Progress in Heat and Mass Transfer
Progress in Heat and Mass Transfer

Author: W. R. Schowalter

Publisher: Elsevier

Published: 2013-10-22

Total Pages: 362

ISBN-13: 1483145352

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Progress in Heat and Mass Transfer, Volume 5: Heat and Mass Transfer in Rheologically Complex Fluids compiles selected papers presented at the International Seminar held in Herceg Novi, Yugoslavia on September 8-12, 1970. This book discusses the continuum foundation of rheology; transport phenomena in turbulent flow of rheologically complex fluids; and heat-transfer effects in flowing polymers. The thixotropic effects in viscoelastic media; non-equilibrium thermodynamics and rheology of viscoelastic fluids; and flow instability due to convective time changes of consistency are also elaborated. This publication also covers the prediction method for turbulent momentum and heat transfer in viscous non-Newtonian liquids; methods for determining thermal properties of anisotropic systems; and convection in ferromagnetic fluid due to magneto caloric effect. This volume is beneficial to students and researchers interested in the heat and mass transfer in rheologically complex fluids.

Aerated Foods
Aerated Foods

Author: Ganesan Narsimhan

Publisher: John Wiley & Sons

Published: 2019-06-07

Total Pages: 431

ISBN-13: 1119591481

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Explore the roles aeration can play in the production, stability, and consumer experience of foods Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products. Essential to the creation of everything from ice cream and popcorn to cheese and beer, the incorporation of fine air bubbles into the foods we consume can also boost satiety and thus reduce calorific intake. Aerated Foods examines this process in detail, offering a complete overview of all aspects of aeration. With sections that address the effects of aeration upon product structure and stability, this informative book explains how food formulation influences the shelf life, texture, and overall experience of different foods. Chapters also outline the various methods by which aeration can be achieved, breaking down the science and technology involved in the incorporation of air Details the mechanisms and overall results of aeration as a method of food processing Covers innovative and experimental aeration techniques Looks at the role of aeration in baking Aerated Foods provides food scientists, researchers, and product developers with an invaluable guide to this multifaceted and fast-growing method of food production.