Food process engineering and technology /:
Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering...
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Burlington :
Elsevier Science,
2013.
|
| Schriftenreihe: | Food science and technology (Academic Press)
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| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre. |
| Beschreibung: | 3.4.1 Film (or surface) heat and mass transfer coefficients. |
| Beschreibung: | 1 online resource (721 pages) |
| ISBN: | 9780124159860 0124159869 |
Internformat
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| 100 | 1 | |a Berk, Zeki. |0 http://id.loc.gov/authorities/names/no2002055625 | |
| 245 | 1 | 0 | |a Food process engineering and technology / |c Zeki Berk. |
| 260 | |a Burlington : |b Elsevier Science, |c 2013. | ||
| 300 | |a 1 online resource (721 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 490 | 1 | |a Food Science and Technology | |
| 505 | 0 | |6 880-01 |a Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction. | |
| 505 | 8 | |a 1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels. | |
| 505 | 8 | |a 2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 Turbulent fluid flow around immersed particles; 2.3 Flow properties of fluids; 2.3.1 Types of fluid flow behavior; 2.3.2 Non-Newtonian fluid flow in pipes; 2.4 Transportation of fluids; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping. | |
| 505 | 8 | |a 2.5 Flow of particulate solids (powder flow)2.5.1 Introduction; 2.5.2 Flow properties of particulate solids; 2.5.3 Fluidization; 2.5.4 Pneumatic transport; 2.5.5 Flow of powders in storage bins; 2.5.6 Caking; References; 3 Heat and Mass Transfer: Basic Principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena; 3.2.1 Basic laws of transport; 3.2.2 Mechanisms of heat and mass transfer; 3.3 Conductive heat and mass transfer; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport. | |
| 505 | 8 | |a 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 Thermal conductivity and thermal diffusivity; 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient; 3.3.4 Examples of steady-state conductive heat and mass transfer processes; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer. | |
| 500 | |a 3.4.1 Film (or surface) heat and mass transfer coefficients. | ||
| 520 | |a Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Food industry and trade |x Technological innovations. | |
| 650 | 0 | |a Food processing plants. |0 http://id.loc.gov/authorities/subjects/sh85050311 | |
| 650 | 6 | |a Aliments |x Traitement |x Usines. | |
| 650 | 7 | |a food processing plants. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |x Technological innovations |2 fast | |
| 650 | 7 | |a Food processing plants |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Berk, Zeki. |t Food Process Engineering and Technology. |d Burlington : Elsevier Science, 2013 |z 9780124159860 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=486361 |3 Volltext |
| 880 | 0 | 0 | |6 505-01/(S |g 7.1 |t Introduction -- |g 7.2. |t Mixing of fluids (blending) -- |g 7.2.1. |t Types of blenders -- |g 7.2.2. |t Flow patterns in fluid mixing -- |g 7.2.3. |t Energy input in fluid mixing, -- |g 7.2.4. |t Mixing time -- |g 7.3. |t Kneading -- |g 7.4. |t In-flow mixing -- |g 7.5. |t Mixing of particulate solids -- |g 7.5.1. |t Mixing and segregation -- |g 7.5.2. |t Quality of mixing: the concept of "mixedness" -- |g 7.5.3. |t Equipment for mixing particulate solids -- |g 7.6. |t Homogenization -- |g 7.6.1. |t Basic principles -- |g 7.6.2. |t Homogenizers -- |g 7.7. |t Foaming -- -- |g 8.1 |t Introduction -- |g 8.2. |t Depth filtration -- |g 8.3. |t Surface (barrier) filtration -- |g 8.3.1. |t Mechanisms -- |g 8.3.2. |t Rate of filtration -- |g 8.3.3. |t Optimization of the filtration cycle -- |g 8.3.4. |t Characteristics of filtration cakes -- |g 8.3.5. |t The role of cakes in filtration -- |g 8.4. |t Filtration equipment -- |g 8.4.1. |t Depth filters -- |g 8.4.2. |t Barrier (surface) filters -- |g 8.5. |t Expression -- |g 8.5.1. |t Introduction -- |g 8.5.2. |t Mechanisms -- |g 8.5.3. |t Applications and equipment -- -- |g 9.1 |t Introduction -- |g 9.2. |t Basic principles -- |g 9.2.1. |t The continuous settling tank -- |g 9.2.2. |t From settling tank to tubular centrifuge -- |g 9.2.3. |t The baffled settling tank and the disc-bowl centrifuge -- |g 9.2.4. |t Liquid-liquid separation -- |g 9.3. |t Centrifuges -- |g 9.3.1. |t Tubular centrifuges -- |g 9.3.2. |t Disc-bowl centrifuges -- |g 9.3.3. |t Decanter centrifuges -- |g 9.3.4. |t Basket centrifuges -- |g 9.4. |t Cyclones -- -- |g 10.1 |t Introduction -- |g 10.2. |t Tangential filtration -- |g 10.3. |t Mass transfer through MF and UF membranes -- |g 10.3.1. |t Solvent transport -- |g 10.3.2. |t Solute transport; sieving coefficient and rejection -- |g 10.3.3. |t Concentration polarization and gel polarization -- |g 10.4. |t Mass transfer in reverse osmosis -- |g 10.4.1. |t Basic concepts -- |g 10.4.2. |t Solvent transport in reverse osmosis -- |g 10.5. |t Membrane systems -- |g 10.5.1. |t Membrane materials -- |g 10.5.2. |t Membrane configurations -- |g 10.6. |t Membrane processes in the food industry -- |g 10.6.1. |t Microfiltration -- |g 10.6.2. |t Ultrafiltration -- |g 10.6.3. |t Nanofiltration and reverse osmosis -- |g 10.7. |t Electrodialysis -- -- |g 11.1 |t Introduction -- |g 11.2. |t Solid-liquid extraction (leaching) -- |g 11.2.1. |t Definitions -- |g 11.2.2. |t Material balance -- |g 11.2.3. |t Equilibrium -- |g 11.2.4. |t Multi-stage extraction -- |g 11.2.5. |t Stage efficiency -- |g 11.2.6. |t Solid-liquid extraction systems -- |g 11.2.7. |t Effect of processing conditions on extraction performance -- |g 11.3. |t Supercritical fluid extraction -- |g 11.3.1. |t Basic principles -- |g 11.3.2. |t Supercritical fluids as solvents -- |g 11.3.3. |t Supercritical extraction systems -- |g 11.3.4. |t Applications -- |g 11.4. |t Liquid-liquid extraction -- |g 11.4.1. |t Principles -- |g 11.4.2. |t Applications -- -- |g 12.1 |t Introduction -- |g 12.2. |t Equilibrium conditions -- |g 12.3. |t Batch adsorption -- |g 12.4. |t Adsorption in columns -- |g 12.5. |t Ion exchange -- |g 12.5.1. |t Basic principles -- |g 12.5.2. |t Properties of ion exchangers -- |g 12.5.3. |t Water-softening using ion exchange -- |g 12.5.4. |t Reduction of acidity in fruit juices using ion exchange -- -- |g 13.1 |t Introduction -- |g 13.2. |t Vapor-liquid equilibrium (VLA) -- |g 13.3. |t Continuous flash distillation -- |g 13.4. |t Batch (differential) distillation -- |g 13.5. |t Fractional distillation -- |g 13.5.1. |t Basic concepts -- |g 13.5.2. |t Analysis and design of the column -- |g 13.5.3. |t Effect of the reflux ratio -- |g 13.5.4. |t Tray configuration -- |g 13.5.5. |t Column configuration -- |g 13.5.6. |t Heating with live steam -- |g 13.5.7. |t Energy considerations -- |g 13.6. |t Steam distillation -- |g 13.7. |t Distillation of wines and spirits -- |g 13.8. |t Pervaporation -- |g 13.8.1. |t Basic principles -- |g 13.8.2. |t Pervaporation membranes -- |g 13.8.3. |t Applications -- -- |g 14.1 |t Introduction -- |g 14.2. |t Kinetics of crystallization from solutions -- |g 14.2.1. |t Nucleation -- |g 14.2.2. |t Crystal growth -- |g 14.3. |t Polymorphism in lipid crystals -- |g 14.4. |t Crystallization in the food industry -- |g 14.4.1. |t Equipment -- |g 14.4.2. |t Processes -- |g 14.5. |t Dissolution -- |g 14.5.1. |t Introduction -- |g 14.5.2. |t Mechanism and kinetics -- -- |g 15.1 |t Introduction -- |g 15.2. |t The single-screw extruder -- |g 15.2.1. |t Structure -- |g 15.2.2. |t Operation -- |g 15.2.3. |t Flow models, extruder throughput -- |g 15.2.4. |t Residence time distribution -- |g 15.3. |t Twin-screw extruders -- |g 15.3.1. |t Structure -- |g 15.3.2. |t Operation -- |g 15.3.3. |t Advantages and shortcomings -- |g 15.4. |t Effect on foods -- |g 15.4.2. |t Chemical effect -- |g 15.5. |t Food applications of extrusion -- |g 15.5.1. |t Forming extrusion of pasta -- |g 15.5.2. |t Expanded snacks -- |g 15.5.3. |t Ready-to-eat cereals -- |g 15.5.4. |t Pellets -- |g 15.5.5. |t Other extruded starchy and cereal products -- |g 15.5.6. |t Texturized protein products -- |g 15.5.7. |t Confectionery and chocolate -- |g 15.5.8. |t Pet foods -- -- |g 16.1 |t Mechanisms of food spoilage -- |g 16.2. |t Food preservation processes -- |g 16.3. |t Combined processes (the "hurdle effect") -- |g 16.4. |t Packaging -- -- |g 17.1 |t Introduction -- |g 17.2. |t The kinetics of thermal inactivation of microorganisms and enzymes -- |g 17.2.1. |t The concept of decimal reduction time -- |g 17.2.2. |t Effect of the temperature on the rate of thermal destruction/inactivation -- |g 17.2.3. |t Lethality of thermal processes -- |g 17.3. |t Optimization of thermal processes with respect to quality -- |g 17.4. |t Heat transfer considerations in thermal processing -- |g 17.4.1. |t In-package thermal processing -- |g 17.4.2. |t In-flow thermal processing -- -- |g 18.1 |t Introduction -- |g 18.2. |t Thermal processing in hermetically closed containers -- |g 18.2.1. |t Filling the containers -- |g 18.2.2. |t Expelling air from the head-space -- |g 18.2.3. |t Sealing -- |g 18.2.4. |t Heat processing -- |g 18.3. |t Thermal processing in bulk, before packaging -- |g 18.3.1. |t Bulk heating-hot filling-sealing-cooling in container -- |g 18.3.2. |t Bulk heating-holding-bulk cooling-cold filling-sealing -- |g 18.3.3. |t Aseptic processing -- -- |g 19.1 |t Introduction -- |g 19.2. |t Effect of temperature on food spoilage -- |g 19.2.1. |t Temperature and chemical activity -- |g 19.2.2. |t Effect of low temperature on enzymatic spoilage -- |g 19.2.3. |t Effect of low temperature on microorganisms -- |g 19.2.4. |t Effect of low temperature on biologically active (respiring) tissue -- |g 19.2.5. |t The effect of low temperature on physical properties -- |g 19.3. |t Freezing -- |g 19.3.1. |t Phase transition, freezing point -- |g 19.3.2. |t Freezing kinetics, freezing time -- |g 19.3.3. |t Effect of freezing and frozen storage on product quality -- |g 19.4. |t Superchilling -- -- |g 20.1 |t Sources of refrigeration -- |g 20.1.1. |t Mechanical refrigeration -- |g 20.1.2. |t Refrigerants -- |g 20.1.3. |t Distribution and delivery of refrigeration -- |g 20.2. |t Cold storage and refrigerated transport -- |g 20.3. |t Chillers and freezers -- |g 20.3.1. |t Blast cooling -- |g 20.3.2. |t Contact freezers -- |g 20.3.3. |t Immersion cooling -- |g 20.3.4. |t Evaporative cooling -- |g 20.3.5. |t Pressure-shift freezing -- -- |g 21.1 |t Introduction -- |g 21.2. |t Material and energy balance -- |g 21.3. |t Heat transfer -- |g 21.3.1. |t The overall coefficient of heat transfer U -- |g 21.3.2. |t The temperature difference Ts -- Tc (ΔT) -- |g 21.4. |t Energy management -- |g 21.4.1. |t Multiple-effect evaporation -- |g 21.4.2. |t Vapor recompression -- |g 21.5. |t Condensers -- |g 21.6. |t Evaporators in the food industry -- |g 21.6.1. |t Open pan batch evaporator -- |g 21.6.2. |t Vacuum pan evaporator -- |g 21.6.3. |t Evaporators with internal tubular heat exchangers -- |g 21.6.4. |t Evaporators with external tubular heat exchangers -- |g 21.6.5. |t Boiling film evaporators -- |g 21.7. |t Effect of evaporation on food quality -- |g 21.7.1. |t Thermal effects -- |g 21.7.2. |t Loss of volatile flavor components -- -- |g 22.1 |t Introduction -- |g 22.2. |t Thermodynamics of moist air (psychrometry) -- |g 22.2.1. |t Basic principles -- |g 22.2.2. |t Humidity -- |g 22.2.3. |t Saturation, relative humidity (RH) -- |g 22.2.4. |t Adiabatic saturation, wet-bulb temperature -- |g 22.2.5. |t Dew point -- |g 22.3. |t Convective drying (air drying) -- |g 22.3.1. |t The drying curve -- |g 22.3.2. |t The constant rate phase -- |g 22.3.3. |t The falling rate phase -- |g 22.3.4. |t Calculation of drying time -- |g 22.3.5. |t Effect of external conditions on the drying rate -- |g 22.3.6. |t Relationship between film coefficients in convective drying -- |g 22.3.7. |t Effect of radiation heating -- |g 22.3.8. |t Characteristic drying curves -- |g 22.4. |t Drying under varying external conditions -- |g 22.4.1. |t Batch drying on trays -- |g 22.4.2. |t Through-flow batch drying in a fixed bed -- |g 22.4.3. |t Continuous air drying on a belt or in a tunnel -- |g 22.5. |t Conductive (boiling) drying -- |g 22.5.1. |t Basic |
| 880 | 0 | 0 | |t principles -- |g 22.5.2. |t Kinetics -- |g 22.5.3. |t Systems and applications -- |g 22.6. |t Dryers in the food processing industry -- |g 22.6.1. |t Cabinet dryers -- |g 22.6.2. |t Tunnel dryers -- |g 22.6.3. |t Belt dryers -- |g 22.6.4. |t Belt-trough dryers -- |g 22.6.5. |t Rotary dryers -- |g 22.6.6. |t Bin dryers -- |g 22.6.7. |t Grain dryers -- |g 22.6.8. |t Spray dryers -- |g 22.6.9. |t Fluidized bed dryer -- |g 22.6.10. |t Pneumatic dryer -- |g 22.6.11. |t Drum dryers -- |g 22.6.12. |t Screw conveyor and mixer dryers -- |g 22.6.13. |t Sun drying, solar drying -- |g 22.7. |t Issues in food drying technology -- |g 22.7.1. |t Pre-drying treatments -- |g 22.7.2. |t Effect of drying conditions on quality -- |g 22.7.3. |t Post-drying treatments -- |g 22.7.4. |t Rehydration characteristics -- |g 22.7.5. |t Agglomeration -- |g 22.8. |t Energy consumption in drying -- |g 22.9. |t Osmotic dehydration. |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL1213924 | ||
| 938 | |a EBSCOhost |b EBSC |n 486361 | ||
| 938 | |a YBP Library Services |b YANK |n 10793934 | ||
| 994 | |a 92 |b GEBAY | ||
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn851316098 |
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| author | Berk, Zeki |
| author_GND | http://id.loc.gov/authorities/names/no2002055625 |
| author_facet | Berk, Zeki |
| author_role | |
| author_sort | Berk, Zeki |
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| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TP370 |
| callnumber-raw | TP370 .B47 2013 |
| callnumber-search | TP370 .B47 2013 |
| callnumber-sort | TP 3370 B47 42013 |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction. 1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels. 2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 Turbulent fluid flow around immersed particles; 2.3 Flow properties of fluids; 2.3.1 Types of fluid flow behavior; 2.3.2 Non-Newtonian fluid flow in pipes; 2.4 Transportation of fluids; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping. 2.5 Flow of particulate solids (powder flow)2.5.1 Introduction; 2.5.2 Flow properties of particulate solids; 2.5.3 Fluidization; 2.5.4 Pneumatic transport; 2.5.5 Flow of powders in storage bins; 2.5.6 Caking; References; 3 Heat and Mass Transfer: Basic Principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena; 3.2.1 Basic laws of transport; 3.2.2 Mechanisms of heat and mass transfer; 3.3 Conductive heat and mass transfer; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport. 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 Thermal conductivity and thermal diffusivity; 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient; 3.3.4 Examples of steady-state conductive heat and mass transfer processes; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer. |
| ctrlnum | (OCoLC)851316098 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>15211cam a2200625 a 4500</leader><controlfield tag="001">ZDB-4-EBA-ocn851316098</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20241004212047.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr cnu---unuuu</controlfield><controlfield tag="008">130629s2013 onc o 000 0 eng d</controlfield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">EBLCP</subfield><subfield code="b">eng</subfield><subfield code="e">pn</subfield><subfield code="c">EBLCP</subfield><subfield code="d">OCLCO</subfield><subfield code="d">N$T</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">YDXCP</subfield><subfield code="d">OCLCF</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">DEBSZ</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">ICA</subfield><subfield code="d">FEM</subfield><subfield code="d">AGLDB</subfield><subfield code="d">Z5A</subfield><subfield code="d">OCLCA</subfield><subfield code="d">ZCU</subfield><subfield code="d">MERUC</subfield><subfield code="d">OCLCA</subfield><subfield code="d">I9W</subfield><subfield code="d">I8H</subfield><subfield code="d">DEBBG</subfield><subfield code="d">VNS</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">VTS</subfield><subfield code="d">ICG</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">STF</subfield><subfield code="d">DKC</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">AJS</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCL</subfield><subfield code="d">OCLCQ</subfield></datafield><datafield tag="066" ind1=" " ind2=" "><subfield code="c">(S</subfield></datafield><datafield tag="019" ind1=" " ind2=" "><subfield code="a">968044018</subfield><subfield code="a">969010601</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780124159860</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0124159869</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)851316098</subfield><subfield code="z">(OCoLC)968044018</subfield><subfield code="z">(OCoLC)969010601</subfield></datafield><datafield tag="037" ind1=" " ind2=" "><subfield code="a">5774290766691573713</subfield><subfield code="b">TotalBoox</subfield><subfield code="f">Ebook only</subfield><subfield code="n">www.totalboox.com</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">TP370 .B47 2013</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TEC</subfield><subfield code="x">012000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">664</subfield><subfield code="2">22</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Berk, Zeki.</subfield><subfield code="0">http://id.loc.gov/authorities/names/no2002055625</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food process engineering and technology /</subfield><subfield code="c">Zeki Berk.</subfield></datafield><datafield tag="260" ind1=" " ind2=" "><subfield code="a">Burlington :</subfield><subfield code="b">Elsevier Science,</subfield><subfield code="c">2013.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (721 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="347" ind1=" " ind2=" "><subfield code="a">text file</subfield><subfield code="2">rda</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Food Science and Technology</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="6">880-01</subfield><subfield code="a">Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 Turbulent fluid flow around immersed particles; 2.3 Flow properties of fluids; 2.3.1 Types of fluid flow behavior; 2.3.2 Non-Newtonian fluid flow in pipes; 2.4 Transportation of fluids; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">2.5 Flow of particulate solids (powder flow)2.5.1 Introduction; 2.5.2 Flow properties of particulate solids; 2.5.3 Fluidization; 2.5.4 Pneumatic transport; 2.5.5 Flow of powders in storage bins; 2.5.6 Caking; References; 3 Heat and Mass Transfer: Basic Principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena; 3.2.1 Basic laws of transport; 3.2.2 Mechanisms of heat and mass transfer; 3.3 Conductive heat and mass transfer; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 Thermal conductivity and thermal diffusivity; 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient; 3.3.4 Examples of steady-state conductive heat and mass transfer processes; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer.</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">3.4.1 Film (or surface) heat and mass transfer coefficients.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre.</subfield></datafield><datafield tag="588" ind1="0" ind2=" "><subfield code="a">Print version record.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food industry and trade</subfield><subfield code="x">Technological innovations.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food processing plants.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85050311</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Aliments</subfield><subfield code="x">Traitement</subfield><subfield code="x">Usines.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">food processing plants.</subfield><subfield code="2">aat</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING</subfield><subfield code="x">Food Science.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food industry and trade</subfield><subfield code="x">Technological innovations</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food processing plants</subfield><subfield code="2">fast</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="a">Berk, Zeki.</subfield><subfield code="t">Food Process Engineering and Technology.</subfield><subfield code="d">Burlington : Elsevier Science, 2013</subfield><subfield code="z">9780124159860</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Food science and technology (Academic Press)</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=486361</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="880" ind1="0" ind2="0"><subfield code="6">505-01/(S</subfield><subfield code="g">7.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">7.2.</subfield><subfield code="t">Mixing of fluids (blending) --</subfield><subfield code="g">7.2.1.</subfield><subfield code="t">Types of blenders --</subfield><subfield code="g">7.2.2.</subfield><subfield code="t">Flow patterns in fluid mixing --</subfield><subfield code="g">7.2.3.</subfield><subfield code="t">Energy input in fluid mixing, --</subfield><subfield code="g">7.2.4.</subfield><subfield code="t">Mixing time --</subfield><subfield code="g">7.3.</subfield><subfield code="t">Kneading --</subfield><subfield code="g">7.4.</subfield><subfield code="t">In-flow mixing --</subfield><subfield code="g">7.5.</subfield><subfield code="t">Mixing of particulate solids --</subfield><subfield code="g">7.5.1.</subfield><subfield code="t">Mixing and segregation --</subfield><subfield code="g">7.5.2.</subfield><subfield code="t">Quality of mixing: the concept of "mixedness" --</subfield><subfield code="g">7.5.3.</subfield><subfield code="t">Equipment for mixing particulate solids --</subfield><subfield code="g">7.6.</subfield><subfield code="t">Homogenization --</subfield><subfield code="g">7.6.1.</subfield><subfield code="t">Basic principles --</subfield><subfield code="g">7.6.2.</subfield><subfield code="t">Homogenizers --</subfield><subfield code="g">7.7.</subfield><subfield code="t">Foaming -- --</subfield><subfield code="g">8.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">8.2.</subfield><subfield code="t">Depth filtration --</subfield><subfield code="g">8.3.</subfield><subfield code="t">Surface (barrier) filtration --</subfield><subfield code="g">8.3.1.</subfield><subfield code="t">Mechanisms --</subfield><subfield code="g">8.3.2.</subfield><subfield code="t">Rate of filtration --</subfield><subfield code="g">8.3.3.</subfield><subfield code="t">Optimization of the filtration cycle --</subfield><subfield code="g">8.3.4.</subfield><subfield code="t">Characteristics of filtration cakes --</subfield><subfield code="g">8.3.5.</subfield><subfield code="t">The role of cakes in filtration --</subfield><subfield code="g">8.4.</subfield><subfield code="t">Filtration equipment --</subfield><subfield code="g">8.4.1.</subfield><subfield code="t">Depth filters --</subfield><subfield code="g">8.4.2.</subfield><subfield code="t">Barrier (surface) filters --</subfield><subfield code="g">8.5.</subfield><subfield code="t">Expression --</subfield><subfield code="g">8.5.1.</subfield><subfield code="t">Introduction --</subfield><subfield code="g">8.5.2.</subfield><subfield code="t">Mechanisms --</subfield><subfield code="g">8.5.3.</subfield><subfield code="t">Applications and equipment -- --</subfield><subfield code="g">9.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">9.2.</subfield><subfield code="t">Basic principles --</subfield><subfield code="g">9.2.1.</subfield><subfield code="t">The continuous settling tank --</subfield><subfield code="g">9.2.2.</subfield><subfield code="t">From settling tank to tubular centrifuge --</subfield><subfield code="g">9.2.3.</subfield><subfield code="t">The baffled settling tank and the disc-bowl centrifuge --</subfield><subfield code="g">9.2.4.</subfield><subfield code="t">Liquid-liquid separation --</subfield><subfield code="g">9.3.</subfield><subfield code="t">Centrifuges --</subfield><subfield code="g">9.3.1.</subfield><subfield code="t">Tubular centrifuges --</subfield><subfield code="g">9.3.2.</subfield><subfield code="t">Disc-bowl centrifuges --</subfield><subfield code="g">9.3.3.</subfield><subfield code="t">Decanter centrifuges --</subfield><subfield code="g">9.3.4.</subfield><subfield code="t">Basket centrifuges --</subfield><subfield code="g">9.4.</subfield><subfield code="t">Cyclones -- --</subfield><subfield code="g">10.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">10.2.</subfield><subfield code="t">Tangential filtration --</subfield><subfield code="g">10.3.</subfield><subfield code="t">Mass transfer through MF and UF membranes --</subfield><subfield code="g">10.3.1.</subfield><subfield code="t">Solvent transport --</subfield><subfield code="g">10.3.2.</subfield><subfield code="t">Solute transport; sieving coefficient and rejection --</subfield><subfield code="g">10.3.3.</subfield><subfield code="t">Concentration polarization and gel polarization --</subfield><subfield code="g">10.4.</subfield><subfield code="t">Mass transfer in reverse osmosis --</subfield><subfield code="g">10.4.1.</subfield><subfield code="t">Basic concepts --</subfield><subfield code="g">10.4.2.</subfield><subfield code="t">Solvent transport in reverse osmosis --</subfield><subfield code="g">10.5.</subfield><subfield code="t">Membrane systems --</subfield><subfield code="g">10.5.1.</subfield><subfield code="t">Membrane materials --</subfield><subfield code="g">10.5.2.</subfield><subfield code="t">Membrane configurations --</subfield><subfield code="g">10.6.</subfield><subfield code="t">Membrane processes in the food industry --</subfield><subfield code="g">10.6.1.</subfield><subfield code="t">Microfiltration --</subfield><subfield code="g">10.6.2.</subfield><subfield code="t">Ultrafiltration --</subfield><subfield code="g">10.6.3.</subfield><subfield code="t">Nanofiltration and reverse osmosis --</subfield><subfield code="g">10.7.</subfield><subfield code="t">Electrodialysis -- --</subfield><subfield code="g">11.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">11.2.</subfield><subfield code="t">Solid-liquid extraction (leaching) --</subfield><subfield code="g">11.2.1.</subfield><subfield code="t">Definitions --</subfield><subfield code="g">11.2.2.</subfield><subfield code="t">Material balance --</subfield><subfield code="g">11.2.3.</subfield><subfield code="t">Equilibrium --</subfield><subfield code="g">11.2.4.</subfield><subfield code="t">Multi-stage extraction --</subfield><subfield code="g">11.2.5.</subfield><subfield code="t">Stage efficiency --</subfield><subfield code="g">11.2.6.</subfield><subfield code="t">Solid-liquid extraction systems --</subfield><subfield code="g">11.2.7.</subfield><subfield code="t">Effect of processing conditions on extraction performance --</subfield><subfield code="g">11.3.</subfield><subfield code="t">Supercritical fluid extraction --</subfield><subfield code="g">11.3.1.</subfield><subfield code="t">Basic principles --</subfield><subfield code="g">11.3.2.</subfield><subfield code="t">Supercritical fluids as solvents --</subfield><subfield code="g">11.3.3.</subfield><subfield code="t">Supercritical extraction systems --</subfield><subfield code="g">11.3.4.</subfield><subfield code="t">Applications --</subfield><subfield code="g">11.4.</subfield><subfield code="t">Liquid-liquid extraction --</subfield><subfield code="g">11.4.1.</subfield><subfield code="t">Principles --</subfield><subfield code="g">11.4.2.</subfield><subfield code="t">Applications -- --</subfield><subfield code="g">12.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">12.2.</subfield><subfield code="t">Equilibrium conditions --</subfield><subfield code="g">12.3.</subfield><subfield code="t">Batch adsorption --</subfield><subfield code="g">12.4.</subfield><subfield code="t">Adsorption in columns --</subfield><subfield code="g">12.5.</subfield><subfield code="t">Ion exchange --</subfield><subfield code="g">12.5.1.</subfield><subfield code="t">Basic principles --</subfield><subfield code="g">12.5.2.</subfield><subfield code="t">Properties of ion exchangers --</subfield><subfield code="g">12.5.3.</subfield><subfield code="t">Water-softening using ion exchange --</subfield><subfield code="g">12.5.4.</subfield><subfield code="t">Reduction of acidity in fruit juices using ion exchange -- --</subfield><subfield code="g">13.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">13.2.</subfield><subfield code="t">Vapor-liquid equilibrium (VLA) --</subfield><subfield code="g">13.3.</subfield><subfield code="t">Continuous flash distillation --</subfield><subfield code="g">13.4.</subfield><subfield code="t">Batch (differential) distillation --</subfield><subfield code="g">13.5.</subfield><subfield code="t">Fractional distillation --</subfield><subfield code="g">13.5.1.</subfield><subfield code="t">Basic concepts --</subfield><subfield code="g">13.5.2.</subfield><subfield code="t">Analysis and design of the column --</subfield><subfield code="g">13.5.3.</subfield><subfield code="t">Effect of the reflux ratio --</subfield><subfield code="g">13.5.4.</subfield><subfield code="t">Tray configuration --</subfield><subfield code="g">13.5.5.</subfield><subfield code="t">Column configuration --</subfield><subfield code="g">13.5.6.</subfield><subfield code="t">Heating with live steam --</subfield><subfield code="g">13.5.7.</subfield><subfield code="t">Energy considerations --</subfield><subfield code="g">13.6.</subfield><subfield code="t">Steam distillation --</subfield><subfield code="g">13.7.</subfield><subfield code="t">Distillation of wines and spirits --</subfield><subfield code="g">13.8.</subfield><subfield code="t">Pervaporation --</subfield><subfield code="g">13.8.1.</subfield><subfield code="t">Basic principles --</subfield><subfield code="g">13.8.2.</subfield><subfield code="t">Pervaporation membranes --</subfield><subfield code="g">13.8.3.</subfield><subfield code="t">Applications -- --</subfield><subfield code="g">14.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">14.2.</subfield><subfield code="t">Kinetics of crystallization from solutions --</subfield><subfield code="g">14.2.1.</subfield><subfield code="t">Nucleation --</subfield><subfield code="g">14.2.2.</subfield><subfield code="t">Crystal growth --</subfield><subfield code="g">14.3.</subfield><subfield code="t">Polymorphism in lipid crystals --</subfield><subfield code="g">14.4.</subfield><subfield code="t">Crystallization in the food industry --</subfield><subfield code="g">14.4.1.</subfield><subfield code="t">Equipment --</subfield><subfield code="g">14.4.2.</subfield><subfield code="t">Processes --</subfield><subfield code="g">14.5.</subfield><subfield code="t">Dissolution --</subfield><subfield code="g">14.5.1.</subfield><subfield code="t">Introduction --</subfield><subfield code="g">14.5.2.</subfield><subfield code="t">Mechanism and kinetics -- --</subfield><subfield code="g">15.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">15.2.</subfield><subfield code="t">The single-screw extruder --</subfield><subfield code="g">15.2.1.</subfield><subfield code="t">Structure --</subfield><subfield code="g">15.2.2.</subfield><subfield code="t">Operation --</subfield><subfield code="g">15.2.3.</subfield><subfield code="t">Flow models, extruder throughput --</subfield><subfield code="g">15.2.4.</subfield><subfield code="t">Residence time distribution --</subfield><subfield code="g">15.3.</subfield><subfield code="t">Twin-screw extruders --</subfield><subfield code="g">15.3.1.</subfield><subfield code="t">Structure --</subfield><subfield code="g">15.3.2.</subfield><subfield code="t">Operation --</subfield><subfield code="g">15.3.3.</subfield><subfield code="t">Advantages and shortcomings --</subfield><subfield code="g">15.4.</subfield><subfield code="t">Effect on foods --</subfield><subfield code="g">15.4.2.</subfield><subfield code="t">Chemical effect --</subfield><subfield code="g">15.5.</subfield><subfield code="t">Food applications of extrusion --</subfield><subfield code="g">15.5.1.</subfield><subfield code="t">Forming extrusion of pasta --</subfield><subfield code="g">15.5.2.</subfield><subfield code="t">Expanded snacks --</subfield><subfield code="g">15.5.3.</subfield><subfield code="t">Ready-to-eat cereals --</subfield><subfield code="g">15.5.4.</subfield><subfield code="t">Pellets --</subfield><subfield code="g">15.5.5.</subfield><subfield code="t">Other extruded starchy and cereal products --</subfield><subfield code="g">15.5.6.</subfield><subfield code="t">Texturized protein products --</subfield><subfield code="g">15.5.7.</subfield><subfield code="t">Confectionery and chocolate --</subfield><subfield code="g">15.5.8.</subfield><subfield code="t">Pet foods -- --</subfield><subfield code="g">16.1</subfield><subfield code="t">Mechanisms of food spoilage --</subfield><subfield code="g">16.2.</subfield><subfield code="t">Food preservation processes --</subfield><subfield code="g">16.3.</subfield><subfield code="t">Combined processes (the "hurdle effect") --</subfield><subfield code="g">16.4.</subfield><subfield code="t">Packaging -- --</subfield><subfield code="g">17.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">17.2.</subfield><subfield code="t">The kinetics of thermal inactivation of microorganisms and enzymes --</subfield><subfield code="g">17.2.1.</subfield><subfield code="t">The concept of decimal reduction time --</subfield><subfield code="g">17.2.2.</subfield><subfield code="t">Effect of the temperature on the rate of thermal destruction/inactivation --</subfield><subfield code="g">17.2.3.</subfield><subfield code="t">Lethality of thermal processes --</subfield><subfield code="g">17.3.</subfield><subfield code="t">Optimization of thermal processes with respect to quality --</subfield><subfield code="g">17.4.</subfield><subfield code="t">Heat transfer considerations in thermal processing --</subfield><subfield code="g">17.4.1.</subfield><subfield code="t">In-package thermal processing --</subfield><subfield code="g">17.4.2.</subfield><subfield code="t">In-flow thermal processing -- --</subfield><subfield code="g">18.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">18.2.</subfield><subfield code="t">Thermal processing in hermetically closed containers --</subfield><subfield code="g">18.2.1.</subfield><subfield code="t">Filling the containers --</subfield><subfield code="g">18.2.2.</subfield><subfield code="t">Expelling air from the head-space --</subfield><subfield code="g">18.2.3.</subfield><subfield code="t">Sealing --</subfield><subfield code="g">18.2.4.</subfield><subfield code="t">Heat processing --</subfield><subfield code="g">18.3.</subfield><subfield code="t">Thermal processing in bulk, before packaging --</subfield><subfield code="g">18.3.1.</subfield><subfield code="t">Bulk heating-hot filling-sealing-cooling in container --</subfield><subfield code="g">18.3.2.</subfield><subfield code="t">Bulk heating-holding-bulk cooling-cold filling-sealing --</subfield><subfield code="g">18.3.3.</subfield><subfield code="t">Aseptic processing -- --</subfield><subfield code="g">19.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">19.2.</subfield><subfield code="t">Effect of temperature on food spoilage --</subfield><subfield code="g">19.2.1.</subfield><subfield code="t">Temperature and chemical activity --</subfield><subfield code="g">19.2.2.</subfield><subfield code="t">Effect of low temperature on enzymatic spoilage --</subfield><subfield code="g">19.2.3.</subfield><subfield code="t">Effect of low temperature on microorganisms --</subfield><subfield code="g">19.2.4.</subfield><subfield code="t">Effect of low temperature on biologically active (respiring) tissue --</subfield><subfield code="g">19.2.5.</subfield><subfield code="t">The effect of low temperature on physical properties --</subfield><subfield code="g">19.3.</subfield><subfield code="t">Freezing --</subfield><subfield code="g">19.3.1.</subfield><subfield code="t">Phase transition, freezing point --</subfield><subfield code="g">19.3.2.</subfield><subfield code="t">Freezing kinetics, freezing time --</subfield><subfield code="g">19.3.3.</subfield><subfield code="t">Effect of freezing and frozen storage on product quality --</subfield><subfield code="g">19.4.</subfield><subfield code="t">Superchilling -- --</subfield><subfield code="g">20.1</subfield><subfield code="t">Sources of refrigeration --</subfield><subfield code="g">20.1.1.</subfield><subfield code="t">Mechanical refrigeration --</subfield><subfield code="g">20.1.2.</subfield><subfield code="t">Refrigerants --</subfield><subfield code="g">20.1.3.</subfield><subfield code="t">Distribution and delivery of refrigeration --</subfield><subfield code="g">20.2.</subfield><subfield code="t">Cold storage and refrigerated transport --</subfield><subfield code="g">20.3.</subfield><subfield code="t">Chillers and freezers --</subfield><subfield code="g">20.3.1.</subfield><subfield code="t">Blast cooling --</subfield><subfield code="g">20.3.2.</subfield><subfield code="t">Contact freezers --</subfield><subfield code="g">20.3.3.</subfield><subfield code="t">Immersion cooling --</subfield><subfield code="g">20.3.4.</subfield><subfield code="t">Evaporative cooling --</subfield><subfield code="g">20.3.5.</subfield><subfield code="t">Pressure-shift freezing -- --</subfield><subfield code="g">21.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">21.2.</subfield><subfield code="t">Material and energy balance --</subfield><subfield code="g">21.3.</subfield><subfield code="t">Heat transfer --</subfield><subfield code="g">21.3.1.</subfield><subfield code="t">The overall coefficient of heat transfer U --</subfield><subfield code="g">21.3.2.</subfield><subfield code="t">The temperature difference Ts -- Tc (ΔT) --</subfield><subfield code="g">21.4.</subfield><subfield code="t">Energy management --</subfield><subfield code="g">21.4.1.</subfield><subfield code="t">Multiple-effect evaporation --</subfield><subfield code="g">21.4.2.</subfield><subfield code="t">Vapor recompression --</subfield><subfield code="g">21.5.</subfield><subfield code="t">Condensers --</subfield><subfield code="g">21.6.</subfield><subfield code="t">Evaporators in the food industry --</subfield><subfield code="g">21.6.1.</subfield><subfield code="t">Open pan batch evaporator --</subfield><subfield code="g">21.6.2.</subfield><subfield code="t">Vacuum pan evaporator --</subfield><subfield code="g">21.6.3.</subfield><subfield code="t">Evaporators with internal tubular heat exchangers --</subfield><subfield code="g">21.6.4.</subfield><subfield code="t">Evaporators with external tubular heat exchangers --</subfield><subfield code="g">21.6.5.</subfield><subfield code="t">Boiling film evaporators --</subfield><subfield code="g">21.7.</subfield><subfield code="t">Effect of evaporation on food quality --</subfield><subfield code="g">21.7.1.</subfield><subfield code="t">Thermal effects --</subfield><subfield code="g">21.7.2.</subfield><subfield code="t">Loss of volatile flavor components -- --</subfield><subfield code="g">22.1</subfield><subfield code="t">Introduction --</subfield><subfield code="g">22.2.</subfield><subfield code="t">Thermodynamics of moist air (psychrometry) --</subfield><subfield code="g">22.2.1.</subfield><subfield code="t">Basic principles --</subfield><subfield code="g">22.2.2.</subfield><subfield code="t">Humidity --</subfield><subfield code="g">22.2.3.</subfield><subfield code="t">Saturation, relative humidity (RH) --</subfield><subfield code="g">22.2.4.</subfield><subfield code="t">Adiabatic saturation, wet-bulb temperature --</subfield><subfield code="g">22.2.5.</subfield><subfield code="t">Dew point --</subfield><subfield code="g">22.3.</subfield><subfield code="t">Convective drying (air drying) --</subfield><subfield code="g">22.3.1.</subfield><subfield code="t">The drying curve --</subfield><subfield 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| id | ZDB-4-EBA-ocn851316098 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:25:25Z |
| institution | BVB |
| isbn | 9780124159860 0124159869 |
| language | English |
| oclc_num | 851316098 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (721 pages) |
| psigel | ZDB-4-EBA |
| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | Elsevier Science, |
| record_format | marc |
| series | Food science and technology (Academic Press) |
| series2 | Food Science and Technology |
| spelling | Berk, Zeki. http://id.loc.gov/authorities/names/no2002055625 Food process engineering and technology / Zeki Berk. Burlington : Elsevier Science, 2013. 1 online resource (721 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file rda Food Science and Technology 880-01 Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction. 1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels. 2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 Turbulent fluid flow around immersed particles; 2.3 Flow properties of fluids; 2.3.1 Types of fluid flow behavior; 2.3.2 Non-Newtonian fluid flow in pipes; 2.4 Transportation of fluids; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping. 2.5 Flow of particulate solids (powder flow)2.5.1 Introduction; 2.5.2 Flow properties of particulate solids; 2.5.3 Fluidization; 2.5.4 Pneumatic transport; 2.5.5 Flow of powders in storage bins; 2.5.6 Caking; References; 3 Heat and Mass Transfer: Basic Principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena; 3.2.1 Basic laws of transport; 3.2.2 Mechanisms of heat and mass transfer; 3.3 Conductive heat and mass transfer; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport. 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 Thermal conductivity and thermal diffusivity; 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient; 3.3.4 Examples of steady-state conductive heat and mass transfer processes; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer. 3.4.1 Film (or surface) heat and mass transfer coefficients. Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre. Print version record. Food industry and trade Technological innovations. Food processing plants. http://id.loc.gov/authorities/subjects/sh85050311 Aliments Traitement Usines. food processing plants. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Food industry and trade Technological innovations fast Food processing plants fast Print version: Berk, Zeki. Food Process Engineering and Technology. Burlington : Elsevier Science, 2013 9780124159860 Food science and technology (Academic Press) FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=486361 Volltext 505-01/(S 7.1 Introduction -- 7.2. Mixing of fluids (blending) -- 7.2.1. Types of blenders -- 7.2.2. Flow patterns in fluid mixing -- 7.2.3. Energy input in fluid mixing, -- 7.2.4. Mixing time -- 7.3. Kneading -- 7.4. In-flow mixing -- 7.5. Mixing of particulate solids -- 7.5.1. Mixing and segregation -- 7.5.2. Quality of mixing: the concept of "mixedness" -- 7.5.3. Equipment for mixing particulate solids -- 7.6. Homogenization -- 7.6.1. Basic principles -- 7.6.2. Homogenizers -- 7.7. Foaming -- -- 8.1 Introduction -- 8.2. Depth filtration -- 8.3. Surface (barrier) filtration -- 8.3.1. Mechanisms -- 8.3.2. Rate of filtration -- 8.3.3. Optimization of the filtration cycle -- 8.3.4. Characteristics of filtration cakes -- 8.3.5. The role of cakes in filtration -- 8.4. Filtration equipment -- 8.4.1. Depth filters -- 8.4.2. Barrier (surface) filters -- 8.5. Expression -- 8.5.1. Introduction -- 8.5.2. Mechanisms -- 8.5.3. Applications and equipment -- -- 9.1 Introduction -- 9.2. Basic principles -- 9.2.1. The continuous settling tank -- 9.2.2. From settling tank to tubular centrifuge -- 9.2.3. The baffled settling tank and the disc-bowl centrifuge -- 9.2.4. Liquid-liquid separation -- 9.3. Centrifuges -- 9.3.1. Tubular centrifuges -- 9.3.2. Disc-bowl centrifuges -- 9.3.3. Decanter centrifuges -- 9.3.4. Basket centrifuges -- 9.4. Cyclones -- -- 10.1 Introduction -- 10.2. Tangential filtration -- 10.3. Mass transfer through MF and UF membranes -- 10.3.1. Solvent transport -- 10.3.2. Solute transport; sieving coefficient and rejection -- 10.3.3. Concentration polarization and gel polarization -- 10.4. Mass transfer in reverse osmosis -- 10.4.1. Basic concepts -- 10.4.2. Solvent transport in reverse osmosis -- 10.5. Membrane systems -- 10.5.1. Membrane materials -- 10.5.2. Membrane configurations -- 10.6. Membrane processes in the food industry -- 10.6.1. Microfiltration -- 10.6.2. Ultrafiltration -- 10.6.3. Nanofiltration and reverse osmosis -- 10.7. Electrodialysis -- -- 11.1 Introduction -- 11.2. Solid-liquid extraction (leaching) -- 11.2.1. Definitions -- 11.2.2. Material balance -- 11.2.3. Equilibrium -- 11.2.4. Multi-stage extraction -- 11.2.5. Stage efficiency -- 11.2.6. Solid-liquid extraction systems -- 11.2.7. Effect of processing conditions on extraction performance -- 11.3. Supercritical fluid extraction -- 11.3.1. Basic principles -- 11.3.2. Supercritical fluids as solvents -- 11.3.3. Supercritical extraction systems -- 11.3.4. Applications -- 11.4. Liquid-liquid extraction -- 11.4.1. Principles -- 11.4.2. Applications -- -- 12.1 Introduction -- 12.2. Equilibrium conditions -- 12.3. Batch adsorption -- 12.4. Adsorption in columns -- 12.5. Ion exchange -- 12.5.1. Basic principles -- 12.5.2. Properties of ion exchangers -- 12.5.3. Water-softening using ion exchange -- 12.5.4. Reduction of acidity in fruit juices using ion exchange -- -- 13.1 Introduction -- 13.2. Vapor-liquid equilibrium (VLA) -- 13.3. Continuous flash distillation -- 13.4. Batch (differential) distillation -- 13.5. Fractional distillation -- 13.5.1. Basic concepts -- 13.5.2. Analysis and design of the column -- 13.5.3. Effect of the reflux ratio -- 13.5.4. Tray configuration -- 13.5.5. Column configuration -- 13.5.6. Heating with live steam -- 13.5.7. Energy considerations -- 13.6. Steam distillation -- 13.7. Distillation of wines and spirits -- 13.8. Pervaporation -- 13.8.1. Basic principles -- 13.8.2. Pervaporation membranes -- 13.8.3. Applications -- -- 14.1 Introduction -- 14.2. Kinetics of crystallization from solutions -- 14.2.1. Nucleation -- 14.2.2. Crystal growth -- 14.3. Polymorphism in lipid crystals -- 14.4. Crystallization in the food industry -- 14.4.1. Equipment -- 14.4.2. Processes -- 14.5. Dissolution -- 14.5.1. Introduction -- 14.5.2. Mechanism and kinetics -- -- 15.1 Introduction -- 15.2. The single-screw extruder -- 15.2.1. Structure -- 15.2.2. Operation -- 15.2.3. Flow models, extruder throughput -- 15.2.4. Residence time distribution -- 15.3. Twin-screw extruders -- 15.3.1. Structure -- 15.3.2. Operation -- 15.3.3. Advantages and shortcomings -- 15.4. Effect on foods -- 15.4.2. Chemical effect -- 15.5. Food applications of extrusion -- 15.5.1. Forming extrusion of pasta -- 15.5.2. Expanded snacks -- 15.5.3. Ready-to-eat cereals -- 15.5.4. Pellets -- 15.5.5. Other extruded starchy and cereal products -- 15.5.6. Texturized protein products -- 15.5.7. Confectionery and chocolate -- 15.5.8. Pet foods -- -- 16.1 Mechanisms of food spoilage -- 16.2. Food preservation processes -- 16.3. Combined processes (the "hurdle effect") -- 16.4. Packaging -- -- 17.1 Introduction -- 17.2. The kinetics of thermal inactivation of microorganisms and enzymes -- 17.2.1. The concept of decimal reduction time -- 17.2.2. Effect of the temperature on the rate of thermal destruction/inactivation -- 17.2.3. Lethality of thermal processes -- 17.3. Optimization of thermal processes with respect to quality -- 17.4. Heat transfer considerations in thermal processing -- 17.4.1. In-package thermal processing -- 17.4.2. In-flow thermal processing -- -- 18.1 Introduction -- 18.2. Thermal processing in hermetically closed containers -- 18.2.1. Filling the containers -- 18.2.2. Expelling air from the head-space -- 18.2.3. Sealing -- 18.2.4. Heat processing -- 18.3. Thermal processing in bulk, before packaging -- 18.3.1. Bulk heating-hot filling-sealing-cooling in container -- 18.3.2. Bulk heating-holding-bulk cooling-cold filling-sealing -- 18.3.3. Aseptic processing -- -- 19.1 Introduction -- 19.2. Effect of temperature on food spoilage -- 19.2.1. Temperature and chemical activity -- 19.2.2. Effect of low temperature on enzymatic spoilage -- 19.2.3. Effect of low temperature on microorganisms -- 19.2.4. Effect of low temperature on biologically active (respiring) tissue -- 19.2.5. The effect of low temperature on physical properties -- 19.3. Freezing -- 19.3.1. Phase transition, freezing point -- 19.3.2. Freezing kinetics, freezing time -- 19.3.3. Effect of freezing and frozen storage on product quality -- 19.4. Superchilling -- -- 20.1 Sources of refrigeration -- 20.1.1. Mechanical refrigeration -- 20.1.2. Refrigerants -- 20.1.3. Distribution and delivery of refrigeration -- 20.2. Cold storage and refrigerated transport -- 20.3. Chillers and freezers -- 20.3.1. Blast cooling -- 20.3.2. Contact freezers -- 20.3.3. Immersion cooling -- 20.3.4. Evaporative cooling -- 20.3.5. Pressure-shift freezing -- -- 21.1 Introduction -- 21.2. Material and energy balance -- 21.3. Heat transfer -- 21.3.1. The overall coefficient of heat transfer U -- 21.3.2. The temperature difference Ts -- Tc (ΔT) -- 21.4. Energy management -- 21.4.1. Multiple-effect evaporation -- 21.4.2. Vapor recompression -- 21.5. Condensers -- 21.6. Evaporators in the food industry -- 21.6.1. Open pan batch evaporator -- 21.6.2. Vacuum pan evaporator -- 21.6.3. Evaporators with internal tubular heat exchangers -- 21.6.4. Evaporators with external tubular heat exchangers -- 21.6.5. Boiling film evaporators -- 21.7. Effect of evaporation on food quality -- 21.7.1. Thermal effects -- 21.7.2. Loss of volatile flavor components -- -- 22.1 Introduction -- 22.2. Thermodynamics of moist air (psychrometry) -- 22.2.1. Basic principles -- 22.2.2. Humidity -- 22.2.3. Saturation, relative humidity (RH) -- 22.2.4. Adiabatic saturation, wet-bulb temperature -- 22.2.5. Dew point -- 22.3. Convective drying (air drying) -- 22.3.1. The drying curve -- 22.3.2. The constant rate phase -- 22.3.3. The falling rate phase -- 22.3.4. Calculation of drying time -- 22.3.5. Effect of external conditions on the drying rate -- 22.3.6. Relationship between film coefficients in convective drying -- 22.3.7. Effect of radiation heating -- 22.3.8. Characteristic drying curves -- 22.4. Drying under varying external conditions -- 22.4.1. Batch drying on trays -- 22.4.2. Through-flow batch drying in a fixed bed -- 22.4.3. Continuous air drying on a belt or in a tunnel -- 22.5. Conductive (boiling) drying -- 22.5.1. Basic principles -- 22.5.2. Kinetics -- 22.5.3. Systems and applications -- 22.6. Dryers in the food processing industry -- 22.6.1. Cabinet dryers -- 22.6.2. Tunnel dryers -- 22.6.3. Belt dryers -- 22.6.4. Belt-trough dryers -- 22.6.5. Rotary dryers -- 22.6.6. Bin dryers -- 22.6.7. Grain dryers -- 22.6.8. Spray dryers -- 22.6.9. Fluidized bed dryer -- 22.6.10. Pneumatic dryer -- 22.6.11. Drum dryers -- 22.6.12. Screw conveyor and mixer dryers -- 22.6.13. Sun drying, solar drying -- 22.7. Issues in food drying technology -- 22.7.1. Pre-drying treatments -- 22.7.2. Effect of drying conditions on quality -- 22.7.3. Post-drying treatments -- 22.7.4. Rehydration characteristics -- 22.7.5. Agglomeration -- 22.8. Energy consumption in drying -- 22.9. Osmotic dehydration. |
| spellingShingle | Berk, Zeki Food process engineering and technology / Food science and technology (Academic Press) Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction. 1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels. 2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 Turbulent fluid flow around immersed particles; 2.3 Flow properties of fluids; 2.3.1 Types of fluid flow behavior; 2.3.2 Non-Newtonian fluid flow in pipes; 2.4 Transportation of fluids; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping. 2.5 Flow of particulate solids (powder flow)2.5.1 Introduction; 2.5.2 Flow properties of particulate solids; 2.5.3 Fluidization; 2.5.4 Pneumatic transport; 2.5.5 Flow of powders in storage bins; 2.5.6 Caking; References; 3 Heat and Mass Transfer: Basic Principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena; 3.2.1 Basic laws of transport; 3.2.2 Mechanisms of heat and mass transfer; 3.3 Conductive heat and mass transfer; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport. 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 Thermal conductivity and thermal diffusivity; 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient; 3.3.4 Examples of steady-state conductive heat and mass transfer processes; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer. Food industry and trade Technological innovations. Food processing plants. http://id.loc.gov/authorities/subjects/sh85050311 Aliments Traitement Usines. food processing plants. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Food industry and trade Technological innovations fast Food processing plants fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050311 |
| title | Food process engineering and technology / |
| title_auth | Food process engineering and technology / |
| title_exact_search | Food process engineering and technology / |
| title_full | Food process engineering and technology / Zeki Berk. |
| title_fullStr | Food process engineering and technology / Zeki Berk. |
| title_full_unstemmed | Food process engineering and technology / Zeki Berk. |
| title_short | Food process engineering and technology / |
| title_sort | food process engineering and technology |
| topic | Food industry and trade Technological innovations. Food processing plants. http://id.loc.gov/authorities/subjects/sh85050311 Aliments Traitement Usines. food processing plants. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Food industry and trade Technological innovations fast Food processing plants fast |
| topic_facet | Food industry and trade Technological innovations. Food processing plants. Aliments Traitement Usines. food processing plants. TECHNOLOGY & ENGINEERING Food Science. Food industry and trade Technological innovations Food processing plants |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=486361 |
| work_keys_str_mv | AT berkzeki foodprocessengineeringandtechnology |