Dehydration of foods. / Gustavo V. Barbosa-Cánovas (1996)

Public ISBD Titre : Dehydration of foods. Type de document : texte imprimé Auteurs : Gustavo V. Barbosa-Cánovas ; H. Vega-Mercado Editeur : New York : Chapman and Hall Année de publication : 1996 Collection : Food engineering series Importance : 330 p. ISBN/ISSN/EAN : 978-0-412-06421-0 Prix : 883 Note générale : Annexes Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire PRODUIT ALIMENTAIRE ; SECHAGE ; SECHOIR ; PRODUIT DESHYDRATE ; SECHAGE PAR DISPERSION ; LYOPHILISATION ; DESHYDRATATION OSMOTIQUE ; CONDITIONNEMENT Liste Plan de classement 16.2 (SECHAGE-DESHYDRATATION) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=65286 Dehydration of foods. [texte imprimé] / Gustavo V. Barbosa-Cánovas ; H. Vega-Mercado . - New York : Chapman and Hall, 1996 . - 330 p.. - (Food engineering series) . ISBN : 978-0-412-06421-0 : 883 Annexes Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire PRODUIT ALIMENTAIRE ; SECHAGE ; SECHOIR ; PRODUIT DESHYDRATE ; SECHAGE PAR DISPERSION ; LYOPHILISATION ; DESHYDRATATION OSMOTIQUE ; CONDITIONNEMENT Liste Plan de classement 16.2 (SECHAGE-DESHYDRATATION) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=65286

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Engineering and food for the 21st century - 8th international conference on engineering and food. ICEF-8 (09/04/2000 - 13/04/2000, Puebla, Mexique). / Jorge Welti-Chanes (2002)

Public ISBD Titre : Engineering and food for the 21st century - 8th international conference on engineering and food. ICEF-8 (09/04/2000 - 13/04/2000, Puebla, Mexique). Type de document : texte imprimé Auteurs : Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique ; José Miguel Aguilera, Editeur scientifique Editeur : BOCA RATON : CRC Press LLC Année de publication : 2002 Collection : Food preservation technology Importance : 1068 p. ISBN/ISSN/EAN : 978-1-56676-963-1 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire CONGRES ; CONSERVATION ; GENIE DES PROCEDES ; TRAITEMENT THERMIQUE ; EMBALLAGE ; HAUTE PRESSION ; CONTROLE DE QUALITE ; BIOTECHNOLOGIE ; ENSEIGNEMENT ; RHEOLOGIE ; TECHNOLOGIE ALIMENTAIRE ; PRODUIT ALIMENTAIRE ; POLYMERE ; COLLOIDE ; HUILE VEGETALE ; TRANSFERT DE MASSE ; TEXTURE ; VISCOSITE ; VISCOELASTICITE ; STRUCTURE ; MEMBRANE ; CONTROLE DE FABRICATION ; AMYLASE Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=66725 Engineering and food for the 21st century - 8th international conference on engineering and food. ICEF-8 (09/04/2000 - 13/04/2000, Puebla, Mexique). [texte imprimé] / Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique ; José Miguel Aguilera, Editeur scientifique . - BOCA RATON : CRC Press LLC, 2002 . - 1068 p.. - (Food preservation technology) . ISBN : 978-1-56676-963-1 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire CONGRES ; CONSERVATION ; GENIE DES PROCEDES ; TRAITEMENT THERMIQUE ; EMBALLAGE ; HAUTE PRESSION ; CONTROLE DE QUALITE ; BIOTECHNOLOGIE ; ENSEIGNEMENT ; RHEOLOGIE ; TECHNOLOGIE ALIMENTAIRE ; PRODUIT ALIMENTAIRE ; POLYMERE ; COLLOIDE ; HUILE VEGETALE ; TRANSFERT DE MASSE ; TEXTURE ; VISCOSITE ; VISCOELASTICITE ; STRUCTURE ; MEMBRANE ; CONTROLE DE FABRICATION ; AMYLASE Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=66725

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Food engineering : integrated approaches (2008)

Public ISBD Titre : Food engineering : integrated approaches Type de document : texte imprimé Auteurs : Gustavo Fidel Gutiérrez-López, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Efrén Parada-Arias, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2008 Collection : Food engineering series Importance : 1 vol. (XXIV-475 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-0-387-75429-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire STERILISATION ; HAUTE PRESSION ; PRODUIT ALIMENTAIRE ; ENZYME ; VISCOELASTICITE ; POLYMERE ; HUILE ; POUDRE ; SECHAGE ; MICROSCOPIE ; LISTERIA ; RHEOLOGIE ; PRODUIT LAITIER ; ACIDE LACTIQUE ; PERMEABILITE ; PROTEINE ; PEPTIDE ; AMIDON ; GENIE ALIMENTAIRE ; FRUIT ; ENROBAGE ; ANALYSE D'IMAGE ; REACTION DE MAILLARD ; POMME ; JUS DE FRUIT ; BANANE ; CLARIFICATION ; LACTOSERUM ; ENSEIGNEMENT Résumé : Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further encourages scientific collaboration among researchers. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering, food science and food technology. Scholars will find a selection of innovative topics ranging from bubbles in food and transport phenomena in food systems to practical food processing applications at the industrial level. Professionals working in food research centers and food industries may also find this book useful. Type de document : Livre Table des matières : Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program J.L. Solleiro and G.F. Gutiérrez-López 2. Food Sterilization by Combining High Pressure and Thermal Energy G.V. Barbosa-Cánovas and P. Juliano 3. Nonlinear Kinetics: Principles and Potential Food Applications M.G. Corradini, M.D. Normand, and M. Peleg 4. Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes M.F. Mazzobre, P.R. Santagapita, N. Gutiérrez, and M. del P. Buera 5. Air Impingement Cooling of Cylindrical Objects Using Slot Jets S.K. Singh and R. Paul Singh 6. New Technologies to Preserve Quality of Fresh-Cut Produce G.A. González-Aguilar, S. Ruiz-Cruz, R. Cruz-Valenzuela, J.F. Ayala-Zavala, L.A. De La Rosa, and E. Alvarez-Parrilla 7. Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology P. Fito, M. Le Maguer, N. Betoret, and P.J. Fito 8. Phase Transitions and Hygroscopicity in Chewing Gum Manufacture J. Welti-Chanes, F. Vergara-Balderas, E. Pérez, D. Bermúdez, A. Valdez-Fragoso, and H. Mújica-Paz. 9. Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues S.M. Alzamora, P.E. Viollaz, V.Y. Martínez, A.B. Nieto, and D. Salvatori 10. Bubbles in Foods: Creating Structure out of Thin Air! K. Niranjan and S.F.J. Silva 11. Films Based on Biopolymer from Conventional and Non-Conventional Sources P. Sobral, J. De D. Alvarado, N.E. Zaritzky, J.B. Laurindo, C. Gómez-Guillén, M.C. Añón, P. Montero, G. Denavi, S. Molina Ortiz, A. Mauri, A. Pinotti, M. García, M.N. Martino, and R. Carvalho 12. Edible Coating as an Oil Barrier or Active System M. García, V. Bifani, C. Campos, M.N. Martino, P. Sobral, S. Flores, C. Ferrero, N. Bertola, N.E. Zaritzky, L. Gerschenson, C. Ramírez, A. Silva, M. Ihl, and F. Menegalli 13. From Powders End Use Properties to Process Engineering E. Dumoulin 14. Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying G.F. Gutiérrez-López, L. Alamilla-Beltrán, J. Chanona-Pérez, E. Parada-Arias, and C. Ordorica-Vargas 15. Towards Food Product Design J.M. Aguilera 16. Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials J. Chanona-Pérez, R. Quevedo, A.R. Jiménez Aparicio, C. Gumeta Chávez, J.A. Mendoza Pérez, G. Calderón Domínguez, L. Alamilla-Beltrán, and G.F. Gutiérrez-López 17. Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells D. Bermúdez and G.V. Barbosa-Cánovas 18. Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning N.C. Acevedo, C. Schebor, and M. Del P. Buera 19. Drying of Porous Materials: Experiments and Modelling at Pore Level L.A. Segura 20. Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions B.E. Sánchez-Basurto, M. Ramírez-Gilly, and A. Tecante 21. Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying P. Fito, N. Betoret, P.J. Fito, and A. Andrés 22. Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation R. Simpson, I. Figueroa, and A. Teixeira 23. Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products L. Dorantes, J. Araujo, A. Carmona, and H. Hernández-Sánchez 24. Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System F. Coll Cárdenas, L. Giannuzzi, and N.E. Zaritzky 25. Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure R. Deliza, L.H.E.S. Laboissiere, A. Rosenthal, A.M. De B. Marcellini, and R.G. Junqueira 26. Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas K. Hofsetz, C.Costa Lopes, M.Dupas Hubinger, L. Mayor, and A.M. Sereno 27. Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis R.M. Desentis-Mendoza, H. Hernández-Sánchez, and M.E. Jaramillo-Flores 28. Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose S. Ohtake, C. Schebor, and J.J. de Pablo 29. Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification M.V. Filippi, D.B. Genovese, and J.E. Lozano 30. Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey I. Recio, M. Ramos, and A.M.R. Pilosof 31. Whey Proteins: Bioengineering and Health M. García-Garibay, J. Jiménez-Guzmán, and H. Hernández-Sánchez 32. Innovations in Starch-Based Film Technology M. García, A.M. Rojas, J.B. Laurindo, C.A. Romero-Bastida, M.V.E. Grossmann, M.N. Martino, S. Flores, P.B. Zamudio-Flores, S. Mali, N.E. Zaritzky, P. Sobral, L. Famá, L.A. Bello-Pérez, F. Yamashita, and A. del P. Beleia 33. Programme Alβan: European Union Programme of High Level Scholarships for Latin America A.M. Sereno 34. ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development C.L.M. Silva Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=165900 Food engineering : integrated approaches [texte imprimé] / Gustavo Fidel Gutiérrez-López, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Efrén Parada-Arias, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2008 . - 1 vol. (XXIV-475 p.) : ill., couv. ill. en coul. ; 25 cm. - (Food engineering series) . ISBN : 978-0-387-75429-1 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire STERILISATION ; HAUTE PRESSION ; PRODUIT ALIMENTAIRE ; ENZYME ; VISCOELASTICITE ; POLYMERE ; HUILE ; POUDRE ; SECHAGE ; MICROSCOPIE ; LISTERIA ; RHEOLOGIE ; PRODUIT LAITIER ; ACIDE LACTIQUE ; PERMEABILITE ; PROTEINE ; PEPTIDE ; AMIDON ; GENIE ALIMENTAIRE ; FRUIT ; ENROBAGE ; ANALYSE D'IMAGE ; REACTION DE MAILLARD ; POMME ; JUS DE FRUIT ; BANANE ; CLARIFICATION ; LACTOSERUM ; ENSEIGNEMENT Résumé : Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further encourages scientific collaboration among researchers. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering, food science and food technology. Scholars will find a selection of innovative topics ranging from bubbles in food and transport phenomena in food systems to practical food processing applications at the industrial level. Professionals working in food research centers and food industries may also find this book useful. Type de document : Livre Table des matières : Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program J.L. Solleiro and G.F. Gutiérrez-López 2. Food Sterilization by Combining High Pressure and Thermal Energy G.V. Barbosa-Cánovas and P. Juliano 3. Nonlinear Kinetics: Principles and Potential Food Applications M.G. Corradini, M.D. Normand, and M. Peleg 4. Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes M.F. Mazzobre, P.R. Santagapita, N. Gutiérrez, and M. del P. Buera 5. Air Impingement Cooling of Cylindrical Objects Using Slot Jets S.K. Singh and R. Paul Singh 6. New Technologies to Preserve Quality of Fresh-Cut Produce G.A. González-Aguilar, S. Ruiz-Cruz, R. Cruz-Valenzuela, J.F. Ayala-Zavala, L.A. De La Rosa, and E. Alvarez-Parrilla 7. Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology P. Fito, M. Le Maguer, N. Betoret, and P.J. Fito 8. Phase Transitions and Hygroscopicity in Chewing Gum Manufacture J. Welti-Chanes, F. Vergara-Balderas, E. Pérez, D. Bermúdez, A. Valdez-Fragoso, and H. Mújica-Paz. 9. Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues S.M. Alzamora, P.E. Viollaz, V.Y. Martínez, A.B. Nieto, and D. Salvatori 10. Bubbles in Foods: Creating Structure out of Thin Air! K. Niranjan and S.F.J. Silva 11. Films Based on Biopolymer from Conventional and Non-Conventional Sources P. Sobral, J. De D. Alvarado, N.E. Zaritzky, J.B. Laurindo, C. Gómez-Guillén, M.C. Añón, P. Montero, G. Denavi, S. Molina Ortiz, A. Mauri, A. Pinotti, M. García, M.N. Martino, and R. Carvalho 12. Edible Coating as an Oil Barrier or Active System M. García, V. Bifani, C. Campos, M.N. Martino, P. Sobral, S. Flores, C. Ferrero, N. Bertola, N.E. Zaritzky, L. Gerschenson, C. Ramírez, A. Silva, M. Ihl, and F. Menegalli 13. From Powders End Use Properties to Process Engineering E. Dumoulin 14. Towards an Integrated Approach to Food Engineering: Structure-Function Relationships And Convective Drying G.F. Gutiérrez-López, L. Alamilla-Beltrán, J. Chanona-Pérez, E. Parada-Arias, and C. Ordorica-Vargas 15. Towards Food Product Design J.M. Aguilera 16. Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials J. Chanona-Pérez, R. Quevedo, A.R. Jiménez Aparicio, C. Gumeta Chávez, J.A. Mendoza Pérez, G. Calderón Domínguez, L. Alamilla-Beltrán, and G.F. Gutiérrez-López 17. Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells D. Bermúdez and G.V. Barbosa-Cánovas 18. Sorption Properties of Dehydrated Model Systems and Their Relationship to the Rate of Non-Enzymatic Browning N.C. Acevedo, C. Schebor, and M. Del P. Buera 19. Drying of Porous Materials: Experiments and Modelling at Pore Level L.A. Segura 20. Rheological Description of the Disorder-Order Transition of Gellan Without Added Counter-Ions B.E. Sánchez-Basurto, M. Ramírez-Gilly, and A. Tecante 21. Advanced Food Products and Process Engineering (SAFES) II: Application to Apple Combined Drying P. Fito, N. Betoret, P.J. Fito, and A. Andrés 22. Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation R. Simpson, I. Figueroa, and A. Teixeira 23. Effect of Capsicum Extracts and Cinnamic Acid on the Growth of Some Important Bacteria in Dairy Products L. Dorantes, J. Araujo, A. Carmona, and H. Hernández-Sánchez 24. Predictive Equations to Assess the Effect of Lactic Acid and Temperature on Bacterial Growth in a Model Meat System F. Coll Cárdenas, L. Giannuzzi, and N.E. Zaritzky 25. Free-Choice Profiling of Passion Fruit Juice Processed by High Hydrostatic Pressure R. Deliza, L.H.E.S. Laboissiere, A. Rosenthal, A.M. De B. Marcellini, and R.G. Junqueira 26. Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas K. Hofsetz, C.Costa Lopes, M.Dupas Hubinger, L. Mayor, and A.M. Sereno 27. Isolation, Purification and Partial Characterization of Laccase from Ustilago maydis R.M. Desentis-Mendoza, H. Hernández-Sánchez, and M.E. Jaramillo-Flores 28. Phase Behavior of Phospholipid-Cholesterol Liposomes Stabilized With Trehalose S. Ohtake, C. Schebor, and J.J. de Pablo 29. Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification M.V. Filippi, D.B. Genovese, and J.E. Lozano 30. Engineered Food/Protein Structure And Bioactive Proteins and Peptides From Whey I. Recio, M. Ramos, and A.M.R. Pilosof 31. Whey Proteins: Bioengineering and Health M. García-Garibay, J. Jiménez-Guzmán, and H. Hernández-Sánchez 32. Innovations in Starch-Based Film Technology M. García, A.M. Rojas, J.B. Laurindo, C.A. Romero-Bastida, M.V.E. Grossmann, M.N. Martino, S. Flores, P.B. Zamudio-Flores, S. Mali, N.E. Zaritzky, P. Sobral, L. Famá, L.A. Bello-Pérez, F. Yamashita, and A. del P. Beleia 33. Programme Alβan: European Union Programme of High Level Scholarships for Latin America A.M. Sereno 34. ISEKI-Food: Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development C.L.M. Silva Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=165900

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Food powders. Physical properties, processing, and functionality. / Gustavo V. Barbosa-Cánovas (2005)

Public ISBD Titre : Food powders. Physical properties, processing, and functionality. Type de document : texte imprimé Auteurs : Gustavo V. Barbosa-Cánovas ; Enrique Ortega-Rivas ; Pablo Juliano ; Hong Yan Editeur : NEW YORK : Kluwer Academic/Plenum Publishers Année de publication : 2005 Collection : Food engineering series Importance : 372 p. ISBN/ISSN/EAN : 978-0-306-47806-2 Prix : 115,15 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.10 (OPERATIONS MECANIQUES SUR LES SOLIDES LES POUDRES ET LES FLUIDES) [Classement Massy] Thésaurus Agro-alimentaire POUDRE ; PROPRIETE PHYSIQUE ; DENSITE ; SEPARATION ; PRODUIT ALIMENTAIRE ; ECHANTILLONNAGE ; STOCKAGE ; GRANULOMETRIE ; ENCAPSULATION ; MELANGE ; SECHAGE ; AGGLOMERATION Type de document : Livre Table des matières : PART 1: Food Powders Characterization 1. Sampling 1.1 Theory and Statistical Aspects 1.1.1 Introduction: Importance of Sampling 1.1.2 Sampling Variation Sources 1.1.3 Minimum Sample Size 1.1.4 Standard Sampling Deviation 1.2 Sampling Techniques and Procedures 1.3 Samplers and Sample Dividers 1.4 Sample Dispersion References 2. Particle Properties 2.1 Particle Size and Shape 2.1.1 Introductory Definitions 2.1.2 Selection of Relevant Characteristic Particle Size 2.1.3 Shape of Particle Related to Sphericity 2.1.4 Evaluation of Shape Outline 2.2 Particle Density 2.2.1 Density Expressions 2.2.2 Liquid Pycnometry 2.2.3 Air Pycnometry 2.2.4 Aerodynamic Particle Density 2.3 Particle Size Distribution 2.3.1 Relevance of Particle Size Distribution 2.3.2 Types of Particle Size Distribution 2.3.3 Particle Size Distribution Tendencies 2.3.4 Presentation of Data 2.3.5 Size Distribution Functions 2.3.6 Analytical Techniques for Size Measurement 2.3.6.1 Sieving 2.3.6.2 Microscopy Techniques 2.3.6.3 Sedimentation 2.3.6.4 Stream Scanning 2.3.6.5 On-line Measurement Techniques 2.4 Other Primary Properties 2.4.1 Surface Area 2.4.1.1 Permeametry 2.4.1.2 Gas Adsorption 2.4.2 Moisture References 3. Bulk Properties 3.1 Flow Properties 3.1.1 Introduction 3.1.2 Failure Properties 3.1.2.1 Definitions 3.1.2.2 Determinations Using Shear Cells 3.1.2.3 Direct Measurement of Failure Properties 3.1.3 Other Handling Properties 3.1.3.1 Angle of Repose 3.1.3.2 Angle of Slide 3.1.3.3 Conveying Angle 3.1.3.4 Angle of Spatula 3.2 Classification of Powders According to Handling 3.3 Packing Properties 3.3.1 Bulk Density and Porosity 3.3.1.1 Measurements of Bulk Density 3.3.1.2 Hausner Ratio 3.3.1.3 Factors Affecting Bulk Density 3.3.2 Compressibility 3.4 Strength Properties 3.4.1 Abrasion 3.4.2 Friability 3.5 Reconstitution Properties 3.5.1 Instantizing Processes 3.5.2 Instant Properties 3.5.3 Instant Property Evaluation 3.5.3.1 Penetration Speed Test 3.5.3.2 A Dynamic Wetting Test 3.5.3.3 Dispersibility Measuring Test 3.5.3.4 IDF Standard Method References PART II: Production, Handling, and Processing 4. Storage 4.1 Alternatives for Storage of Bulk Solids 4.1.1 Outdoors and Structured Storage 4.1.2 Storage in Containers 4.2 Principles Involved in Storage Bin Design 4.2.1 Basic Concepts of Bulk Solids Plant 4.2.1.1 Ratholes 4.2.1.2 Arching 4.2.1.3 Erratic Flow 4.2.1.4 Segregation and Flooding 4.2.2 Elements of Bulk Solids Gravity Flow 4.3 Flow Patterns in Storage Bins 4.3.1 Mass-Flow 4.3.2 Funnel-Flow 4.3.3 Expanded Flow 4.3.4 Symmetrical and Non-symmetrical Flow 4.4 Wall Stresses in Axi-Symmetrical Bins 4.4.1 Distribution of Bin Wall Loads 4.4.2 Calculation of Loads in Bins 4.5 Natural Discharge from Bins 4.5.1 Hopper Opening for Coarse Bulk Solids 4.5.1.1 Mass-Flow Rate Calculation 4.5.2 Hopper Opening for Fine Bulk Solids 4.5.3 Velocity Distribution in the Hopper 4.5.4 Factors Influencing Bin Geometry for Mass-Flow 4.5.5 Effect of the Gas Phase 4.6 Assisted Discharge 4.6.1 Passive Devices 4.6.2 Active Devices 4.6.3 Use of Feeders to Control Discharge 4.6.3.1 Volumetric Feeders 4.6.3.2 Gravimetric Feeders 4.6.3.3 Loads on a Hopper Feeder References 5.Conveying 5.1 Introduction 5.2 Belt Conveyors 5.2.1 Components 5.2.2 Design Aspects 5.2.3 Applications 5.3 Chain Conveyors 5.3.1 Scraper Conveyors 5.3.2 Apron Conveyors 5.3.3 Bucket Elevators 5.4 Screw Conveyors 5.4.1 Main Features 5.4.2 Operating Characteristics 5.4.3 Capacity and Power 5.4.4 Main Applications 5.5 Pneumatic Conveying 5.5.1 Introduction 5.5.2 Theoretical Aspects 5.5.3 Classification of Conveying Systems 5.5.4 Dense-Phase Conveyors 5.5.4.1 Plug-Phase Conveyors 5.5.4.2 Fluidized Systems 5.5.4.3 Blow Tanks 5.5.4.4 Long Distance Systems 5.5.5 Dilute-Phase Conveyors 5.5.5.1 Types of Conveyors 5.5.5.2 Operating Features 5.5.5.3 System Components 5.5.5.4 Selection and Design 5.5.6 Applications References 6. Size Reduction 6.1 Principles of Size Reduction 6.1.1 Introductory Aspects 6.1.2 Forces Used in Size Reduction 6.1.3 Mechanical Resistance Involved in Size Reduction 6.1.4 Properties of Comminuted Products 6.2 Energy Requirements: Comminution Laws 6.2.1 Rittinger's Law 6.2.2 Kick's Law 6.2.3 Bond's Law and Work Index 6.3 Size Reduction Equipment 6.3.1 Classification 6.3.2 Features 6.3.2.1 Crushing Rolls 6.3.2.2 Hammer Mills 6.3.2.3 Disc Attrition Mills 6.3.2.4 Tumbling Mills 6.3.3 Operation 6.4 Criteria for Selection of Comminution Processes 6.4.1 General Considerations 6.4.2 Hardness and Abrasiveness 6.4.3 Mechanical Structure 6.4.4 Moisture 6.4.5 Temperature Sensitivity 6.5 Applications References Size Enlargement 7.1 Introduction: Size Enlargement Processes 7.2 Aggregation Fundamentals 7.2.1 Mechanisms of particle Bonding 7.2.1.1 Solid Bridges 7.2.1.2 Immobile or Freely Movable Liquid Bridges 7.2.1.3 Attraction Forces Between Solid particles 7.2.1.4 Form-Closed Bonds or Interlocking Bonds 7.2.2 Strength of Agglomerates 7.3 Agglomeration Methods 7.3.1 Tumbling of Powders (Rewetting Agglomeration) 7.3.2 Pressure Agglomeration 7.3.3 Specific Agglomeration Methods 7.3.3.1 Straight-Through Agglomeration 7.3.3.2 Spray-Bed Dryer Agglomeration 7.3.3.3 Atomizer Wheel 7.3.3.4 Freeze-Drying 7.3.4 Binders 7.4 Selection Criteria for Agglomeration Methods 7.4.1 Feed Characteristics 7.4.2 Agglomerated Powder Properties 7.4.3 Alternative Methods 7.5 Design Aspects of Agglomeration Processes 7.6 Applications of Agglomeration References 8. EncapsuIation Processes 8.1 Introduction 8.2 Microcapsules 8.2.1 Coating Material for Encapsulation 8.2.2 Types of Encapsulated Food Ingredients 8.2.3 Microcapsules: Their Structure and Release Mechanisms 8.3 Spray Drying 8.4 Extrusion 8.5 Molecular Inclusion in Cyclodextrins 8.6 Coacervation 8.7 Centrifugal Extrusion 8.8 Air Suspension Coating 8.9 Spray Chilling and Spray Cooling 8.10 Centrifugal Suspension-Separation 8.11 Freeze-Drying 8.12 Co-Crystallization 8.13 Final Remarks References 9. Mixing 9.1 Introduction 9.2 Mixing Mechanisms 9.2.1 Convective, Diffusive, and Shear Mixing 9.2.2 Segregation 9.2.3 Other Classifications for Mixing Mechanisms 9.2.4 Horizontal Drum Blender Mechanism 9.3 Statistical Approach of Solids Mixing 9.3.1 Types of Mixtures 9.3.2 Sampling 9.3.3 Mixture Quality: Mixing Index and Rate 9.4 Powder Mixers 9.4.1 Tumbler Mixers 9.4.2 Horizontal and Vertical Trough Mixers 9.4.3 Vertical Screw Mixers 9.4.4 Fluidized Bed Mixers 9.4.5 Hopper Blenders 9.4.6 Continuous Blenders 9.5 Selection and Design Criteria 9.5.1 Factors Affecting Equipment Design 9.5.2 Mixer Selection Based on Flow Properties 9.5.3 Mixing in Food Powdered Product Development 9.5.4 Selection Based on Mixing Costs 9.6 Applications References 10. Separation and Classification 10.1 Introduction to Dry Separation Techniques 10.2 Screening 10.2.1 Screening Fundamentals 10.2.2 Mass Balances in Screening 10.2.3 Operating Features 10.2.3.1 Capacity and Efficiency 10.2.3.2 Factors Affecting Efficiency 10.2.4 Equipment Used for Screening 10.2.5 Selection and Design 10.2.6 Applications 10.3 Dedusting Technology 10.3.1 Cyclone Separation 10.3.1.1 Theoretical Aspects 10.3.1.2 Dimensionless Approach 10.3.1.3 Operating Features and Selection Criteria 10.3.1.4 Applications 10.3.2 Gas Filtration 10.3.2.1 Filtering Fundamentals 10.3.2.2 Operation Characteristics 10.3.2.3 Applications 10.3.3 Other Gas-Solids Separation Techniques 10.3.3.1 Scrubbers 10.3.3.2 Electrostatic Precipitators 10.4 Air Classification 10.4.1 Introduction 10.4.2 Operating Principles 10.4.3 Efficiency and Cut Size 10.4.4 Applications References 11. Drying 11.1 Spray Drying 11.1.1 Drying Process Layouts 11.1.2 Atomization Classification 11.1.2.1 Atomizers Using Centrifugal Energy 11.1.2.2 Atornizers Using Pressure Energy 11.1.2.3 Atomizers Using Kinetic Energy 11.1.2.4 Atomizers Using Acoustic/Pulsation Energy 11.1.3 Spray-Air Movement 11.1.4 Mass and Heat Balances 11.2 Freeze-Drying 11.2.1 Freeze-Drying Process 11.2.2 Fundamentals of Freeze-Drying 11.2.2.1 Freezing 11.2.2.2 Ice Sublimation 11.2.2.3 Water Vapor Condensation 11.2.3 Drying Equipment 11.2.3.1 Batch Freeze Dryer 11.2.3.2 Continuous Freeze Dryer 11.2.3.3 Microwave-Heating Freeze Dryer 11.2.3.4 Modified Freeze Dryers 11.3 Drum Drying 11.3.1 Drum Drying Process 11.3.2 Mass and Heat Transfer 11.3.3 Types of Drum Dryers 11.3.3.1 Single-Drum Dryer 11.3.3.2 Double-Drum Dryer 11.3.3.3 Twin-Drum Dryer 11.4 Final Remarks References 12. Undesirable Phenomena and Their Relation to Processing 12.1 Attrition 12.1.1 Attrition Mechanisms 12.1.2 Attrition Tests 12.1.2.1 Single-Particle Tests 12.1.2.2 Multiple Particle Tests 12.1.3 Attrition Theory and Modeling 12.1.3.1 Particle Behavior Under Confined Uniaxial Compression 12.1.3.2 Particle Size Distribution Variation 12.1.3.3 Attrition Kinetics 12.1.3.4 Compaction Characteristics 12.1.3.5 Fractal Approach 12.1.4 Attrition Prevention 12.2 Segregation 12.2.1 Segregation Applications 12.2.2 Segregation Mechanisms 12.2.3 Segregation Evaluation 12.2.4 4 Segregation Kinetics 12.2.5 Segregation Minimization 12.3 Caking 12.3.1 Caking Mechanisms 12.3.2 Caking Evaluation by the Glass Transition Temperature 12.3.3 Caking Kinetics 12.3.4 Food Powders Affected by Caking 12.3.4.1 Carbohydrates 12.3.4.2 Milk Powders 12.3.4.3 Protein-Based Powders 12.3.5 Caking Prevention 12.3.6 Laboratory Techniques and Test Procedures 12.4 Detonation and Dust Explosion 12.4.1 Explosion Mechanisms 12.4.2 Factors Affecting Dust Explosions 12.4.3 Explosion Hazard Evaluation 12.4.3.1 Minimum Explosive Concentration (MEC) 12.4.3.2 Minimum Hazardous Mass (MHM) 12.4.3.3 Minimum Ignition Energy (MIE) 12.4.3.4 Minimum Ignition Temperature (MIT) and Maximum Oxygen Combustion (MOC) 12.4.4 Explosibility Classification 12.4.5 Dust Explosion Prevention Attrition References Segregation References Caking References Dust Explosion References Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67737 Food powders. Physical properties, processing, and functionality. [texte imprimé] / Gustavo V. Barbosa-Cánovas ; Enrique Ortega-Rivas ; Pablo Juliano ; Hong Yan . - NEW YORK : Kluwer Academic/Plenum Publishers, 2005 . - 372 p.. - (Food engineering series) . ISBN : 978-0-306-47806-2 : 115,15 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.10 (OPERATIONS MECANIQUES SUR LES SOLIDES LES POUDRES ET LES FLUIDES) [Classement Massy] Thésaurus Agro-alimentaire POUDRE ; PROPRIETE PHYSIQUE ; DENSITE ; SEPARATION ; PRODUIT ALIMENTAIRE ; ECHANTILLONNAGE ; STOCKAGE ; GRANULOMETRIE ; ENCAPSULATION ; MELANGE ; SECHAGE ; AGGLOMERATION Type de document : Livre Table des matières : PART 1: Food Powders Characterization 1. Sampling 1.1 Theory and Statistical Aspects 1.1.1 Introduction: Importance of Sampling 1.1.2 Sampling Variation Sources 1.1.3 Minimum Sample Size 1.1.4 Standard Sampling Deviation 1.2 Sampling Techniques and Procedures 1.3 Samplers and Sample Dividers 1.4 Sample Dispersion References 2. Particle Properties 2.1 Particle Size and Shape 2.1.1 Introductory Definitions 2.1.2 Selection of Relevant Characteristic Particle Size 2.1.3 Shape of Particle Related to Sphericity 2.1.4 Evaluation of Shape Outline 2.2 Particle Density 2.2.1 Density Expressions 2.2.2 Liquid Pycnometry 2.2.3 Air Pycnometry 2.2.4 Aerodynamic Particle Density 2.3 Particle Size Distribution 2.3.1 Relevance of Particle Size Distribution 2.3.2 Types of Particle Size Distribution 2.3.3 Particle Size Distribution Tendencies 2.3.4 Presentation of Data 2.3.5 Size Distribution Functions 2.3.6 Analytical Techniques for Size Measurement 2.3.6.1 Sieving 2.3.6.2 Microscopy Techniques 2.3.6.3 Sedimentation 2.3.6.4 Stream Scanning 2.3.6.5 On-line Measurement Techniques 2.4 Other Primary Properties 2.4.1 Surface Area 2.4.1.1 Permeametry 2.4.1.2 Gas Adsorption 2.4.2 Moisture References 3. Bulk Properties 3.1 Flow Properties 3.1.1 Introduction 3.1.2 Failure Properties 3.1.2.1 Definitions 3.1.2.2 Determinations Using Shear Cells 3.1.2.3 Direct Measurement of Failure Properties 3.1.3 Other Handling Properties 3.1.3.1 Angle of Repose 3.1.3.2 Angle of Slide 3.1.3.3 Conveying Angle 3.1.3.4 Angle of Spatula 3.2 Classification of Powders According to Handling 3.3 Packing Properties 3.3.1 Bulk Density and Porosity 3.3.1.1 Measurements of Bulk Density 3.3.1.2 Hausner Ratio 3.3.1.3 Factors Affecting Bulk Density 3.3.2 Compressibility 3.4 Strength Properties 3.4.1 Abrasion 3.4.2 Friability 3.5 Reconstitution Properties 3.5.1 Instantizing Processes 3.5.2 Instant Properties 3.5.3 Instant Property Evaluation 3.5.3.1 Penetration Speed Test 3.5.3.2 A Dynamic Wetting Test 3.5.3.3 Dispersibility Measuring Test 3.5.3.4 IDF Standard Method References PART II: Production, Handling, and Processing 4. Storage 4.1 Alternatives for Storage of Bulk Solids 4.1.1 Outdoors and Structured Storage 4.1.2 Storage in Containers 4.2 Principles Involved in Storage Bin Design 4.2.1 Basic Concepts of Bulk Solids Plant 4.2.1.1 Ratholes 4.2.1.2 Arching 4.2.1.3 Erratic Flow 4.2.1.4 Segregation and Flooding 4.2.2 Elements of Bulk Solids Gravity Flow 4.3 Flow Patterns in Storage Bins 4.3.1 Mass-Flow 4.3.2 Funnel-Flow 4.3.3 Expanded Flow 4.3.4 Symmetrical and Non-symmetrical Flow 4.4 Wall Stresses in Axi-Symmetrical Bins 4.4.1 Distribution of Bin Wall Loads 4.4.2 Calculation of Loads in Bins 4.5 Natural Discharge from Bins 4.5.1 Hopper Opening for Coarse Bulk Solids 4.5.1.1 Mass-Flow Rate Calculation 4.5.2 Hopper Opening for Fine Bulk Solids 4.5.3 Velocity Distribution in the Hopper 4.5.4 Factors Influencing Bin Geometry for Mass-Flow 4.5.5 Effect of the Gas Phase 4.6 Assisted Discharge 4.6.1 Passive Devices 4.6.2 Active Devices 4.6.3 Use of Feeders to Control Discharge 4.6.3.1 Volumetric Feeders 4.6.3.2 Gravimetric Feeders 4.6.3.3 Loads on a Hopper Feeder References 5.Conveying 5.1 Introduction 5.2 Belt Conveyors 5.2.1 Components 5.2.2 Design Aspects 5.2.3 Applications 5.3 Chain Conveyors 5.3.1 Scraper Conveyors 5.3.2 Apron Conveyors 5.3.3 Bucket Elevators 5.4 Screw Conveyors 5.4.1 Main Features 5.4.2 Operating Characteristics 5.4.3 Capacity and Power 5.4.4 Main Applications 5.5 Pneumatic Conveying 5.5.1 Introduction 5.5.2 Theoretical Aspects 5.5.3 Classification of Conveying Systems 5.5.4 Dense-Phase Conveyors 5.5.4.1 Plug-Phase Conveyors 5.5.4.2 Fluidized Systems 5.5.4.3 Blow Tanks 5.5.4.4 Long Distance Systems 5.5.5 Dilute-Phase Conveyors 5.5.5.1 Types of Conveyors 5.5.5.2 Operating Features 5.5.5.3 System Components 5.5.5.4 Selection and Design 5.5.6 Applications References 6. Size Reduction 6.1 Principles of Size Reduction 6.1.1 Introductory Aspects 6.1.2 Forces Used in Size Reduction 6.1.3 Mechanical Resistance Involved in Size Reduction 6.1.4 Properties of Comminuted Products 6.2 Energy Requirements: Comminution Laws 6.2.1 Rittinger's Law 6.2.2 Kick's Law 6.2.3 Bond's Law and Work Index 6.3 Size Reduction Equipment 6.3.1 Classification 6.3.2 Features 6.3.2.1 Crushing Rolls 6.3.2.2 Hammer Mills 6.3.2.3 Disc Attrition Mills 6.3.2.4 Tumbling Mills 6.3.3 Operation 6.4 Criteria for Selection of Comminution Processes 6.4.1 General Considerations 6.4.2 Hardness and Abrasiveness 6.4.3 Mechanical Structure 6.4.4 Moisture 6.4.5 Temperature Sensitivity 6.5 Applications References Size Enlargement 7.1 Introduction: Size Enlargement Processes 7.2 Aggregation Fundamentals 7.2.1 Mechanisms of particle Bonding 7.2.1.1 Solid Bridges 7.2.1.2 Immobile or Freely Movable Liquid Bridges 7.2.1.3 Attraction Forces Between Solid particles 7.2.1.4 Form-Closed Bonds or Interlocking Bonds 7.2.2 Strength of Agglomerates 7.3 Agglomeration Methods 7.3.1 Tumbling of Powders (Rewetting Agglomeration) 7.3.2 Pressure Agglomeration 7.3.3 Specific Agglomeration Methods 7.3.3.1 Straight-Through Agglomeration 7.3.3.2 Spray-Bed Dryer Agglomeration 7.3.3.3 Atomizer Wheel 7.3.3.4 Freeze-Drying 7.3.4 Binders 7.4 Selection Criteria for Agglomeration Methods 7.4.1 Feed Characteristics 7.4.2 Agglomerated Powder Properties 7.4.3 Alternative Methods 7.5 Design Aspects of Agglomeration Processes 7.6 Applications of Agglomeration References 8. EncapsuIation Processes 8.1 Introduction 8.2 Microcapsules 8.2.1 Coating Material for Encapsulation 8.2.2 Types of Encapsulated Food Ingredients 8.2.3 Microcapsules: Their Structure and Release Mechanisms 8.3 Spray Drying 8.4 Extrusion 8.5 Molecular Inclusion in Cyclodextrins 8.6 Coacervation 8.7 Centrifugal Extrusion 8.8 Air Suspension Coating 8.9 Spray Chilling and Spray Cooling 8.10 Centrifugal Suspension-Separation 8.11 Freeze-Drying 8.12 Co-Crystallization 8.13 Final Remarks References 9. Mixing 9.1 Introduction 9.2 Mixing Mechanisms 9.2.1 Convective, Diffusive, and Shear Mixing 9.2.2 Segregation 9.2.3 Other Classifications for Mixing Mechanisms 9.2.4 Horizontal Drum Blender Mechanism 9.3 Statistical Approach of Solids Mixing 9.3.1 Types of Mixtures 9.3.2 Sampling 9.3.3 Mixture Quality: Mixing Index and Rate 9.4 Powder Mixers 9.4.1 Tumbler Mixers 9.4.2 Horizontal and Vertical Trough Mixers 9.4.3 Vertical Screw Mixers 9.4.4 Fluidized Bed Mixers 9.4.5 Hopper Blenders 9.4.6 Continuous Blenders 9.5 Selection and Design Criteria 9.5.1 Factors Affecting Equipment Design 9.5.2 Mixer Selection Based on Flow Properties 9.5.3 Mixing in Food Powdered Product Development 9.5.4 Selection Based on Mixing Costs 9.6 Applications References 10. Separation and Classification 10.1 Introduction to Dry Separation Techniques 10.2 Screening 10.2.1 Screening Fundamentals 10.2.2 Mass Balances in Screening 10.2.3 Operating Features 10.2.3.1 Capacity and Efficiency 10.2.3.2 Factors Affecting Efficiency 10.2.4 Equipment Used for Screening 10.2.5 Selection and Design 10.2.6 Applications 10.3 Dedusting Technology 10.3.1 Cyclone Separation 10.3.1.1 Theoretical Aspects 10.3.1.2 Dimensionless Approach 10.3.1.3 Operating Features and Selection Criteria 10.3.1.4 Applications 10.3.2 Gas Filtration 10.3.2.1 Filtering Fundamentals 10.3.2.2 Operation Characteristics 10.3.2.3 Applications 10.3.3 Other Gas-Solids Separation Techniques 10.3.3.1 Scrubbers 10.3.3.2 Electrostatic Precipitators 10.4 Air Classification 10.4.1 Introduction 10.4.2 Operating Principles 10.4.3 Efficiency and Cut Size 10.4.4 Applications References 11. Drying 11.1 Spray Drying 11.1.1 Drying Process Layouts 11.1.2 Atomization Classification 11.1.2.1 Atomizers Using Centrifugal Energy 11.1.2.2 Atornizers Using Pressure Energy 11.1.2.3 Atomizers Using Kinetic Energy 11.1.2.4 Atomizers Using Acoustic/Pulsation Energy 11.1.3 Spray-Air Movement 11.1.4 Mass and Heat Balances 11.2 Freeze-Drying 11.2.1 Freeze-Drying Process 11.2.2 Fundamentals of Freeze-Drying 11.2.2.1 Freezing 11.2.2.2 Ice Sublimation 11.2.2.3 Water Vapor Condensation 11.2.3 Drying Equipment 11.2.3.1 Batch Freeze Dryer 11.2.3.2 Continuous Freeze Dryer 11.2.3.3 Microwave-Heating Freeze Dryer 11.2.3.4 Modified Freeze Dryers 11.3 Drum Drying 11.3.1 Drum Drying Process 11.3.2 Mass and Heat Transfer 11.3.3 Types of Drum Dryers 11.3.3.1 Single-Drum Dryer 11.3.3.2 Double-Drum Dryer 11.3.3.3 Twin-Drum Dryer 11.4 Final Remarks References 12. Undesirable Phenomena and Their Relation to Processing 12.1 Attrition 12.1.1 Attrition Mechanisms 12.1.2 Attrition Tests 12.1.2.1 Single-Particle Tests 12.1.2.2 Multiple Particle Tests 12.1.3 Attrition Theory and Modeling 12.1.3.1 Particle Behavior Under Confined Uniaxial Compression 12.1.3.2 Particle Size Distribution Variation 12.1.3.3 Attrition Kinetics 12.1.3.4 Compaction Characteristics 12.1.3.5 Fractal Approach 12.1.4 Attrition Prevention 12.2 Segregation 12.2.1 Segregation Applications 12.2.2 Segregation Mechanisms 12.2.3 Segregation Evaluation 12.2.4 4 Segregation Kinetics 12.2.5 Segregation Minimization 12.3 Caking 12.3.1 Caking Mechanisms 12.3.2 Caking Evaluation by the Glass Transition Temperature 12.3.3 Caking Kinetics 12.3.4 Food Powders Affected by Caking 12.3.4.1 Carbohydrates 12.3.4.2 Milk Powders 12.3.4.3 Protein-Based Powders 12.3.5 Caking Prevention 12.3.6 Laboratory Techniques and Test Procedures 12.4 Detonation and Dust Explosion 12.4.1 Explosion Mechanisms 12.4.2 Factors Affecting Dust Explosions 12.4.3 Explosion Hazard Evaluation 12.4.3.1 Minimum Explosive Concentration (MEC) 12.4.3.2 Minimum Hazardous Mass (MHM) 12.4.3.3 Minimum Ignition Energy (MIE) 12.4.3.4 Minimum Ignition Temperature (MIT) and Maximum Oxygen Combustion (MOC) 12.4.4 Explosibility Classification 12.4.5 Dust Explosion Prevention Attrition References Segregation References Caking References Dust Explosion References Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67737

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Fruit preservation : novel and conventional technologies (2018)

Public ISBD Titre : Fruit preservation : novel and conventional technologies Type de document : texte imprimé Auteurs : Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2018 Collection : Food engineering series Importance : 1 vol. (XV-532 p.) Présentation : ill. en noir et en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-4939-3309-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] RAMEAU Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone Thésaurus Agro-alimentaire MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONS Résumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits: . Microwaves . Ohmic Heating . UV-C light . Irradiation . High Pressure . Pulsed Electric Fields . Ultrasound . Vacuum Impregnation . Membranes . Ozone . Hurdle Technology Topics Associated with Fruit Preservation: . Safety . Nutrition and Health . Consumer Perception . Sensory . Minimal Processing . Packaging Unit Operations for Fruit Processing: . Cooling and Freezing . Dehydration . Frying Type de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies Rosires Deliza and Gastón Ares 2 Safety Issues on the Preservation of Fruits and Vegetables Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini 3 Nutritional and Functional Attributes of Fruit Products Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan 4 Minimal Processing of Fruits Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes 5 The Hurdle Concept in Fruit Processing Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia 6 Cooling and Freezing of Fruits and Fruit Products Alicia Chaves and Noemí Zaritzky 7 Thermal Drying of Foods Henry T. Sabarez 8 Membrane Technologies for Fruit Juice Processing Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant 9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard 10 Frying of Foods Pedro Bouchon and Verónica Dueik 11 Power Ultrasound Treatment of Fruits and Fruit Products Hyoungill Lee, Bin Zhou, and Hao Feng 12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes 13 High Pressure Processing of Fruit Products Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes 14 Safety and Quality of Irradiated Fruits and Vegetables Brendan A. Niemira 15 Microwave Processing of Fruits Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini 16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields Olga Martín-Belloso and Mariana Morales-de la Peña 17 Fruits and Fruit Products Treated by UV light Tatiana Koutchma, Marta Orlowska, and Yan Zhu 18 Ozone Antimicrobial Effects on Fruits and Fruit Juices David R. Kasler and Ahmed E. Yousef Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 Fruit preservation : novel and conventional technologies [texte imprimé] / Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2018 . - 1 vol. (XV-532 p.) : ill. en noir et en coul. ; 25 cm. - (Food engineering series) . ISBN : 978-1-4939-3309-9 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] RAMEAU Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone Thésaurus Agro-alimentaire MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONS Résumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits: . Microwaves . Ohmic Heating . UV-C light . Irradiation . High Pressure . Pulsed Electric Fields . Ultrasound . Vacuum Impregnation . Membranes . Ozone . Hurdle Technology Topics Associated with Fruit Preservation: . Safety . Nutrition and Health . Consumer Perception . Sensory . Minimal Processing . Packaging Unit Operations for Fruit Processing: . Cooling and Freezing . Dehydration . Frying Type de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies Rosires Deliza and Gastón Ares 2 Safety Issues on the Preservation of Fruits and Vegetables Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini 3 Nutritional and Functional Attributes of Fruit Products Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan 4 Minimal Processing of Fruits Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes 5 The Hurdle Concept in Fruit Processing Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia 6 Cooling and Freezing of Fruits and Fruit Products Alicia Chaves and Noemí Zaritzky 7 Thermal Drying of Foods Henry T. Sabarez 8 Membrane Technologies for Fruit Juice Processing Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant 9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard 10 Frying of Foods Pedro Bouchon and Verónica Dueik 11 Power Ultrasound Treatment of Fruits and Fruit Products Hyoungill Lee, Bin Zhou, and Hao Feng 12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes 13 High Pressure Processing of Fruit Products Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes 14 Safety and Quality of Irradiated Fruits and Vegetables Brendan A. Niemira 15 Microwave Processing of Fruits Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini 16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields Olga Martín-Belloso and Mariana Morales-de la Peña 17 Fruits and Fruit Products Treated by UV light Tatiana Koutchma, Marta Orlowska, and Yan Zhu 18 Ozone Antimicrobial Effects on Fruits and Fruit Juices David R. Kasler and Ahmed E. Yousef Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033

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Localisation	Emplacement	Section	Cote	Support	Code-barres	Disponibilité
Massy	Bibliothèque	INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES	FRU 18.5	Papier	33004001025892	Empruntable

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