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of 30
pro vyhledávání: '"Cristhian Almeida-Rivera"'
Product-driven process design – from molecule to enterprise provides process engineers and process engineering students with access to a modern and stimulating methodology to process and product design. Throughout the book the links between product
Product-driven process design – from molecule to enterprise provides process engineers and process engineering students with access to a modern and stimulating methodology to process and product design. Throughout the book the links between product
Publikováno v:
Journal of Food Engineering. 185:26-34
In this contribution the Product-driven Process Synthesis methodology was used as a well-defined structured approach for the conceptual design of an extraction process for the isolation of intact oil bodies from soybeans. In the first part of this wo
Autor:
Cristhian Almeida-Rivera, Abdolreza Kharaghani, Evangelos Tsotsas, Gerard van Dalen, Seddik Khalloufi, J. Nijsse
Publikováno v:
Trends in Food Science & Technology. 45:179-186
Background Until recently, the main/unique mechanism used to describe porosity was the evolution of the empty spaces formed as a result of water removed during drying. Although we have suggested, previously, two functions (shrinkage and collapse) to
Publikováno v:
Food Research International. 48:808-819
Several empirical/theoretical models are available in the open literature to predict the volume shrinkage coefficient (Sv). However, the few reported theoretical models do not consider the variation of the porosity as a function of water content duri
Aiming at a more structured approach toward the synthesis of product and processes in the food and drink sector, we proposed a methodology that exploits the synergy of combining product and process synthesis work streams. It is supported by decomposi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e7873c979a303b2aa9667e07b4bbd50
https://doi.org/10.1016/b978-0-444-63683-6.00015-0
https://doi.org/10.1016/b978-0-444-63683-6.00015-0
Publikováno v:
Drying Technology. 29:1972-1980
Volume change is one a fundamental aspect in characterization of drying processes. Several attempts to simulate the volume change during drying have been reported in the open literature. However, so far no theoretical approach has been used to suppor
Publikováno v:
Journal of Food Engineering, 97(2), 177-187. Elsevier
Although several empirical models are available in the literature to predict density in solid matrices, only a very limited number of theoretical models have been reported. So far, no model considered the possible variation in the initial air volume