Industrial Thermal Processing Equipment Handbook
Download Industrial Thermal Processing Equipment Handbook PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Industrial Thermal Processing Equipment Handbook book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages.
Handbook of Food Processing Equipment
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Steel Heat Treatment Handbook
This comprehensive resource provides practical, modern approaches to steel heat treatment topics such as sources of residual stress and distortion, hardenability prediction, modeling, effects of steel alloy chemistry on heat treatment, quenching, carburizing, nitriding, vacuum heat treatment, metallography, and process equipment. Containing recent data and developments from international experts, the Steel Treatment Handbook discusses the principles of heat treatment; quenchants, quenching systems, and quenching technology; strain gauge procedures, X-ray diffraction, and other residual stress measurement methods; carburizing and carbonitriding; powder mettalurgy technology; metallography and physical property determination; ecological regulations and safety standards; and more. Well illustrated with nearly 1000 tables, equations, figures, and photographs, the Steel Heat Treatment Handbook is an excellent reference for materials, manufacturing, heat treatment, maintenance, mechanical, industrial, process and quality control, design, and research engineers; department or corporate metallurgists; and upper-level undergraduate and graduate students in these disciplines.
Handbook of Food Processing Equipment
Author: George D. Saravacos
language: en
Publisher: Springer Science & Business Media
Release Date: 2012-12-06
Recent publications in food engineering concern mainly food process engi neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on processing equipment have been made by the manufacturers, as evidenced by the efficient modem food pro cessing plants. There is a need to relate advances in process engineering to proc ess equipment, and vice versa. This book is an attempt to apply the established principles of transport phe nomena and unit operations to the design, selection, and operation of food pro cessing equipment. Since food processing equipment is still designed empiri cally, due to the complexity of the processes and the uncertainty of food properties, description of some typical industrial units is necessary to understand the operating characteristics. Approximate values and data are used for illustra tive purposes, since there is an understandable lack of published industrial data.