Food mixing: principles and applications
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Wiley-Blackwell
2009
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | X, 292 S. Ill., graph. Darst. |
| ISBN: | 9781405177542 |
Internformat
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| 020 | |a 9781405177542 |c hardback : alk. paper |9 978-1-405-17754-2 | ||
| 035 | |a (OCoLC)636315910 | ||
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| 245 | 1 | 0 | |a Food mixing |b principles and applications |c ed. by P. J. Cullen |
| 264 | 1 | |a Oxford [u.a.] |b Wiley-Blackwell |c 2009 | |
| 300 | |a X, 292 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Mathematisches Modell | |
| 650 | 4 | |a Food industry and trade |x Mathematical models | |
| 650 | 4 | |a Mixing |x Mathematical models | |
| 650 | 4 | |a Food mixes | |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
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| 689 | 0 | 1 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
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| 700 | 1 | |a Cullen, Patrick J. |e Sonstige |4 oth | |
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Datensatz im Suchindex
| _version_ | 1804140764280651776 |
|---|---|
| adam_text | IMAGE 1
CONTENTS
CONTRIHUTORS
1 MIXING IN THE FOOD INDUSTRY: TRENDS AND CHALLENGES PL. CULLEN AND COLM
P O DONNELL
IX
1.1 1.2 1.3
1.4 1.5
ROLE OF MIXING DESIGN CRITERIA FOR MIXING SPECIFIC CHALLENGES IN FOOD
MIXING 1.3.1 QUALITY ASSURANCE COMPLIANCE THROUGH MIXING
1.3.2 ENGINEERING TEXTURE THROUGH MIXING ADVANCES IN THE SCIENCE OF
MIXING BOOK OBJECTIVES
J
2 3 4 4
2 MIXING FUNDAMENTALS KASIVISWANATHAN MUTHUKUMARAPPAN
2.1 INTRODUCTION 2.2 DEFINING MIXING 2.2.1 MACROMIXING 2.2.2 MESOMIXING
2.2.3 MICROMIXING 2.3 SCALE OF SCRUTINY 2.4 QUANTIFYING MIXEDNESS 2.4.1
INFERENCE OF MIXING INDICES 2.5 DETERMINING THE END POINT OF MIXING
2.5.1 SOLIDS MIXING 2.5.2 FLUID MIXING 2.5.3 MULTI-PHASE MIXING 2.5.4
ALTERNATIVE MEASURES OF MIXEDNESS IN INDUSTRIAL PRACTICE 2.6 RESIDENCE
TIME DISTRIBUTIONS
2.6.1 MODELLING OF RESIDENCE TIME DISTRIBUTIONS
3 KINEMATICS OF FLOW AND MIXING MECHANISMS BRIJESH TIWARI AND P.1.
CULLEN
6
6 7 9 9
IO 10 II 13
14 15 16 18
18
19 19
21
3.1 ~ J
- .-
INTRODUCTION FLUID MIXING 3.2.1 KINEMATICS OF FLUID FLOW 3.2.2
QUANTIFICATION OF FLOW REGIMES
3.2.3 CHAOTIC ADVECTION 3.2.4 FLUID MIXING MECHANISMS
21 21 YL
24
32 35
IMAGE 2
IV CONTENTS
:U SOLIDS MIXING 3.3.1 MIXING FLOW IN SOLIDS 3.3.2 SOLIDS MIXING
MECHANISM 3.4 IDENTIFICATION OF MIXING MECHANISMS
3.4.1 SOLIDS
3.4.2 FLUIDS
4 RHEOLOGY AND MIXING P.J. CULLEN AND ROBIN K. CONNELLY
4.1 INTRODUCTION 4.2 DISPERSION RHEOLOGY 4.2.1 FORCES ACTING ON
DISPERSED PARTICLES 4.2.2 PARAMETERS AFFECTING SUSPENSION RHEOLOGY 4.3
FLUID RHEOLOGY AND MIXING
4.3.1 SHEAR FLOW 4.3.2 ELONGATIONAL FLOW 4.4 EFFECTS OF MIXING ON FLUID
RHEOLOGY 4.5 MIXER RHEOMETRY
4.5.1 THEORY
4.5.2 MIXER RHEOMETRY APPLICATIONS 4.6 CONCLUSION
5 EQUIPMENT DESIGN DAVID S. DICKEY
5.1 INTRODUCTION 5.2 LIQUID MIXING EQUIPMENT 5.2.1 PORTABLE MIXERS 5.2.2
GENERAL PURPOSE LIQUID MIXERS
5.2.3 MIXER SHAFTS DESIGN 5.2.4 OTHER MECHANICAL DESIGN CONSIDERATIONS
5.2.5 SPECIAL PURPOSE LIQUID MIXING EQUIPMENT 5.2.6 FOOD SPECIFIC MIXING
EQUIPMENT 5.3 POWDER MIXING EQUIPMENT
5.3.1 RIBBON BLENDERS 5.3.2 PADDLE BLENDERS 5.3.3 COMBINATION BLENDERS
5.3.4 TUMBLE BLENDERS
5.3.5 LOADING AND EMPTYING BLENDERS 5.3.6 LIQUID ADDITION TO POWDERS
5.3.7 SAMPLING 5.3.8 SAFETY
5.3.9 BLENDING SYSTEMS 5.4 EQUIPMENT COMPONENTS 5.4.1 ELECTRIC MOTORS
5.4.2 SPEED REDUCERS 5.4.3 SEALS
40 40 41 42
42 42
50
50 51 51 52 54 54 59
61
63 63 66 68
73
73 73 73
75 76 79 79
82 83 83 84 84 86 86 87 87 87 87 87 88 88 88
IMAGE 3
6 MIXING SCALE-UP DAVID S. DICKEY
6.1 INTRODUCTION 6.2 SCALE-UP FOR FLUID MIXING 6.2.1 DIMENSIONAL
ANALYSIS 6.2.2 SCALE-UP WITH GEOMETRIC SIMILARITY
6.2.3 SCALE-UP WITHOUT GEOMETRIC SIMILARITY 6.3 SCALE-UP FOR POWDER
MIXING
7 MONITORING AND CONTROL OF MIXING OPERATIONS COLETTE C. FAGAN, PJ.
CULLEN AND COLM P. O DONNELL
7.1 INTRODUCTION 7.2 TORQUE AND POWER MEASUREMENT 7.3 FLOW MEASUREMENT
7.3.1 HOT-WIRE ANEMOMETRY
7.3.2 LASER DOPPLER ANEMOMETRY 7.3.3 PHASE DOPPLER ANEMOMETRY 7.304 FLOW
VISUALIZATION USING COMPUTER VISION 7.3.5 PARTICLE IMAGE VELOCIMETRY
7.3.6 PLANAR LASER-INDUCED FLUORESCENCE 7.3.7 TOMOGRAPHY 7 A
QUANTIFICATION OF MIXING TIME
704.1 NIR SPECTROSCOPY 704.2 CHEMICAL IMAGING
8 COMPUTATIONAL FLUID MIXING CHRIS D. RIELLY AND JOLIUS GIMBUN
8.1 INTRODUCTION 8.1.1 HISTORY OF CFD 8.1.2 STEPS TOWARDS CFD SIMULATION
OF MIXING PROCESSES 8.2 CONSERVATION EQUATIONS
8.2.1 MASS CONSERVATION 8.2.2 MOMENTUM CONSERVATION 8.2.3 TURBULENCE
8.204 ENERGY CONSERVATION 8.2.5 SPECIES TRANSPORT 8.2.6 TURBULENT
SPECIES AND ENERGY TRANSPORT 8.2.7 BOUNDARY CONDITIONS 8.3 NUMERICAL
METHODS
8.3.1 DISCRETISED SOLUTION OF THE FLOW VARIABLES 8.3.2 GRID GENERATION
8.3.3 DISCRETISATION 8.304 FINITE-VOLUME DISCRETISATION METHODS 8.3.5
SOLVER METHODS
CONTENTS V
90
90 90 90 94 100 104
]07
107 108 110 110 III 113 113 115 116 118 118 119 120
125
125 125
125 130 131 132 134 138
138 139 139 142 142 142 143 144 145
IMAGE 4
VI CONTENTS
8.4 APPLICATION OF CFD TO STIRRED TANK MODELLING 8.4.1 MIXING OPERATIONS
8.4.2 REPRESENTATION OF THE IMPELLER 8.4.3 PREDICTION OF MIXER
PERFORMANCE CHARACTERISTICS 8.4.4 SIMULATION OF UNBAFFLED OR PARTIALLY
BAFFLED STILTED TANKS 8.4.5 SIMULATION OF SINGLE-PHASE FLOW IN BAFFLED
STIRRED TANKS 8.4.6 MIXING AND BLENDING SIMULATIONS 8.4.7 MULTI-PHASE
SIMULATIONS 8.5 APPLICATION TO FOOD MIXING OPERATIONS
8.5.1 CHALLENGES FOR SIMULATION OF FOOD PROCESSES 8.5.2 EXAMPLES OF FOOD
APPLICATIONS 8.6 CLOSING REMARKS
9 IMMISCIBLE LIQUID-LIQUID MIXING FOTIS SPYROPOULOS, P.W. COX AND IAN T.
NORTON
9.1 INTRODUCTION 9.2 EMULSION TYPES AND PROPERTIES 9.2.1 KINETICALL Y
TRAPPED NANO-EMULSIONS 9.2.2 PICKERING EMULSIONS
9.2.3 DOUBLE EMULSIONS 9.2.4 AIR-FILLED EMULSIONS 9.2.5 WATER-IN-WATER
EMULSIONS 9.3 FUTURE CHALLENGES
9.3.1 BETTER MECHANISTIC UNDERSTANDING OF THE EMULSIFICATION PROCESS(ES)
9.3.2 IMPROVED EMULSIFICATION PROCESSES 9.3.3 DESIGNED EMULSIONS FOR
IMPROVED NUTRITION AND HEALTH 9.3.4 REDUCED USE OF SURFACTANTS FOR
ENVIRONMENTAL REASONS
10 SOLID-LIQUID MIXING MOSTAFA BARIGOU
10. I INTRODUCTION 10.2 REGIMES OF SOLIDS SUSPENSION AND DISTRIBUTION
10.2.1 STATE OF NEARLY COMPLETE SUSPENSION WITH FILLETING 10.2.2 STATE
OF COMPLETE PARTICLE MOTION
10.2.3 STATE OF COMPLETE OFF-BOTTOM SUSPENSION 10.2.4 STATE OF
HOMOGENEOUS OR UNIFORM SUSPENSION 10.3 PREDICTION OF MINIMUM SPEED FOR
COMPLETE SUSPENSION 10.3. J INFLUENCE OF PHYSICAL PROPERTIES
10.3.2 INFLUENCE OF SOLIDS CONCENTRATION 10.3.3 INFLUENCE OF GEOMETRIC
PARAMETERS 10.4 HYDRODYNAMICS OF PARTICLE SUSPENSION AND DISTRIBUTION
10.4.1 PARTICLE SLIP VELOCITY
LO.4.2 PARTICLE SETTLING AND DRAG 10.5 SCALE-UP OF SOLID-LIQUID MIXING
10.6 DAMAGE TO FOOD PARTICLES IN SUSPENSION 10.7 FINE PARTICLE SLURRIES
147 147 147 151
153 155 157 159 163
163 165 168
175
175 176 176
177 180 185 187 193
193 193 194 194
194
199 200 200 200 201 205 205 205 206 206 209 210 210 217 220 223
IMAGE 5
CONTENTS VII
11 GAS-LIQUID MIXING 230
.I.K. SAHU AND KESHAVAN NIRANJAN
II.I 11.2
11.3 11.4 11.5 11.6
11.7
11.8
11.9 11.10
INTRODUCTION GAS-LIQUID DISPERSION OPERATIONS I 1.2.1 CHARACTERISTICS OF
DISPERSED PHASE-MEAN DIAMETER I 1.2.2 GAS DISPERSION-BUBBLE BEHAVIOUR
11.2.3 GAS DISPERSION IN AGITATED VESSELS POWER INPUT TO TURBINE
DISPERSERS GAS HANDLING CAPACITY AND LOADING OF TURBINE IMPELLER BUBBLES
IN FOODS METHODS FOR MIXING GAS IN LIQUID
11.6.1 MIXING BY MECHANICAL AGITATION UNDER POSITIVE PRESSURE 11.6.2
MIXING BY MECHANICAL AGITATION UNDER VACUUM 11.6.3 STEAM-INDUCED MIXING
11.6.4 OTHER GAS-LIQUID MIXING METHODS CHARACTERIZATION OF
BUBBLE-CONTAINING STRUCTURES
11.7.1 GAS HOLD-UP 11.7.2 BUBBLE SIZE DISTRIBUTION 11.7.3 RHEOLOGICAL
CHARACTERIZATION ROLE OF GASES AND SPECIFIC INGREDIENTS IN
CHARACTERIZING INTERFACIAL AND RHEOLOGICAL PROPERTIES
STABILITY OF FOAMS AND SOLIDIFICATION OF BUBBLY DISPERSIONS ULTRASOUND
IN GAS MIXING AND APPLICATIONS IN FOOD AERATION
230 230 230 231 232 234 235 235
235 235 236 236 238 238 238 241 243
246 247 249
12 EVALUATION OF MIXING AND AIR BUBBLE DISPERSION IN VISCOUS LIQUIDS
USING NUMERICAL SIMULATIONS 253
KIRAN VYAKARANAM. MAUREEN EVANS. BHARANI ASHOKAN AND .LOZEF L. KOKINI
12.1 12.2
12.3 12.4
12.5
12.6
INTRODUCTION MEASURES OF MIXING AND EVALUATION OF FLOW 12.2.1 EFFICIENCY
OF STRETCHING 12.2.2 DISPERSIVE MIXING EFFICIENCY
12.2.3 DISTRIBUTIVE MIXING EFFICIENCY GOVERNING EQUATIONS FOR
CALCULATION OF FLOW CFD APPROACHES FOR SIMULATION OF MIXING FLOWS 12.4.1
FINITE ELEMENT METHOD
12.4.2 TECHNIQUES TO HANDLE MOVING PARTS FEM NUMERICAL SIMULATION OF
BATCH MIXER GEOMETRIES 12.5.1 3D NUMERICAL SIMULATION OF FLOW IN A
BRABENDER FARINOGRAPH )
12.5.2 ANALYSIS OF MIXING IN 2D SINGLE-SCREW AND TWIN-SCREW GEOMETRIES
3D NUMERICAL SIMULATION OF TWIN-SCREW CONTINUOUS MIXER GEOMETRIES
12.6.1 DISTRIBUTIVE MIXING EFFICIENCY IN A 3D MIXING GEOMETRY 12.6.2
EVALUATION OF DISPERSIVE MIXING IN 3D CONTINUOUS MIXER GEOMETRY
253 254 254 255
256 257 258 258 258 259
259
259
260 261
262
IMAGE 6
VIII CONTENTS
12.7 PREDICTION OF BUBBLE AND DROP DISPERSION IN A CONTINUOUS MIXER 12.8
SUMMARY
13 PARTICULATE AND POWDER MIXING JOHN J. FITZPATRICK
13.1 INTRODUCTION 13.2 CHARACTERISATION OF PARTICULATE MIXTURES 13.2.1
TYPES OF MIXTURES 13.2.2 MIXTURE QUALITY 13.3 ASSESSMENT OF MIXTURE
QUALITY
13.3.1 SAMPLING 13.3.2 SAMPLE VARIANCE AND STANDARD DEVIATION 13.3.3
LACEY AND POOLE INDICES OF MIXTURE QUALITY 13.3.4 RELATIVE STANDARD
DEVIATION 13.3.5 ESTIMATING THE TRUE VARIANCE ((T ) FROM THE RANDOM
SAMPLE VARIANCE (8 ) 13.3.6 ASSESSING IF SATISFACTORY MIXTURE QUALITY IS
ACHIEVED 13.3.7 BAKING A CAKE METHOD OF ASSESSING MIXTURE QUALITY
13.3.8 INFLUENCE OF PARTICLE SIZE AND POWDER COHESIVENESS
ON MIXTURE QUALITY
13.4 MIXING MECHANISMS 13.4.1 CONVECTION OR MACROMIXING 13.4.2 DIFFUSION
OR MICROMIXING 13.4.3 SHEARING 13.5 SEGREGATION OR DEMIXING
13.5.1 SEGREGATION 13.5.2 REDUCING SEGREGATION 13.6 POWDER MIXING
EQUIPMENT 13.6.1 TUMBLING MIXERS
13.6.2 CONVECTIVE MIXERS 13.6.3 HIGH SHEAR MIXERS 13.6.4 SIGMA BLADE
MIXERS 13.6.5 CONTINUOUS MIXERS 13.7 MIXER SELECTION AND PROCESS DESIGN
13.7.1 SPECIFICATION OF MIXTURE QUALITY REQUIREMENT 13.7.2 MIXER
SELECTION 13.7.3 PROCESS DESIGN 13.8 OTHER FACTORS AFFECTING MIXING
PROCESS DESIGN IN DRY FOOD
PROCESSING 13.8.1 HYGIENE AND ELEANING 13.8.2 ADDITION OF MULTIPLE
INGREDIENTS WITH LARGE VARIATION IN PROPERTIES
13.8.3 ADDITION OF INGREDIENTS IN LIQUID FORM 13.8.4 DUST PREVENTION AND
CONTROL
INDEX
THE COLOUR PLATE SECTIONFOLLOWS PAGE JJ 8
264 267
269
269 269 269 270 270 270 272 273 273
273 275 275
275 276 276 276 277 277 277 279 280 280 280 282 282 282 283 283 283 284
285 285
286 286 286
289
|
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| illustrated | Illustrated |
| indexdate | 2024-07-09T22:05:10Z |
| institution | BVB |
| isbn | 9781405177542 |
| language | English |
| lccn | 2009012285 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-018671102 |
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| physical | X, 292 S. Ill., graph. Darst. |
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| spelling | Food mixing principles and applications ed. by P. J. Cullen Oxford [u.a.] Wiley-Blackwell 2009 X, 292 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Mathematisches Modell Food industry and trade Mathematical models Mixing Mathematical models Food mixes Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Mischen (DE-588)4120742-7 gnd rswk-swf Mischen (DE-588)4120742-7 s Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Cullen, Patrick J. Sonstige oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018671102&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food mixing principles and applications Mathematisches Modell Food industry and trade Mathematical models Mixing Mathematical models Food mixes Lebensmitteltechnologie (DE-588)4034901-9 gnd Mischen (DE-588)4120742-7 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)4120742-7 |
| title | Food mixing principles and applications |
| title_auth | Food mixing principles and applications |
| title_exact_search | Food mixing principles and applications |
| title_full | Food mixing principles and applications ed. by P. J. Cullen |
| title_fullStr | Food mixing principles and applications ed. by P. J. Cullen |
| title_full_unstemmed | Food mixing principles and applications ed. by P. J. Cullen |
| title_short | Food mixing |
| title_sort | food mixing principles and applications |
| title_sub | principles and applications |
| topic | Mathematisches Modell Food industry and trade Mathematical models Mixing Mathematical models Food mixes Lebensmitteltechnologie (DE-588)4034901-9 gnd Mischen (DE-588)4120742-7 gnd |
| topic_facet | Mathematisches Modell Food industry and trade Mathematical models Mixing Mathematical models Food mixes Lebensmitteltechnologie Mischen |
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