Titlebook: Engineering Principles for Food Process and Product Realization; Keshavan Niranjan Textbook 2022 Springer Nature Switzerland AG 2022 Food

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https://doi.org/10.1007/978-1-4684-6738-3oduction of potable water and how this is further purified for use in drinks and beverages. The wastewater and wastes produced must also be treated, so this chapter also describes the parameters used to characterise wastewater and methods employed to treat wastewater prior to discharge into natural

木质

The Common Lisp Condition Systems in the mouth, and oral processing to form a bolus is considered in terms of mastication, salival mixing and structural disintegration. Gastric processing is considered in terms of the mixing mechanisms operating in the stomach and the kinetics of stomach emptying to release the chyme. Flow and pro

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Preparing for a Visit to the Doctorms of the desired quality. This chapter discusses what constitutes new product development (NPD) and what are the steps involved in it. NPD must be seen as a project, driven by principles of project management which includes organisation of activities so that time constraints can be managed. It is a

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Mass and Energy Balances,ir-water vapor mixtures and the solubility of gases such as carbon dioxide in food and biological systems. It also introduces the principles of mass and thermal energy conservation in food processing and illustrates the application of these principles to individual processing equipment as well as to

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Jogging

Elements of Mass Transfer,s transfer based on Fick’s laws of diffusion. The definition and values of diffusion coefficient or diffusivity are discussed and illustrated considering the examples of diffusive fruit juice extraction and diffusion across food packaging films. The role of mass transfer coefficient in convective ma

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Reaction Kinetics,on processes, as well as homogenous and immobilised enzyme catalysed reactions. The rates of chemical reactions are modelled as a function of reactant concentrations using the theories of first and higher order kinetics, whereas the effects of temperature on these reactions are modelled using Arrhen

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Phase and Reaction Equilibrium, and Phase Transitions,ily focuses on thermodynamics as applied to foods and their properties and stabilities. The chapter also deals with sorption processes responsible for the foods attaining moisture equilibrium with their surroundings. The models commonly used to relate water activities and moisture contents at equili

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Thermal Processing of Foods,ss, especially how the time-temperature combination is determined for any given process by considering microbial inactivation kinetics as well as the kinetics of nutrient destruction. For simplicity, first order kinetics is assumed to operate in food systems. The quantification of microbial death ki