eBook.de : Ihr Online Shop für eBooks, Reader, Downloads und Bücher
Connect 01/2015 eBook-Shops: Testsieger im epub Angebot, Testurteil: gut Die Welt: Kundenorientierte Internetseiten Prädikat GOLD
+49 (0)40 4223 6096
€ 0,00
Zur Kasse
PORTO-
FREI

Food Process Engineering

Auflage 1975. Sprache: Englisch.
Lieferbar innerhalb von zwei Wochen
Buch (gebunden)
Buch € 243,99* inkl. MwSt.
Portofrei*

Produktdetails

Titel: Food Process Engineering
Autor/en: H. A. Leniger, W. a. Beverloo

ISBN: 9027706050
EAN: 9789027706058
Auflage 1975.
Sprache: Englisch.
SPRINGER VERLAG GMBH

31. August 1975 - gebunden - 552 Seiten

This book resulted from many years of teaching engineering aspects of food tech­ nology at the Agricultural University ofWageningen, The Netherlands. In the course of those years the subject matter of teaching has been written down and placed at the student's disposal. The Dutch text has been reconsidered and revised several times. Eventually the question arose whether it would be advisable to transform and translate the text in order to transfer available knowledge and experience to others interested in the relatively new branch of food science that food process engineering is. This question has been answered in the affirmative. Up to now only a few books deal with food process engineering; some are rather superficial and evidently meant as introductory, other ones have in our opinion too much emphasis on chemical engineering and too little on food process engineering. We believe - and this will be elucidated at some length in the Introduction - that food process engineering is in many respects a very specific branch of engineering, allied to but certainly different from chemical engineering. We have always endeav­ oured to show similarities between various branches, stressing at the same time how­ ever the differences and explaining the why and wherefore of them. The present book illustrates this approach. It considers engineering, process en­ gineering and food process engineering as ranking in this order of rising importance.
1 / Introduction.
2 / Transport Phenomena.
2.1. Introduction.
2.2. Fluid Dynamics.
2.2.1. Laminar Flow of Newtonian- and Non-Newtonian Fluids.
2.2.2. Turbulent Flow; Reynolds Number.
2.2.3. Some Flow Problems.
2.2.4. Continuous Flow Through Equipment.
2.3. Heat Transfer.
2.3.1. Steady State Heat Conduction; Heat Conductivity.
2.3.2. Non-Steady-State Heat Conduction; Thermal Diffusivity.
2.3.3. The Individual Heat Transfer Coefficient ? and the Overall Heal Transfer Coefficient k.
2.3.4. Heat Transfer with Free Convection.
2.3.5. Heat Transfer with Condensation and Boiling.
2.4. Mass Transfer.
2.4.1. Introduction.
2.4.2. Steady State Diffusion.
2.4.3. Non-Steady-State Diffusion.
2.4.4. Mass Transfer with Forced Convection.
3 / Mechanical Operations.
3.1. Handling of Materials.
3.1.1. Introduction.
3.1.2. Handling of Solids.
3.1.2.1. Introduction.
3.1.2.2. Flow from Silos.
3.1.2.3. Mechanical Transport.
3.1.2.4. Pneumatic Transport.
3.1.2.5. Hydraulic Transport.
3.1.3. Handling of Liquids.
3.2. Mixing of Materials.
3.2.1. Introduction.
3.2.2. Theory.
3.2.3. Mixing of Solids.
3.2.4. Mixing Solids/Liquids.
3.2.5. Mixing Solid/Gas.
3.2.6. Mixing of Liquids.
3.2.7. Mixing Liquid/Gas.
3.2.8. Mixing of Gases.
3.3. Size Reduction and Size Enlargement.
3.3.1. Introduction.
3.3.2. Size Reduction of Materials.
3.3.3. Size Enlargement of Materials.
3.4. Mechanical Separations.
3.4.1. Introduction.
3.4.2. Separation of Solids from Liquids.
3.4.2.1. Introduction.
3.4.2.2. Sedimentation.
3.4.2.3. Filtration.
3.4.2.4. Expressing.
3.4.2.5. Fat Rendering.
3.4.3. Separation of Solid/Gas Mixtures.
3.4.4. Separation of Solids.
3.4.4.1. Introduction.
3.4.4.2. Sifting.
3.4.4.3. Pneumatic and Hydraulic Classification.
3.4.4.4. Miscellaneous Methods.
3.4.5. Separation of Liquid/Gas Mixtures.
3.4.6. Separation of Liquids.
4 / Physical Operations.
4.1. Heating and Cooling.
4.1.1. Introduction.
4.1.2. Calculation of Heat-Exchanger Performance.
4.1.3. Heat-Exchanger Selection.
4.1.4. Process Engineering Aspects.
4.1.4.1. Heat-Exchanger Size and Efficiency.
4.1.4.2. Flow-Resistance and Heat-Transfer.
4.1.4.3. Promotion of Heat-Transfer.
4.1.4.4. Quick Heating and Cooling.
4.1.4.5. Uniformity of Heat Treatment.
4.1.5. Direct Heat Transfer.
4.1.6. Heating Means and Methods.
4.1.7. Cooling Means and Methods.
4.1.8. Condensers.
4.2. Physical Methods of Food Preservation.
4.2.1. Introduction.
4.2.2. Heat Preservation.
4.2.2.1. Introduction.
4.2.2.2. Thermobacteriology.
4.2.2.3. Physical-Technological Aspects.
4.2.2.4. Process Calculation.
4.2.2.5. Process Selection.
4.2.2.6. Technical Aspects.
4.2.3. Low Temperature Preservation.
4.2.3.1. Introduction.
4.2.3.2. Microbiological Aspects.
4.2.3.3. Changes During Cooling and Cold Storage.
4.2.3.4. Changes During Freezing and Storage of Frozen Products.
4.2.3.5. Physical-Technological Aspects.
4.2.3.6. Technical Aspects.
4.2.4. Dehydration.
4.2.4.1. Introduction.
4.2.4.2. Preservation by Dehydration.
4.2.4.3. Wateractivity.
4.2.4.4. Drying of 'Wet' Bodies.
4.2.4.5. Drying of Solids Containing no Free Water.
4.2.4.6. Evaporation of Droplets.
4.2.4.7. Hot-Air Driers.
4.2.4.8. Thermal Efficiency of Hot-Air Driers.
4.2.4.9. Contact Drying.
4.2.4.10. Freeze Drying.
4.3.1. Introduction.
4.3.2. Concentration.
4.3.2.1. General Remarks.
4.3.2.2. Evaporation.
4.3.2.3. Freeze Concentration.
4.3.2.4. Membrane Processes.
4.3.3. Extraction.
4.3.3.1. Introduction.
4.3.3.2. Solid/Liquid Extraction.
4.3.3.3. Liquid/Liquid Extraction.
4.3.4. Distillation.
4.3.5. Crystallization.
4.3.6. Miscellaneous Separation Methods.
Index of Subjects.
Kundenbewertungen zu H. A. Leniger, W. a… „Food Process Engineering“
Noch keine Bewertungen vorhanden
Zur Rangliste der Rezensenten
Veröffentlichen Sie Ihre Kundenbewertung:
Kundenbewertung schreiben
Unsere Leistungen auf einen Klick
Unser Service für Sie
Zahlungsmethoden
Bequem, einfach und sicher mit eBook.de. mehr Infos akzeptierte Zahlungsarten: Überweisung, offene Rechnung,
Visa, Master Card, American Express, Paypal mehr Infos
Geprüfte Qualität
  • Schnelle Downloads
  • Datenschutz
  • Sichere Zahlung
  • SSL-Verschlüsselung
Servicehotline
+49 (0)40 4223 6096
Mo. - Fr. 8.00 - 20.00 Uhr
Sa. 10.00 - 18.00 Uhr
Chat
Ihre E-Mail-Adresse eintragen und kostenlos informiert werden:
* Alle Preise verstehen sich inkl. der gesetzlichen MwSt. Informationen über den Versand und anfallende Versandkosten finden Sie hier.
Bei als portofrei markierten Produkten bezieht sich dies nur auf den Versand innerhalb Deutschlands.

** Deutschsprachige eBooks und Bücher dürfen aufgrund der in Deutschland geltenden Buchpreisbindung und/oder Vorgaben von Verlagen nicht rabattiert werden. Soweit von uns deutschsprachige eBooks und Bücher günstiger angezeigt werden, wurde bei diesen kürzlich von den Verlagen der Preis gesenkt oder die Buchpreisbindung wurde für diese Titel inzwischen aufgehoben. Angaben zu Preisnachlässen beziehen sich auf den dargestellten Vergleichspreis.
eBook.de - Meine Bücher immer dabei
eBook.de ist eine Marke der Hugendubel Digital GmbH & Co. KG
Folgen Sie uns unter: