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Novel Thermal and Non-Thermal Technologies for Fluid Foods

determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies;

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Non-thermal Processing of Foods

-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non;

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Improving the thermal Processing of Foods

of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort;

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Emerging Thermal and Nonthermal Technologies in Food Processing

innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc;

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Novel Food Fermentation Technologies

ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical;

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Processed Foods

foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods;

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Recent Trends in Thermal Engineering

fluid power. The book will be useful for researchers and professionals working in the field of fluid dynamics and thermal engineering.;

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Spacecraft Thermal Control Handbook, Volume I

This new edition of the classic Satellite Thermal Control Handbook, is a thorough, technical survey of the various technologies used to;

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Thermal Food Processing

predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD;

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Thermal Food Processing

predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD;

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Thermal Food Engineering Operations

industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation;

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Food Processing

: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant;

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Frontier Research in Microscale & Nanoscale Thermal & Fluid Sciences

pertaining to thermal and fluid transport phenomena at microscales and nanoscales. It covers a wide range of topics on fundamentals and applications;

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Non-Thermal Processing Technologies for the Grain Industry

With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies;

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Case Studies in Novel Food Processing Technologies

of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals;

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The Art of Measuring in the Thermal Sciences

software used in thermal-fluid measurements This book offers engineers, researchers, and graduate students an overview of the best practices for;

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Experimental Micro/Nanoscale Thermal Transport

Laboratory led by Dr. Xinwei Wang. Five new non-contact and non-destructive technologies are introduced: optical heating and electrical sensing;

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Thermal Technologies in Food Processing

foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal;

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Novel Dairy Processing Technologies

. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There;

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Novel Dairy Processing Technologies

heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies;

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Simulation of Hypersonic Reentry Vehicles

of the vehicle. Fluid thermal coupling for predicting the thermal response of a reusable non-ablating thermal protection system was set up. The;

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Novel Food Preservation and Microbial Assessment Techniques

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high;

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Convection with Local Thermal Non-Equilibrium and Microfluidic Effects

This book is one of the first devoted to an account of theories of thermal convection which involve local thermal non-equilibrium effects;

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Food Preservation Process Design

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a;

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Advances in Thermal Engineering Manufacturing and Production Management

, computational methods for thermo-fluid arena, micro and nanofluidics, renewable energy and environment sustainability, non-conventional energy resources;

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Novel Food Processing Technologies

electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence;

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Innovative Food Processing Technologies

in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs;

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