mostraligabue
» » Heat Transfer in Food Processing: Recent Developments and Applications

ePub Heat Transfer in Food Processing: Recent Developments and Applications download

by S. Yanniotis,B. Sunden

ePub Heat Transfer in Food Processing: Recent Developments and Applications download
Author:
S. Yanniotis,B. Sunden
ISBN13:
978-1853129322
ISBN:
1853129321
Language:
Publisher:
WIT Press / Computational Mechanics (June 30, 2007)
Category:
Subcategory:
Physics
ePub file:
1126 kb
Fb2 file:
1650 kb
Other formats:
docx lrf doc mbr
Rating:
4.3
Votes:
480

Goodreads helps you keep track of books you want to read.

Goodreads helps you keep track of books you want to read. Start by marking Heat Transfer Advances in Food Processing: Recent Developments and Applications as Want to Read: Want to Read savin. ant to Read.

Transfer in Food Processing: Recent Developments and Applications - Developments in Heat Transfer No. 21 (Hardback). These operations are of primary importance and affect the design of equipment as well as safety, nutritional and sensory aspects of the product.

Heat Transfer in Food Processing: Recent Developments and Applications - Developments in Heat Transfer No. The chapters in this book deal mainly with: heat transfer applications; methods that have considerable physical property variations with temperature; methods not yet widely spread in the food industry; or methods that are less developed in the food engineering literature.

Heat transfer is important in food processing. In the unit operations several issues of steady and unsteady heat transfer occur. Recent Developments and Applications.

Heat Transfer in Food Processing: Presented at the 29th National Heat Transfer Conference Atlanta, Georgia August 8-11, 1993 . Heat Transfer in Food Processing: Recent Developments and Applications.

Heat Transfer in Food Processing: Recent Developments and Applications. Published by WIT Press, Computational Mechanics (2007). ISBN 10: 1853129321 ISBN 13: 9781853129322.

Stavros Yanniotis, Professor of Food Engineering at the Food Science . Recent Developments in Drying Technologies for Foods. Jangam, Sachin V. (et a.

Stavros Yanniotis, Professor of Food Engineering at the Food Science & Technology Department, Agricultural University of Athens.

Items related to Heat Transfer in Food Processing: Recent Developments. Heat transfer is one of the most important and most common engineering disciplines in food processing. Yanniotis, S. Published by WIT Press, Computational Mechanics

Items related to Heat Transfer in Food Processing: Recent Developments. Heat Transfer in Food Processing: Recent Developments and Applications (Developments in Heat Transfer). ISBN 13: 9781853129322. There are many unit operations in the food industry where steady or unsteady state heat transfer is taking place. Published by WIT Press, Computational Mechanics.

Heat transfer is one of the most important and most common engineering disciplines in food processing. There are many unit operations in the food industry where steady or unsteady state heat transfer is taking place

Heat transfer is one of the most important and most common engineering disciplines in food processing. These operations are of primary importance and affect the design of equipment as well as safety, nutritional and sensory aspects of the product

Numerical modelling in food processing operations is receiving increasing attention in recent years.

Numerical modelling in food processing operations is receiving increasing attention in recent years. Partial differential equations describing momentum, heat and mass transfer coupled with equilibrium and kinetic equations, which usually form a model for a food processing operation, can be solved easily with today’s computing capabilities. In this chapter, a brief description of the main numerical techniques used in heat transfer models in food engineering, . finite differences, finit. ONTINUE READING.

Contributor: Yanniotis, S. - Sundén, Bengt. Book/Printed Material. engraved, with imprint date, 1831.

Heat transfer is important in food processing, for the hygienic, nutritional and sensory quality of the food product. This book starts with a review of ongoing activities in a broad perspective. Then some specific methods of modeling and analysis are presented. Also topics like freezing and thawing, microwave heating, aseptic processing and modeling approaches for ohmic heating, frying and baking are presented. All topics treated have significant relevance in food processing.