Farid Mathematical Modeling of Food Processing

Erscheinungsjahr 2010
ISBN: 978-1-4200-5354-8
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 999 Seiten

Reihe: Contemporary Food Engineering

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.

Zielgruppe

Food chemists, engineers, microbiologists, and biotechnologists; chemical engineers.

Autoren/Hrsg.

Farid, Mohammed M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Mohammed M. Farid is a professor in the Department of Chemical & Materials Engineering at the University of Auckland.