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

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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

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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

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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

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