Transport Properties Of Foods PDF Download
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Author | : George D. Saravacos |
Publisher | : CRC Press |
Total Pages | : 438 |
Release | : 2001-06-04 |
Genre | : Technology & Engineering |
ISBN | : 9780824706135 |
Download Transport Properties of Foods Book in PDF, ePub and Kindle
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.
Author | : Vassilis Gekas |
Publisher | : Routledge |
Total Pages | : 252 |
Release | : 2017-10-02 |
Genre | : Technology & Engineering |
ISBN | : 1351406973 |
Download Transport Phenomena of Foods and Biological Materials Book in PDF, ePub and Kindle
Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.
Author | : M.A. Rao |
Publisher | : CRC Press |
Total Pages | : 548 |
Release | : 1994-09-29 |
Genre | : Technology & Engineering |
ISBN | : 9780824789435 |
Download Engineering Properties of Food, Second Edition Book in PDF, ePub and Kindle
This work defines food properties, provides the neccessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This second edition offers new chapters on the thermal properties of frozen foods plus information to estimate heat and mass transport fluxes, dielectric properties and their predictive models, and colourimetric properties and methods of measurement.;A special price is available on request for college or university bookstores requiring five or more copies.
Author | : Nikolaos Voudouris |
Publisher | : |
Total Pages | : 392 |
Release | : 1994 |
Genre | : |
ISBN | : |
Download Development of Miniaturized Probes for Measuring Thermal Transport Properties of Foods Book in PDF, ePub and Kindle
Author | : Jorge Welti-Chanes |
Publisher | : CRC Press |
Total Pages | : 570 |
Release | : 2016-04-19 |
Genre | : Science |
ISBN | : 1420006266 |
Download Transport Phenomena in Food Processing Book in PDF, ePub and Kindle
Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
Author | : Ashis Kumar Datta |
Publisher | : |
Total Pages | : 276 |
Release | : 2010 |
Genre | : Food |
ISBN | : 9789350243893 |
Download Transport Phenomena in Food Process Engineering Book in PDF, ePub and Kindle
PART I MOMENTUM TRANSFER 1. Equations of Continuity and Motion 2. Velocity Profiles of Fluid Flow 3. Non-Newtonian Liquid Flow 4. Compressible Fluid Flow 5. Fluid Flow through Porous Media PART II HEAT TRANSFER 6. Introduction 7. Forced Convection 8. Natural Convection 9. Boiling and Condensation 10. Heat Exchangers 11. Extended Surface Heat Exchangers - Fins 12. Thermal Radiation 13. Numerical Solutions to Steady State Heat Transfer 14. Analytical and Graphical Solutions to Transient Heat Transfer 15. Numerical Solutions to Transient Heat Transfer PART III MASS TRANSFER 16. Molecular Diffusion 17. Mass Transfer Coefficients APPENDICES A-I Measurement units in Standard International (SI) System A - 2 Properties of saturated steam and saturated water A - 3 Transport properties of saturated water and steam A - 4 Transport properties of dry air at standard atmospheric pressure A - 5 Specific heat capacities and thermal conductivities of foods A - 6 Radiation view factors REFERENCES INDEX.
Author | : R.P. Singh |
Publisher | : Springer Science & Business Media |
Total Pages | : 576 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 9400923708 |
Download Food Properties and Computer-Aided Engineering of Food Processing Systems Book in PDF, ePub and Kindle
Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
Author | : Ignacio Arana |
Publisher | : CRC Press |
Total Pages | : 420 |
Release | : 2012-02-27 |
Genre | : Technology & Engineering |
ISBN | : 1439835373 |
Download Physical Properties of Foods Book in PDF, ePub and Kindle
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas
Author | : M.A. Rao |
Publisher | : CRC Press |
Total Pages | : 762 |
Release | : 2014-10-31 |
Genre | : Technology & Engineering |
ISBN | : 1420028804 |
Download Engineering Properties of Foods Book in PDF, ePub and Kindle
Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i
Author | : Serpil Sahin |
Publisher | : Springer Science & Business Media |
Total Pages | : 268 |
Release | : 2006-05-24 |
Genre | : Technology & Engineering |
ISBN | : 038730780X |
Download Physical Properties of Foods Book in PDF, ePub and Kindle
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.