Drying technologies in food processing:
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| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Oxford
Blackwell
2008
|
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XXIII, 320 S. Ill., graph. Darst. |
| ISBN: | 9781405157636 |
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MARC
| LEADER | 00000nam a2200000 c 4500 | ||
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| 008 | 090924s2008 xxkad|| |||| 00||| eng d | ||
| 020 | |a 9781405157636 |9 978-1-405-15763-6 | ||
| 035 | |a (OCoLC)636936052 | ||
| 035 | |a (DE-599)GBV562450947 | ||
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| 041 | 0 | |a eng | |
| 044 | |a xxk |c XA-GB | ||
| 049 | |a DE-83 | ||
| 082 | 0 | |a 664.0284 | |
| 084 | |a ZE 59000 |0 (DE-625)155901: |2 rvk | ||
| 245 | 1 | 0 | |a Drying technologies in food processing |c ed. by Xiao Dong Chen [...] |
| 264 | 1 | |a Oxford |b Blackwell |c 2008 | |
| 300 | |a XXIII, 320 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 700 | 1 | |a Chen, Xiao Dong |e Sonstige |0 (DE-588)130834467 |4 oth | |
| 856 | 4 | 2 | |m OEBV Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018594605&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-018594605 | ||
Record in the Search Index
| _version_ | 1804140643942924288 |
|---|---|
| adam_text | IMAGE 1
CONTENTS
CONTRIBUTORS PREFACE INTRODUCTION: STRUCTURAL IMAGES OFSOMEFRESH AND
PROCESSEDFOODS XIAO DONG CHEN
XI
XLLL
XV
1 FOOD DRYING FUNDAMENTALS XIAO DONG CHEN
1
36 38 42 43 44 46
30 32 32 34
I
2 8 8
ICL
15 20 26 29
46 52 52
INTRODUCTION TO FOOD MATERIALS DRYING OF FOOD PHYSICAL PROPERTIES OF
FOODS 1.3.1 THE SCALES 01 INTEREST
1.3.2 MECHANICAL PROPERTIES 1.3.3 SHRINKAGE AND DENSITIES 1.3.4 THERMAL
PROPERTIES AND CONVENTIONAL HEATING 1.3.5 COLOUR 1.3.6 EQUILIBRIUM
ISOTHERMS DRYING RATE CHARACTERISTIC CURVE APPROACH TO CORRELATE DRYING
RARES VAN MEEL S METHOD DIFFUSION THEORIES OF DRYING
1.5.1 EFFECTIVE FICLDAN DIFFUSIVITY 1.5.2 INTUITIVE UNDERSTANDING OF THE
DIFFUSION THEORY 1.5.3 DRYING OF FOODS SIMULATED USING THE EFFECTIVE
FICKIAN DIFFUSION LAW
ALTERNATIVE EFFECTIVE DIFFUSION THEORIES
1.1 1.2 1.3
1.4
1.5
1.5.4
1.6 DRIERS
1.7 CONCLUDING REMARKS 1.8 NOTATION APPENDIX I: TYPICAL MASS TRANSFER
CORRELATIONS APPENDIX II: ON THE EFFECTIVENESS OF THE EFFECTIVE
MOISTURE DIFFUSIVITY
BENCHMARKED AGAINST THE LUIKOV THEORY APPENDIX III: DRYING OF PULPED
KIWI FRUIT LAYER 1 01 MAKING FRUIT LEATHER REFERENCES
2 WATER ACTIVITY IN FOOD PROCESSING AND PRESERVATLON BHESH R. BHANCLARI
AND BENU P. ADHIKARI
55
2.1 INTROCLUCTION 2.1.1 THERMODYNAMICS OF WATER ACTIVITY 2.1.2
DEFINITION AND SIGNIFICANCE
55 56 57
IMAGE 2
VI CONTENTS
2.1.3 SORPTION ISOTHERMS 2.1.4 HYSTERESIS IN SORPTION ISOTHERMS 2.2
COMPOSITION-BASED WATER ACTIVITY PREDICTIVE MODELS 2.2.1 RAOULT S LAW
2.2.2 NORRISH MODEL 2.2.3 ROSS MODEL 2.2.4 MONEY-BORN EQUATION 2.2.5
GROVER MODEL
2.2.6 SALWIN EQUATION 2.3 MODELS FOR PREDIETION 01 SORPTION ISOTHERMS
2.3.1 TWO-PARAMETER MODELS 2.3.2 THREE-PARAMETER ISOTHERMS
2.3.3 EFFECT OF TEMPERATURE ON WATER AETIVITY 2.3.4 WATER ACTIVITY ABOVE
BOILING POINT 2.4 TYPES 01 SORPTION ISOTHERMS AND HYSTERESIS IN
ISOTHERMS 2.5 DETERMINATION OF SORPTION ISOTHERMS
2.5.1 GRAVIMETRIE METHOD 2.5.2 MANOMETRIE METHOD 2.5.3 HYGROSCOPIC
METHODS 2.5.4 SAMPIE PREPARATION AND EQUILIBRIUM TIME 2.6 CONCLUDING
REMARKS REFERENCES
3 BIOLOGICAL CHANGES DURING FOOD DRYING PROCESSES XIAO DONG CHEN AND
KAMLESH C. PATE1
3.1 INTRODUETION TO DRYING AND FOOD QUALITY 3.2 POST-DRYING PROBLEMS 3.3
IN-DRYING PROBLEMS 3.4 FOOD BIO-DETERIORATION BY DRYING - A
SUB-CELLLEVEL APPROACH
3.5 CONCLUCLING REMARKS 3,6 NOTATION REFERENEES
4 SPRAY DRYING OF FOOD MATERIALS - PROCESS AND PRODUCT CHARACTERISTICS
BHESH R. BHANC1ARI, KAMLESH C. PATEL ANEL XIAO DONG CHEN
4.1 INTRODUCTION 4.2 BASIC CONCEPTS OF SPRAY DRYING 4.3 COMPONENTS OF A
SPRAY DRYING SYSTEM 4.3.1 DRYING GAS SUPP1Y AND HEATING SYSTEM
4.3.2 ATOMIZATION SYSTEM 4.3.3 DRYING CHAMBER 4.3.4 POWCLER SEPARATORS
4.4 DRYING OF C1ROP1ETS
4.4.1 FUNDAMENTALS OF DROP LET DRYING 4.4.2 DRYING KINETICS 4.4.3
RESIDENCE TIME
58 58 59 59
60 61 62 63
64 65 65 68
73 75 75 78
78 83 84 84
86 86
90
90 91 95 106 108
109 109
113
113 114 117 117
118 121 122 125
125 126 129
IMAGE 3
4.5 MASS AND HEAT BALANCES OVER A SPRAY DRIER 4.5.1 OVERALL MASS BALANCE
4.5.2 OVERALL HEAT BALANCE 4.6 DRIER EFFICIENCY
4.6.1 THERMAL EFFICIENCY 4.6.2 EVAPORATIVE EFFICIENCY 4.6.3 VOLUMETRIE
EVAPORATIVE CAPACITY 4.7 POWDER CHARACTERIZATION
4.7.1 PARTICLE RNICRO-STRUCTURE 4.7.2 PARTICLE MORPHOLOGY 4.7.3 PHYSICAL
AND FUNCTIONAL PROPERTIES OF POWDER 4.7.4 DRYING PARAMETERS 4.8 SPRAY
DRYING OF VARIOUS FOOD PRODUCTS
4.8.1 DAIRY POWDERS 4.8.2 MICRO-ENCAPSULATED POWDERS 4.8.3 SUGAR-RICH
PRODUCTS 4.8.4 EGG
4.8.5 ENZYMES 4.9 CONCLUDING REMARKS 4.10 NOTATION REFERENCES
5 LOW-PRESSURE SUPERHEATED STEAM DRYING OF FOOD PRODUCTS SALMMON
DEVAHASTIN AND PEAMSUK SUVARNAKUTA
5.1 INTRODUCTION 5.2 BASIC PRINCIPLES OF SUPERHEATED STEAM DRYING 5.3
LOW-PRESSURE SUPERHEATED STEAM DRYING OF FOODS AND BIOMATERIALS 5.4 SAME
ADVANCES IN LPSSD OF FOODS AND BIOMATERIALS 5.5 MATHEMATICAL MODELING OF
LPSSD OF FOODS AND BIOMATERIALS 5.6 CONCLUDING REMARKS 5.7 NOTATION
REFERENCES
6 HEAT PUMP-ASSISTED DRYING MD RAISUL ISLAM AND ARUN S. MUJUMDAR
6.1 INTRODUCTION 6.2 CLASSIFICATION OF HEAT PUMP CIRIERS 6.3
FUNDAMENTALS OF HE AT PUMP CIRIERS 6.4 HEAT AND MASS TRANSFER MEEHANISMS
6.5 OPTIMUM USE OF HEAT PUMPS IN DRYING SYSTEMS 6.6 INNOVATIVE HEAT PUMP
CIRYING SYSTEMS 6.6.1 MULTI-STAGE COMPRESSION HEAT PUMP CIRYING 6.6.2
CASCADE HEAT PUMP DRYING SYSTEMS
6.6.3 HEAT PUMP DRYING SYSTEMS WITH MULTIPLE EVAPORATORS IN SERIES AND
IN PARALLEL 6.6.4 VAPOR ABSORPTION HE AT PUMP DRIER
CONTENTS VII
130 130 133 134
134 136 136 137
137 139 141 147 149 149 151 153
154 154 155 155 157
160
160 161 163 177
182 186 187 187
190
190 191 191 197 210 212 213
214
215 217
IMAGE 4
VIII CONTENTS
6.7 CLOSING REMARKS 6.8 NOTATION REFERENCES
7 FRECZE AND VACUUM DRYING OF FOODS CRISTINA RATTI
7.1 INTRODUCTION 7.2 STATES OF WATER 7.3 FOOD AND AIR PROPERTIES IN
RELATION TO VACUUM AND FREEZE-DRYING 7.4 HEAT TRANSFER MECHANISMS AT LOW
PRESSURES 7.5 VACUUM CLRYING: PRINCIPLES AND DEHYCLRATION MODELS
7.6 FREEZE DRYING: PRINCIPLES AND DEHYDRATION MODELS 7.7 ILLUSTRATIVE
EXAMPLE 7.8 ADVANCES IN VACUUM AND FREEZE DRYING OF FOODS 7.9 CLOSURE
7.10 NOTATION
REFERENCES
8 POST-DRYING ASPECTS FOR MEAT AND HORTICULTURAL PRODUCTS MOHAMMAD
SHAFIUR RAHMAN
8.1 INTRODUCTION 8.2 STATE CLIAGRAM ANEL STABILITY CONCEPTS OF DRIED
PRODUCTS 8.3 CONTROLLING QUALITY ATTRIBUTES 8.3.1 MICROBIAL QUALITY
8.3.2 CHERNICAL CHANGES AND QUALITY 8.3.3 PHYSICAL CHANGES AND QUALITY
8.3.4 VITAMINS RETENTION 8.4 CONCLUSION REFERENCES
9 FOOD DRIER PROCESS CONTROL BRENT R. YOUNG
9.1 INTROCLUCTION - WHY PRACESS CONTROL? 9.1.1 DISTURBANCE VARIABLES
9.1.2 CONTROL BENEFITS 9.1.3 EXAMPLES
9.1.4 CHAPTER ORGANIZATION 9.2 WHAT TO CONTROL (MANIPULATED AND
CONTROLLED VARIABLES) 9.2.1 CONTROLLED VARIABLES 9.2.2 MANIPULATED
VARIABLES
9.3 WHERE TO CONTROL (CONTROL STRATEGY) 9.3.1 PLANT-WIDE CONTROL
STRATEGY CONFIGURATION 9.3.2 COMMON IOOPS AND EXAMPLES 9.4 WHEN TO
CONTROL (CONTROL PHILOSOPHY)
9.4.1 AFTER SOMETHING HAPPENS - FEEDBACK CONTROL 9.4.2 AS SOMETHING
HAPPENS - FEED-FORWARD/PREDICTIVE CONTROL
221 222 223
225
225 225 227 232
234 236 239 243
245 245 246
252
252 252 255 255
257 260 265 265
265
270
270 270 271 271
272 272 272 273
273 273 274 276
276 278
IMAGE 5
CONTENTS LX
9.5 HOW TO CONTROL (FUNDAMENTAL CONTROL METHODS) 279
9.5.1 PID FEEDBACK CONTRAL ANEL TUNING 279
9.6 HOW TO DO ADVANCED CONTROL (ADVANCED CONTROL METHODS) 292
9.6.1 MODEL PREDICTIVE CONTRAL (MPC) 293
9.6.2 ADAPTIVE CONTRAL 295
9.6.3 ARTIFICIAL INTELLIGENCE IN CONTROL 295
REFERENCES 297
10 FIRE AND EXPLOSION PROTECTION IN FOOD DRIERS 299
XIAO DONG CHEN
10.1 INTRODUCTION - THERMAL HAZARDS IN DRIERS 299
10.1.1 CONDITIONS FOR AN EXPLOSION TO OCCUR 299
10.1.2 HOW SERIOUS IS THE PROBLEM? 300
10.1.3 WHAT AFFECTS THE DEGREE OF VIOLENCE OF A DUST EXPLOSION? 300
10.1.4 HOW TO RECLUCE THE RISK OF DUST EXPLOSION 30 I
10.2 A PRACTICAL EXARNPLE: MILK POWC1ER PLANT SAFETY 301
10.2.1 FIRES 302
10.2.2 EXPLOSION PROTECTION 310
10.3 TESTING FOR VARIOUS EXPLOSION PARAMETERS 314
10.4 THE HUMAN FACTORS 314
10.5 CONCLUDING REMARKS 316
REFERENCES 316
INDEX 319
THE COTOUR PLATE SECTION [OLLOWS PAGE 40
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| spelling | Drying technologies in food processing ed. by Xiao Dong Chen [...] Oxford Blackwell 2008 XXIII, 320 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Chen, Xiao Dong Sonstige (DE-588)130834467 oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018594605&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Drying technologies in food processing |
| title | Drying technologies in food processing |
| title_auth | Drying technologies in food processing |
| title_exact_search | Drying technologies in food processing |
| title_full | Drying technologies in food processing ed. by Xiao Dong Chen [...] |
| title_fullStr | Drying technologies in food processing ed. by Xiao Dong Chen [...] |
| title_full_unstemmed | Drying technologies in food processing ed. by Xiao Dong Chen [...] |
| title_short | Drying technologies in food processing |
| title_sort | drying technologies in food processing |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018594605&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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