Applications of fluidisation in food processing / P.G. Smith.

Format:

Book

Author/Creator:

Smith, P. G. (Peter Geoffrey), 1954-

Language:

English

Subjects (All):

Fluidization.

Fluid dynamics.

Food industry and trade.

Physical Description:

1 online resource (264 p.)

Edition:

1st ed.

Place of Publication:

Oxford ; Ames, Iowa : Blackwell Science, c2007.

Language Note:

English

System Details:

Mode of access: World Wide Web.

Summary:

Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited.Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:* Drying* Freezing* Mixing* Granulation* FermentationThis important and thorough book, written by Peter Smith, who has many years' experience teaching and researching in fo

Contents:

Applications of Fluidization to Food Processing; Contents; Preface; Glossary; Part One: Fundamentals of Fluidization; 1 A Description of Fluidized Bed Behaviour; An introduction to fluidization; Industrial applications of fluidization; Applications of fluidization in the food industry; Gas-solid fluidized bed behaviour; Influence of gas velocity; Geldart's classification; Bubbles and particle movement; Bubble formation at the distributor; Bubble growth and bubble shape; Minimum bubbling velocity; Bubble rise velocity; Particle movement due to bubble motion; Distributor plate design

Characterisation of particulate solidsParticle size distribution; Mean particle size; Particle shape; Bulk particle properties; Terminal falling velocity and particle drag coefficient; Minimum fluidizing velocity in aggregative fluidization; Voidage and pressure drop at incipient fluidization; Carman-Kozeny equation; Ergun equation; Minimum fluidizing velocity as a function of terminal falling velocity; Semi-empirical correlations; Experimental measurement; Fluidized bed behaviour at high gas velocities; Slugging; Turbulent fluidization and fast fluidization; Elutriation and entrainment

Other types of fluidizationSpouted beds; Centrifugal fluidization; Particulate fluidization; Nomenclature; References; 2 Characteristics of Aggregative Fluidization; Heat transfer; Correlations for heat transfer coefficients; Bed-surface heat transfer; Gas-particle heat transfer; Gas-particle heat transfer coefficient; Mass transfer; Correlations for mass transfer coefficients; Gas-particle mass transfer; Mixing; Introduction; Mechanisms of solids mixing; Mixing in fluidized beds; Vertical mixing of solids: the dispersion model; Rate of mixing; Mixing and segregation of dissimilar particles

MechanismsPatterns of particle segregation; Examples of fluidized bed segregation; Nomenclature; References; Part Two: Applications; 3 Freezing; Low-temperature preservation of foods; Introduction; Industrial freezing equipment; Fluidized bed freezing; Capacity of fluidized bed freezers; Freezing rate and freezing point of foods; Prediction of freezing time; Design of fluidized bed freezers; Introduction; Heat transfer in fluidized bed freezers; Mixing, dispersion and residence time; Applications of fluidized bed freezing; Nomenclature; References; 4 Drying; Introduction; Principles of drying

Water activityEffect of water activity on microbial growth; Effect of drying on food structure; Isotherms and equilibrium; Drying kinetics; Classification of driers; Fluidized bed drying; Material and energy balances; The well-mixed drier; The plug flow drier; Variations in fluidized bed drier design; Other fluidized bed drying techniques; Vibro-fluidization; Mechanical agitation; Centrifugal fluidization; Spouted bed drying; Microwave drying; Nomenclature; References; 5 Granulation; Granulation and particle growth; Particle-particle bonding; Bonding mechanisms

Growth mechanisms in granulation

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9786611312053

9780470697948

0470697946

9781281312051

1281312053

9780470995426

0470995424

9780470995419

0470995416

OCLC:

476169759