Food process engineering and technology / Zeki Berk.

880-01 Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, 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; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction.

1.7.4 Water vapor sorption isotherms1.7.5 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; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels.

2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 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; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 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; 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; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport.

3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 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; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer.

3.4.1 Film (or surface) heat and mass transfer coefficients.

Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre.

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