標(biāo)題: Titlebook: Chemical Engineering for the Food Industry; P. J. Fryer,D. L. Pyle,C. D. Rielly Book 1997 Springer Science+Business Media Dordrecht 1997 c [打印本頁] 作者: Fruition 時間: 2025-3-21 19:39
書目名稱Chemical Engineering for the Food Industry影響因子(影響力)
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書目名稱Chemical Engineering for the Food Industry網(wǎng)絡(luò)公開度
書目名稱Chemical Engineering for the Food Industry網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Chemical Engineering for the Food Industry被引頻次
書目名稱Chemical Engineering for the Food Industry被引頻次學(xué)科排名
書目名稱Chemical Engineering for the Food Industry年度引用
書目名稱Chemical Engineering for the Food Industry年度引用學(xué)科排名
書目名稱Chemical Engineering for the Food Industry讀者反饋
書目名稱Chemical Engineering for the Food Industry讀者反饋學(xué)科排名
作者: 不在灌木叢中 時間: 2025-3-21 23:22 作者: 音樂會 時間: 2025-3-22 01:55 作者: Negligible 時間: 2025-3-22 05:47
Process design: heat integration,ant will require some heat input and need some cooling. Some of this can be provided from within the plant, i.e. the cooling need on one process stream can be provided by the heating of another; but how much? It is possible, using thermodynamic principles, to find the maximum amount of heat which ca作者: 密切關(guān)系 時間: 2025-3-22 11:43 作者: 連系 時間: 2025-3-22 13:32
978-1-4613-6724-6Springer Science+Business Media Dordrecht 1997作者: 連系 時間: 2025-3-22 17:25
Food Engineering Serieshttp://image.papertrans.cn/c/image/224327.jpg作者: 說明 時間: 2025-3-23 00:44
Thermal treatment of foods,r a new process is introduced or a modification developed, this book seeks to explain the principles underlying them. The concepts introduced in previous chapters, such as the ideas of heat transfer as a set of sequential steps, of residence time distributions, and of fluid flows, will be applied here to the study of real systems.作者: ORE 時間: 2025-3-23 01:42
Introduction to Bayesian Inference,One aim of process engineering is the design of process equipment and process flowsheets. The previous chapters in this book have described the scientific and engineering fundamentals of the design of process plant. This chapter allows the reader to develop the skills demonstrated previously, by carrying out a design exercise.作者: slow-wave-sleep 時間: 2025-3-23 09:36
Process design: an exercise and simulation examples,One aim of process engineering is the design of process equipment and process flowsheets. The previous chapters in this book have described the scientific and engineering fundamentals of the design of process plant. This chapter allows the reader to develop the skills demonstrated previously, by carrying out a design exercise.作者: 辭職 時間: 2025-3-23 11:44 作者: FECT 時間: 2025-3-23 13:53 作者: 佛刊 時間: 2025-3-23 18:40 作者: ATP861 時間: 2025-3-24 01:50 作者: 圓柱 時間: 2025-3-24 03:26 作者: 不能平靜 時間: 2025-3-24 08:59 作者: LUDE 時間: 2025-3-24 13:12 作者: 正式通知 時間: 2025-3-24 17:35 作者: Fortuitous 時間: 2025-3-24 23:03
Conditional Distributions with Applications,r a new process is introduced or a modification developed, this book seeks to explain the principles underlying them. The concepts introduced in previous chapters, such as the ideas of heat transfer as a set of sequential steps, of residence time distributions, and of fluid flows, will be applied he作者: seduce 時間: 2025-3-25 03:00
Failure Probabilities and Safety Indexes,of structure and incorporation of air in the dough mixing process. Chapters 2 and 5 have described the basics of fluid mechanics and of food rheology. Rheology is crucial in mixing; it is obviously more straightforward to mix a fluid such as water than it is to ensure the homogeneity of a highly vis作者: 我邪惡 時間: 2025-3-25 04:56
Chemical Engineering for the Food Industry978-1-4615-3864-6Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: Muscularis 時間: 2025-3-25 10:47
Conditional Distributions with Applications,r a new process is introduced or a modification developed, this book seeks to explain the principles underlying them. The concepts introduced in previous chapters, such as the ideas of heat transfer as a set of sequential steps, of residence time distributions, and of fluid flows, will be applied here to the study of real systems.作者: synchronous 時間: 2025-3-25 14:52
R-Trees and 0-Hyperbolic Spaces,erring is different in both. Before the processes of mass transfer can be described, therefore, it is necessary to discuss the idea of equilibrium between phases, expressed by such ideas as the partition coefficient or the equilibrium constant.作者: WAX 時間: 2025-3-25 19:21 作者: 圣歌 時間: 2025-3-25 23:01
https://doi.org/10.1007/978-3-540-74798-7srupted by stirring or pumping, the flow properties of the material may change. This can be seen clearly by comparing a set and stirred yogurt bought from a supermarket and containing the same ingredients; the set material behaves essentially as a solid, whilst the stirred yoghurt has properties more like a liquid.作者: outskirts 時間: 2025-3-26 02:43 作者: 犬儒主義者 時間: 2025-3-26 06:51 作者: 通知 時間: 2025-3-26 12:18 作者: monochromatic 時間: 2025-3-26 15:57 作者: Hyaluronic-Acid 時間: 2025-3-26 19:54
1571-0297 erent ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes h作者: 可卡 時間: 2025-3-26 21:11
https://doi.org/10.1007/978-3-540-74798-7nd chemical principles; later chapters of this book will consider the principles which underpin these designs. However, to produce an efficient process it is necessary to consider the whole process, to understand the way in which material moves around the plant and to calculate the heating and cooling duties needed.作者: Charitable 時間: 2025-3-27 03:06 作者: exostosis 時間: 2025-3-27 05:54
Design Loads and Extreme Values,ions occurring in a food, and the ways in which they change with process variables such as temperature. The food industry tends to rely on different types of rate equation than the Arrhenius-type expressions developed by chemists; the two are, however, related, and this chapter describes both expressions and the relationship between them.作者: 混合 時間: 2025-3-27 10:28
Failure Probabilities and Safety Indexes, Rheology is crucial in mixing; it is obviously more straightforward to mix a fluid such as water than it is to ensure the homogeneity of a highly viscous and non-Newtonian fluid such as a starch solution.作者: 天文臺 時間: 2025-3-27 14:36
Introduction to process design,nd chemical principles; later chapters of this book will consider the principles which underpin these designs. However, to produce an efficient process it is necessary to consider the whole process, to understand the way in which material moves around the plant and to calculate the heating and cooling duties needed.作者: 發(fā)芽 時間: 2025-3-27 17:49
Introduction to heat transfer,ussed: thermal conduction through a stationary medium, and thermal convection through a moving fluid. In the latter case, mixing of hot and cold fluids is the main mechanism of heat transfer, which is usually more rapid than thermal conduction.作者: 怕失去錢 時間: 2025-3-27 23:00
Reactors and reactions in food processing,ions occurring in a food, and the ways in which they change with process variables such as temperature. The food industry tends to rely on different types of rate equation than the Arrhenius-type expressions developed by chemists; the two are, however, related, and this chapter describes both expressions and the relationship between them.作者: 平靜生活 時間: 2025-3-28 02:51 作者: 牲畜欄 時間: 2025-3-28 06:45
,Hausdorff and Gromov–Hausdorff Distance, in food systems, as will be seen later, the range of velocities in the flow can affect the amount and range of thermal processing a fluid receives, and thus can affect the safety and quality of the final product.作者: 材料等 時間: 2025-3-28 13:38
Newtonian fluid mechanics, in food systems, as will be seen later, the range of velocities in the flow can affect the amount and range of thermal processing a fluid receives, and thus can affect the safety and quality of the final product.作者: Cardiac-Output 時間: 2025-3-28 18:00
Introduction to process design,h of which carries out some specific job, such as mixing, fermentation, sterilization, or separation. Each of these units is designed using physical and chemical principles; later chapters of this book will consider the principles which underpin these designs. However, to produce an efficient proces作者: 機(jī)警 時間: 2025-3-28 20:35 作者: penance 時間: 2025-3-29 00:41 作者: 拱墻 時間: 2025-3-29 05:20 作者: Glower 時間: 2025-3-29 09:34
Food rheology,ore complex, however, and their flow properties may be strong functions of the way in which they have been previously processed. For example, the flow behaviour of a yoghurt is a function of the bonding between the molecular chains of the protein aggregates which constitute it; if those bonds are di作者: 無效 時間: 2025-3-29 14:53 作者: OPINE 時間: 2025-3-29 15:33
Process control,ess is in a steady state; processes are always unsteady and require continual control action to keep the product within specification. Process control requires accurate measurement of process parameters, together with some understanding of the ways that changes to the inlet conditions of the process作者: 幸福愉悅感 時間: 2025-3-29 23:46
