ABSTRACT
Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods.
Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.
