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Dimensional Analysis of Food Processes
Presenting a powerful tool in food engineering
Guillaume Delaplace (Author), Karine Loubière (Author), Fabrice Ducept (Author), Romain Jeantet (Author)
9781785480409, Elsevier Science
Hardback, published 18 September 2015
356 pages
22.9 x 15.1 x 2.5 cm, 0.65 kg
This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all.
1. Objectives and interests of dimensional analysis2. Principle and approach of dimensional analysis3. Making use of dimensional analysis4. Dimensional analysis for processes involving a material having a non-constant physical property5. Dimensional analysis: a tool for driving changes in scale reasoned6. Dimensional processes analysis: a case study
Subject Areas: Food & beverage technology [TDCT], Chemical engineering [TDCB]
