Heat Transfer During Pneumatic Transport of Spray-dried Food Products
Author: Pie-yi Wang
Publisher:
Published: 1970
Total Pages: 254
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: Pie-yi Wang
Publisher:
Published: 1970
Total Pages: 254
ISBN-13:
DOWNLOAD EBOOKAuthor: Ryozo Toei
Publisher: Springer Science & Business Media
Published: 2013-06-29
Total Pages: 563
ISBN-13: 3662218305
DOWNLOAD EBOOKIt is a pleasure to present this volume consisting of a selection of papers presented at the 4th International Drying Symposium (IDS) held in Kyoto, July 9-12, 1984, under the sponsorship of the Society of Chemi cal Engineers, Japan. This book includes full texts of the ten keynote lectures and several papers which were presented in the technical sessions in the 4th IDS. As editors we had the arduous and unpleasant task of selecting papers for this volume. We were delighted with the high quality manuscripts sub mitted. We are grateful to the authors for their efforts in meeting the manuscript guidelines and also the deadlines. Aside from quality, we have attempted to maintain in this volume a balance of coverage in terms of topics as well as geography. Space restrictions prevented us from presenting all the high quality papers for publication in DRYING 85. Numerous papers of archival interest have been released for general publication in international journals. Several will no doubt appear in Drying Technology - An International Journal. Many others will find their way into other standard engineering journals as well. Over 120 papers from 30 countries were included in the Proceedings volumes distributed to all registrants in Kyoto. Numerous individuals, professional societies and organizations have contributed, directly or indirectly, to the success of the 4th IDS and hence to DRYING 85 as well. We wish to acknowledge in particular the monumental efforts of the Secretary of the 4th IDS, Professor M. Okazaki.
Author: C. M. van 't Land
Publisher: John Wiley & Sons
Published: 2011-11-30
Total Pages: 330
ISBN-13: 1118105826
DOWNLOAD EBOOKA comprehensive approach to selecting and understanding drying equipment for chemical and mechanical engineers A detailed reference of interest for engineers and energy specialists working in the process industry field, Drying in the Process Industry investigates the current state of the art of today's industrial drying practices, examines the factors influencing drying's high costs in both equipment and energy consumption, and summarizes key elements for keeping drying operations under budget and performing at peak capacity safely while respecting the environment. Extensive coverage of dryer basics as well as essential procedures concerning the selection of industrial dryers—such as how to gather results of relevant laboratory measurements, carry out small-scale tests, and correctly size equipment—help to inform readers on criteria for generating scalable specifications that greatly assist buying decisions. Drying in the Process Industry: Takes a practical approach to drying equipment, from an author with four decades in the industry Describes a diverse array of drying equipment (convective, like flash, spray, fluid-bed, and rotary; contact, like paddle and steam; radiation) from an engineer's perspective Provides quick and ready access to drying technologies with references to more detailed literature Treats drying in the context of the entire production process True of all process facilities where drying plays an important role, such as those in the chemical, pharmaceutical, plastics, and food industries, the purchase of improper industrial drying equipment can significantly affect a manufacturer's economic bottom line. With the guidance offered in this book, engineers will be able to confidently choose industrial drying equipment that increases profits, runs efficiently, and optimally suits their needs.
Author: Ko Higashitani
Publisher: CRC Press
Published: 2019-10-16
Total Pages: 681
ISBN-13: 1351730592
DOWNLOAD EBOOKThe Fourth Edition of Powder Technology Handbook continues to serve as the comprehensive guide to powder technology and the fundamental engineering processes of particulate technology, while incorporating significant advances in the field in the decade since publication of the previous edition. The handbook offers a well-rounded perspective on powder technologies in gas and liquid phases that extends from particles and powders to powder beds and from basic problems to actual applications. This new edition features fully updated and new chapters written by a team of internationally distinguished contributors. All content has been updated and new sections added on. Powder Technology Handbook provides methodologies of powder and particle handling technology essential to scientific researchers and practical industrial engineers. It contains contemporary and comprehensive information on powder and particle handling technology that is extremely useful not only to newcomers but also to experienced engineers and researchers in the field of powder and particle science and technology.
Author:
Publisher:
Published: 1975
Total Pages: 922
ISBN-13:
DOWNLOAD EBOOKMonthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Author: Robert Sobel
Publisher: Academic Press
Published: 2022-09-27
Total Pages: 626
ISBN-13: 0128225300
DOWNLOAD EBOOKMicroencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field. This practical reference combines the knowledge of new and novel processing techniques, materials and selection, regulatory aspects and testing and evaluation of materials. It provides application specific uses of microencapsulation as it applies to the food and nutraceutical industries. This reference offers unique solutions to some very specific product needs in the field of encapsulation. This second edition highlights changes in the industry as a result of a field that has traversed from the micro scale level to nano-scaled encapsulation and includes two new chapters, one on regulatory, quality, process scale-up, packaging, and economics and the other on testing and quality control. - Includes new characterization methodologies to understand chemical and physical properties for functionality of the final microencapsulated material - Presents the latest research and developments in the area of nano-scale encapsulation and intelligent packaging - Provides new testing tools to assess products containing microencapsulated actives
Author: Francesco Coletti
Publisher: Gulf Professional Publishing
Published: 2014-11-20
Total Pages: 385
ISBN-13: 0128013591
DOWNLOAD EBOOKWith production from unconventional rigs continuing to escalate and refineries grappling with the challenges of shale and heavier oil feedstocks, petroleum engineers and refinery managers must ensure that equipment used with today's crude oil is protected from fouling deposits Crude Oil Fouling addresses this overarching challenge for the petroleum community with clear explanations on what causes fouling, current models and new approaches to evaluate and study the formation of deposits, and how today's models could be applied from lab experiment to onsite field usability for not just the refinery, but for the rig, platform, or pipeline. Crude Oil Fouling is a must-have reference for every petroleum engineer's library that gives the basic framework needed to analyze, model, and integrate the best fouling strategies and operations for crude oil systems. - Defines the most critical variables and events that cause fouling - Explains the consequences of fouling and its impact on operations, safety, and economics - Provides the technical models available to better predict and eliminate the potential for fouling in any crude system
Author: Maria Laura Passos
Publisher: CRC Press
Published: 2016-04-19
Total Pages: 758
ISBN-13: 1420086073
DOWNLOAD EBOOKConsumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi
Author: Stephanie Clark
Publisher: John Wiley & Sons
Published: 2014-04-03
Total Pages: 603
ISBN-13: 1118846281
DOWNLOAD EBOOKFOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Author: Da-Wen Sun
Publisher: CRC Press
Published: 2005-12-12
Total Pages: 662
ISBN-13: 1420027379
DOWNLOAD EBOOKThe challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining