Opis: Mathematical Modeling of Food Processing - M Farid

This volume discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing. After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics, the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors. The book also explores the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place systems in industry.Fundamentals of Momentum Transfer Quang Tuan Pham Rheological Properties of Food Jasim Ahmed Fundamentals of Heat Transfer in Food Processing Ferruh Erdogdu Mass Transfer Basics Gauri S. Mittal Mass and Energy Balances in Food Processing Gauri S. Mittal Fundamentals of Computational Fluid Dynamics Gordon D. Mallinson and Stuart E. Norris Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches A.G. Abdul Ghani and Mohammed M. Farid Heat Exchangers Prabhat Kumar and K.P. Sandeep Thermal Phase Transitions in Food Jasim Ahmed Heat and Mass Transfer during Food Drying Ibrahim Dincer Mathematical Modeling of Spray Dryers Timothy A.G. Langrish Modeling of Heat and Mass Transfer during Deep Frying Process L.A. Campanone, M. Alejandra Garcia, and Noemi E. Zaritzky Baking Process: Mathematical Modeling and Analysis Weibiao Zhou Freezing, Thawing, and Chilling of Foods Jianfeng Wang, Quang Tuan Pham, and Donald J. Cleland Food Refrigeration Aspects Ibrahim Dincer Heat Transfer and Air Flow in a Domestic Refrigerator Onrawee Laguerre Mathematical Analysis of Vacuum Cooling Lijun Wang and D.-W. Sun Airflow Patterns within a Refrigerated Truck Loaded with Slotted Filled Boxes Jean Moureh Computational Fluid Dynamics Analysis of High Pressure Processing of Food A.G. Abdul Ghani and Mohammed M. Farid Modeling Microbial Inactivation by Pulsed Electric Field Michael Ngadi and Jalal Dehghannya Mathematical Modeling and Design of Ultraviolet Light Process for Liquid Foods and Beverages Zhengcai Ye and Tatiana Koutchma Ozone Processing Kasiviswanathan Muthukumarappan, Colm P. O'Donnell, and Patrick J. Cullen Computer Modeling of Microwave Heating Processes for Food Preservation Tatiana Koutchma and Vadim Yakovlev Ohmic Heating in Food Processing Fa-De Li and Lu Zhang Radio Frequency Heating of Foods Lu Zhang and Francesco Marra Infrared Heating Daisuke Hamanaka and Fumihiko Tanaka Impingement Thermal Processing Ferruh Erdogdu and Brent A. Anderson Membrane Processing Kasiviswanathan Muthukumarappan and Chenchaiah Marella Modeling of Membrane Fouling Alice A. Makardij, Mohammed M. Farid, and Xiao Dong Chen Crystallization in Spray Drying Timothy A.G. Langrish Extrusion of Foods Prabhat Kumar, K.P. Sandeep, and Sajid Alavi Modeling of Food Biofilms: A Metabolic Engineering Approach Paul Takhistov Kinetics of Biological Reactions Roy Zhenhu Lee and Qixin Zhong Measurement and Control in Food Processing Brent R. Young and Garth Wilson Artificial Neural Networks in Food Processing Weibiao Zhou and Nantawan Therdthai Exergy Analysis of Food Drying Processes and Systems Ibrahim Dincer Mathematical Modeling of CIP in Food Processing Konstantia Asteriadou Index

Szczegóły: Mathematical Modeling of Food Processing - M Farid

Tytuł: Mathematical Modeling of Food Processing
Autor: M Farid
Producent: CRC Press Inc.
ISBN: 9781420053517
Rok produkcji: 2009
Ilość stron: 999
Oprawa: Twarda
Waga: 1.88 kg

Recenzje: Mathematical Modeling of Food Processing - M Farid