Mathematical Modeling of Food Processing

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.

Series Editor's Preface	p. ix
Preface	p. xi
Series Editor	p. xiii
Editor	p. xv
Contributors	p. xvii
Basic Principles
Fundamentals of Momentum Transfer	p. 3
Rheological Properties of Food	p. 31
Fundamentals of Heat Transfer in Food Processing	p. 69
Mass Transfer Basics	p. 89
Mass and Energy Balances in Food Processing	p. 109
Heat Transfer in Food Processing
Fundamentals of Computational Fluid Dynamics	p. 125
Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches	p. 181
Heat Exchangers	p. 201
Thermal Phase Transitions in Food	p. 225
Simultaneous Heat and Mass Transfer in Food Processing
Heat and Mass Transfer during Food Drying	p. 253
Mathematical Modeling Spray Dryers	p. 301
Modeling of Heat and Mass Transfer during Deep Frying Process	p. 331
Baking Process: Mathematical Modeling and Analysis	p. 357
Low Temperature Thermal Processing
Freezing, Thawing, and Chilling of Foods	p. 375
Food Refrigeration Aspects	p. 399
Heat Transfer and Air Flow in a Domestic Refrigerator	p. 453
Mathematical Analysis of Vacuum Cooling	p. 483
Airflow Patterns within a Refrigerated Truck Loaded with Slotted, Filled Boxes	p. 511
Non-Thermal Processing of Food
Computational Fluid Dynamics Analysis of High Pressure Processing of Food	p. 537
Modeling Microbial Inactivation by a Pulsed Electric Field	p. 559
Mathematical Modeling and Design of Ultraviolet Light Processes for Liquid Foods and Beverages	p. 575
Ozone Processing	p. 607
Other Thermal Processing
Computer Modeling of Microwave Heating Processes for Food Preservation	p. 625
Ohmic Heating in Food Processing	p. 659
Radio Frequency Heating of Foods	p. 691
Infrared Heating	p. 707
Impingement Thermal Processing	p. 719
Mass and Momentum Transfer in Food Processing
Membrane Processing	p. 735
Modeling of Membrane Fouling	p. 759
Crystallization in Spray Drying	p. 773
Extrusion of Foods	p. 795
Biofilm and Bioreactors
Modeling of Food Biofilms: A Metabolic Engineering Approach	p. 831
Kinetics of Biological Reactions	p. 861
Special Topics in Food Processing
Measurement and Control in Food Processing	p. 889
Artificial Neural Networks in Food Processing	p. 901
Exergy Analysis of Food Drying Processes and Systems	p. 921
Mathematical Modeling of CIP in Food Processing	p. 937
Index	p. 953
Table of Contents provided by Ingram. All Rights Reserved.

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Mathematical Modeling of Food Processing

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