Physical properties of foods and food processing systems /

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Lewis, M. J.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, England : Woodhead Publishing Limited, 2006.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Food.
Food > Testing.
Food industry and trade.
Food
Aliments.
Aliments > Essais.
food.
Food industry and trade
Food > Testing
Acceso en línea:Texto completo

MARC

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008 140210r20061996enka ob 001 0 eng d
040 |a E7B  |b eng  |e rda  |e pn  |c E7B  |d OCLCO  |d OPELS  |d OCLCF  |d EBLCP  |d OCLCQ  |d OCLCA  |d MERUC  |d OCLCQ  |d VLY  |d S2H  |d OCLCO  |d OCLCQ  |d OCLCO 
019 |a 871225225 
020 |a 9781845698423  |q (electronic bk.) 
020 |a 1845698428  |q (electronic bk.) 
020 |z 9781855732728 
035 |a (OCoLC)874155042  |z (OCoLC)871225225 
050 4 |a TX353  |b .L495 2006eb 
082 0 4 |a 641.3  |2 23 
100 1 |a Lewis, M. J. 
245 1 0 |a Physical properties of foods and food processing systems /  |c M.J. Lewis. 
264 1 |a Cambridge, England :  |b Woodhead Publishing Limited,  |c 2006. 
264 4 |c �1996 
300 |a 1 online resource (467 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing Series in Food Science, Technology and Nutrition 
504 |a Includes bibliographical references and index. 
588 0 |a Online resource; title from PDF title page (ebrary, viewed February 09, 2014). 
520 |a This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations. 
505 8 |a 1.18 WORK [ML2T� 2] (kgm2s� 2 or J)1.19 POWER [ML2T� 3] (kgrn2s� 3or W); 1.20 ENERGY [ML2T� 2] (J); 1.21 SUMMARY OF THE MAIN FUNDAMENTAL AND DERIVED UNITS; 1.22 DIMENSIONAL ANALYSIS; 1.23 Concentration; 1.24 SYMBOLS; Chapter 2. Density and Specific Gravity; 2.1 INTRODUCTION; 2.2 SOLID DENSITY; 2.3 BULK DENSITY; 2.4 LIQUID DENSITY AND SPECIFIC GRAVITY; 2.5 GASES AND VAPOURS; 2.6 DENSITY OF AERATED PRODUCTS: OVERRUN; 2.7 SYMBOLS; Chapter 3. Properties of fluids, hydrostatics and dynamics; 3.1 INTRODUCTION; 3.2 HYDROSTATICS; 3.3 ARCHIMEDES' PRINCIPLE; 3.4 FACTORS AFFECTING FRICTIONAL LOSSES 
505 8 |a 3.5 STREAMLINE AND TURBULENT FLOW3.6 THE REYNOLDS NUMBER IN AGITATED VESSELS; 3.7 THE CONTINUITY EQUATION; 3.8 BERNOULLI'S EQUATION; 3.9 PRESSURE DROP AS A FUNCTION OF SHEAR STRESS AT A PIPE WALL; 3.10 FRICTIONAL LOSSES; 3.11 RELATIVE MOTION BETWEEN A FLUID AND A SINGLE PARTICLE; 3.12 FLUID FLOW THROUGH PACKED AND FLUIDIZED BEDS; 3.13 FLUID FLOW MEASUREMENT; 3.14 FLUID TRANSPORTATION AND PUMPING; 3.15 VACUUM OPERATIONS; 3.16 ASEPTIC OPERATIONS; 3.17 AVERAGE RESIDENCE TIME; 3.18 DISTRIBUTION OF RESIDENCE TIMES; 3.19 CONTINUOUS STIRRED-TANK REACTOR; 3.20 FLOWABILITY OF POWDERS; 3.21 SYMBOLS 
505 8 |a Chapter 4. Viscosity4.1 INTRODUCTION; 4.2 IDEAL SOLIDS AND LIQUIDS; 4.3 SHEAR STRESS AND SHEAR RATE; 4.4 NEWTONIAN FLUIDS AND DYNAMIC VISCOSITY; 4.5 KINEMATIC VISCOSITY; 4.6 RELATIVE AND SPECIFIC VISCOSITIES; 4.7 NON-NEWTONIAN BEHAVIOUR; 4.8 TIME-INDEPENDENT FLUIDS; 4.9 TIME-DEPENDENT FLUIDS; 4.10 THE POWER LAW EQUATION; 4.11 METHODS FOR DETERMINING VISCOSITY; 4.12 ROTATIONAL VISCOMETERS; 4.13 VISCOMETER SELECTION; 4.14 VISCOSITY DATA; 4.15 SOME SENSORY ASPECTS; 4.16 SYMBOLS; Chapter 5. Solid rheology and texture; 5.1 INTRODUCTION; 5.2 THE PERCEPTION OF TEXTURE 
505 8 |a 5.3 TEXTURE ASSESSMENT BY SENSORY METHODS5.4 TEXTURE EVALUATION BY INSTRUMENTAL METHODS; 5.5 FUNDAMENTAL PROPERTIES; 5.6 VISCOELASTIC BEHAVIOUR; 5.7 GELATION; 5.8 MODEL SYSTEMS; 5.9 OBJECTIVE TEXTURE MEASUREMENT: EMPIRICAL TESTING; 5.10 SIZE REDUCTION AND GRINDING; 5.11 EXPRESSION; 5.12 SYMBOLS; Chapter 6. Surface properties; 6.1 INTRODUCTION; 6.2 SURFACE TENSION; 6.3 SURFACE ACTIVITY; 6.4 TEMPERATURE EFFECTS; 6.5 METHODS FOR MEASURING SURFACE TENSION; 6.6 INTERFACIAL TENSION; 6.7 WORK OF ADHESION AND COHESION; 6.8 EMULSIONS; 6.9 YOUNG'S EQUATION (SOLID/LIQUID EQUILIBRIUM); 6.10 DETERGENCY 
650 0 |a Food. 
650 0 |a Food  |x Testing. 
650 0 |a Food industry and trade. 
650 2 |a Food  |0 (DNLM)D005502 
650 6 |a Aliments.  |0 (CaQQLa)201-0001973 
650 6 |a Aliments  |x Essais.  |0 (CaQQLa)201-0061356 
650 7 |a food.  |2 aat  |0 (CStmoGRI)aat300254496 
650 7 |a Food  |2 fast  |0 (OCoLC)fst00930458 
650 7 |a Food industry and trade  |2 fast  |0 (OCoLC)fst00930843 
650 7 |a Food  |x Testing  |2 fast  |0 (OCoLC)fst00930639 
776 0 8 |i Print version:  |a Lewis, M.J.  |t Physical properties of foods and food processing systems.  |d Cambridge, England : Woodhead Publishing Limited, 2006, �1996  |h 465 pages  |z 9781855732728 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9781855732728  |z Texto completo 

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