UNIT OPERATIONS IN FOOD PROCESSING
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Contents
About the book
Introduction
Material and energy
balances

Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications

Drying
Evaporation
Contact-equilibrium
separation processes

Mechanical
separations

Size reduction
Mixing
Appendices
Index to Figures
Index to Examples
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CHAPTER 11

SIZE REDUCTION

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Introduction
Grinding and cutting.
Energy Used in GrindingKick's LawRittinger's Law
       Bond's LawWork Index

New Surface Formed by Grindingshape factorsspecific surface
Grinding equipment.
Crushers
Hammer mills
Fixed-head mills
Plate mills
Roller mills
Miscellaneous milling equipment
Cutters
Emulsificationdisperse/continuous phasesstability
       emulsifying agents

Preparation of Emulsionsshearinghomogenization
Summary.
Problems.

Examples in this Chapter:
11.1. Grinding of sugar
11.2. Surface area of salt crystals


Figures in this Chapter:
11.1 Crushers: (a) jaw, (b) gyratory
11.2 Grinders: (a) hammer mill, (b) plate mill


Size Reduction > GRINDING AND CUTTING

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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology