﻿ Mathematical Modeling of Food Processing edited by Mohammed M. Farid

Mathematical Modeling of Food Processing
Handbook from C.H.I.P.S.

Mathematical Modeling of Food Processing
edited by Mohammed M. Farid

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.

Features:

• Covers simple analytical and empirical methods as well as comprehensive analyses using CFD
• Presents an elementary treatment of the principles of heat, mass, and momentum transfer in food processing
• Describes the thermal, physical, and rheological properties of foods
• Examines various processing techniques, such as sterilization, pasteurization, infrared heating, refrigeration, crystallization, membrane processing, osmotic dehydration, and ohmic heating
• Explores how artificial neural networks are used in food processing

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.

Contents

Section I: Basic Principles

1. Fundamentals of Momentum Transfer
2. Rheological Properties of Food
3. Fundamentals of Heat Transfer in Food Processing
4. Mass Transfer Basics
5. Mass and Energy Balances in Food Processing

Section II: Heat Transfer in Food Processing

1. Fundamentals of Computational Fluid Dynamics
2. Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches
3. Heat Exchangers
4. Thermal Phase Transitions in Food

Section III: Simultaneous Heat and Mass Transfer in Food Processing

1. Heat and Mass Transfer during Food Drying
2. Mathematical Modeling of Spray Dryers
3. Modeling of Heat and Mass Transfer during Deep Frying Process
4. Baking Process: Mathematical Modeling and Analysis

Section IV: Low Temperataure Thermal Processing

1. Freezing, Thawing, and Chilling of Foods
2. Food Refrigeration Aspects
3. Heat Transfer and Air Flow in a Domestic Refrigerator
4. Mathematical Analysis of Vacuum Cooling
5. Airflow Patterns within a Refrigerated Truck Loaded with Slotted Filled Boxes

Section V:Non-Thermal Processing of Food

1. Computational Fluid Dynamics Analysis of High Pressure Processing of Food
2. Modeling Microbial Inactivation by Pulsed Electric Field
3. Mathematical Modeling and Design of Ultraviolet Light Process for Liquid Foods and Beverages
4. Ozone Processing

Section VI: Other Thermal Processing

1. Computer Modeling of Microwave Heating Processes for Food Preservation
2. Ohmic Heating in Food Processing
3. Radio Frequency Heating of Foods
4. Infrared Heating
5. Impingement Thermal Processing

Section VII: Mass and Momentum Transfer in Food Processing

1. Membrane Processing
2. Modeling of Membrane Fouling
3. Crystallization in Spray Drying
4. Extrusion of Foods

Section VIII: Biofilm and Bioreactors

1. Modeling of Food Biofilms: A Metabolic Engineering Approach
2. Kinetics of Biological Reactions

Section IX: Special Topics in Food Processing

1. Measurement and Control in Food Processing
2. Artificial Neural Networks in Food Processing
3. Exergy Analysis of Food Drying Processes and Systems
4. Mathematical Modeling of CIP in Food Processing

Index