› › Physical And Thermal Technologies

Novel Thermal and Non-Thermal Technologies for Fluid Foods

Author : Patrick J. Cullen

Publisher : Academic Press

Page : 544 pages

File Size : 32,24 MB

Release : 2011-08-17

Category : Business & Economics

ISBN : 0123814707

Get eBook

Book Description

Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Pers ...



Advanced Analytic and Control Techniques for Thermal Systems with Heat Exchangers

Author : Libor Pekar

Publisher : Academic Press

Page : 522 pages

File Size : 33,78 MB

Release : 2020-07-10

Category : Technology & Engineering

ISBN : 0128194235

Get eBook

Book Description

Advanced Analytic Control Techniques for Thermal Systems with Heat Exchangers presents the latest research on sophisticated analytic and control techniques specific for Heat Exchangers (HXs) and heat Exchanger Networks (HXNs), such as Stability Analysis, Efficiency of HXs, Fouling Effect, Delay Phenomenon, Robust Control, Algebraic Control, Geometric Control, Optimal Control, Fuzzy Control and Artificial Intelligence techniques. Editor Libor Pekar and his team of global expert contributors combine their knowledge and experience of investigated and applied systems and processes in this thorough review of the most advanced networks, analyzing their dynamics, efficiency, transient features, physical properties, performance, feasibility, flexibility and controllability. The structural and dynamic analyses and control approaches of HXNs, as well as energy efficient manipulation techniques are discussed, in addition to the design of the control systems through the full life cycle. This equips the reader with an understanding of the relevant theory in a variety of settings and scenarios and the confidence to apply that knowledge to solve problems in an academic or professional setting.Graduate students and early-mid career professionals require a robust understanding of how to suitably design thermal systems with HXs and HXNs to achieve required performance levels, which this book offers in one consolidated reference. All examples and solved problems included have been tried and tested, and these combined with the research driven theory provides professionals, researchers and students with the most recent techniques to maximize the energy efficiency and sustainability of existing and new thermal power systems. - Analyses several advanced techniques, the theoretical background of these techniques and includes models, examples and results throughout - Focusses on advanced analytic and control techniques which have been investigated or applied to thermal systems with HXs and HXNs - Includes practical applications and advanced ideas from leading experts in the field, as well as case studies and tested problems and solutions



Physical Modeling and Computational Techniques for Thermal and Fluid-dynamics

Author : Maurizio Bottoni

Publisher : Springer Nature

Page : 541 pages

File Size : 49,30 MB

Release : 2021-11-12

Category : Technology & Engineering

ISBN : 3030797171

Get eBook

Book Description

This book on computational techniques for thermal and fluid-dynamic problems arose from seminars given by the author at the Institute of Nuclear Energy Technology of Tsinghua University in Beijing, China. The book is composed of eight chapters-- some of which are characterized by a scholastic approach, others are devoted to numerical solution of ordinary differential equations of first order, and of partial differential equations of first and second order, respectively. In Chapter IV, basic concepts of consistency, stability and convergence of discretization algorithms are covered in some detail. Other parts of the book follow a less conventional approach, mainly informed by the author’s experience in teaching and development of computer programs. Among these is Chapter III, where the residual method of Orthogonal Collocations is presented in several variants, ranging from the classical Galerkin method to Point and Domain Collocations, applied to numerical solution of partial differential equations of first order. In most cases solutions of fluid dynamic problems are led through the discretization process, to the numerical solutions of large linear systems. Intended to impart a basic understanding of numerical techniques that would enable readers to deal with problems of Computational Fluid Dynamics at research level, the book is ideal as a reference for graduate students, researchers, and practitioners.



Food Formulation

Author : Shivani Pathania

Publisher : John Wiley & Sons

Page : 340 pages

File Size : 25,21 MB

Release : 2021-03-15

Category : Technology & Engineering

ISBN : 1119614740

Get eBook

Book Description

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.



The Effect of Long Term Thermal Exposure on Plastics and Elastomers

Author : Laurence W. McKeen

Publisher : William Andrew

Page : 291 pages

File Size : 42,83 MB

Release : 2013-11-20

Category : Science

ISBN : 0323188931

Get eBook

Book Description

This reference guide brings together a wide range of essential data on the effect of long term thermal exposure on plastics and elastomers, enabling engineers to make optimal material choices and design decisions. The data is supported by explanations of how to make use of the data in real-world engineering contexts. High heat environments are common in automotive, oil and gas, household appliances, coatings, space and aeronautics and many more end uses. As a result, thermal stability data are critically important to engineers designing parts particularly that replace metals, work that is common today as they look for ways to reduce weight. The data tables in this book enable engineers and scientists to select the right materials for a given product or application across a wide range of sectors. Several polymer classes are covered, including polyolefins, polyamides, polyesters, elastomers, fluoropolymers, biodegradable plastics and more, saving readers the need to contact suppliers. The book also includes introductory sections to provide background on plastic/polymer chemistry and formulation and plastic testing methods, providing the knowledge required to make best use of the data. Essential data and practical guidance for engineers and scientists working with plastics for use in high temperature environments Includes introductory chapters on polymer chemistry and its effect on thermal stability, providing the underpinning knowledge required to utilize the data Covers a wide range of commercial polymer classes, saving readers the need to contact suppliers



Novel Thermal and Non-Thermal Technologies for Fluid Foods

Author : PJ Cullen

Publisher : Academic Press

Page : 543 pages

File Size : 44,53 MB

Release : 2011-07-21

Category : Technology & Engineering

ISBN : 0123814715

Get eBook

Book Description

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. - Examines non-thermal processing techniques specifically applied to fluid foods - Includes methods for mathematically evaluating each technique - Addresses global regulatory requirements for fluid foods - Provides recommendations and opportunities for various safety-related issues



Biosurfaces

Author : Kantesh Balani

Publisher : John Wiley & Sons

Page : 465 pages

File Size : 17,75 MB

Release : 2015-01-23

Category : Technology & Engineering

ISBN : 111895064X

Get eBook

Book Description

Ideal as a graduate textbook, this title is aimed at helping design effective biomaterials, taking into account the complex interactions that occur at the interface when a synthetic material is inserted into a living system. Surface reactivity, biochemistry, substrates, cleaning, preparation, and coatings are presented, with numerous case studies and applications throughout. Highlights include: Starts with concepts and works up to real-life applications such as implantable devices, medical devices, prosthetics, and drug delivery technology Addresses surface reactivity, requirements for surface coating, cleaning and preparation techniques, and characterization Discusses the biological response to coatings Addresses biomaterial-tissue interaction Incorporates nanomechanical properties and processing strategies



Thermal Technologies in Food Processing

Author : P Richardson

Publisher : Elsevier

Page : 311 pages

File Size : 20,21 MB

Release : 2001-04-24

Category : Technology & Engineering

ISBN : 1855736616

Get eBook

Book Description

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.



Nonthermal Processing Technologies for Food

Author : Howard Q. Zhang

Publisher : John Wiley & Sons

Page : 685 pages

File Size : 34,94 MB

Release : 2011-02-04

Category : Technology & Engineering

ISBN : 0470958480

Get eBook

Book Description

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.



Physical and Computational Aspects of Convective Heat Transfer

Author : T. Cebeci

Publisher : Springer Science & Business Media

Page : 497 pages

File Size : 49,27 MB

Release : 2013-04-18

Category : Science

ISBN : 366202411X

Get eBook

Book Description

This volume is concerned with the transport of thermal energy in flows of practical significance. The temperature distributions which result from convective heat transfer, in contrast to those associated with radiation heat transfer and conduction in solids, are related to velocity characteristics and we have included sufficient information of momentum transfer to make the book self-contained. This is readily achieved because of the close relation ship between the equations which represent conservation of momentum and energy: it is very desirable since convective heat transfer involves flows with large temperature differences, where the equations are coupled through an equation of state, as well as flows with small temperature differences where the energy equation is dependent on the momentum equation but the momentum equation is assumed independent of the energy equation. The equations which represent the conservation of scalar properties, including thermal energy, species concentration and particle number density can be identical in form and solutions obtained in terms of one dependent variable can represent those of another. Thus, although the discussion and arguments of this book are expressed in terms of heat transfer, they are relevant to problems of mass and particle transport. Care is required, however, in making use of these analogies since, for example, identical boundary conditions are not usually achieved in practice and mass transfer can involve more than one dependent variable.