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Taking an example from the food processing industry: Fluidized beds are used to accelerate freezing in some individually quick frozen (IQF) tunnel freezers. These Fluidized bed tunnels are typically used on small food products like peas, shrimp or sliced vegetables, and may use cryogenic or vapor-compression refrigeration. The fluid used in ...
This is the working principle of many hydrodynamic cavitation based reactors for different applications such as water treatment, energy harvesting, heat transfer enhancement, food processing, etc. [8] There are different flow patterns detected as a cavitation flow progresses: inception, developed flow, supercavitation, and choked flow.
A rotary union is a union that allows for rotation of the united parts. It is thus a device that provides a seal between a stationary supply passage (such as pipe or tubing) and a rotating part (such as a drum, cylinder, or spindle) to permit the flow of a fluid into and/or out of the rotating part.
The history of fluid mechanics is a fundamental strand of the history of physics and engineering. The study of the movement of fluids (liquids and gases) and the forces that act upon them dates back to pre-history. The field has undergone a continuous evolution, driven by human dependence on water, meteorological conditions and internal ...
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste ...
Homogenization (from " homogeneous ;" Greek, homogenes: homos, same + genos, kind) [ 5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [ 6] (Mixture of two or more liquids that are generally immiscible). Sometimes two types of homogenization are ...
Pascalization, bridgmanization, high pressure processing ( HPP) [ 1] or high hydrostatic pressure ( HHP) processing[ 2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [ 3]
A centrifuge is a device that uses centrifugal force to subject a specimen to a specified constant force, for example to separate various components of a fluid. This is achieved by spinning the fluid at high speed within a container, thereby separating fluids of different densities (e.g. cream from milk) or liquids from solids. It works by ...