Mathematical Modeling of Food Processing | Mohammed M. Farid | Taylor

Book

Mathematical Modeling of Food Processing

ABSTRACT

Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing 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 proces

TABLE OF CONTENTS

part Section I|2 pages

Basic Principles

chapter 1|28 pages

Fundamentals of Momentum Transfer

chapter 2|38 pages

Rheological Properties of Food

chapter 3|20 pages

Fundamentals of Heat Transfer in Food Processing

chapter 4|20 pages

Mass Transfer Basics

chapter 5|14 pages

Mass and Energy Balances in Food Processing

part Section II|2 pages

Heat Transfer in Food Processing

chapter 6|56 pages

Fundamentals of Computational Fluid Dynamics

chapter 7|20 pages

Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches

chapter 8|24 pages

Heat Exchangers

chapter 9|26 pages

Thermal Phase Transitions in Food

part Section III|2 pages

Simultaneous Heat and Mass Transfer in Food Processing

chapter 10|48 pages

Heat and Mass Transfer during Food Drying

chapter 11|30 pages

Mathematical Modeling Spray Dryers

chapter 12|26 pages

Modeling of Heat and Mass Transfer during Deep Frying Process

chapter 13|16 pages

Baking Process: Mathematical Modeling and Analysis

part Section IV|2 pages

Low Temperature Thermal Processing

chapter 14|24 pages

Freezing, Thawing, and Chilling of Foods

chapter 15|54 pages

Food Refrigeration Aspects

chapter 16|30 pages

Heat Transfer and Air Flow in a Domestic Refrigerator

chapter 17|28 pages

Mathematical Analysis of Vacuum Cooling

chapter 18|24 pages

Airflow Patterns within a Refrigerated Truck Loaded with Slotted, Filled Boxes

part Section V|2 pages

Non-Thermal Processing of Food

chapter 19|22 pages

Computational Fluid Dynamics Analysis of High Pressure Processing of Food

chapter 20|16 pages

Modeling Microbial Inactivation by a Pulsed Electric Field

chapter 21|32 pages

Mathematical Modeling and Design of Ultraviolet Light Processes for Liquid Foods and Beverages

chapter 22|16 pages

Ozone Processing

part Section VI|2 pages

Other Thermal Processing

chapter 23|34 pages

Computer Modeling of Microwave Heating Processes for Food Preservation

chapter 24|32 pages

Ohmic Heating in Food Processing

chapter 25|16 pages

Radio Frequency Heating of Foods

chapter 26|12 pages

Infrared Heating

chapter 27|14 pages

Impingement Thermal Processing

part Section VII|2 pages

Mass and Momentum Transfer in Food Processing

chapter 28|24 pages

Membrane Processing

chapter 29|14 pages

Modeling of Membrane Fouling

chapter 30|22 pages

Crystallization in Spray Drying

chapter 31|34 pages

Extrusion of Foods

part Section VIII|2 pages

Biofilm and Bioreactors

chapter 32|30 pages

Modeling of Food Biofilms: A Metabolic Engineering Approach

chapter 33|26 pages

Kinetics of Biological Reactions

part Section IX|2 pages

Special Topics in Food Processing

chapter 34|12 pages

Measurement and Control in Food Processing

chapter 35|20 pages

Artificial Neural Networks in Food Processing

chapter 36|16 pages

Exergy Analysis of Food Drying Processes and Systems

chapter 37|16 pages

Mathematical Modeling of CIP in Food Processing