Enhancement of Heat Transfer Using Taylor Vortices in Thermal Processing for Food Process Intensification
We are witnessing a transition from the traditional to novel processing technologies in the food industry to address the issues regarding energy, environment, food, and water resources. This chapter first introduces the concept of food process intensification based on vortex technologies to all food...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2021
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/78000 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: Enhancement of Heat Transfer Using Taylor Vortices in Thermal Processing for Food Process Intensification
- Thermal Effect on Taylor-Couette Flow Dynamics
- Biodiesel Production Using Reactive Distillation Column Based on Intensification Processes
- Introductory Chapter: Novel Thermal and Non-Thermal Technologies for Food Processing
- Oleochemical Processing Technology: From Process Engineering and Intensification Techniques to Property Models for the Exploitation of Residual Marine Oils
- Food Legumes for Sustainable Crop Intensification of Rice-Based Cropping Systems: Bolstering Food and Nutritional Security in South Asia
- Process Intensification in the Customized Flow Reactors