Dimensional Analysis of Food Processes

Written By Guillaume Delaplace
Dimensional Analysis of Food Processes
  • Publsiher : Elsevier
  • Release : 18 September 2015
  • ISBN : 0081004877
  • Pages : 356 pages
  • Rating : /5 from reviews
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Download or read book entitled Dimensional Analysis of Food Processes by author: Guillaume Delaplace which was release on 18 September 2015 and published by Elsevier with total page 356 pages . This book available in PDF, EPUB and Kindle Format. This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all. Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies Emphasises the processes dealing with complex materials of a multiphase nature Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the propoerty

Dimensional Analysis of Food Processes

Dimensional Analysis of Food Processes
  • Author : Guillaume Delaplace,Karine Loubière,Fabrice Ducept,Romain Jeantet
  • Publisher : Elsevier
  • Release Date : 2015-09-18
  • Total pages : 356
  • ISBN : 0081004877
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Summary : This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book ...

Food Processing Operations and Scale up

Food Processing Operations and Scale up
  • Author : Kenneth J. Valentas,J. Peter Clark,Leon Levin
  • Publisher : CRC Press
  • Release Date : 2020-08-12
  • Total pages : 408
  • ISBN : 0081004877
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Summary : Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,...

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering
  • Author : Susanta Kumar Das,Madhusweta Das
  • Publisher : CRC Press
  • Release Date : 2019-03-08
  • Total pages : 582
  • ISBN : 0081004877
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Summary : Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process ...

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food and Bioprocess Modeling Techniques
  • Author : Shyam S. Sablani,Ashim K. Datta,M. Shafiur Rahman,Arun S. Mujumdar
  • Publisher : CRC Press
  • Release Date : 2006-12-19
  • Total pages : 624
  • ISBN : 0081004877
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Summary : With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers ...

Physical Properties of Foods and Food Processing Systems

Physical Properties of Foods and Food Processing Systems
  • Author : M J Lewis
  • Publisher : Elsevier
  • Release Date : 1990-01-01
  • Total pages : 480
  • ISBN : 0081004877
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Summary : This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations....

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release Date : 2014-04-10
  • Total pages : 722
  • ISBN : 0081004877
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Summary : Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any ...

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : P. G. Smith
  • Publisher : Springer Science & Business Media
  • Release Date : 2011-02-11
  • Total pages : 510
  • ISBN : 0081004877
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Summary : This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire ...

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-03-06
  • Total pages : 570
  • ISBN : 0081004877
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Summary : Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on ...

Concepts of Small scale Food Processing

Concepts of Small scale Food Processing
  • Author : Donald G. Mercer
  • Publisher : Royal Society of Chemistry
  • Release Date : 2021-02-08
  • Total pages : 432
  • ISBN : 0081004877
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Summary : Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind. Uniquely, it will review the hands-on aspects of food processing from a largely non-academic viewpoint. It ...

Unit Operations in Food Engineering

Unit Operations in Food Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release Date : 2002-10-29
  • Total pages : 920
  • ISBN : 0081004877
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Summary : In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in ...

Encyclopedia of Agricultural Food and Biological Engineering

Encyclopedia of Agricultural  Food  and Biological Engineering
  • Author : Dennis R. Heldman,Carmen I. Moraru
  • Publisher : CRC Press
  • Release Date : 2010-10-21
  • Total pages : 2120
  • ISBN : 0081004877
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Summary : The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in...

Transport Phenomena in Food Processing First International Conference Proceedings

Transport Phenomena in Food Processing  First International Conference Proceedings
  • Author : Selcuk Guceri
  • Publisher : CRC Press
  • Release Date : 1992-11-30
  • Total pages : 1608
  • ISBN : 0081004877
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Summary : Read online Transport Phenomena in Food Processing First International Conference Proceedings written by Selcuk Guceri, published by CRC Press which was released on 1992-11-30. Download full Transport Phenomena in Food Processing First International Conference Proceedings Books now! Available in PDF, ePub and Kindle....

Confectionery and Chocolate Engineering

Confectionery and Chocolate Engineering
  • Author : Ferenc A. Mohos
  • Publisher : John Wiley & Sons
  • Release Date : 2010-11-29
  • Total pages : 712
  • ISBN : 0081004877
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Summary : Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the ...

Food Process Engineering Operations

Food Process Engineering Operations
  • Author : George D. Saravacos,Zacharias B. Maroulis
  • Publisher : CRC Press
  • Release Date : 2011-02-22
  • Total pages : 594
  • ISBN : 0081004877
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Summary : A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and ...

Handbook of Food Process Design 2 Volume Set

Handbook of Food Process Design  2 Volume Set
  • Author : Jasim Ahmed,Mohammad Shafiur Rahman
  • Publisher : John Wiley & Sons
  • Release Date : 2012-02-27
  • Total pages : 1600
  • ISBN : 0081004877
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Summary : In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and ...