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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 9780128120545
0128120541
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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 9786612711305
9781282711303
128271130X
9780080920238
0080920233
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-9910961916203321
Berk Zeki  
Burlington, MA ; ; London, : Academic, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of Water and Energy Management in Food Processing
Handbook of Water and Energy Management in Food Processing
Autore Klemes J
Pubbl/distr/stampa Burlington, : Elsevier Science, 2008
Descrizione fisica 1 online resource (1068 p.)
Disciplina 664.00286
Altri autori (Persone) SmithR
KimJ-K
Collana Woodhead Publishing Series in Food Science, Technology and Nutrition
Soggetto topico Food processing plants
ISBN 1-60119-661-X
1-84569-467-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Handbook of water andenergy management infood processing; Copyright; Contents; Contributor contact details; Preface; Part I Key drivers to improve water and energy managementin food processing; 1 Legislation and economic issues regarding water and energy management in food processing; 1.1 Introduction; 1.2 Trends in, and overview of, legislation; 1.3 Economic drivers as an alternative to prosecution; 1.4 Implications of legislative and economic drivers for management; 1.5 Aspects of boiler management
1.6 Generic procedure for assessing the economics of effluent treatment and water reuse projects1.7 Summary; 1.8 Sources of further information and advice; 1.9 References; 2 Environmental and consumer issues regarding water and energy management in food processing; 2.1 Introduction; 2.2 The scale of water and energy consumption in food processing; 2.3 Financial costs to food companies; 2.4 Environmental impacts and costs; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; 3 Towards a complex approach to waste treatment in food processing; 3.1 Introduction
3.2 Waste in food processing3.3 Approaches to food waste treatment; 3.4 Selection of waste treatment technology; 3.5 Examples of efficient approaches; 3.6 Life-cycle analysis; 3.7 Future trends; 3.8 Conclusions; 3.9 Sources of further information and advice; 3.10 References; Part II Assessing water and energy consumption and designing strategies for their reduction; 4 Auditing energy and water use in the food industry; 4.1 Introduction to energy and water auditing; 4.2 Process mapping and energy and water use inventories; 4.3 Identification of energy and water saving opportunities
4.4 Cost-benefit analysis4.5 Conclusion; 4.6 Sources of further information and advice; 4.7 References; 5 Methods to minimise water use in food processing; 5.1 Introduction; 5.2 Water minimisation; 5.3 Water reuse and recycling; 5.4 Process changes for water minimisation; 5.5 Application in the food industry; 5.6 Summary; 5.7 Sources of further information and advice; 5.8 References; 6 Methods to minimise energy use in food processing; 6.1 Introduction: energy use in food processing; 6.2 Minimising energy use in food processing
6.3 Energy saving and minimisation: process integration/pinch technology, combined heat and power, combined energy and water minimisation6.4 Overview of selected case studies; 6.5 Case studies and examples of energy saving using pinch technology and heat integration; 6.6 Further studies; 6.7 Sources of further information and advice; 6.8 References; 7 Modelling and optimisation tools for water minimisation in the food industry; 7.1 Introduction; 7.2 Framework for model building and optimisation; 7.3 Optimisation: meaning and mathematical formulation; 7.4 Creating models
7.5 Example: an overview of an industrial case study
Record Nr. UNINA-9911006620703321
Klemes J  
Burlington, : Elsevier Science, 2008
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Membrane processes for dairy ingredient separation / / edited by Kang Hu, James M. Dickson
Membrane processes for dairy ingredient separation / / edited by Kang Hu, James M. Dickson
Pubbl/distr/stampa Chichester, West Sussex, [England] : , : John Wiley & Sons, , 2015
Descrizione fisica 1 online resource (294 p.)
Disciplina 637
Collana IFT Press Series
Soggetto topico Dairy processing
Membranes (Technology)
Food processing plants
Membranes (Tecnologia)
Soggetto genere / forma Llibres electrònics
ISBN 1-118-59000-7
1-118-59033-3
1-118-59008-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Title Page; Copyright; Titles in the IFT Press series; Contents; Acknowledgment; Preface; List of contributors; Chapter 1 Microfiltration for casein and serum protein separation; 1.1 Introduction of Microfiltration; 1.1.1 Microfiltration membranes and processes; 1.1.2 Cross-flow MF mechanisms; 1.1.3 Fouling in cross-flow microfiltration membrane operations; 1.1.4 Application of cross-flow microfiltration; 1.2 Casein Micelles and Serum Proteins in Skim Milk; 1.3 Effects of Permeate Flux and Shear Stress on Separation Performance
1.4 Separation of Casein and Serum Proteins Using Ceramic Membrane MF1.4.1 Conventional microfiltration processing; 1.4.2 UTP process; 1.4.3 GP process; 1.4.4 Isoflux process; 1.5 Separation of Casein and Serum Proteins Using Polymeric Membrane MF; 1.6 Comparison of Ceramic Membrane System and Polymeric Membrane System; 1.6 Nomenclature; 1.6 References; Chapter 2 Dairy stream lactose fractionation/concentration using polymeric ultrafiltration membrane; 2.1 Introduction; 2.2 Ultrafiltration Membrane; 2.2.1 Ultrafiltration module and configuration; 2.2.2 Ultrafiltration membrane properties
2.3 Ultrafiltration on Lactose Fractionation/Concentration2.3.1 Lactose fractionation/lactose-free milk; 2.3.2 Methods of lactose removal; 2.3.3 The patented processes of lactose-free milk product; 2.3.4 Lactose fractionation from whey; 2.3.5 Factors affecting lactose fractionation/separation; 2.3.6 Problems occurring in the ultrafiltration of milk; 2.4 Integrated Membrane Bioreactor; 2.4.1 Enzyme immobilization on polymeric membranes; 2.4.2 Application of integrated membrane bioreactor for producing functional dairy products
2.5 Future and Challenges in Separating Milk Sugar for a Production of Low Lactose Milk2.5 Nomenclature; 2.5 References; Chapter 3 Membrane fouling: a challenge during dairy ultrafiltration; 3.1 Dairy Ultrafiltration; 3.2 Flux-Pressure Relationship; 3.3 Concentration Polarization; 3.4 Membrane Fouling; 3.5 Factors Affecting Membrane Fouling; 3.5.1 Feed properties; 3.5.2 Membrane properties; 3.5.3 Operating parameters; 3.6 Engineering Models for Membrane Fouling; 3.7 Control Strategies; 3.7.1 Membrane pretreatment; 3.7.2 Feed pretreatment; 3.7.3 Improved system hydrodynamics
3.8 Membrane Cleaning and Sanitization3.8 References; Chapter 4 Dairy protein fractionation and concentration using charged ultrafiltration membranes; 4.1 Introduction; 4.1.1 Current practices in dairy protein fractionation using ultrafiltration membranes; 4.1.2 Current practices for protein concentration; 4.1.3 Use of charged ultrafiltration membranes for dairy protein fractionation and concentration; 4.2 Theory; 4.2.1 Working principle; 4.2.2 Concentration polarization and permeate flux; 4.2.3 Constant flux (Jv) or constant pressure (ΔP)?
4.3 Charged Ultrafiltration Membranes for Protein Fractionation
Record Nr. UNINA-9910131258703321
Chichester, West Sussex, [England] : , : John Wiley & Sons, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Membrane processes for dairy ingredient separation / / edited by Kang Hu, James M. Dickson
Membrane processes for dairy ingredient separation / / edited by Kang Hu, James M. Dickson
Pubbl/distr/stampa Chichester, West Sussex, [England] : , : John Wiley & Sons, , 2015
Descrizione fisica 1 online resource (294 p.)
Disciplina 637
Collana IFT Press Series
Soggetto topico Dairy processing
Membranes (Technology)
Food processing plants
Membranes (Tecnologia)
Soggetto genere / forma Llibres electrònics
ISBN 1-118-59000-7
1-118-59033-3
1-118-59008-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Title Page; Copyright; Titles in the IFT Press series; Contents; Acknowledgment; Preface; List of contributors; Chapter 1 Microfiltration for casein and serum protein separation; 1.1 Introduction of Microfiltration; 1.1.1 Microfiltration membranes and processes; 1.1.2 Cross-flow MF mechanisms; 1.1.3 Fouling in cross-flow microfiltration membrane operations; 1.1.4 Application of cross-flow microfiltration; 1.2 Casein Micelles and Serum Proteins in Skim Milk; 1.3 Effects of Permeate Flux and Shear Stress on Separation Performance
1.4 Separation of Casein and Serum Proteins Using Ceramic Membrane MF1.4.1 Conventional microfiltration processing; 1.4.2 UTP process; 1.4.3 GP process; 1.4.4 Isoflux process; 1.5 Separation of Casein and Serum Proteins Using Polymeric Membrane MF; 1.6 Comparison of Ceramic Membrane System and Polymeric Membrane System; 1.6 Nomenclature; 1.6 References; Chapter 2 Dairy stream lactose fractionation/concentration using polymeric ultrafiltration membrane; 2.1 Introduction; 2.2 Ultrafiltration Membrane; 2.2.1 Ultrafiltration module and configuration; 2.2.2 Ultrafiltration membrane properties
2.3 Ultrafiltration on Lactose Fractionation/Concentration2.3.1 Lactose fractionation/lactose-free milk; 2.3.2 Methods of lactose removal; 2.3.3 The patented processes of lactose-free milk product; 2.3.4 Lactose fractionation from whey; 2.3.5 Factors affecting lactose fractionation/separation; 2.3.6 Problems occurring in the ultrafiltration of milk; 2.4 Integrated Membrane Bioreactor; 2.4.1 Enzyme immobilization on polymeric membranes; 2.4.2 Application of integrated membrane bioreactor for producing functional dairy products
2.5 Future and Challenges in Separating Milk Sugar for a Production of Low Lactose Milk2.5 Nomenclature; 2.5 References; Chapter 3 Membrane fouling: a challenge during dairy ultrafiltration; 3.1 Dairy Ultrafiltration; 3.2 Flux-Pressure Relationship; 3.3 Concentration Polarization; 3.4 Membrane Fouling; 3.5 Factors Affecting Membrane Fouling; 3.5.1 Feed properties; 3.5.2 Membrane properties; 3.5.3 Operating parameters; 3.6 Engineering Models for Membrane Fouling; 3.7 Control Strategies; 3.7.1 Membrane pretreatment; 3.7.2 Feed pretreatment; 3.7.3 Improved system hydrodynamics
3.8 Membrane Cleaning and Sanitization3.8 References; Chapter 4 Dairy protein fractionation and concentration using charged ultrafiltration membranes; 4.1 Introduction; 4.1.1 Current practices in dairy protein fractionation using ultrafiltration membranes; 4.1.2 Current practices for protein concentration; 4.1.3 Use of charged ultrafiltration membranes for dairy protein fractionation and concentration; 4.2 Theory; 4.2.1 Working principle; 4.2.2 Concentration polarization and permeate flux; 4.2.3 Constant flux (Jv) or constant pressure (ΔP)?
4.3 Charged Ultrafiltration Membranes for Protein Fractionation
Record Nr. UNINA-9910812903503321
Chichester, West Sussex, [England] : , : John Wiley & Sons, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui

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