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Heat Transfer With Freezing And Thawing
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Book Synopsis Heat Transfer with Freezing and Thawing by : V.J. Lunardini
Download or read book Heat Transfer with Freezing and Thawing written by V.J. Lunardini and published by Elsevier. This book was released on 1991-01-15 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides a comprehensive overview on the vast amount of literature on solidification heat transfer. Chapter one develops important basic equations and discusses the validity of considering only conductive heat transfer, while ignoring convection, in the large class of materials which make up the porous media. Chapters 2 to 4 deal with problems that can be expressed in plane (Cartesian) coordinates. These problems are further divided into boundary conditions of temperature, prescribed heat flux, and surface convection. Chapter 5 examines some plane geometries involving three-dimensional freezing or thawing. Problems in the cylindrical and spherical coordinate systems are covered in chapters 6 and 7. Chapter 8 is an introduction to solidification in porous media.Many of the applications have been directed to water/ice soil-systems, but it should be clear that the basic techniques and solutions can be applied to such diverse areas as metallurgy, biological systems, latent heat storage, and the preservation of food.
Book Synopsis Heat Conduction with Freezing Or Thawing by : Virgil J. Lunardini
Download or read book Heat Conduction with Freezing Or Thawing written by Virgil J. Lunardini and published by . This book was released on 1988 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Freezing and Thawing Calculations by : Q. Tuan Pham
Download or read book Food Freezing and Thawing Calculations written by Q. Tuan Pham and published by Springer. This book was released on 2014-04-16 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressure conditions; therefore methods to take these phenomena into account will also be reviewed.
Book Synopsis Freezing And Melting Heat Transfer In Engineering by : K. C. Cheng
Download or read book Freezing And Melting Heat Transfer In Engineering written by K. C. Cheng and published by CRC Press. This book was released on 1991-08-01 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume of papers has been produced in memory of Professor R.R. Gilpin, who was a pioneer in the field of freezing phenomena in ice-water systems. The subject has applications in ice formation in industrial plants, technologies for manufacturing crystals in space for semiconductors and computer chips and atmospheric physics and geophysics.
Book Synopsis Biotechnology and Biopharmaceutical Manufacturing, Processing, and Preservation by : Kenneth E. Avis
Download or read book Biotechnology and Biopharmaceutical Manufacturing, Processing, and Preservation written by Kenneth E. Avis and published by CRC Press. This book was released on 2020-08-14 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this unique book, experts describe practices applicable to the large-scale processing of biotechnological products. Beginning with processing and bulk storage preservation techniques, the book provides strategies for improving efficiency of process campaigns of multiple products and manufacturing facilities for such processing techniques. Large-scale chromatography for the purification of biomolecules in manufacturing and lyophilization of protein pharmaceuticals are discussed. Includes a case study on blow-fill-seal processing technology and a chapter on economic and cost factors for bioprocess engineering.
Book Synopsis Perturbation Techniques in Conduction-controlled Freeze-thaw Heat Transfer by : Virgil J. Lunardini
Download or read book Perturbation Techniques in Conduction-controlled Freeze-thaw Heat Transfer written by Virgil J. Lunardini and published by . This book was released on 1993 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in Multiphase Flow and Heat Transfer by : Lixin Cheng
Download or read book Advances in Multiphase Flow and Heat Transfer written by Lixin Cheng and published by Bentham Science Publishers. This book was released on 2009-12-17 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Multiphase flow and heat transfer have found a wide range of applications in several engineering and science fields such as mechanical engineering, chemical and petrochemical engineering, nuclear engineering, energy engineering, material engineering, ocea"
Book Synopsis Study of Heat Transfer Under Impinging Jets for Freeze-thaw Conditions by : Arnab Sarkar
Download or read book Study of Heat Transfer Under Impinging Jets for Freeze-thaw Conditions written by Arnab Sarkar and published by . This book was released on 2002 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Heat Transfer in Food Processing by : S. Yanniotis
Download or read book Heat Transfer in Food Processing written by S. Yanniotis and published by WIT Press. This book was released on 2007 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Book Synopsis Predicting the Effects of Freezing and Thawing on Pavement Support by : Craig H. Benson
Download or read book Predicting the Effects of Freezing and Thawing on Pavement Support written by Craig H. Benson and published by . This book was released on 1998 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this study was to develop a method to predict the timing of weight limits on secondary highways in Wisconsin. Two types of weight limits are of interest: overloads when the pavement is frozen and weight restrictions during thawing and post-thawing recovery period. To meet this objective, three sections of secondary highways with flexible pavements were instrumented and monitored to determine how freezing, thawing, and post-thaw recovery affect pavement stiffness. Data collected from these sites were used to develop a computer model (UWFrost) that can be used to predict seasonal changes in the support capacity of pavements.
Book Synopsis Advances in Heat Transfer Unit Operations by : Georgina Calderon-Dominguez
Download or read book Advances in Heat Transfer Unit Operations written by Georgina Calderon-Dominguez and published by CRC Press. This book was released on 2016-10-03 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.
Download or read book SIPRE Report written by and published by . This book was released on with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Mathematical Modeling of Food Processing by : Mohammed M. Farid
Download or read book Mathematical Modeling of Food Processing written by Mohammed M. Farid and published by CRC Press. This book was released on 2010-05-21 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Author :International Conference on Building Materials and Components Publisher :ASTM International ISBN 13 :9780803103252 Total Pages :1068 pages Book Rating :4.1/5 (32 download)
Book Synopsis Durability of Building Materials and Components by : International Conference on Building Materials and Components
Download or read book Durability of Building Materials and Components written by International Conference on Building Materials and Components and published by ASTM International. This book was released on 1980 with total page 1068 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Thermodynamics of the Freezing and Thawing of Biological Cells by : James Richard Ferguson
Download or read book The Thermodynamics of the Freezing and Thawing of Biological Cells written by James Richard Ferguson and published by . This book was released on 1980 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Downstream Industrial Biotechnology by : Michael C. Flickinger
Download or read book Downstream Industrial Biotechnology written by Michael C. Flickinger and published by John Wiley & Sons. This book was released on 2013-03-12 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt: DOWNSTREAM INDUSTRIAL BIOTECHNOLOGY An affordable, easily accessible desk reference on biomanufacturing, focused on downstream recovery and purification Advances in the fundamental knowledge surrounding biotechnology, novel materials, and advanced engineering approaches continue to be translated into bioprocesses that bring new products to market at a significantly faster pace than most other industries. Industrial scale biotechnology and new manufacturing methods are revolutionizing medicine, environmental monitoring and remediation, consumer products, food production, agriculture, and forestry, and continue to be a major area of research. The downstream stage in industrial biotechnology refers to recovery, isolation, and purification of the microbial products from cell debris, processing medium and contaminating biomolecules from the upstream process into a finished product such as biopharmaceuticals and vaccines. Downstream process design has the greatest impact on overall biomanufacturing cost because not only does the biochemistry of different products ( e.g., peptides, proteins, hormones, antibiotics, and complex antigens) dictate different methods for the isolation and purification of these products, but contaminating byproducts can also reduce overall process yield, and may have serious consequences on clinical safety and efficacy. Therefore downstream separation scientists and engineers are continually seeking to eliminate, or combine, unit operations to minimize the number of process steps in order to maximize product recovery at a specified concentration and purity. Based on Wiley’s Encyclopedia of Industrial Biotechnology: Bioprocess, Bioseparation, and Cell Technology, this volume features fifty articles that provide information on down- stream recovery of cells and protein capture; process development and facility design; equipment; PAT in downstream processes; downstream cGMP operations; and regulatory compliance. It covers: Cell wall disruption and lysis Cell recovery by centrifugation and filtration Large-scale protein chromatography Scale down of biopharmaceutical purification operations Lipopolysaccharide removal Porous media in biotechnology Equipment used in industrial protein purification Affinity chromatography Antibody purification, monoclonal and polyclonal Protein aggregation, precipitation and crystallization Freeze-drying of biopharmaceuticals Biopharmaceutical facility design and validation Pharmaceutical bioburden testing Regulatory requirements Ideal for graduate and advanced undergraduate courses on biomanufacturing, biochemical engineering, biopharmaceutical facility design, biochemistry, industrial microbiology, gene expression technology, and cell culture technology, Downstream Industrial Biotechnology is also a highly recommended resource for industry professionals and libraries.
Book Synopsis Handbook of Food Preservation by : M. Shafiur Rahman
Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
