Transport phenomena in food processing:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Pr.
2003
|
| Schriftenreihe: | Food preservation technology series
|
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 545 S. Ill., graph. Darst. : 24 cm |
| ISBN: | 1566769930 |
Internformat
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| 245 | 1 | 0 | |a Transport phenomena in food processing |c edited by Jorge Welti-Chanes, Jorge F. Vélez-Ruiz, Gustavo V. Barbosa-Cánovas |
| 264 | 1 | |a Boca Raton [u.a.] |b CRC Pr. |c 2003 | |
| 300 | |a 545 S. |b Ill., graph. Darst. : 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food preservation technology series | |
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Aliments - Conservation | |
| 650 | 4 | |a Aliments - Propriétés thermiques | |
| 650 | 4 | |a Aliments - Traitement | |
| 650 | 4 | |a Aliments, Effets de la chaleur sur les | |
| 650 | 4 | |a Transfert de masse | |
| 650 | 4 | |a Transport, Théorie du | |
| 650 | 4 | |a Food industry and trade | |
| 650 | 4 | |a Food |x Effect of heat on | |
| 650 | 4 | |a Transport theory | |
| 650 | 0 | 7 | |a Stoffübertragung |0 (DE-588)4057696-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelverarbeitung |0 (DE-588)4167045-0 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
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| 689 | 0 | 1 | |a Lebensmittelverarbeitung |0 (DE-588)4167045-0 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Welti-Chanes, Jorge |e Sonstige |4 oth | |
| 700 | 1 | |a Vélez-Ruiz, Jorge Fernando |e Sonstige |4 oth | |
| 700 | 1 | |a Barbosa-Cánovas, Gustavo V. |e Sonstige |4 oth | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-009909610 | ||
Datensatz im Suchindex
| _version_ | 1804129353523527680 |
|---|---|
| adam_text | Titel: Transport phenomena in food processing
Autor: Welti-Chanes, Jorge
Jahr: 2003
Table of Contents
Part I Fundamental Concepts
1 Fundamentals of Mass Transport.....................................................................3
J. Welti-Chanes, H. Mujica-Paz, A. Valdez-Fragoso, and R. Leon-Cruz
2 Heat Transfer in Food Products.....................................................................25
D.R. Sepulveda and G.V. Barbosa-Cdnovas
3 Introductory Aspects of Momentum Transfer Phenomena...........................45
J.F. Velez-Ruiz
Part II Mass Transfer
4 Structural Effects of Blanching and Osmotic Dehydration
Pretreatments on Air Drying Kinetics of Fruit Tissues.................................69
S.M. Alzamora, A. Nieto, and M.A. Castro
5 Pretreatment Efficiency in Osmotic Dehydration of Cranberries.................83
S. Grabowski and M. Marcotte
6 Mass Transfer Description of the Osmodehydration of Apple Slabs...........95
E. Azuara-Nieto, G.F. Gutierrez-Lopez, and C.I. Beristain-Guevara
7 Combined Effect of High Hydrostatic Pressure Pretreatment
and Osmotic Stress on Mass Transfer during Osmotic Dehydration.........109
N.K. Rastogi, A. Angersbach, and D. Knorr
8 Hydrodynamic Mechanisms in Plant Tissues during Mass
Transport Operations....................................................................................125
P. Fito, A. Chiralt, J. Martinez-Monzo, and J. Barat
9 Effect of Pretreatment on the Drying Kinetics of Cherry Tomato
(Lycopersicon esculentum var. cerasiforme)...............................................137
P.M. Azoubel and F.E.X. Murr
10 Determination of Concentration-Dependent Effective Moisture
Diffusivity of Plums Based on Shrinkage Kinetics....................................153
A.L. Gabas, F.C. Menegalli, and J. Telis-Romero
11 Modeling Dehydration Kinetics and Reconstitution Properties
of Dried Jalapeiio Pepper.............................................................................169
R. Olivas-Vargas, F.J. Molina-Corral, A. Perez-Hernandez,
and E. Ortega-Rivas
12 Application of an Artificial Neural Network for Moisture Transfer
Prediction Considering Shrinkage during Drying of Foodstuffs................183
J.A. Hernandez-Perez, M.A. Garcia-Alvarado. G. Trystram,
and B. Hevd
13 Modeling of Prato Cheese Salting: Fickian and Neural
Network Approaches....................................................................................199
A.F. Baroni, M.R. Menezes, E.A.A. Adell, and E.P. Ribeiro
14 Influence of Vacuum Pressure on Salt Transport during Brining
of Pressed Curd............................................................................................213
A. Chiralt, P. Fito, C. Gonzalez-Martinez, and A. Andres
15 Effects of Water Concentration and Water Vapor Pressure on the
Water Vapor Permeability and Diffusion of Chitosan Films......................223
J.L. Wiles, P.J. Vergano, F.H. Barron, J.M. Bunn, and R.F. Testin
] 6 Water Vapor Permeability, Water Solubility, and Microstructure
of Emulsified Starch-Alginate-Fatty Acid Composite Films.....................235
Y. Wu, C.L. Weller, F. Hamouz, S.L. Cuppett, and M. Schnepf
17 Mass Transport Phenomena during the Recovery of Volatile
Compounds by Pervaporation......................................................................247
T. Schafer and J.G. Crespo
18 Ultrasonic Mass Transfer Enhancement in Food Processing......................265
A. Mulet, J. Cdrcel, J. Benedito, C. Rossello, and S. Simal
19 Mass Transfer and Residence Time Studies in Spinning
Cone Columns..............................................................................................279
M.E. Vargas-Ugalde, K. Niranjan, D.L. Pyle, and G.F. Gutierrez-Lopez
Part III Heat Transfer
20 Transport Phenomena during Double-Sided Cooking of Meat Patties......295
S.E. Zorrilla, S. Wichchukit, and R.P. Singh
21 Thermal Processing of Particulate Foods by Steam Injection.
Part 1. Heating Rate Index for Diced Vegetables.......................................309
K.S. Pannu, F. Castaigne, and J. Ami
22 Thermal Processing of Particulate Foods by Steam Injection.
Part 2. Convective Surface Heat Transfer Coefficient for Steam...............327
K.S. Pannu, F. Castaigne, and J. Arul
23 Modeling of Heat Conduction in Elliptical Cross Sections
(Oval Shapes) Using Numerical Finite Difference Models........................341
F. Erdogdu, M.O. Balaban, and K.V. Chau
24 Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple
Jet Impingement System..............................................................................357
N. Nitin and M.V. Karwe
25 Flow Dynamics and Heat Transfer in Helical Heat Exchangers................377
P. Coronet and K.P. Sandeep
26 Relating Food Frying to Daily Oil Abuse. Part 1. Determination
of Surface Heat Transfer Coefficients with Metal Balls.............................399
K.S. Pannu and M.S. Chinnan
Part IV Combined Transfer Phenomena
27 Relating Food Frying to Daily Oil Abuse. Part 2. A Practical
Approach for Evaluating Product Moisture Loss, Oil Uptake.
and Heat Transfer.........................................................................................415
K.S. Pannu and M.S. Chinnan
28 Heat and Mass Transfer during the Frying Process of Donuts..................429
J.F. Velez-Ruiz and M.E. Sosa-Morales
29 Influence of Liquid Water Transport on Heat and Mass Transfer
during Deep-Fat Frying...............................................................................445
O. Vitrac, A.L. Raoult-Wack, and G. Trystram
30 Numerical Simulation of Transient Two-Dimensional Profiles
of Temperature, Concentration, and Flow of Liquid Food
in a Can during Sterilization........................................................................463
A.G. Abdul-Ghani, MM. Farid, and X.D. Chen
31 Heating Behavior of Canned Liquid/Particle Mixtures during
End-over-End Agitation Processing.............................................................483
S.S. Sablani, H.S. Ramaswamy, and H. Krishnamurthy
32 Dimensionless Correlations for Forced Convection Heat Transfer
to Spherical Particles under Tube-Flow Heating Conditions......................505
H.S. Ramaswamy and M.R. Zareifard
33 Heat and Mass Transfer Modeling in Microwave and Spouted
Bed Combined Drying of Particulate Food Products.................................521
H. Feng and J. Tang
Index......................................................................................................................539
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| indexdate | 2024-07-09T19:03:47Z |
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| isbn | 1566769930 |
| language | English |
| lccn | 2002073736 |
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| physical | 545 S. Ill., graph. Darst. : 24 cm |
| publishDate | 2003 |
| publishDateSearch | 2003 |
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| publisher | CRC Pr. |
| record_format | marc |
| series2 | Food preservation technology series |
| spelling | Transport phenomena in food processing edited by Jorge Welti-Chanes, Jorge F. Vélez-Ruiz, Gustavo V. Barbosa-Cánovas Boca Raton [u.a.] CRC Pr. 2003 545 S. Ill., graph. Darst. : 24 cm txt rdacontent n rdamedia nc rdacarrier Food preservation technology series Includes bibliographical references and index Aliments - Conservation Aliments - Propriétés thermiques Aliments - Traitement Aliments, Effets de la chaleur sur les Transfert de masse Transport, Théorie du Food industry and trade Food Effect of heat on Transport theory Stoffübertragung (DE-588)4057696-6 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Stoffübertragung (DE-588)4057696-6 s Lebensmittelverarbeitung (DE-588)4167045-0 s DE-604 Welti-Chanes, Jorge Sonstige oth Vélez-Ruiz, Jorge Fernando Sonstige oth Barbosa-Cánovas, Gustavo V. Sonstige oth http://www.loc.gov/catdir/toc/fy036/2002073736.html Table of contents HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009909610&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Transport phenomena in food processing Aliments - Conservation Aliments - Propriétés thermiques Aliments - Traitement Aliments, Effets de la chaleur sur les Transfert de masse Transport, Théorie du Food industry and trade Food Effect of heat on Transport theory Stoffübertragung (DE-588)4057696-6 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4057696-6 (DE-588)4167045-0 (DE-588)4143413-4 |
| title | Transport phenomena in food processing |
| title_auth | Transport phenomena in food processing |
| title_exact_search | Transport phenomena in food processing |
| title_full | Transport phenomena in food processing edited by Jorge Welti-Chanes, Jorge F. Vélez-Ruiz, Gustavo V. Barbosa-Cánovas |
| title_fullStr | Transport phenomena in food processing edited by Jorge Welti-Chanes, Jorge F. Vélez-Ruiz, Gustavo V. Barbosa-Cánovas |
| title_full_unstemmed | Transport phenomena in food processing edited by Jorge Welti-Chanes, Jorge F. Vélez-Ruiz, Gustavo V. Barbosa-Cánovas |
| title_short | Transport phenomena in food processing |
| title_sort | transport phenomena in food processing |
| topic | Aliments - Conservation Aliments - Propriétés thermiques Aliments - Traitement Aliments, Effets de la chaleur sur les Transfert de masse Transport, Théorie du Food industry and trade Food Effect of heat on Transport theory Stoffübertragung (DE-588)4057696-6 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Aliments - Conservation Aliments - Propriétés thermiques Aliments - Traitement Aliments, Effets de la chaleur sur les Transfert de masse Transport, Théorie du Food industry and trade Food Effect of heat on Transport theory Stoffübertragung Lebensmittelverarbeitung Aufsatzsammlung |
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