| Disciplina |
664.020113
664/.020113 |
| Altri autori (Persone) | KnoerzerKai |
| Collana | IFT Press series |
| Soggetto topico |
Food industry and trade - Mathematical models
Food industry and trade - Simulation methods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-470-95942-8
1-62198-225-4 1-283-05236-9 9786613052360 0-470-95941-X 0-470-95943-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Half title page; IFT Press; Title page; Copyright page; Titles in the IFT Press series; Preface; Contributors; 1.1. Introduction; 1.2. Multiphysics Modeling; 1.3. Innovative Food Processing Technologies; 1.4. Modeling Challenges; 1.5. Concluding Remarks; Chapter 1 Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling; 2.1. Introduction; 2.2. Definitions and Methods to Determine Thermophysical Properties; 2.3. Final Remarks and Future Recommendations; Notations
Chapter 2 The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies3.1. Brief History of NNs; 3.2. Basis of NNs; 3.3. How NNs Are Helping the Chemical Industry; 3.4. The Role of NNs in the Food Industry; 3.5. NNs in High-Pressure Processes; 3.6. A Macroscopic Model for Thermal Exchange in an HPP System; 3.7. Conclusions; Acknowledgments; Notation; Chapter 3 Neural Networks: Their Role in High-Pressure Processing; 4.1. Introduction; 4.2. Thermofluiddynamic Phenomena under High-Pressure Conditions 4.3. Mathematical Modeling and Numerical Simulation of High-Pressure Processes4.4. Prediction of Process Impact and Control of High-Pressure Treatment; 4.5. Conclusions and Outlook; Acknowledgment; Notation; Chapter 4 Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up; 5.1. Introduction; 5.2. Description of an HPHT Processing System; 5.3. Developing a CFD Model for an HPHT System; 5.4. Prediction of Temperature Uniformity and Flow by Means of CFD Modeling; 5.5. Distribution of Process Sterility by Coupling with Kinetic C. botulinum Inactivation Models 5.6. Dimensionless Parameters to Express the Process Performance5.7. Overview and Future Challenges; Notation; Chapter 5 Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization; 6.1. Introduction; 6.2. EM Wave Equations; 6.3. Solutions to Maxwell's Equations; 6.4. MW Heating Equations; 6.5. Computer Simulation of MW Heating; 6.6. Simulation Model for MW Sterilization; 6.7. Conclusion; Notation; Chapter 6 Computer Simulation for Microwave Heating; 7.1. Introduction; 7.2. Microwave Thermal Modeling 7.3. Temperature Measurement (Mapping) Methods in Microwave Fields7.4. Examples of Validated Microwave Heating Models; 7.5. Summary, Conclusions, and Outlook; Notation; Chapter 7 Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing; 8.1. Introduction; 8.2. Electrical Heating of Foods: Governing Processes; 8.3. Modeling and Validation; 8.4. Further Development of Ohmic Heating and Appropriate Modeling; 8.5. Conclusions; Notation; Chapter 8 Multiphysics Modeling of Ohmic Heating; 9.1. Introduction 9.2. Governing Equations for Multiphysics Simulation of PEF Processing |
| Record Nr. | UNINA-9910133578903321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell/IFT Press, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Innovative food processing technologies [[electronic resource] ] : advances in multiphysics simulation / / Kai Knoerzer ... [et al.], editors
| Innovative food processing technologies [[electronic resource] ] : advances in multiphysics simulation / / Kai Knoerzer ... [et al.], editors |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell/IFT Press, 2011 |
| Descrizione fisica | 1 online resource (1078 p.) |
| Disciplina |
664.020113
664/.020113 |
| Altri autori (Persone) | KnoerzerKai |
| Collana | IFT Press series |
| Soggetto topico |
Food industry and trade - Mathematical models
Food industry and trade - Simulation methods |
| ISBN |
0-470-95942-8
1-62198-225-4 1-283-05236-9 9786613052360 0-470-95941-X 0-470-95943-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Half title page; IFT Press; Title page; Copyright page; Titles in the IFT Press series; Preface; Contributors; 1.1. Introduction; 1.2. Multiphysics Modeling; 1.3. Innovative Food Processing Technologies; 1.4. Modeling Challenges; 1.5. Concluding Remarks; Chapter 1 Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling; 2.1. Introduction; 2.2. Definitions and Methods to Determine Thermophysical Properties; 2.3. Final Remarks and Future Recommendations; Notations
Chapter 2 The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies3.1. Brief History of NNs; 3.2. Basis of NNs; 3.3. How NNs Are Helping the Chemical Industry; 3.4. The Role of NNs in the Food Industry; 3.5. NNs in High-Pressure Processes; 3.6. A Macroscopic Model for Thermal Exchange in an HPP System; 3.7. Conclusions; Acknowledgments; Notation; Chapter 3 Neural Networks: Their Role in High-Pressure Processing; 4.1. Introduction; 4.2. Thermofluiddynamic Phenomena under High-Pressure Conditions 4.3. Mathematical Modeling and Numerical Simulation of High-Pressure Processes4.4. Prediction of Process Impact and Control of High-Pressure Treatment; 4.5. Conclusions and Outlook; Acknowledgment; Notation; Chapter 4 Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up; 5.1. Introduction; 5.2. Description of an HPHT Processing System; 5.3. Developing a CFD Model for an HPHT System; 5.4. Prediction of Temperature Uniformity and Flow by Means of CFD Modeling; 5.5. Distribution of Process Sterility by Coupling with Kinetic C. botulinum Inactivation Models 5.6. Dimensionless Parameters to Express the Process Performance5.7. Overview and Future Challenges; Notation; Chapter 5 Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization; 6.1. Introduction; 6.2. EM Wave Equations; 6.3. Solutions to Maxwell's Equations; 6.4. MW Heating Equations; 6.5. Computer Simulation of MW Heating; 6.6. Simulation Model for MW Sterilization; 6.7. Conclusion; Notation; Chapter 6 Computer Simulation for Microwave Heating; 7.1. Introduction; 7.2. Microwave Thermal Modeling 7.3. Temperature Measurement (Mapping) Methods in Microwave Fields7.4. Examples of Validated Microwave Heating Models; 7.5. Summary, Conclusions, and Outlook; Notation; Chapter 7 Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing; 8.1. Introduction; 8.2. Electrical Heating of Foods: Governing Processes; 8.3. Modeling and Validation; 8.4. Further Development of Ohmic Heating and Appropriate Modeling; 8.5. Conclusions; Notation; Chapter 8 Multiphysics Modeling of Ohmic Heating; 9.1. Introduction 9.2. Governing Equations for Multiphysics Simulation of PEF Processing |
| Record Nr. | UNINA-9910830641203321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell/IFT Press, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Innovative food processing technologies : advances in multiphysics simulation / / Kai Knoerzer ... [et al.], editors
| Innovative food processing technologies : advances in multiphysics simulation / / Kai Knoerzer ... [et al.], editors |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell/IFT Press, 2011 |
| Descrizione fisica | 1 online resource (1078 p.) |
| Disciplina | 664/.020113 |
| Altri autori (Persone) | KnoerzerKai |
| Collana | IFT Press series |
| Soggetto topico |
Food industry and trade - Mathematical models
Food industry and trade - Simulation methods |
| ISBN |
0-470-95942-8
1-62198-225-4 1-283-05236-9 9786613052360 0-470-95941-X 0-470-95943-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Half title page; IFT Press; Title page; Copyright page; Titles in the IFT Press series; Preface; Contributors; 1.1. Introduction; 1.2. Multiphysics Modeling; 1.3. Innovative Food Processing Technologies; 1.4. Modeling Challenges; 1.5. Concluding Remarks; Chapter 1 Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling; 2.1. Introduction; 2.2. Definitions and Methods to Determine Thermophysical Properties; 2.3. Final Remarks and Future Recommendations; Notations
Chapter 2 The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies3.1. Brief History of NNs; 3.2. Basis of NNs; 3.3. How NNs Are Helping the Chemical Industry; 3.4. The Role of NNs in the Food Industry; 3.5. NNs in High-Pressure Processes; 3.6. A Macroscopic Model for Thermal Exchange in an HPP System; 3.7. Conclusions; Acknowledgments; Notation; Chapter 3 Neural Networks: Their Role in High-Pressure Processing; 4.1. Introduction; 4.2. Thermofluiddynamic Phenomena under High-Pressure Conditions 4.3. Mathematical Modeling and Numerical Simulation of High-Pressure Processes4.4. Prediction of Process Impact and Control of High-Pressure Treatment; 4.5. Conclusions and Outlook; Acknowledgment; Notation; Chapter 4 Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up; 5.1. Introduction; 5.2. Description of an HPHT Processing System; 5.3. Developing a CFD Model for an HPHT System; 5.4. Prediction of Temperature Uniformity and Flow by Means of CFD Modeling; 5.5. Distribution of Process Sterility by Coupling with Kinetic C. botulinum Inactivation Models 5.6. Dimensionless Parameters to Express the Process Performance5.7. Overview and Future Challenges; Notation; Chapter 5 Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization; 6.1. Introduction; 6.2. EM Wave Equations; 6.3. Solutions to Maxwell's Equations; 6.4. MW Heating Equations; 6.5. Computer Simulation of MW Heating; 6.6. Simulation Model for MW Sterilization; 6.7. Conclusion; Notation; Chapter 6 Computer Simulation for Microwave Heating; 7.1. Introduction; 7.2. Microwave Thermal Modeling 7.3. Temperature Measurement (Mapping) Methods in Microwave Fields7.4. Examples of Validated Microwave Heating Models; 7.5. Summary, Conclusions, and Outlook; Notation; Chapter 7 Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing; 8.1. Introduction; 8.2. Electrical Heating of Foods: Governing Processes; 8.3. Modeling and Validation; 8.4. Further Development of Ohmic Heating and Appropriate Modeling; 8.5. Conclusions; Notation; Chapter 8 Multiphysics Modeling of Ohmic Heating; 9.1. Introduction 9.2. Governing Equations for Multiphysics Simulation of PEF Processing |
| Record Nr. | UNINA-9910877334503321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell/IFT Press, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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