Suchergebnisse

Front Cover -- Food Process Engineering and Technology -- Copyright -- Dedication -- Contents -- Introduction -- 1. "Food is Life" -- 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 Determination -- 1.7.3. 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 Flow -- 2.2.5.1. Laminar flow in a cylindrical channel (pipe or tube) -- 2.2.5.2. Laminar fluid flow on flat surfaces and channels -- 2.2.5.3. Laminar fluid flow around immersed particles -- 2.2.5.4. Fluid flow through porous media -- 2.2.6. Turbulent Flow -- 2.2.6.1. Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe) -- 2.2.6.2. 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