Dimensional analysis of food processes

Content: Front Cover 
 Dimensional Analysis of Food Processes 
 Copyright 
 Contents 
 Foreword 
 Introduction 
 Chapter 1: Objectives and Value of Dimensional Analysis 
 1.1. Grouping Dimensional Variables in the Form of a Set of Dimensionless Numbers with a Precise Physical Sense 
 1.2. Constructing Generic Models Which Can Be Used on Other Scales 
 1.3. Reduce the Number of Experiments by Providing a Synthetic and Physical View of the Phenomena 
 1.4. A Tool for Carrying Out Processes and Assisting a Reverse Engineering Approach 
 Chapter 2: Dimensional Analysis: Principles and Methodology 2.1. Terminology and Theoretical Elements 2.2. From Internal Measures to the Form of a Process Relationship 
 2.3. Configuration and Operating Point of a System 
 2.4. Guided Example 1: Power Consumption for a Newtonian Fluid in a Mechanically Stirred Tank 
 Chapter 3: Practical Tools for Undertaking the Dimensional Analysis Process 
 3.1. Establishment of the List of Relevant Physical Quantities Which Influence the Target Variable 
 3.2. Choosing the Base 
 3.3. Some Techniques for Reducing the Set of Dimensionless Numbers (Configuration of the System) Chapter 4: Dimensional Analysis of Processes Influenced by the Variability of Physical Properties 4.1. Introduction 
 4.2. Influence of the Material Function on the Process Relationship and Material Similarity 
 4.3. Dimensionless Material Functions: Standard Non-Dimensionalization Method and Invariance Properties 
 4.4. How to Construct the π- Space in the Case of a Process Involving a Material with a Variable Physical Property 
 4.5. Guided Example 2 
 Chapter 5: Dimensional Analysis: A Tool for Addressing Process Scale-Up Issues 5.1. Conditions to Satisfy to Ensure Complete Similarity Between the Two Scales: Conservation of the Operating Point 5.2. Guided Example 3: Cooking a Chicken 
 5.3. Guided Example 4: Power of a Vertical Impeller on an Industrial Scale 
 5.4. Guided Example 5: Emulsification Process in an Agitation Tank 
 5.5. Specific Case of a Scale Change in a Process Involving a Material with a Variable Physical Property (Guided Example 6) 
 Capter 6: Case Studies 
 6.1. Rehydration Time for Milk Powder in a Stirred Tank 
 6.2. Continuous Foaming by Whipping 6.3. Fouling of a Plate Heat Exchanger by a Milk Protein Solution 6.4. Dry Mixing of Powders: Mixing Time and Power Consumption 
 6.5. Gas-Liquid Mass Transfer in a Mechanically Stirred Tank Containing Shear-Thinning Fluids 
 6.6. Ohmic Heating 
 Conclusions 
 Appendices 
 Appendix 1: Shift Relationships Between Spaces of Dimensionless Numbers 
 Appendix 2: Physical Meaning of Dimensionless Numbers Commonly Used in Process Engineering 
 A2.1. Internal Measures Related to the Material Fluxes 
 A2.2. Internal Measures Related to the Momentum Fluxes