Author: F. G. HammittPublisher:
ISBN:
Category :
Languages : en
Pages : 36
Book Description
Transient Internal Natural Convection Heating and coolimg of closed, vertical, cylindrical vessels
Author: F. G. HammittNATURAL CONVECTION INSIDE A CIRCULAR CAVITY.
Author: POA TAI CHUTransient Natural Convection of Fluids Within Vertical Cylinders
Author: Elisabeth Mertz DrakePublisher:
ISBN:
Category : Cylinders
Languages : en
Pages : 534
Book Description
Thermal Processing of Packaged Foods
Author: S. Daniel HoldsworthPublisher: Springer Science & Business Media
ISBN: 0387722505
Category : Technology & Engineering
Languages : en
Pages : 423
Book Description
This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Paper
Author: Publisher:
ISBN:
Category : Mechanical engineering
Languages : en
Pages : 796
Book Description
Thermal Processing of Packaged Foods
Author: S. Donald HoldsworthPublisher: Springer
ISBN: 3319249045
Category : Technology & Engineering
Languages : en
Pages : 525
Book Description
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
Transient Natural Convection from Thin Vertical Cylinders
Author: Robert Paul DringPublisher:
ISBN:
Category : Cylinders
Languages : en
Pages : 230
Book Description
Natural Convection Heating of Liquids in Unagitated Food Containers
Author: John Lewis BlaisdellPublisher:
ISBN:
Category : Heat
Languages : en
Pages : 1030
Book Description
Author: 
Author: