The ultrasonic velocity profile (UVP) method, first developed in medical engineering, is now widely used in clinical settings. The fluid mechanical basis of UVP was established in investigations by the author and his colleagues with work demonstrating that UVP is a powerful new tool in experimental fluid mechanics. There are diverse examples, ranging from problems in fundamental fluid dynamics to applied problems in mechanical, chemical, nuclear, and environmental engineering. In all these problems, the methodological principle in fluid mechanics was converted from point measurements to spatio-temporal measurements along a line. This book is the first monograph on UVP that offers comprehensive information about the method, its principles, its practice, and applied examples, and which serves both current and new users. Current users can confirm that their application configurations are correct, which will help them to improve the configurations so as to make them more efficient and effective. New users will become familiar with the method, to design applications on a physically correct basis for performing measurements accurately. Additionally, the appendix provides necessary practical information, such as acoustic properties.

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response—which can be applied to a wide range of foods. With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry—all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.

Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i

Application of Pulsed Ultrasonic Doppler Velocimetry to the Simultaneous Measurement of Velocity and Concentration Profiles in Two Phase Flow.

Recent improvements in business process strategies have allowed more opportunities to attain greater developmental performances. This has led to higher success in day-to-day production and overall competitive advantage. The Handbook of Research on Manufacturing Process Modeling and Optimization Strategies is a pivotal reference source for the latest research on the various manufacturing methodologies and highlights the best optimization approaches to achieve boosted process performance. Featuring extensive coverage on relevant areas such as genetic algorithms, fuzzy set theory, and soft computing techniques, this publication is an ideal resource for researchers, practitioners, academicians, designers, manufacturing engineers, and institutions involved in design and manufacturing projects.

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: Food Microstructure Analysis Glass Transition in Foods Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.