Food process engineering and technology / Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israek.
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|Subject:||Food industry and trade > Technological innovations.
Food processing plants.
- ISBN: 9780128120545
- ISBN: 0128120541
- Physical Description: 1 online resource.
- Edition: Third edition.
- Publisher: London : Academic Press, 
- Copyright: ©2018
|Bibliography, etc. Note:|| Includes bibliographical references and index.
|Formatted Contents Note:|| Front Cover; Food Process Engineering and Technology; Copyright; Dedication; Contents; Introduction; 1. â#x80;#x9C;Food is Lifeâ#x80;#x9D;; 2. Food Process Engineering; 3. The Food Process; 4. Batch and Continuous Processes; 5. Process Flow Diagrams; References; Further Reading; Chapter 1: Physical properties of food materials; 1.1. Introduction; 1.2. Mass, Volume, and 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 Determination1.7.3. Water Activity: Prediction; 1.7.4. Water Vapor Sorption Isotherms; 1.7.5. 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; Further Reading; Chapter 2: Fluid flow; 2.1. Introduction; 2.2. Elements of Fluid Mechanics; 2.2.1. Introduction; 2.2.2. The Navier-Stokes Equation; 2.2.3. Viscosity; 2.2.4. Fluid Flow Regimes.
2.2.5. Typical Applications of Newtonian Laminar Flow188.8.131.52. Laminar flow in a cylindrical channel (pipe or tube); 184.108.40.206. Laminar fluid flow on flat surfaces and channels; 220.127.116.11. Laminar fluid flow around immersed particles; 18.104.22.168. Fluid flow through porous media; 2.2.6. Turbulent Flow; 22.214.171.124. Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 126.96.36.199. 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 Equation2.4.2. Pumps: Types and Operation; 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; Chapter 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 Laws3.3.2. Integration of Fourier's and Fick's Laws for Steady-State Conductive Transport; 3.3.3. Thermal Conductivity, Thermal Diffusivity, and Molecular Diffusivity; 188.8.131.52. Thermal conductivity and thermal diffusivity; 184.108.40.206. Molecular (mass) diffusivity, diffusion coefficient; 3.3.4. Examples of Steady-State Conductive Heat and Mass Transfer Processes; 3.4. Convective Heat and Mass Transfer; 3.4.1. Film (or Surface) Heat and Mass Transfer Coefficients; 3.4.2. Empirical Correlations for Convection Heat and Mass Transfer.
|Summary:|| Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.
|Source of Description Note:|| Online resource; title from PDF title page (EBSCO, viewed February 19, 2018).