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Author : Ibrahim Dincer
Publisher : CRC Press
Page : 420 pages
File Size : 45,7 Mb
Release : 2023-12-31
Category : Science
ISBN : 9781000158649
This comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.
Author : S. Yanniotis
Publisher : WIT Press
Page : 289 pages
File Size : 46,7 Mb
Release : 2007
Category : Technology & Engineering
ISBN : 9781853129322
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Author : Ibrahim Dincer
Publisher : CRC Press
Page : 416 pages
File Size : 54,6 Mb
Release : 2023-12-31
Category : Science
ISBN : 9781000107333
This comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.
Author : R. L. Earle
Publisher : Elsevier
Page : 216 pages
File Size : 47,9 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483293103
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
Author : S. M. Sohel Murshed,Manuel Matos Lopes
Publisher : BoD – Books on Demand
Page : 219 pages
File Size : 49,8 Mb
Release : 2017-04-26
Category : Technology & Engineering
ISBN : 9789535130918
This book presents contributions from renowned experts addressing research and development related to the two important areas of heat exchangers, which are advanced features and applications. This book is intended to be a useful source of information for researchers, postgraduate students, academics, and engineers working in the field of heat exchangers research and development.
Author : Qiuwang Wang,Yitung Chen,Bengt Sundén
Publisher : WIT Press
Page : 417 pages
File Size : 48,6 Mb
Release : 2013-11-06
Category : Science
ISBN : 9781845648183
Presented in ten edited chapters this book encompasses important emerging topics in heat transfer equipment, particularly heat exchangers. The chapters have all been selected by invitation only. Advances in high temperature equipment and small scale devices continue to be important as the involved heat transfer and related phenomena are often complex in nature and different mechanisms like heat conduction, convection, turbulence, thermal radiation and phase change as well as chemical reactions may occur simultaneously. The book treats various operating problems, like fouling, and highlights applications in heat exchangers and gas turbine cooling. In engineering design and development, reliable and accurate computational methods are required to replace or complement expensive and time consuming experimental trial and error work. Tremendous advancements in knowledge and competence have been achieved during recent years due to improved computational solution methods for non-linear partial differential equations, turbulence modelling advancement and developments of computers and computing algorithms to achieve efficient and rapid simulations. The chapters of the book thoroughly present such advancement in a variety of applications.
Author : Ibrahim Dincer
Publisher : John Wiley & Sons
Page : 752 pages
File Size : 51,6 Mb
Release : 2017-03-22
Category : Technology & Engineering
ISBN : 9781119230762
The definitive text/reference for students, researchers and practicing engineers This book provides comprehensive coverage on refrigeration systems and applications, ranging from the fundamental principles of thermodynamics to food cooling applications for a wide range of sectoral utilizations. Energy and exergy analyses as well as performance assessments through energy and exergy efficiencies and energetic and exergetic coefficients of performance are explored, and numerous analysis techniques, models, correlations and procedures are introduced with examples and case studies. There are specific sections allocated to environmental impact assessment and sustainable development studies. Also featured are discussions of important recent developments in the field, including those stemming from the author’s pioneering research. Refrigeration is a uniquely positioned multi-disciplinary field encompassing mechanical, chemical, industrial and food engineering, as well as chemistry. Its wide-ranging applications mean that the industry plays a key role in national and international economies. And it continues to be an area of active research, much of it focusing on making the technology as environmentally friendly and sustainable as possible without compromising cost efficiency and effectiveness. This substantially updated and revised edition of the classic text/reference now features two new chapters devoted to renewable-energy-based integrated refrigeration systems and environmental impact/sustainability assessment. All examples and chapter-end problems have been updated as have conversion factors and the thermophysical properties of an array of materials. Provides a solid foundation in the fundamental principles and the practical applications of refrigeration technologies Examines fundamental aspects of thermodynamics, refrigerants, as well as energy and exergy analyses and energy and exergy based performance assessment criteria and approaches Introduces environmental impact assessment methods and sustainability evaluation of refrigeration systems and applications Covers basic and advanced (and hence integrated) refrigeration cycles and systems, as well as a range of novel applications Discusses crucial industrial, technical and operational problems, as well as new performance improvement techniques and tools for better design and analysis Features clear explanations, numerous chapter-end problems and worked-out examples Refrigeration Systems and Applications, Third Edition is an indispensable working resource for researchers and practitioners in the areas of Refrigeration and Air Conditioning. It is also an ideal textbook for graduate and senior undergraduate students in mechanical, chemical, biochemical, industrial and food engineering disciplines.
Author : C. Anandharamakrishnan,S. Padma Ishwarya
Publisher : CRC Press
Page : 778 pages
File Size : 43,5 Mb
Release : 2019-03-15
Category : Science
ISBN : 9780429772399
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
Author : Ibrahim Dinçer
Publisher : John Wiley & Sons
Page : 747 pages
File Size : 51,6 Mb
Release : 2017-05-30
Category : Technology & Engineering
ISBN : 9781119230755
The definitive text/reference for students, researchers and practicing engineers This book provides comprehensive coverage on refrigeration systems and applications, ranging from the fundamental principles of thermodynamics to food cooling applications for a wide range of sectoral utilizations. Energy and exergy analyses as well as performance assessments through energy and exergy efficiencies and energetic and exergetic coefficients of performance are explored, and numerous analysis techniques, models, correlations and procedures are introduced with examples and case studies. There are specific sections allocated to environmental impact assessment and sustainable development studies. Also featured are discussions of important recent developments in the field, including those stemming from the author’s pioneering research. Refrigeration is a uniquely positioned multi-disciplinary field encompassing mechanical, chemical, industrial and food engineering, as well as chemistry. Its wide-ranging applications mean that the industry plays a key role in national and international economies. And it continues to be an area of active research, much of it focusing on making the technology as environmentally friendly and sustainable as possible without compromising cost efficiency and effectiveness. This substantially updated and revised edition of the classic text/reference now features two new chapters devoted to renewable-energy-based integrated refrigeration systems and environmental impact/sustainability assessment. All examples and chapter-end problems have been updated as have conversion factors and the thermophysical properties of an array of materials. Provides a solid foundation in the fundamental principles and the practical applications of refrigeration technologies Examines fundamental aspects of thermodynamics, refrigerants, as well as energy and exergy analyses and energy and exergy based performance assessment criteria and approaches Introduces environmental impact assessment methods and sustainability evaluation of refrigeration systems and applications Covers basic and advanced (and hence integrated) refrigeration cycles and systems, as well as a range of novel applications Discusses crucial industrial, technical and operational problems, as well as new performance improvement techniques and tools for better design and analysis Features clear explanations, numerous chapter-end problems and worked-out examples Refrigeration Systems and Applications, Third Edition is an indispensable working resource for researchers and practitioners in the areas of Refrigeration and Air Conditioning. It is also an ideal textbook for graduate and senior undergraduate students in mechanical, chemical, biochemical, industrial and food engineering disciplines.
Author : Mohammed M. Farid
Publisher : CRC Press
Page : 1000 pages
File Size : 46,6 Mb
Release : 2010-05-21
Category : Science
ISBN : 9781420053548
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Author : P Richardson
Publisher : Elsevier
Page : 311 pages
File Size : 43,9 Mb
Release : 2001-04-24
Category : Technology & Engineering
ISBN : 9781855736610
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.
Author : Frank Kreith
Publisher : Springer Science & Business Media
Page : 1214 pages
File Size : 49,6 Mb
Release : 2000-02-01
Category : Technology & Engineering
ISBN : 3540663495
This book is unique in its in-depth coverage of heat transfer and fluid mechanics including numerical and computer methods, applications, thermodynamics and fluid mechanics. It will serve as a comprehensive resource for professional engineers well into the new millennium. Some of the material will be drawn from the "Handbook of Mechanical Engineering," but with expanded information in such areas as compressible flow and pumps, conduction, and desalination.
Author : Yunus A. Cengel
Publisher : McGraw-Hill Science, Engineering & Mathematics
Page : 0 pages
File Size : 40,6 Mb
Release : 2002-10
Category : Heat
ISBN : 0072826207
CD-ROM contains: the limited academic version of Engineering equation solver(EES) with homework problems.
Author : Stavros Yanniotis
Publisher : Springer Science & Business Media
Page : 302 pages
File Size : 43,6 Mb
Release : 2007-12-03
Category : Technology & Engineering
ISBN : 9780387735146
This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book covers problems in fluid flow, heat transfer, and mass transfer. It also tackles the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution.
Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Page : 356 pages
File Size : 43,7 Mb
Release : 2022-11-10
Category : Technology & Engineering
ISBN : 9780128197066
Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores novel applications of thermal unit operations in the food industry Evaluates different alternatives for thermal processing operations Covers the application of heat exchangers in the food industry
