標題: Titlebook: Engineering Principles for Food Process and Product Realization; Keshavan Niranjan Textbook 2022 Springer Nature Switzerland AG 2022 Food [打印本頁] 作者: 冠軍 時間: 2025-3-21 19:44
書目名稱Engineering Principles for Food Process and Product Realization影響因子(影響力)
書目名稱Engineering Principles for Food Process and Product Realization影響因子(影響力)學(xué)科排名
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書目名稱Engineering Principles for Food Process and Product Realization網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Engineering Principles for Food Process and Product Realization被引頻次
書目名稱Engineering Principles for Food Process and Product Realization被引頻次學(xué)科排名
書目名稱Engineering Principles for Food Process and Product Realization年度引用
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書目名稱Engineering Principles for Food Process and Product Realization讀者反饋
書目名稱Engineering Principles for Food Process and Product Realization讀者反饋學(xué)科排名
作者: tenuous 時間: 2025-3-21 23:14 作者: Recessive 時間: 2025-3-22 03:31
https://doi.org/10.1007/978-94-015-0915-2ulent, as well as two principal types of flows – Newtonian and non Newtonian power law. The chapter also covers flow around individual particles, and flow through a bed of particles including fluidisation.作者: 沉默 時間: 2025-3-22 07:40 作者: 無關(guān)緊要 時間: 2025-3-22 10:52 作者: 在駕駛 時間: 2025-3-22 13:33 作者: 在駕駛 時間: 2025-3-22 20:04
https://doi.org/10.1007/978-1-4615-4713-6bining mass transfer resistance with reaction kinetics are illustrated using two examples: oxygen transfer in aerobic fermentation and the effects of enzyme immobilisation on enzyme catalysed bioreactions.作者: ABASH 時間: 2025-3-23 00:07 作者: 陳腐的人 時間: 2025-3-23 05:27
Reaction Kinetics,bining mass transfer resistance with reaction kinetics are illustrated using two examples: oxygen transfer in aerobic fermentation and the effects of enzyme immobilisation on enzyme catalysed bioreactions.作者: 無所不知 時間: 2025-3-23 08:23
Environmental Issues in Food Engineering,ed in food packaging and their environmental impacts are discussed from a sustainability point of view. The discussion also includes biodegradable and compostable materials developed for the purpose of packaging, such as bioplastics and lignocellulosic materials. The chapter concludes with an introduction to life cycle analysis (LCA).作者: Fissure 時間: 2025-3-23 12:27
1571-0297 of the food engineering process in an easy-to-read fashion..As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fa作者: mercenary 時間: 2025-3-23 15:12 作者: 撕裂皮肉 時間: 2025-3-23 18:42 作者: 琺瑯 時間: 2025-3-23 22:21 作者: hemorrhage 時間: 2025-3-24 03:34
Mass and Energy Balances, overall flowsheets with and without recycle streams. The chapter covers stoichiometry of chemical reactions as well as biochemical reactions involving whole cells and cell growth. It also introduces heat or enthalpy of reactions and the nature of exothermic and endothermic reactions.作者: 共棲 時間: 2025-3-24 10:23
Elements of Fluid Flow,ulent, as well as two principal types of flows – Newtonian and non Newtonian power law. The chapter also covers flow around individual particles, and flow through a bed of particles including fluidisation.作者: agonist 時間: 2025-3-24 10:49 作者: Jocose 時間: 2025-3-24 17:29 作者: 嚴重傷害 時間: 2025-3-24 20:50 作者: 整頓 時間: 2025-3-25 03:01 作者: 咒語 時間: 2025-3-25 06:56 作者: PLE 時間: 2025-3-25 10:21
Keshavan NiranjanCovers a much wider range of the food engineering process than any other introductory textbook currently on the market.Examines every aspect of the food engineering process in an easy-to-read fashion.作者: Meander 時間: 2025-3-25 14:54
Food Engineering Serieshttp://image.papertrans.cn/e/image/310894.jpg作者: uncertain 時間: 2025-3-25 19:14 作者: Trochlea 時間: 2025-3-25 22:20
https://doi.org/10.1007/978-94-015-0915-2dresses the friction which fluids encounter as they flow through pipes and fittings. In particular, it distinguishes between . and . frictions, and provides methods to estimate their values and the pumping energy required to overcome these. The chapter also deals with flow regimes – laminar and turb作者: entail 時間: 2025-3-26 03:09 作者: 不合 時間: 2025-3-26 05:14
https://doi.org/10.1007/978-3-031-58184-7s 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作者: Adjourn 時間: 2025-3-26 11:01 作者: left-ventricle 時間: 2025-3-26 15:56 作者: Bravura 時間: 2025-3-26 17:44 作者: EVADE 時間: 2025-3-26 23:28
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 作者: 木質(zhì) 時間: 2025-3-27 01:41
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作者: 大廳 時間: 2025-3-27 07:27
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作者: laceration 時間: 2025-3-27 09:51
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作者: FELON 時間: 2025-3-27 17:07 作者: pineal-gland 時間: 2025-3-27 21:05 作者: Jogging 時間: 2025-3-27 22:40
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作者: 話 時間: 2025-3-28 05:10
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作者: coltish 時間: 2025-3-28 08:55
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作者: 我正派 時間: 2025-3-28 12:36
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作者: canvass 時間: 2025-3-28 16:10
Environmental Issues in Food Engineering,oduction 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 作者: Encumber 時間: 2025-3-28 18:52
An Engineering View of the Fate of Food in the Gastrointestinal Tract (GIT),s 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作者: 加花粗鄙人 時間: 2025-3-28 23:38
A Selection of Engineering Methodologies for Food Product Realisation,ms 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作者: Decrepit 時間: 2025-3-29 06:39
