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Food technology. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. [ 1]
Distillation. Laboratory model of a still. 1: The heat source to boil the mixture. 2: round-bottom flask containing the mixture to be boiled. 3: the head of the still. 4: mixture boiling-point thermometre. 5: the condenser of the still. 6: the cooling-water inlet of the condenser. 7: the cooling-water outlet of the condenser.
Static mixer. A static mixer is a device for the continuous mixing of fluid materials, without moving components. [ 1] Normally the fluids to be mixed are liquid, but static mixers can also be used to mix gas streams, disperse gas into liquid or blend immiscible liquids. The energy needed for mixing comes from a loss in pressure as fluids flow ...
Fluidization. Fluidization (or fluidisation) is a process similar to liquefaction whereby a granular material is converted from a static solid -like state to a dynamic fluid -like state. This process occurs when a fluid ( liquid or gas) is passed up through the granular material. When a gas flow is introduced through the bottom of a bed of ...
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 ...
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 ...
Cryogenic cooling of devices and material is usually achieved via the use of liquid nitrogen, liquid helium, or a mechanical cryocooler (which uses high-pressure helium lines). Gifford-McMahon cryocoolers, pulse tube cryocoolers and Stirling cryocoolers are in wide use with selection based on required base temperature and cooling capacity.