Transport Phenomena in Food Processing (Food Preservation by Jorge Welti-Chanes, Jorge F. Velez-Ruiz

By Jorge Welti-Chanes, Jorge F. Velez-Ruiz

In particular built for nutrients engineers, this is often an in-depth reference booklet that makes a speciality of delivery phenomena in nutrition upkeep. First it reports the basic strategies concerning momentum, warmth, and mass move. Then the ebook examines particular functions of those ideas right into a number of conventional and novel methods and items. Written via a global panel of researchers, delivery Phenomena in meals Processing offers a finished, updated overview of the engineering ideas key to bettering nutrition processing stipulations and effort assets use.

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1, Maguer L. , Elsevier, New York, 1986a. Choi, Y. , American Society of Agricultural Engineers, St. Joseph, MI, 1986b. , Thermal properties of foods, in The Freezing Preservation of Foods, vol. , AVI, Westport, CT, 1969. , Influence of air velocity and temperature on the two-stage cooling of perishable large-sized products, Annexe Bressanone, Bull. , Annexe 83–90, 1974. , Heat Transfer and Food Products, Elsevier, New York, 1988. R. , Food Process Engineering, 2nd ed. AVI, Westport, CT, 1981. , Influence of water on the thermal properties of foods, Chem.

When heat is flowing through wrappings or compound layer materials, a total thermal conductivity coefficient is needed. This expression can be calculated if the individual thermal conductivity coefficients are known. 11) where c is the volume fraction of material two. 12) In the case of material mixtures with random size and orientation particles, the value for the total thermal conductivity value will be found between the value for parallel flow and the value for perpendicular flow. For mixtures of more than two components, the same method is followed, taking two materials at a time.

When the Re value is below a certain critical value, the flow is laminar; when it is larger, the flow is turbulent. In the Schmidt number, Sc = ν/D, the two molecular transport coefficients (ν and D) are the physical properties of the medium in which the transfer of mass takes place. , 1984). © 2003 by CRC Press LLC The Sherwood number is defined as Sh = kmd/D, where km is the mass transfer coefficient, d is a characteristic length dimension, and D is the diffusion coefficient. The Sherwood number is a convenient parameter for the analysis of transfer processes occurring in a stationary medium in laminar flow.

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