Section I Basic Principles
- Chapter 1 Fundamentals of Momentum Transfer
- Chapter 2 Rheological Properties of Food
- Chapter 3 Fundamentals of Heat Transfer in Food Processing
- Chapter 4 Mass Transfer Basics
- Chapter 5 Mass and Energy Balances in Food Processing
Section II Heat Transfer in Food Processing
- Chapter 6 Fundamentals of Computational Fluid Dynamics
- Chapter 7 Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches
- Chapter 8 Heat Exchangers
- Chapter 9 Thermal Phase Transitions in Food
Section III Simultaneous Heat and Mass Transfer in Food Processing
- Chapter 10 Heat and Mass Transfer during Food Drying
- Chapter 11 Mathematical Modeling Spray Dryers
- Chapter 12 Modeling of Heat and Mass Transfer during Deep Frying Process
- Chapter 13 Baking Process: Mathematical Modeling and Analysis
Section IV Low Temperature Thermal Processing
- Chapter 14 Freezing, Thawing, and Chilling of Foods
- Chapter 15 Food Refrigeration Aspects
- Chapter 16 Heat Transfer and Air Flow in a Domestic Refrigerator
- Chapter 17 Mathematical Analysis of Vacuum Cooling
- Chapter 18 Airflow Patterns within a Refrigerated Truck Loaded with Slotted, Filled Boxes
Section V Non-Thermal Processing of Food
- Chapter 19 Computational Fluid Dynamics Analysis of High Pressure Processing of Food
- Chapter 20 Modeling Microbial Inactivation by a Pulsed Electric Field
- Chapter 21 Mathematical Modeling and Design of Ultraviolet Light Processes for Liquid Foods and Beverages
- Chapter 22 Ozone Processing
Section VI Other Thermal Processing
- Chapter 23 Computer Modeling of Microwave Heating Processes for Food Preservation
- Chapter 24 Ohmic Heating in Food Processing
- Chapter 25 Radio Frequency Heating of Foods
- Chapter 26 Infrared Heating
- Chapter 27 Impingement Thermal Processing
Section VII Mass and Momentum Transfer in Food Processing
- Chapter 28 Membrane Processing
- Chapter 29 Modeling of Membrane Fouling
- Chapter 30 Crystallization in Spray Drying
- Chapter 31 Extrusion of Foods
Section VIII Biofilm and Bioreactors
- Chapter 32 Modeling of Food Biofilms: A Metabolic Engineering Approach
- Chapter 33 Kinetics of Biological Reactions
Section IX Special Topics in Food Processing
- Chapter 34 Measurement and Control in Food Processing
- Chapter 35 Artificial Neural Networks in Food Processing
- Chapter 36 Exergy Analysis of Food Drying Processes and Systems
- Chapter 37 Mathematical Modeling of CIP in Food Processing
Index
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 processing.
After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics (CFD), 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 (CIP) systems in industry.
With the availability of high speed computers and advances in computational techniques, the application of mathematical modeling in food science and engineering is growing. This comprehensive volume provides up-to-date, wide-ranging material on the mathematical analysis of transport phenomena in food.
About the Author
- Mohammed M. Farid is a professor in the Department of Chemical & Materials Engineering at the University of Auckland.
Book Details
- Hardcover: 999 pages
- Publisher: CRC Press; 1 edition (April 20, 2010)
- Language: English
- ISBN-10: 1420053515
- ISBN-13: 978-1420053517
- Product Dimensions: 10.2 x 7.5 x 2 inches
List Price: $179.95