By Dennis R. Heldman, Daryl B. Lund (auth.), José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas (eds.)
Food Engineering Interfaces is predicated on invited displays from the tenth foreign Congress on Engineering and nutrition (ICEF 10) held in Viña del Mar, Chile in April 2008. released as a part of Springer’s nutrients Engineering sequence, the publication comprises 28 chapters contributed by way of global leaders in nutrition engineering and similar disciplines. themes comprise the nutrients engineering global over the years, complex thermal and nonthermal processing of meals, the modeling of gastric digestion, purposes of CFD in nutrition processing, meals security engineering, nutrients engineering economics, incorporation of fibers into meals, bioseparation of nutraceuticals, supercritical fluid extraction of crucial oils, caking of meals powders, advances in foodstuff microstructure research, and nutrition packaging. aimed toward the nutrition and academia, this publication is a superb source for an individual drawn to the cutting-edge and the approaching advancements in nutrition engineering, the place health and wellbeing and health are central.
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Extra resources for Food Engineering Interfaces
Kokini of viscoelastic simulations in full 3D geometry at higher Deborah numbers and larger rotations of the paddles. 6 Conclusions Recent studies in numerical simulation of viscous flow and mixing in the laminar regime have shown the FEM to be a cost-effective and nonintrusive technique for analyzing and visualizing the distributive and dispersive mixing ability in batch and continuous mixing devices of various geometries. A review of recent work analyzing the mixing of viscous and viscoelastic fluids using numerical simulations has been presented.
1a). The flow measurements were validated with PIV experiments using planar laser-induced fluorescence. In Fig. 2 the simulation results are in excellent agreement with the experiments in revealing the size and location of poorly mixed regions in the mixer. Local mixing efficiency can be quantified and visualized by computing the stretching value (l). The stretching value l is calculated from deformation of infinitesimal vectors in the flow, which usually takes place at an exponential rate in chaotic flow regions as compared to a linear rate in non-chaotic flows.
2002; Rivera et al. 2004, 2006; Barailler et al. 2006; Iranshahi et al. 2006, 2007), dough kneaders (Jongen 2000; Jongen et al. 2003; Connelly and Kokini 2004, 2006a,b, 2007), static mixers (Rauline et al. 2000; Zalc et al. 2002b, 2003; Heniche et al. 2005), and continuous mixers/extruders (Dhanasekharan and Kokini 2000, 2003; Wang and Manas-Zloczower 2001). 1 Stirred Tank Reactors/Batch Mixers Mixing of viscous liquids in stirred tank reactors and impeller-based batch mixers is widely employed in many process industries where effective distribution of additives is of great importance.