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 | ||
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Lo trovi qui: Univ. Federico II | ||
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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 |
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 | ||
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Lo trovi qui: Univ. Federico II | ||
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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->
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Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 | ||
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Lo trovi qui: Univ. Federico II | ||
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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->
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Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 | ||
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Lo trovi qui: Univ. di Salerno | ||
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Applications of fluidisation in food processing / / 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->
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Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 | ||
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Lo trovi qui: Univ. Federico II | ||
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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 | ||
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Lo trovi qui: Univ. Federico II | ||
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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 | ||
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Lo trovi qui: Univ. di Salerno | ||
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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 | ||
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Lo trovi qui: Univ. Federico II | ||
|
Brewing yeast fermentation performance / / edited by Katherine Smart |
Edizione | [2nd ed.] |
Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
Descrizione fisica | 1 online resource (340 p.) |
Disciplina |
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-9910877395103321 |
Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
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Lo trovi qui: Univ. Federico II | ||
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Emulsifiers in food technology / / Viggo Norn |
Autore | Norn Viggo |
Edizione | [Second edition.] |
Pubbl/distr/stampa | Chichester, [England] : , : Wiley Blackwell, , 2015 |
Descrizione fisica | 1 online resource (369 p.) |
Disciplina | 664/.024 |
Soggetto topico |
Food additives
Emulsions Dispersing agents |
ISBN |
1-118-92125-9
1-5231-1065-1 1-118-92126-7 1-118-92127-5 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Introduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers. |
Record Nr. | UNINA-9910140511603321 |
Norn Viggo
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Chichester, [England] : , : Wiley Blackwell, , 2015 | ||
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Lo trovi qui: Univ. Federico II | ||
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