http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Physical properties of foods and food processing systems
1 online resource (467 pages) : illustrations
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.
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
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
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
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
Includes bibliographical references and index.
Cambridge, England : Woodhead Publishing Limited, 2006, ©1996
Woodhead Publishing in food science, technology, and nutrition