Intended audience for this book:  engineers, technologists, and students interested in processing biological fluids (primarily food and pharmaceutical fluids) subjected to various mechanical forces and thermal treatments that affect process design and product quality. 

What can you learn from this book? The text, which includes many example problems, is designed for self-study so users of the work will be able to:

• Understand the basic principles of fluid rheology needed to examine bioprocessing pipeline design problems;
• Determine the rheological properties of biological fluids (including those with large particulates) needed to calculate pipeline design parameters and characterize processing systems;
• Solve pumping problems for biological fluids using the mechanical energy balance equation as the framework for the analysis;
• Characterize the shear and thermal treatments given to biological materials in fluid processing systems.

Visit Bioprocessing Pipelines: Rheology and Analysis Download Page

You can download Bioprocessing Pipelines: Rheology and Analysis in PDF format.

Hardcover: 159 pages
Authors: James F. Steffe, Christopher R. Daubert
Publisher: Freeman Press (January 2006)
Language: English
ISBN-10: 0963203622
ISBN-13: 978-0963203625

PREFACE
This book grew from the professional experience of the authors and recommendations from industrial colleagues.  Our examination of the trade literature revealed scant information on non-Newtonian fluids, as well as inaccurate descriptions of rheological behavior pertaining to pipeline design calculations.

In addition, there is a great deal of published research (some with our names on it) dealing with the rheology of biological fluids and the analysis of pipeline processes; however, this information has not been distilled and synthesized into a form that is useful for attacking practical bioprocessing problems.  We hope our work shines new light on the area, and provides valuable tools for every day practice. 

The intended audience for this book is students, technologists, and practicing engineers interested in processing biological fluids, primarily food and pharmaceutical fluids.  These materials are subjected to a variety of mechanical forces and thermal treatments during processing.  Our work is designed for self-study; and, after sufficient effort, we hope readers will be able to: 1) Explain the basic principles of fluid rheology needed to examine bioprocessing pipeline design problems; 2) Determine (using an appropriate instrument) the rheological properties of biological fluids needed to calculate pipeline design parameters; 3) Solve pumping problems (for Newtonian and non-Newtonian fluids) using the mechanical energy balance equation as the framework for the analysis; 4) Characterize the shear and thermal treatments given to biological materials in fluid processing systems.

In the 14th century, William of Occam said “Pluralitas non est ponenda sine necessita” which, in modern terms could be interpreted as “keep things simple.”  We have embraced this principle.  Rheology is a complex topic, but we have simplified it using Occam’s razor to cut away assumptions, theories and models that are not needed to characterize fluids for the purpose of pipeline analysis. 

Also, we have eliminated derivations of equations to just present the useful results.  Hopefully, this approach will quickly allow our readers to find meaningful solutions to practical pipeline design problems. ...

ABOUT THE AUTHORS
Dr. Steffe is a Professor at Michigan State University who has developed and taught many food and bioprocess engineering courses to undergraduate and graduate students.  He has broad experience in the areas of applied rheology, non-Newtonian fluid mechanics, and process design for systems handling biological fluids.  Dr. Steffe is a registered professional engineer in the State of Michigan.  An electronic copy of his previous book entitled "Rheological Methods in Food Process Engineering" is available free of charge.

Dr. Daubert is a Professor at North Carolina State University.  He conducts research in the area of food rheology and teaches a graduate level course in the subject.  The current goal of his research program is to use an understanding of  rheological behavior to explain the role of thermal-physical treatments and molecular-level (physical and chemical) interactions on the quality and functionality of food and biopharmaceutical products.

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