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Author : Sushil Eapen
Publisher :
ISBN 13 :
Total Pages : 446 pages
Book Rating : 4.:/5 (244 download)
Download or read book Heat Transfer in an Air Jet Impingement Oven written by Sushil Eapen and published by . This book was released on 1991 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nitin Nitin
Publisher :
ISBN 13 :
Total Pages : 238 pages
Book Rating : 4.:/5 (463 download)
Download or read book Heat Transfer Coefficient for Cookie Shaped Objects in a Hot Air Jet Impingement Oven written by Nitin Nitin and published by . This book was released on 2001 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : N. Nitin
Publisher :
ISBN 13 :
Total Pages : 7 pages
Book Rating : 4.:/5 (431 download)
Download or read book Heat Transfer Coefficient for Cookie Shaped Objects in a Hot Air Jet Impingement Oven written by N. Nitin and published by . This book was released on 1999 with total page 7 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Luis A. Brignoni
Publisher :
ISBN 13 :
Total Pages : 230 pages
Book Rating : 4.:/5 (434 download)
Download or read book Heat Transfer from Enhanced Surfaces in Air Jet Impingement and Suction written by Luis A. Brignoni and published by . This book was released on 1999 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Servet Gulum Sumnu
Publisher : CRC Press
ISBN 13 : 1420052772
Total Pages : 308 pages
Book Rating : 4.4/5 (2 download)
Download or read book Food Engineering Aspects of Baking Sweet Goods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-03-24 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i
Author : Drew B. Lytle
Publisher :
ISBN 13 :
Total Pages : 232 pages
Book Rating : 4.:/5 (822 download)
Download or read book Air Jet Impingement Heat Transfer at Low Nozzle-to-plate Spacings written by Drew B. Lytle and published by . This book was released on 1990 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : D. G. Ntontos
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (643 download)
Download or read book Heat Transfer by Convection in an Impinging Two Dimensional Air Jet written by D. G. Ntontos and published by . This book was released on 1972 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Vincent Paul Schroeder
Publisher :
ISBN 13 :
Total Pages : 390 pages
Book Rating : 4.:/5 (378 download)
Download or read book Heat Transfer from a Discrete Heat Source in Confined Air Jet Impingement with Single and Multiple Orifices written by Vincent Paul Schroeder and published by . This book was released on 1997 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nitin Nitin
Publisher :
ISBN 13 :
Total Pages : 249 pages
Book Rating : 4.:/5 (499 download)
Download or read book Transport Phenomenon in Jet Impingement Baking written by Nitin Nitin and published by . This book was released on 2009 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: In food industry, hot air jet impingement ovens are used to bake pizza shells, crackers, cookies, and to toast ready-to-eat cereals. Despite its significant applications and advantages (faster processing and better quality products) in food processing industry, there is a very limited understanding of detailed transport processes (heat and mass transport) involved in jet impingement baking. To develop quantitative understanding of transport processes during jet impingement baking, we have modeled the flow field and its associated thermal transport phenomenon for a cookie shaped and a hot dog geometry using numerical simulation and have validated it using experimental data. To predict temperature and moisture distribution during baking, we have developed four different baking models based on coupled heat and mass transfer. These models differ based on coupling of heat and mass transport terms, vapor transport, thermodiffusion and stages of a baking process. Results of flow field and its associated thermal transport studies demonstrated that numerical simulation approach can be used to predict both flow field and thermal transport during jet impingement baking. The results highlight that local and average surface heat transfer coefficient values are a function of nozzle to plate spacing, jet inlet velocity and geometry of target product. Comparison of temperature and moisture profiles among the models show significant differences in temperature and moisture profile. Based on comparison of these models, we established that vapor transport process is important for modeling of a baking process, while thermo-diffusion process does not make a significant contribution to moisture transport. The results also demonstrate that introduction of stages in baking based on empirical approaches can introduce artificial steps in temperature-time profile. Comparison of numerically predicted center point temperature with experimental measurements in a potato disk shows that modified model II (with vapor transport and a single stage baking process) provides the best match with the experimentally measured data. In summary, we have modeled the complete transport process during jet impingement baking, which can predict the baking time, crust thickness, temperature and moisture distributions within the food for a given jet velocity and air temperature.
Author : Hani Ali El-Sheikh
Publisher :
ISBN 13 :
Total Pages : 254 pages
Book Rating : 4.:/5 (434 download)
Download or read book Enhancement of Air Jet Impingement Heat Transfer Using Pin Fin Heat Sinks written by Hani Ali El-Sheikh and published by . This book was released on 1999 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mohammed M. Farid
Publisher : CRC Press
ISBN 13 : 142005354X
Total Pages : 1000 pages
Book Rating : 4.4/5 (2 download)
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 : Donald Gene Arganbright
Publisher :
ISBN 13 :
Total Pages : 406 pages
Book Rating : 4.:/5 (29 download)
Download or read book Heat Transfer from Normally Impinging Two-dimensional Air Jets written by Donald Gene Arganbright and published by . This book was released on 1971 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Da-Wen Sun
Publisher : CRC Press
ISBN 13 : 1351263471
Total Pages : 614 pages
Book Rating : 4.3/5 (512 download)
Download or read book Computational Fluid Dynamics in Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2018-10-26 with total page 614 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.
Author : Peng Xu
Publisher : CRC Press
ISBN 13 : 135101921X
Total Pages : 210 pages
Book Rating : 4.3/5 (51 download)
Download or read book Heat and Mass Transfer in Drying of Porous Media written by Peng Xu and published by CRC Press. This book was released on 2019-07-16 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat and Mass Transfer in Drying of Porous Media offers a comprehensive review of heat and mass transfer phenomena and mechanisms in drying of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous porous material, colloidal porous media and size-distributed particle system. Providing guidelines for mathematical modeling and design as well as optimization of drying of porous material, this reference offers useful information for researchers and students as well as engineers in drying technology, food processes, applied energy, mechanical, and chemical engineering.
Author : Georgina Calderon-Dominguez
Publisher : CRC Press
ISBN 13 : 1315356937
Total Pages : 306 pages
Book Rating : 4.3/5 (153 download)
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.
Author : P Richardson
Publisher : Elsevier
ISBN 13 : 1855739070
Total Pages : 527 pages
Book Rating : 4.8/5 (557 download)
Download or read book Improving the thermal Processing of Foods written by P Richardson and published by Elsevier. This book was released on 2004-07-16 with total page 527 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food
Author : Arnab Sarkar
Publisher :
ISBN 13 :
Total Pages : 252 pages
Book Rating : 4.:/5 (66 download)
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:
