Tabla de Contenidos:

Tabla de Contenidos: “…Health aspects of the Hebei spirit oil spill / M.-S. Park [and three others] -- 20. Recent studies on the effects of oil / G. …”

Tabla de Contenidos: “…Webster and Jon S. Vernick -- 3. Update : thinking differently about mental illness, violence risk, and gun rights / Jeffrey W. …”

Tabla de Contenidos: “…5.2 Mixing Considerations and Factors -- 5.2.1 Mixing Time -- 5.2.2 Mixing Intensity -- 5.2.3 Mixing Distribution -- 5.3 Mixing Effects on Nucleation -- 5.3.1 Primary Nucleation -- 5.3.2 Secondary Nucleation and Particle Breakage -- 5.3.3 Damkoehler Number for Nucleation -- 5.3.4 Scale-Up of Nucleation-Based Processes -- 5.4 Mixing Effects on Crystal Growth -- 5.4.1 Mass Transfer Rate -- 5.4.2 Da Number for Crystallization -- 5.4.3 Conflicting Mixing Effects -- 5.4.4 Experimentation on Mixing Effects -- 5.4.5 Effects of Mixing on PSD -- 5.5 Mixing Distribution and Scale-Up -- 5.5.1 Power -- 5.5.2 Off-Bottom Suspension -- 5.6 Crystallization Equipment -- 5.6.1 Stirred Vessels -- 5.6.2 Fluidized Bed Crystallizer -- 5.6.3 Impinging Jet Crystallizer -- 5.7 Process Design and Examples -- EXAMPLE 5.1 -- EXAMPLE 5.2 -- Chapter 6 Critical Issues and Quality by Design -- 6.1 Quality By Design -- 6.2 Basic Properties -- 6.2.1 Solubility and Crystal Forms -- 6.2.2 Particle Size and Morphology -- 6.3 Seed -- 6.3.1 Determination of Seed Form, Size, and Quantity -- 6.3.2 Effectiveness of Seeding -- 6.4 Supersaturation -- 6.4.1 Generation of Supersaturation -- 6.4.2 Oiling Out, Agglomeration/Aggregation -- 6.4.3 Nucleation -- 6.4.4 Crystal Growth -- 6.5 Mixing and Scale-Selection of Equipment and Operating Procedures -- 6.5.1 Stirred Vessels -- 6.5.2 In-line Mixers -- 6.5.3 Fluidized Bed -- 6.6 Strategic Considerations for Crystallization Process Development -- 6.7 Summary of Critical Issues -- Chapter 7 Cooling Crystallization -- 7.1 Batch Operation -- 7.1.1 Rate of Cooling -- 7.1.2 Metastable Region -- 7.1.3 Seeding Versus Spontaneous Nucleation -- 7.1.4 Mixing and Mass Transfer -- 7.1.5 Solvent -- 7.1.6 Impurities (Dissolved and Undissolved) -- 7.2 Continuous Operations -- 7.2.1 The Attraction of Continuous Processing…”

Tabla de Contenidos: “…Intro -- Title Page -- Copyright Page -- Contents -- Foreword -- Preface -- About the Author -- Acknowledgement -- Part I Concept of Food Frying -- Chapter 1 Food Frying: The Concept -- 1.1 Introduction -- 1.2 History of Frying -- 1.3 Mechanism of Frying -- 1.3.1 Heat and Mass Transfer -- 1.3.2 Oil Uptake -- 1.3.3 Mechanism of Oil Absorption -- 1.3.3.1 Water Escape and Oil Uptake -- 1.3.3.2 Capillary Pressure and Oil Uptake -- 1.3.3.3 Vapour Condensation and Vacuum Effect -- 1.3.3.4 Adherence and Drainage of Oil -- 1.3.4 Product Properties Affecting Oil Uptake -- 1.3.4.1 Size, Shape, and Surface of the Product -- 1.3.4.2 Composition and Density of the Product -- 1.3.5 Frying Oil Properties and Oil Uptake -- 1.3.5.1 Oil Type -- 1.3.5.2 Oil Ageing -- 1.3.6 Process Factors -- 1.3.6.1 Pre-processing Factors Affecting Oil Uptake -- 1.3.6.2 Post-frying Conditions -- 1.3.7 Chemical and Physical Changes of the Frying Medium -- 1.4 Why We Fry Foods -- 1.5 Key Concepts -- References -- Chapter 2 Frying Techniques -- 2.1 Introduction -- 2.2 Concept of Deep Frying -- 2.3 Tools Used in Frying -- 2.4 Optimized Conditions -- 2.4.1 External Factors -- 2.4.1.1 Accessibility of Oxygen -- 2.4.1.2 Temperature -- 2.4.1.3 Duration of Frying -- 2.4.1.4 Size, Dimensions, and Composition of Food -- 2.4.2 Internal Factors -- 2.4.2.1 Fatty Acid Composition and Distribution -- 2.4.2.2 Antioxidative Minor Components -- 2.5 Types of Frying -- 2.5.1 Pan Frying -- 2.5.1.1 Quality Characteristics in Pan Frying -- 2.5.2 Vacuum Frying -- 2.5.2.1 Vacuum Frying Systems -- 2.5.2.2 Fried Product Characteristics -- 2.5.2.3 Frying Temperature and Final Oil Content -- 2.5.2.4 Vacuum Pressure and Final Oil Content -- 2.5.2.5 Pretreatment and Final Oil Content -- 2.5.2.6 Pressurization Period and De‐oiling Period -- 2.5.2.7 Vacuum Frying and Product Quality Attributes -- 2.5.3 Air Frying…”