Sale!

(Ebook PDF) Transport Phenomena in Food Processing Food Preservation Technology 1st Edition by Jorge Welti Chanes, Jorge F Velez Ruiz, Gustavo V Barbosa Canovas ISBN 9781420006261 1420006266 full chapters

Original price was: $50.00.Current price is: $35.00.

Transport Phenomena in Food Processing Food Preservation Technology 1st Edition Jorge Welti-Chanes Digital Instant Download

Author(s): Jorge Welti-Chanes, Jorge F. Velez-Ruiz
ISBN(s): 9781566769938, 1566769930
Edition: 1
File Details: PDF, 7.62 MB
Year: 2002
Language: english
SKU: EB-1766178 Category: Tags: ,

(Ebook PDF) Transport Phenomena in Food Processing Food Preservation Technology 1st Edition by Jorge Welti Chanes, Jorge F Velez Ruiz, Gustavo V Barbosa Canovas -Ebook PDF Instant Download/Delivery:9781420006261, 1420006266

Instant download Full Chapter of  Transport Phenomena in Food Processing Food Preservation Technology 1st Edition  after payment

Product details:

ISBN 10:1420006266

ISBN 13:9781420006261

Author: Jorge Welti Chanes, Jorge F Velez Ruiz, Gustavo V Barbosa Canovas

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
 

Table of Contents:

  • 1. Fundamentals of Mass Transport
  • 2. Heat Transfer in Food Products
  • 3. Introductory Aspects of Momentum Transfer Phenomena
  • 4. Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of
  • 5. Pretreatment Efficiency in Osmotic Dehydration of Cranberries
  • 6. Mass Transfer Description of the Osmodehydration of Apple Slabs
  • 7. Combined Effect of High Hydrostatic Pressure Pretreatment andOsmotic Stress on Mass Transfer dur
  • 8. Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations
  • 9. Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var.cera
  • 10. Determination of Concentration-Dependent Effective Moisture Diffusivity of Plums Based on Shrin
  • 11. Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeño Pepper
  • 12. Application of an Artificial Neural Network for Moisture Transfer Prediction Considering Shrink
  • 13. Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches
  • 14. Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd
  • 15. Effects of Water Concentration and Water Vapor Pressure on theWater Vapor Permeability and Diff
  • 16. Water Vapor Permeability, Water Solubility, and Microstructure of Emulsified Starch–Algin
  • 17. Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation
  • 18. Ultrasonic Mass Transfer Enhancement in Food Processing
  • 19. Mass Transfer and Residence Time Studies in Spinning Cone Columns
  • 20. Transport Phenomena during Double-Sided Cooking of Meat Patties
  • 21. Thermal Processing of Particulate Foods by Steam Injection. Part 1.Heating Rate Indexfor Diced
  • 22. Thermal Processing of Particulate Foods by Steam Injection.Part 2. Convective Surface Heat Tran
  • 23. Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite D
  • 24. Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System
  • 25. Flow Dynamics and Heat Transfer in Helical Heat Exchangers
  • 26. Relating Food Frying to Daily Oil Abuse. Part I.Determination of Surface Heat Transfer Coeffici
  • 27. Relating Food Frying to Daily Oil Abuse. Part 2.A Practical Approachfor Evaluating Product Mois
  • 28. Heat and Mass Transfer during the Frying Process of Donuts
  • 29. Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat Frying
  • 30..Numerical Simulation of Transient Two-Dimensional Profiles of Temperature, Concentration, and Fl
  • 31. Heating Behavior of Canned Liquid/Particle Mixtures during End-over-End Agitation Processing
  • 32. Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tub
  • 33. Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Foo

People also search:

transport phenomena in food processing pdf
what are the methods of food processing
what is food processing techniques
what are the steps of food processing
what is the process of processing food

Tags:

Jorge Welti Chanes,Jorge F Velez Ruiz,Gustavo V Barbosa Canovas,Transport Phenomena,Food Processing,Food Preservation