By Mohammed M. Farid
Content material: basics of Momentum move Quang Tuan Pham Rheological houses of nutrition Jasim Ahmed basics of warmth move in foodstuff Processing Ferruh Erdogdu Mass move fundamentals Gauri S. Mittal Mass and effort Balances in foodstuff Processing Gauri S. Mittal basics of Computational Fluid Dynamics Gordon D. Mallinson and Stuart E. Norris Computational Fluid Dynamics research of Retort Thermal Sterilization in Pouches A.G. Abdul Ghani and Mohammed M. Farid warmth Exchangers Prabhat Kumar and K.P. Sandeep Thermal part Transitions in nutrition Jasim Ahmed warmth and Mass move in the course of meals Drying Ibrahim Dincer Mathematical Modeling of Spray Dryers Timothy A.G. Langrish Modeling of warmth and Mass move in the course of Deep Frying procedure L.A. Campanone, M. Alejandra Garcia, and Noemi E. Zaritzky Baking approach: Mathematical Modeling and research Weibiao Zhou Freezing, Thawing, and Chilling of meals Jianfeng Wang, Quang Tuan Pham, and Donald J. Cleland nutrition Refrigeration facets Ibrahim Dincer warmth move and ventilation in a family fridge Onrawee Laguerre Mathematical research of Vacuum Cooling Lijun Wang and D.-W. solar Airflow styles inside of a Refrigerated Truck Loaded with Slotted stuffed containers Jean Moureh Computational Fluid Dynamics research of excessive strain Processing of meals A.G. Abdul Ghani and Mohammed M. Farid Modeling Microbial Inactivation through Pulsed electrical box Michael Ngadi and Jalal Dehghannya Mathematical Modeling and layout of Ultraviolet gentle approach for Liquid meals and drinks Zhengcai Ye and Tatiana Koutchma Ozone Processing Kasiviswanathan Muthukumarappan, Colm P. O'Donnell, and Patrick J. Cullen machine Modeling of Microwave Heating strategies for nutrition protection Tatiana Koutchma and Vadim Yakovlev Ohmic Heating in meals Processing Fa-De Li and Lu Zhang Radio Frequency Heating of meals Lu Zhang and Francesco Marra Infrared Heating Daisuke Hamanaka and Fumihiko Tanaka Impingement Thermal Processing Ferruh Erdogdu and Brent A. Anderson Membrane Processing Kasiviswanathan Muthukumarappan and Chenchaiah Marella Modeling of Membrane Fouling Alice A. Makardij, Mohammed M. Farid, and Xiao Dong Chen Crystallization in Spray Drying Timothy A.G. Langrish Extrusion of meals Prabhat Kumar, K.P. Sandeep, and Sajid Alavi Modeling of nutrients Biofilms: A Metabolic Engineering process Paul Takhistov Kinetics of organic Reactions Roy Zhenhu Lee and Qixin Zhong dimension and keep watch over in nutrients Processing Brent R. younger and Garth Wilson man made Neural Networks in nutrition Processing Weibiao Zhou and Nantawan Therdthai Exergy research of foodstuff Drying strategies and structures Ibrahim Dincer Mathematical Modeling of CIP in nutrition Processing Konstantia Asteriadou Index
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16) A high Deborah number (De >> 1) represents solid-like behavior and low values (De << 1) exhibit liquid-like behavior with respect to the observation time. The viscoelastic property dominates while Deborah number is in the range of 1. 2 Linear Viscoelasticity Linear viscoelasticity is the simplest type of viscoelastic behavior, in which viscoelastic behaviors are independent of the magnitudes of applied stress or strain . Linear viscoelasticity of food materials is observed at very low stress–strain in which the structural breakdown is the minimum.
The imaginary unit i equals to −1. The phase angle (δ) indicates how much the stress and the strain are out of phase. For a completely elastic material the phase angle is 0° and for a complete viscous fluid δ is 90°. 1 Dynamic Measurements Dynamic measurements are made under SAOS conditions, where the specimen disk is placed between two parallel plates and subjected to a sinusoidal oscillation. The experiments should be carried out in the linear viscoelastic range to keep the food structure intact.
4) The proportionality constant η is known as coefficient of viscosity or simply viscosity of the fluid. The viscosity of fluid depends on the physico-chemical properties and temperature. The fluids, which follow the behavior described above is known as Newtonian fluids and most of the liquid foods fall into this category. Water, fruit juice, and milk are common examples of food that follow Newtonian fluids. 5) Where E is the activation energy for viscous flow and A is a constant. The flow of liquids can be explained by various molecular theories and Eyring’s theory considering lattice structure .