Fundamentals Of Electroheat

Author: Sergio Lupi
Publisher: Springer
ISBN: 3319460153
Size: 38.88 MB
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This book provides a comprehensive overview of the main electrical technologies for process heating, which tend to be treated separately in specialized books. Individual chapters focus on heat transfer, electromagnetic fields in electro-technologies, arc furnaces, resistance furnaces, direct resistance heating, induction heating, and high-frequency and microwave heating. The author highlights those topics of greatest relevance to a wide-ranging teaching program, and at the same time offer a detailed review of the main applications of the various technologies. The content represents a synthesis of the extensive knowledge and experience that the author has accumulated while researching and teaching at the University of Padua’s Engineering Faculty. This text on industrial electroheating technologies is a valuable resource not only for students of industrial, electrical, chemical, and material science engineering, but also for engineers, technicians and others involved in the application of electroheating and energy-efficient industrial processes.

Advances In Thermal And Non Thermal Food Preservation

Author: Gaurav Tewari
Publisher: John Wiley & Sons
ISBN: 0470276606
Size: 19.12 MB
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Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

Foundations Of Electroheat

Author: A. C. Metaxas
Publisher: John Wiley & Sons Inc
ISBN: 9780471956440
Size: 64.68 MB
Format: PDF, ePub
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Foundations of Electroheat unifies an extremely diverse area of electricity utilisation in a coherent and concise reference. From laser welding to plasma furnaces for waste treatment and induction heating for forging to radio frequency drying textiles, the various topics that comprise electroheat are presented as a whole. The unified approach concentrates on three major themes: * Electromagnetic heating, embracing direct resistance, induction heating of metals and radio frequency and microwave heating of dielectrics * The ionised state, dealing with laser processing, plasma torches and furnaces, glow discharges for nitriding and arc furnaces for melting scrap * Heat and mass transfer The impact of computers on electrotechnology is explored by considering topics such as expert systems, neural networks and computational electromagnetics. Featuring industrial applications and case studies, as well as worked examples of the principles involved, this text is essential reading for the engineering student of electroheat. Professional engineers, scientists and technologists interested in the efficient utilisation of electrical energy will also find this an invaluable reference.

Electrical Energy Efficiency

Author: Andreas Sumper
Publisher: John Wiley & Sons
ISBN: 1119942063
Size: 61.89 MB
Format: PDF, ePub, Mobi
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The improvement of electrical energy efficiency is fast becoming one of the most essential areas of sustainability development, backed by political initiatives to control and reduce energy demand. Now a major topic in industry and the electrical engineering research community, engineers have started to focus on analysis, diagnosis and possible solutions. Owing to the complexity and cross-disciplinary nature of electrical energy efficiency issues, the optimal solution is often multi-faceted with a critical solutions evaluation component to ensure cost effectiveness. This single-source reference brings a practical focus to the subject of electrical energy efficiency, providing detailed theory and practical applications to enable engineers to find solutions for electroefficiency problems. It presents power supplier as well as electricity user perspectives and promotes routine implementation of good engineering practice. Key features include: a comprehensive overview of the different technologies involved in electroefficiency, outlining monitoring and control concepts and practical design techniques used in industrial applications; description of the current standards of electrical motors, with illustrative case studies showing how to achieve better design; up-to-date information on standarization, technologies, economic realities and energy efficiency indicators (the main types and international results); coverage on the quality and efficiency of distribution systems (the impact on distribution systems and loads, and the calculation of power losses in distribution lines and in power transformers). With invaluable practical advice, this book is suited to practicing electrical engineers, design engineers, installation designers, M&E designers, and economic engineers. It equips maintenance and energy managers, planners, and infrastructure managers with the necessary knowledge to properly evaluate the wealth of electrical energy efficiency solutions for large investments. This reference also provides interesting reading material for energy researchers, policy makers, consultants, postgraduate engineering students and final year undergraduate engineering students.

Thermal Technologies In Food Processing

Author: Philip Richardson
Publisher: Taylor & Francis
ISBN: 9781855735583
Size: 11.93 MB
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Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

Conventional And Advanced Food Processing Technologies

Author: Suvendu Bhattacharya
Publisher: John Wiley & Sons
ISBN: 1118406303
Size: 62.81 MB
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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.