Titlebook: Handbook of Food Processing Equipment; George D. Saravacos,Athanasios E. Kostaropoulos Book 20021st edition Kluwer Academic/Plenum Publish

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Aromatic

Food Dehydration Equipment,ation of food plant wastes. A wide variety of industrial food drying equipment is used, developed mostly empirically, but continuously improved by recent advances in drying technology and food engineering. In addition to the basic process engineering requirements, food dryers must meet the strict st

Pulmonary-Veins

Refrigeration and Freezing Equipment, and the freezing processes. In food processing, low temperatures are applied: (1) for preservation and (2) in facilitating other nonpreservation processes or manufacturing products that are directly or indirectly related to foods. In preservation, the main aim is to extend the shelf life of fresh o

BALE

Thermal Processing Equipment,lage of foods and health hazards to the consumers. Thermal processing involves heating of foods at various time—temperature combinations, which define the three main thermal processes, namely, blanching, pasteurization, and sterilization. The objective of thermal processing is the long-term and safe

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Mass Transfer Equipment,ng valuable products, or for removing undesirable food or nonfood components. They differ from mechanical separations (Chapter 5) in the controlling transport mechanism, which is mass transfer at the molecular level, while mechanical separations are based on differences in macroscopic size, shape, a

UTTER

moribund

Sozialwissenschaftliche Studiennomic evaluation of the process. . to the design of the whole processing plant, including the processing/control equipment, the utilities, the plant buildings, and the waste treatment units. The two terms are used interchangeably in the technical literature. Both process and plant design are basic p

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Zur Kritik der regressiven Vernunftndustries. The basic engineering requirements of process equipment are the containment of the material, the strength of the components, the efficiency of the operation, and the transfer of energy during processing. The equipment should be resistant to corrosion, be cost-effective, and its operation

談判

Zur Kritik europ?ischer Hochschulpolitikut by fans, blowers, compressors, vacuum pumps, and ejectors, which are discussed briefly in Appendix D (Utilities). For the transport of liquids, semifluids, and suspensions, pumps are used. The transport of fluid foods by pumping in process pipelines is a well-developed technology, based on the th

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