Dimensional Analysis of Food Processes

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  • Author : Guillaume Delaplace
  • Publisher : Elsevier
  • Pages : 356 pages
  • ISBN : 0081004877
  • Rating : /5 from reviews
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Download or Read online Dimensional Analysis of Food Processes full in PDF, ePub and kindle. this book written by Guillaume Delaplace and published by Elsevier which was released on 18 September 2015 with total page 356 pages. We cannot guarantee that Dimensional Analysis of Food Processes book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all. Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies Emphasises the processes dealing with complex materials of a multiphase nature Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the propoerty

Dimensional Analysis of Food Processes

Dimensional Analysis of Food Processes
  • Author : Guillaume Delaplace,Karine Loubière,Fabrice Ducept,Romain Jeantet
  • Publisher : Elsevier
  • Release : 18 September 2015
GET THIS BOOK Dimensional Analysis of Food Processes

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis

Food Processing Operations and Scale up

Food Processing Operations and Scale up
  • Author : Kenneth J. Valentas,J. Peter Clark,Leon Levin
  • Publisher : CRC Press
  • Release : 12 August 2020
GET THIS BOOK Food Processing Operations and Scale up

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering
  • Author : Susanta Kumar Das,Madhusweta Das
  • Publisher : CRC Press
  • Release : 08 March 2019
GET THIS BOOK Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release : 10 April 2014
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Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food and Bioprocess Modeling Techniques
  • Author : Shyam S. Sablani,Ashim K. Datta,M. Shafiur Rahman,Arun S. Mujumdar
  • Publisher : CRC Press
  • Release : 19 December 2006
GET THIS BOOK Handbook of Food and Bioprocess Modeling Techniques

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : P. G. Smith
  • Publisher : Springer Science & Business Media
  • Release : 11 February 2011
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This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release : 06 March 2007
GET THIS BOOK Fundamentals of Food Process Engineering

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections

Concepts of Small scale Food Processing

Concepts of Small scale Food Processing
  • Author : Donald G. Mercer
  • Publisher : Royal Society of Chemistry
  • Release : 08 February 2021
GET THIS BOOK Concepts of Small scale Food Processing

Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind. Uniquely, it will review the hands-on aspects of food processing from a largely non-academic viewpoint. It is written in non-technical language and covers everything from the basic science of why food is processed to a description of the main methods used. Coverage includes all current technologies

Encyclopedia of Agricultural Food and Biological Engineering

Encyclopedia of Agricultural  Food  and Biological Engineering
  • Author : Dennis R. Heldman,Carmen I. Moraru
  • Publisher : CRC Press
  • Release : 21 October 2010
GET THIS BOOK Encyclopedia of Agricultural Food and Biological Engineering

The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in

Confectionery and Chocolate Engineering

Confectionery and Chocolate Engineering
  • Author : Ferenc A. Mohos
  • Publisher : John Wiley & Sons
  • Release : 29 November 2010
GET THIS BOOK Confectionery and Chocolate Engineering

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on

Food Properties and Computer Aided Engineering of Food Processing Systems

Food Properties and Computer Aided Engineering of Food Processing Systems
  • Author : R.P. Singh,Augusto G. Medina
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK Food Properties and Computer Aided Engineering of Food Processing Systems

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

Unit Operations in Food Engineering

Unit Operations in Food Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release : 29 October 2002
GET THIS BOOK Unit Operations in Food Engineering

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit

Food Process Engineering Operations

Food Process Engineering Operations
  • Author : George D. Saravacos,Zacharias B. Maroulis
  • Publisher : CRC Press
  • Release : 22 February 2011
GET THIS BOOK Food Process Engineering Operations

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations