Описание: Spray drying is a mechanical process by which materials in liquid form are converted into solid form such as powders. This book will help food engineers optimize the processing conditions, identify challenges faced during spray drying processes, and provide solutions for drying sticky food products. It also deals with quality and safety aspects.
Автор: Anandharamakris Название: Handbook of Drying for Dairy Products ISBN: 1118930495 ISBN-13(EAN): 9781118930496 Издательство: Wiley Рейтинг: Цена: 23594.00 р. Наличие на складе: Поставка под заказ.
Описание: Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
Описание: Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. FeaturesDescribes the latest micro-level experimental methods primarily using microimaging techniquesPresents detailed procedures of applying these techniques in food processingHighlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materialsThis book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
Описание: This book provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book comprising 12 chapters has been organized under four major headings: fundamentals of process-stages, applications with case-studies, recent advancements, and the processing bottlenecks and solutions.
Название: Handbook Of Drying Of Vegetables & ISBN: 1498753868 ISBN-13(EAN): 9781498753869 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book's chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety.
Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
Описание: This important book will make an excellent addition to anyone involved in the drying of ceramic materials. In order to accommodate readers with a wide range of interest and abilities, most chapters are divided into sections by basic and advanced concepts.
Автор: Chhabra, R.P. Название: Bubbles, Drops, and Particles in Non-Newtonian Fluids ISBN: 0367074486 ISBN-13(EAN): 9780367074487 Издательство: Taylor&Francis Рейтинг: Цена: 14851.00 р. Наличие на складе: Поставка под заказ.
Описание:
Bubbles, Drops, and Particles in Non-Newtonian Fluids, Second Edition continues to provide thorough coverage of the scientific foundations and the latest advances in particle motion in non-Newtonian media. The book demonstrates how dynamic behavior of single particles can yield useful information for modeling transport processes in complex multiphase flows.
Completely revised and expanded, this second edition covers macroscopic momentum and heat/mass transfer from a single rigid or fluid particle or ensembles of particles involving strong inter-particle interactions including packed beds, fluidized beds, and porous media with different types of non-Newtonian fluids. It reflects advances made since the publication of the previous, bestselling edition with new material on topics such as extensional flow; time-independent, time-dependent and visco-elastic fluids; free settling behavior of non-spherical particles; and particle motion in visco-elastic and visco-plastic fluids, boundary layer flows, flows in porous media, and falling object rheometry. An excellent reference and handbook dealing with the technological aspects of non-Newtonian materials encountered in nature and in technology, this book highlights qualitative differences between the response of a Newtonian and non-Newtonian fluids in the complex flows encountered in processing applications.
Автор: Stefan Jan Kowalski Название: Thermomechanics of Drying Processes ISBN: 3642055826 ISBN-13(EAN): 9783642055829 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is interdisciplinary in character and combines the knowledge of me- chanics and chemical engineering with the aim of presenting a more exhaustive analysis ofthe phenomena occurring in wet materials during drying.
Автор: Hua, Tse-Chao Название: Freeze-Drying of Pharmaceutical and Food Products ISBN: 0081014643 ISBN-13(EAN): 9780081014646 Издательство: Elsevier Science Рейтинг: Цена: 22738.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area.The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation.Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields.
Название: Heat and Mass Transfer Modelling During Drying ISBN: 1138624020 ISBN-13(EAN): 9781138624023 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In food drying, simultaneous heat and mass transfer phenomena take place, and in order to design energy efficient dryers and higher quality dried foods, effective modelling is critical. This book covers different modelling techniques ranging from empirical to multiscale in order to understand heat and mass transfer phenomena that occur in drying.
Автор: Felipe Richter Reis Название: Vacuum Drying for Extending Food Shelf-Life ISBN: 331908206X ISBN-13(EAN): 9783319082066 Издательство: Springer Рейтинг: Цена: 7182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
Автор: Ching Lik Hii, Flavio Meira Borem Название: Drying and Roasting of Cocoa and Coffee ISBN: 1138080977 ISBN-13(EAN): 9781138080973 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced.
Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying/roasting aspects of cocoa and coffee, respectively.
Features
Provides a comprehensive review on flavor development during cocoa/coffee processing
Discusses the impact of processing parameters on cocoa/coffee quality
Presents the new trends in drying/roasting techniques and novel technology
Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems
No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners/consultants from various domains in the food and beverage industries.
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