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Nucleation And Growth Of Ice Crystals From Water And Sugar Solutions In Continuous Stirred Tank Crystallizers
Download Nucleation And Growth Of Ice Crystals From Water And Sugar Solutions In Continuous Stirred Tank Crystallizers full books in PDF, epub, and Kindle. Read online Nucleation And Growth Of Ice Crystals From Water And Sugar Solutions In Continuous Stirred Tank Crystallizers ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Biotechnology and Food Process Engineering by : Henry G. Schwartzberg
Download or read book Biotechnology and Food Process Engineering written by Henry G. Schwartzberg and published by CRC Press. This book was released on 1990-05-23 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of foods, developments in microwave food processing, robotics in food processing, integrationof computers in food processing.
Book Synopsis Thermal Processing of Bio-Materials by : Tadeusz Kudra
Download or read book Thermal Processing of Bio-Materials written by Tadeusz Kudra and published by CRC Press. This book was released on 1998-09-16 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a result of developments in biotechnology, bioengineering, and related sciences, processing of bio-materials and bioproducts has become an area of strategic importance. Written in a textbook style, this book attempts to bring together both the theory and practice of thermal processing of bio-materials. The authors describe the principal techniques such as freezing, chilling, membrane concentration, evaporation, drying, and sterilization and their own research experiences, including degradation of thermo and xerolabile bio- products.
Book Synopsis Physical Chemistry of Foods by : Henry G. Schwartzberg
Download or read book Physical Chemistry of Foods written by Henry G. Schwartzberg and published by CRC Press. This book was released on 1992-06-11 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful information in Physical Chemistry of Foods, with its more than 1380 literature citations.
Book Synopsis Handbook of Food Engineering by : Dennis R. Heldman
Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2018-12-19 with total page 1231 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Book Synopsis Melt Crystallization Technology by : Tine Arkenbout-de Vroome
Download or read book Melt Crystallization Technology written by Tine Arkenbout-de Vroome and published by CRC Press. This book was released on 1995-05-02 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Author's Preface There is a growing demand for ultrapure organic compounds such as fine chemicals, pharmaceuticals, and basic materials for use in the polymer industry. . . . In quite a number of cases, it is difficult or impossible to manufacture ultrapure organics efficiently using conventional separation techniques such as distillation. Moreover, conventional techniques usually require large amounts of energy. To improve the purification efficiency of organics, special techniques based on crystallization from the melt have been developed. Melt crystallization meets industry's need for a highly selective separation process for organic compounds which operates at low enough temperatures to prevent thermal degradation. Melt crystallization processes have the added advantage that they are energy-efficient and ecologically sound. Melt crystallization techniques appear to be particularly promising for upgrading organic materials and are one of the few routes that appear to be feasible for purifying starter materials for high-tech polymers. The aim of this book is to provide basic information on melt crystallization technology. . . . This monograph consists of three parts: 1. basic principles, 2. process options, and 3. technical equipment and applicability. This new book is the first unified guide and reference to an important chemical process technology. It is comprehensive and organized for easy reference. More than 150 diagrammatic representations, flow charts and photographs illustrate equipment and processes. More than 40 tables provide useful reference data. The Author Dr. Arkenbout studied chemistry at the University of Utrecht, and joined TNO, the Netherlands Organization for Applied Scientific Research. He has specialized in research on new separation processes and has had thirty of his articles on this subject published. He recently retired from the position of manager of physical separation research, but has remained active in this field through affiliations with the Laboratory of Solid State Chemistry at the University of Nijmegen, the Laboratory for Process Equipment, Delft University of Technology, and TNO.
Book Synopsis Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes by : Rao
Download or read book Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes written by Rao and published by CRC Press. This book was released on 1998-05-27 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
Book Synopsis Engineering Properties of Food, Second Edition by : M.A. Rao
Download or read book Engineering Properties of Food, Second Edition written by M.A. Rao and published by CRC Press. This book was released on 1994-09-29 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Process Engineering for Pollution Control and Waste Minimization by : Donald L. Wise
Download or read book Process Engineering for Pollution Control and Waste Minimization written by Donald L. Wise and published by CRC Press. This book was released on 1994-02-15 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers up-to-date technical information on current and potential pollution control and waste minimization practices, providing industry-specific case studies, techniques and models.
Book Synopsis Research and Development Progress Report by : United States. Office of Saline Water
Download or read book Research and Development Progress Report written by United States. Office of Saline Water and published by . This book was released on 1970 with total page 918 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Formation of Contact Secondary Nuclei from Crystals in Sugar Solutions and Fluid Dairy Products by : Myong-Soo Chung
Download or read book Formation of Contact Secondary Nuclei from Crystals in Sugar Solutions and Fluid Dairy Products written by Myong-Soo Chung and published by . This book was released on 1990 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Entropy and Entropy Generation by : J.S. Shiner
Download or read book Entropy and Entropy Generation written by J.S. Shiner and published by Springer Science & Business Media. This book was released on 2005-11-30 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Entropy and entropy generation play essential roles in our understanding of many diverse phenomena ranging from cosmology to biology. Their importance is manifest in areas of immediate practical interest such as the provision of global energy as well as in others of a more fundamental flavour such as the source of order and complexity in nature. They also form the basis of most modern formulations of both equilibrium and nonequilibrium thermodynamics. Today much progress is being made in our understanding of entropy and entropy generation in both fundamental aspects and application to concrete problems. The purpose of this volume is to present some of these recent and important results in a manner that not only appeals to the entropy specialist but also makes them accessible to the nonspecialist looking for an overview of the field. This book contains fourteen contributions by leading scientists in their fields. The content covers such topics as quantum thermodynamics, nonlinear processes, gravitational and irreversible thermodynamics, the thermodynamics of Taylor dispersion, higher order transport, the mesoscopic theory of liquid crystals, simulated annealing, information and biological aspects, global energy, photovoltaics, heat and mass transport and nonlinear electrochemical systems. Audience: This work will be of value to physicists, chemists, biologists and engineers interested in the theory and applications of entropy and its generation.
Book Synopsis Handbook of Food Processing Equipment by : George Saravacos
Download or read book Handbook of Food Processing Equipment written by George Saravacos and published by Springer. This book was released on 2015-12-29 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Book Synopsis Food Processing for Increased Quality and Consumption by : Alexandru Mihai Grumezescu
Download or read book Food Processing for Increased Quality and Consumption written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-08 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1976 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Multilayer Freezer for Freeze Concentration of Liquid Milk by : Zhonglai Zhang
Download or read book A Multilayer Freezer for Freeze Concentration of Liquid Milk written by Zhonglai Zhang and published by . This book was released on 1994 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Freeze Drying and Advanced Food Technology by : Samuel A. Goldblith
Download or read book Freeze Drying and Advanced Food Technology written by Samuel A. Goldblith and published by . This book was released on 1975 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Innovative Processing Technologies for Foods with Bioactive Compounds by : Jorge J. Moreno
Download or read book Innovative Processing Technologies for Foods with Bioactive Compounds written by Jorge J. Moreno and published by CRC Press. This book was released on 2016-08-05 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
