krainaksiazek drying technologies for foods fundamentals and applications 20125239
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Porous and Complex Flow Structures in Modern Technologies Springer, Berlin
Książki / Literatura obcojęzyczna
Porous and Complex Flow Structures in Modern Technologies represents a new approach to the field, considering the fundamentals of porous media in terms of the key roles played by these materials in modern technology. Intended as a text for advanced undergraduates and as a reference for practicing engineers, the book uses the physics of flows in porous materials to tie together a wide variety of important issues from such fields as biomedical engineering, energy conversion, civil engineering, electronics, chemical engineering, and environmental engineering. Thus, for example, flows of water and oil through porous ground play a central role in energy exploration and recovery (oil wells, geothermal fluids), energy conversion (effluents from refineries and power plants), and environmental engineering (leachates from waste repositories). §Similarly, the demands of miniaturization in electronics and in biomedical applications are driving research into the flow of heat and fluids through small-scale porous media (heat exchangers, filters, gas exchangers). Filters, catalytic converters, the drying of stored grains, and a myriad of other applications involve flows through porous media. §By providing a unified theoretical framework that includes not only the traditional homogeneous and isotropic media but also models in which the assumptions of representative elemental volumes or global thermal equilibrium fail, the book provides practicing engineers the tools they need to analyze complex situations that arise in practice. This volume includes examples, solved problems and an extensive glossary of symbols.
Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications Springer Verlag GmbH
Książki / Literatura obcojęzyczna
The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field. Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of "instantaneity". Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.
Sklepy zlokalizowane w miastach: Warszawa, Kraków, Łódź, Wrocław, Poznań, Gdańsk, Szczecin, Bydgoszcz, Lublin, Katowice
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t1=0.038, t2=0, t3=0, t4=0.022, t=0.038