Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen Pj, Tiwari Brijesh K., Valdramidis Vasilis
Автор: Rold?n Serrano Название: Concentrating Solar Thermal Technologies ISBN: 3319458825 ISBN-13(EAN): 9783319458823 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book addresses the evaluation and optimization of key elements in concentrating solar thermal (CST) technologies, such as solar receivers and working fluids, using computational fluid dynamics (CFD) modeling. It discusses both general and specific aspects, explaining the methodology used to analyze and evaluate the influence of different parameters on the facility performance. This information provides the basis for optimizing design and operating conditions in CST systems.
Название: Non-Thermal Processing Of Foods ISBN: 113803584X ISBN-13(EAN): 9781138035843 Издательство: Taylor&Francis Рейтинг: Цена: 26796.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.
Features:
Provides latest information regarding the use of non-thermal processing of food products
Provides information about most of the non-thermal technologies available for food processing
Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products
Discusses the packaging requirements for foods processed with non-thermal techniques
The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.
Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Автор: Ojha Название: Novel Food Fermentation Technologies ISBN: 3319424556 ISBN-13(EAN): 9783319424552 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.
This book introduces two of the most exciting heat pumping technologies, the coabsorbent and the thermal recovery (mechanical vapor) compression, characterized by a high potential in primary energy savings and environmental protection. New cycles with potential applications of nontruncated, truncated, hybrid truncated, and multi-effect coabsorbent types are introduced in this work.
Thermal-to-work recovery compression (TWRC) is the first of two particular methods explored here, including how superheat is converted into work, which diminishes the compressor work input. In the second method, thermal-to-thermal recovery compression (TTRC), the superheat is converted into useful cooling and/or heating, and added to the cycle output effect via the coabsorbent technology. These and other methods of discharge gas superheat recovery are analyzed for single-, two-, three-, and multi-stage compression cooling and heating, ammonia and ammonia-water cycles, and the effectiveness results are given.
The author presents absorption-related topics, including the divided-device method for mass and heat transfer analysis, and truncation as a unique method for a better source-task match. Along with advanced gax recovery, the first and second principles of COP and exergy calculation, the ideal point approaching (i.p.a.) effect and the two-point theory of mass and heat transfer, the book also addresses the new wording of the Laplace equation, the Marangoni effect true explanation, and the new mass and heat exchangers based on this effect.
The work goes on to explore coabsorbent separate and combined cooling, heating, and power (CHP) production and advanced water-lithium bromide cycle air-conditioning, as well as analyzing high-efficiency ammonia-water heat-driven heating and industrial low-temperature cooling, in detail.
Readers will learn how coabsorbent technology is based on classic absorption, but is more general. It is capable of offering effective solutions for all cooling and heating applications (industry, agriculture, district, household, etc.), provided that two supplying heat-sink sources with temperatures outdistanced by a minimum of 12-15 C are available. This book has clear and concise presentation and illustrates the theory and applications with diagrams, tables, and flowcharts.
Описание: Uses an integrated approach to show the interrelationships between thermodynamics, heat transfer and fluid dynamics, stressing the physics of each. Mathematical description is included to allow the solution of simple problems in thermal sciences.
Автор: S. Donald Holdsworth; Ricardo Simpson Название: Thermal Processing of Packaged Foods ISBN: 1489999906 ISBN-13(EAN): 9781489999900 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A fully revised and updated edition of a hugely practical work. Unlike other texts on thermal processing, which cover the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Описание: Aimed at beginning engineering students, this book presents the basic ideas of thermodynamics, fluid mechanics, heat transfer, and combustion by relating the engine to the atmosphere. It also discusses the greenhouse effect and the social implications of engineering in a crowded world with increasing energy demands.
Автор: Thomas, Sabu Название: Non-Thermal Plasma Technology for Polymeric Materials ISBN: 0128131527 ISBN-13(EAN): 9780128131527 Издательство: Elsevier Science Рейтинг: Цена: 23580.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The materials produced by plasma polymerization and treatment have quite different chemical and mechanical properties to those formed through conventional methods, giving them a range of applications in adhesion, composites, printing, membranes, biomedical engineering, and other areas
Non-Thermal Plasma Technology for Polymeric Materials is both an introduction and a practical guide to plasma synthesis, modification and processing of polymers, their composites, nancomposites, blends, IPNs and gels. It examines the current state of the art and new challenges in the field, including the use of plasma treatment to enhance adhesion, characterization techniques, and the environmental aspects of the process. Particular attention is paid to the effects of plasma treatment on the final properties of composites, and the characterization of fiber/polymer surface interactions.
This book helps demystify the process of plasma polymerization, providing a thorough grounding in the fundamentals of plasma technology as they relate to polymers, as well as helping materials scientists, polymer chemists, and engineers to further their research into applications of this technology, as well as troubleshooting in the real world. It also provides a thorough introduction to applications that are enabled by this technology, in particular in the field of biocompatible materials and their applications in medicine and biomedical engineering.
Enables materials scientists and engineers to deploy plasma technology for surface treatment, characterization and analysis of polymeric materials
Thorough review of the state-of-the-art in plasma technology for polymer synthesis and processing, as well as new opportunities and challenges for research and development in this field
Detailed coverage of the most advanced applications for plasma polymerization, particularly in medicine and biomedical engineering, such as implants, biosensors and tissue engineering
Автор: Montanari Название: Thermal Treatments of Canned Foods ISBN: 3319741314 ISBN-13(EAN): 9783319741314 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.
Автор: Holdsworth, S. Donald Simpson, Ricardo Название: Thermal processing of packaged foods ISBN: 3319249029 ISBN-13(EAN): 9783319249025 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Preface First Edition.- Preface Second Edition.- Foreword Third Edition.- Part I. Fundamentals of Thermal Food Processing.- 1. Introduction.- 2. Heat Transfer.- 3. Kinetics of Thermal Processing.- 4. Sterilization, Pasteurization and Cooking Criteria.- 5. Safety Aspects of Thermal Processing.- Part II. Thermal Food Process Evaluation Techniques.- 6. Heat Penetration in Packaged Foods.- 7. The General Method and Its Applications.- 8. Formula Methods and Analytical Techniques.- 9. Some Factors Affecting F-Values and Mass-Average Sterilizing Values.- 10. Microbiological Methods.- 11. Software for Thermal Food Processing Evaluation and Optimization.- Part III. Engineering Aspects of Thermal Food Processing.- 12. Pressures in Containers.- 13. Mechanical Agitation and Rotation of Cans.- 14. Simultaneous Sterilization.- 15. Total and Transient Energy Consumption in Batch Retort Processing.- 16. Batch Processing, Retort Scheduling and Optimizing Plant Production.- 17. Thermal Food Processing Equipment.- Part IV. Mathematical Modeling, Simulation, Optimization, Control and Automation.- 18. Computational Fluid Dynamics in Thermal Food Processing.- 19. Optimization of Thermal Food Processing.- 20. Multiobjective Optimization in Thermal Food Processing.- 21. Process Instrumentation, Online Control and Plant Automation.- Part V. Innovative Thermal Food Processing.- 22. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing.- Index.
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