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Dimensional analysis of food processes /
This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Elsevier,
2015.
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| Colección: | Modeling and control of food processes set.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Dimensional analysis of food processes / |c Guillaume Delaplace, Karine Loubi�ere, Fabrice Ducept, Romain Jeantet. |
| 264 | 1 | |a Amsterdam : |b Elsevier, |c 2015. | |
| 300 | |a 1 online resource (250 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file | ||
| 490 | 1 | |a Modeling and control of food processes set | |
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed September 23, 2015) | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover ; Dimensional Analysis of Food Processes ; Copyright ; Contents ; Foreword ; Introduction ; Chapter 1: Objectives and Value of Dimensional Analysis ; 1.1. Grouping Dimensional Variables in the Form of a Set of Dimensionless Numbers with a Precise Physical Sense ; 1.2. Constructing Generic Models Which Can Be Used on Other Scales ; 1.3. Reduce the Number of Experiments by Providing a Synthetic and Physical View of the Phenomena ; 1.4. A Tool for Carrying Out Processes and Assisting a Reverse Engineering Approach ; Chapter 2: Dimensional Analysis: Principles and Methodology | |
| 505 | 8 | |a 2.1. Terminology and Theoretical Elements 2.2. From Internal Measures to the Form of a Process Relationship ; 2.3. Configuration and Operating Point of a System ; 2.4. Guided Example 1: Power Consumption for a Newtonian Fluid in a Mechanically Stirred Tank ; Chapter 3: Practical Tools for Undertaking the Dimensional Analysis Process ; 3.1. Establishment of the List of Relevant Physical Quantities Which Influence the Target Variable ; 3.2. Choosing the Base ; 3.3. Some Techniques for Reducing the Set of Dimensionless Numbers (Configuration of the System) | |
| 505 | 8 | |6 880-01 |a 5.1. Conditions to Satisfy to Ensure Complete Similarity Between the Two Scales: Conservation of the Operating Point 5.2. Guided Example 3: Cooking a Chicken ; 5.3. Guided Example 4: Power of a Vertical Impeller on an Industrial Scale ; 5.4. Guided Example 5: Emulsification Process in an Agitation Tank ; 5.5. Specific Case of a Scale Change in a Process Involving a Material with a Variable Physical Property (Guided Example 6) ; Capter 6: Case Studies ; 6.1. Rehydration Time for Milk Powder in a Stirred Tank ; 6.2. Continuous Foaming by Whipping | |
| 505 | 8 | |a 6.3. Fouling of a Plate Heat Exchanger by a Milk Protein Solution 6.4. Dry Mixing of Powders: Mixing Time and Power Consumption ; 6.5. Gas-Liquid Mass Transfer in a Mechanically Stirred Tank Containing Shear-Thinning Fluids ; 6.6. Ohmic Heating ; Conclusions ; Appendices ; Appendix 1: Shift Relationships Between Spaces of Dimensionless Numbers ; Appendix 2: Physical Meaning of Dimensionless Numbers Commonly Used in Process Engineering ; A2.1. Internal Measures Related to the Material Fluxes ; A2.2. Internal Measures Related to the Momentum Fluxes | |
| 520 | |a This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all. Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies Emphasises the processes dealing with complex materials of a multiphase nature Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the property. | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 700 | 1 | |a Delaplace, Guillaume, |e author. | |
| 700 | 1 | |a Loubi�ere, Karine, |d 1975- |e author. | |
| 700 | 1 | |a Ducept, Fabrice, |e author. | |
| 700 | 1 | |a Jeantet, Romain, |e author. | |
| 776 | 0 | 8 | |i Print version: |a Delaplace, Guillaume. |t Dimensional Analysis of Food Processes. |d : Elsevier Science, �2015 |z 9781785480409 |
| 830 | 0 | |a Modeling and control of food processes set. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781785480409 |z Texto completo |
| 880 | 8 | |6 505-01/(S |a Chapter 4: Dimensional Analysis of Processes Influenced by the Variability of Physical Properties 4.1. Introduction ; 4.2. Influence of the Material Function on the Process Relationship and Material Similarity ; 4.3. Dimensionless Material Functions: Standard Non-Dimensionalization Method and Invariance Properties ; 4.4. How to Construct the π- Space in the Case of a Process Involving a Material with a Variable Physical Property ; 4.5. Guided Example 2 ; Chapter 5: Dimensional Analysis: A Tool for Addressing Process Scale-Up Issues | |