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dc.contributor.author
Meza, Barbara Erica del Valle
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dc.contributor.author
Peralta, Juan Manuel
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dc.contributor.other
Wyatt, Michelle
dc.date.available
2020-06-09T14:24:05Z
dc.date.issued
2014
dc.identifier.citation
Meza, Barbara Erica del Valle; Peralta, Juan Manuel; Use of computational fluid dynamics in the manufacture process of whey protein products; Nova Science Publishers; 2014; 149-161
dc.identifier.isbn
978-1-63463-116-7
dc.identifier.uri
http://hdl.handle.net/11336/106991
dc.description.abstract
Whey proteins are well known for combining high nutritional value with specific functional properties. In general, they are commercialized as concentrates and isolates that can be different in their functional properties due to variances in milk composition as well as in manufacturing conditions used to obtain those products. Computational fluid dynamics (CFD) is one of the most important technique used to solve the transport phenomena balances. The main advantage of this method is the possibility to obtain a high detailed description of the fluid system without using expensive experimental measurements. CFD is widely used in food science and engineering to study heat and mass transfer, phase change, solid and fluid interactions, and chemical reactions in food processing. As a consequence, the application of CFD to simulate the transport phenomena in several food processing steps (for instance heat treatments, membrane filtration, evaporation, and spray-drying) was documented in literature. For this reason, this chapter is a brief review about the use of CFD as a tool for simulating and optimizing the Industrial manufacture of whey protein products, such as concentrates and isolates.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Nova Science Publishers
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
COMPUTATIONAL FLUID DYNAMICS
dc.subject
WHEY PROTEINS
dc.subject
MANUFACTURE PROCESS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Use of computational fluid dynamics in the manufacture process of whey protein products
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-05-19T19:41:47Z
dc.journal.pagination
149-161
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://novapublishers.com/shop/whey-proteins-functional-properties-production-and-health-benefits/
dc.conicet.paginas
202
dc.source.titulo
Whey Proteins : Functional Properties, Production and Health Benefits
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