rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Physical properties of foods and food processing systems
  name:
    name part: Lewis, M. J.
    role:
      role term: creator
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2006
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (467 pages) : illustrations
  abstract: This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
  table of contents: 1.18 WORK [ML2T ̄2] (kgm2s ̄2 or J)1.19 POWER [ML2T ̄3] (kgrn2s ̄3or W); 1.20 ENERGY [ML2T ̄2] (J); 1.21 SUMMARY OF THE MAIN FUNDAMENTAL AND DERIVED UNITS; 1.22 DIMENSIONAL ANALYSIS; 1.23 Concentration; 1.24 SYMBOLS; Chapter 2. Density and Specific Gravity; 2.1 INTRODUCTION; 2.2 SOLID DENSITY; 2.3 BULK DENSITY; 2.4 LIQUID DENSITY AND SPECIFIC GRAVITY; 2.5 GASES AND VAPOURS; 2.6 DENSITY OF AERATED PRODUCTS: OVERRUN; 2.7 SYMBOLS; Chapter 3. Properties of fluids, hydrostatics and dynamics; 3.1 INTRODUCTION; 3.2 HYDROSTATICS; 3.3 ARCHIMEDES' PRINCIPLE; 3.4 FACTORS AFFECTING FRICTIONAL LOSSES
  table of contents: 3.5 STREAMLINE AND TURBULENT FLOW3.6 THE REYNOLDS NUMBER IN AGITATED VESSELS; 3.7 THE CONTINUITY EQUATION; 3.8 BERNOULLI'S EQUATION; 3.9 PRESSURE DROP AS A FUNCTION OF SHEAR STRESS AT A PIPE WALL; 3.10 FRICTIONAL LOSSES; 3.11 RELATIVE MOTION BETWEEN A FLUID AND A SINGLE PARTICLE; 3.12 FLUID FLOW THROUGH PACKED AND FLUIDIZED BEDS; 3.13 FLUID FLOW MEASUREMENT; 3.14 FLUID TRANSPORTATION AND PUMPING; 3.15 VACUUM OPERATIONS; 3.16 ASEPTIC OPERATIONS; 3.17 AVERAGE RESIDENCE TIME; 3.18 DISTRIBUTION OF RESIDENCE TIMES; 3.19 CONTINUOUS STIRRED-TANK REACTOR; 3.20 FLOWABILITY OF POWDERS; 3.21 SYMBOLS
  table of contents: Chapter 4. Viscosity4.1 INTRODUCTION; 4.2 IDEAL SOLIDS AND LIQUIDS; 4.3 SHEAR STRESS AND SHEAR RATE; 4.4 NEWTONIAN FLUIDS AND DYNAMIC VISCOSITY; 4.5 KINEMATIC VISCOSITY; 4.6 RELATIVE AND SPECIFIC VISCOSITIES; 4.7 NON-NEWTONIAN BEHAVIOUR; 4.8 TIME-INDEPENDENT FLUIDS; 4.9 TIME-DEPENDENT FLUIDS; 4.10 THE POWER LAW EQUATION; 4.11 METHODS FOR DETERMINING VISCOSITY; 4.12 ROTATIONAL VISCOMETERS; 4.13 VISCOMETER SELECTION; 4.14 VISCOSITY DATA; 4.15 SOME SENSORY ASPECTS; 4.16 SYMBOLS; Chapter 5. Solid rheology and texture; 5.1 INTRODUCTION; 5.2 THE PERCEPTION OF TEXTURE
  table of contents: 5.3 TEXTURE ASSESSMENT BY SENSORY METHODS5.4 TEXTURE EVALUATION BY INSTRUMENTAL METHODS; 5.5 FUNDAMENTAL PROPERTIES; 5.6 VISCOELASTIC BEHAVIOUR; 5.7 GELATION; 5.8 MODEL SYSTEMS; 5.9 OBJECTIVE TEXTURE MEASUREMENT: EMPIRICAL TESTING; 5.10 SIZE REDUCTION AND GRINDING; 5.11 EXPRESSION; 5.12 SYMBOLS; Chapter 6. Surface properties; 6.1 INTRODUCTION; 6.2 SURFACE TENSION; 6.3 SURFACE ACTIVITY; 6.4 TEMPERATURE EFFECTS; 6.5 METHODS FOR MEASURING SURFACE TENSION; 6.6 INTERFACIAL TENSION; 6.7 WORK OF ADHESION AND COHESION; 6.8 EMULSIONS; 6.9 YOUNG'S EQUATION (SOLID/LIQUID EQUILIBRIUM); 6.10 DETERGENCY
  note: M.J. Lewis.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
  subject:
    topic: Food
    topic: Testing
  subject:
    topic: Food industry and trade
  subject:
    topic: Food
  subject:
    topic: Aliments
  subject:
    topic: Aliments
    topic: Essais
  subject:
    topic: food
  subject:
    topic: Food
  subject:
    topic: Food industry and trade
  subject:
    topic: Food
    topic: Testing
  classification: TX353 .L495 2006eb
  classification: 641.3
  related item:
    title info:
      title: Physical properties of foods and food processing systems
    name:
      name part: Lewis, M.J.
    origin info:
      publisher: Cambridge, England : Woodhead Publishing Limited, 2006, ©1996
    physical description:
      extent: 465 pages
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 9781845698423
  identifier: 1845698428
  identifier: 9781855732728
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: E7B
    record creation date: 140210
    record change date: 20260326200334.9
    record identifier: in00005754047
    language of cataloging:
      language term: eng