figure 9.1 shear deformation and fluid...
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Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.1 Shear deformation and fluid flow.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Table 9.1 Viscosities of some typical substances.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.2 Types of flow: A laminar flow; B turbulent flow.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.3 The velocity profile of a fluid flow.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.4 The mass flow at location 1 equals the sum of
mass flows at locations 2 and 3.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Box 9.1 Definition of energy terms
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.5 Friction of fluid flow within a pipe of length L and
internal diameter d.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.6 Friction factor chart (numbers shown in the graph are the relative
roughness of the pipe wall, e/d ).
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.7 Classification of fluids.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.8 Correlations between shear stress and shear rate and the viscosity of Newtonian
and non-Newtonian fluids: 1 Newtonian; 2 shear-thinning (pseudoplastic); 3 shear-thickening
(dilatant); 4 ideal Bingham plastic; 5 non-ideal Bingham plastic.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.9 Velocity profile for power law fluids.
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Figure 9.10 Centrifugal pump: A shaft; B impeller; C external
shell; D suction side; E discharge point.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.11 Reciprocating piston pump.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.12 Plate heat exchanger.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.13 Jacketed pan.
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Figure 9.14 Infinite and finite bodies.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.15 Gurney–Lurie chart for centre temperature of slab and cylinder (with infinite Biot number).
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.16 A centrifugal force acting on a particle in circular movement.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.17 Zone distribution of centrifugation separation,
with l ight phase at the annular core, heavy phase to the wall
and a medium phase in between.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.18 Examples of centrifuges: A a tubular centrifuge; B a disc centrifuge; C a nozzle-
discharge centrifuge (McCabe et al., 2001); D a conveyor bowl centrifuge. (From Leniger and
Beverloo (1975), Food Process Engineering, Edidel Publishing, Holland.)
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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A, liquid–liquid extraction; B, separation of liquid mixtures; C clarification of liquids; D, concentration of slurries; E,liquid–solid–liquid extraction; F, dehydration of amorphous materials; G, de-watering of crystalline foods; H, wet classification.
ource: Fellows (2000).
Table 9.2 Applications of centrifuges in food processing.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Table 9.3 Classification of fi ltration techniques.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.19 Filtration profile for A a constant-pressure
fi ltration and B a constant-rate fi ltration.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.20 Examples of microfiltration devices. A a fi lter press; B a rotary drum filter (from Leniger and
Beverloo, 1975); C a reciprocating conveyor centrifugal filter (from McCabe et al., 2001).
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.21 Reverse osmosis (P is the osmotic pressure of the solution).
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Source: M. Cheryan (1998), Ultrafiltration and MicrofiltrationHandbook. Technomic Publishing Co., Lancaster,
Pennsylvania.
Table 9.4 Osmotic pressure of selected foods and food
constituents at room temperature.
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Table 9.5 Solvents used for the extraction of food components.
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Figure 9.22 Stationary extraction battery for instant coffee production.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.23 Phase diagram of a fluid. TP represents the triple
point and CP represents the critical point.
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Table 9.6 Critical points of some gases.
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Figure 9.24 Layout of SCF CO2 extraction for decaffeination process. (Redrawn from
McHugh and Krukonis (1994), Supercritical Fluid Extraction: Principles and Practice, 2nd
edn. Butterworth-Heinemann, Boston.)
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.25 Uniformity assessing of a mixing operation, where sb2 is
the standard deviation between samples.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.26 Devices for the mixing of low viscosity l iquids: A
a paddle; B a three-blade propeller; C (side view) and D (top
view) a six-blade turbine.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.27 Types of flow: A a simple shear flow; B a pure rotational flow; C an ell iptical flow; D a
mixed extensional and shear flow.
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Figure 9.28 Devices for the mixing of high-viscosity fluids: A an anchor impeller; B a double
z-blade mixer; C a double-fl ight helical-ribbon impeller.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.29 Stress–strain diagram for various solid materials:
E elastic l imit; Y yield point; B breaking point.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Table 9.7 Energy consumption of size reduction of solid foods.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.30 Stages of extrusion cooking.
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.31 A typical single-screw extruder. (From Harper, J.M. (1978) Food Technology, 32, 67.)
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.32 Destruction of a micro-organism at a fixed temperature.
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Figure 9.33 Hydrostatic retort.
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Figure 9.34 Rate of migration of water in foods during drying.
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Figure 9.35Water holding capacity of air at various temperatures (see text for key).
Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.
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Figure 9.36 Flowchart for the production of dehydrated milk.
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Figure 9.37 Flowchart for the manufacturing of instant coffee.