Food process engineering and technology

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 c...

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Bibliographic Details
Main Author: Berk, Zeki, (Author)
Format: eBook
Language: English
Published: London : Academic Press, [2018]
Edition: Third edition.
Series: Food science and technology international series.
Subjects:
Food industry and trade > Technological innovations.
Food processing plants.
elektronické knihy
electronic books
ISBN: 9780128120545
0128120541
9780128120187
0128120185
Physical Description: 1 online resource (xxxi, 710 pages)

Cover

Table of contents

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020 |a 9780128120545  |q (electronic bk.) 
020 |a 0128120541  |q (electronic bk.) 
020 |z 9780128120187 
020 |z 0128120185 
035 |a (OCoLC)1023575296  |z (OCoLC)1023775711 
100 1 |a Berk, Zeki,  |e author.  |1 https://id.oclc.org/worldcat/entity/E39PCjw8d6JPph4Wvh7Kf6RGwP 
245 1 0 |a Food process engineering and technology /  |c Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israek. 
250 |a Third edition. 
264 1 |a London :  |b Academic Press,  |c [2018] 
264 4 |c ©2018 
300 |a 1 online resource (xxxi, 710 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food science and technoloy international series 
504 |a Includes bibliographical references and index. 
505 0 |a 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. 
505 8 |a 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. 
505 8 |a 2.2.5. Typical Applications of Newtonian Laminar Flow2.2.5.1. 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. 
505 8 |a 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. 
505 8 |a 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; 3.3.3.1. 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; 3.4. 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade  |x Technological innovations. 
650 0 |a Food processing plants. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Berk, Zeki.  |t Food process engineering and technology.  |b Third edition.  |d London : Academic Press, [2018]  |z 0128120185  |z 9780128120187  |w (OCoLC)1005126663 
830 0 |a Food science and technology international series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFPETE002/food-process-engineering?kpromoter=marc  |y Full text 

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