By Romain Jeantet, Thomas Croguennec, Pierre Schuck, G?rard Brule
This booklet is a resource of easy and complicated wisdom in nutrition technology for college students or pros within the foodstuff technology quarter, however it is usually obtainable for individuals attracted to different elements relating uncooked fabric stabilisation and transformation in foodstuff items. it's an up-to-date and translated model of the ebook "Science des aliments" released in 2006 by means of Lavoisier. “Science des aliments” is a normal and introductory meals technology and know-how instruction manual, in keeping with the authors’ Masters and PhD classes and learn reports. The e-book is concise, pedagogical and informative and comprises quite a few illustrations (approximately 500 unique figures and tables). In three volumes), it summarizes the most wisdom required for operating in nutrients industries as scientists, technical managers or certified operators. it is going to even be worthy for the formation of scholars in foodstuff technological know-how and biotechnologies (bachelor’s and master’s degree).
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Additional resources for Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
47] The relationship f 1 linking these three dimensionless numbers can be written as follows: L Eu = f1 , Re D or, by substituting Eu by its value and showing ΔP: 2 v ρ L ΔP = f1 , Re 2 D The pressure drop for an incompressible fluid is proportional to the L L from f1 , Re length of the pipe: it is therefore possible to remove D D in the previous expression in order to keep the relationship dimensionally homogeneous. 49]). 29]. When the flow is laminar, density no longer appears in the Da–Re relationship since only viscous forces affect this phenomenon.
This analysis is based on the following assumption: relationships that link physical phenomena are dimensionally homogenous and are identical regardless of the coherent system of units used. ” In the following section, some examples of applications of this theorem will be given for fluid dynamics and heat transfer. 2. 13). Under these conditions, the driving force F (target parameter) is equal to the resistive force, F, which is a function of D, ρ, v and η. An experimental study of F, determined by the reciprocal action of four variables D, ρ, v and η, with ten values for each variable would result in 105 trials; such a study is obviously unrealistic.
Large ice crystals form and expand the extracellular spaces, while the plasmolysed cells decrease considerably in volume. These large crystals cause mechanical compression, which tends to crush the cells. In contrast, when freezing is rapid, crystallization occurs simultaneously in both intra- and extracellular spaces. There is little water movement, and a large number of small crystals form. As a result, cell and tissue structure are much less affected. Furthermore, there are considerably fewer changes in texture due to the osmotic migration of water from cells compared to slow freezing.
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging by Romain Jeantet, Thomas Croguennec, Pierre Schuck, G?rard Brule