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 uptodate, wideranging material on the mathematical analysis of transport phenomena in food.
Contents
Section I: Basic Principles
 Fundamentals of Momentum Transfer
 Rheological Properties of Food
 Fundamentals of Heat Transfer in Food Processing
 Mass Transfer Basics
 Mass and Energy Balances in Food Processing
Section II: Heat Transfer in Food Processing
 Fundamentals of Computational Fluid Dynamics
 Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches
 Heat Exchangers
 Thermal Phase Transitions in Food
Section III: Simultaneous Heat and Mass Transfer in Food Processing
 Heat and Mass Transfer during Food Drying
 Mathematical Modeling of Spray Dryers
 Modeling of Heat and Mass Transfer during Deep Frying Process
 Baking Process: Mathematical Modeling and Analysis
Section IV: Low Temperataure Thermal Processing
 Freezing, Thawing, and Chilling of Foods
 Food Refrigeration Aspects
 Heat Transfer and Air Flow in a Domestic Refrigerator
 Mathematical Analysis of Vacuum Cooling
 Airflow Patterns within a Refrigerated Truck Loaded with Slotted Filled Boxes
Section V:NonThermal Processing of Food
 Computational Fluid Dynamics Analysis of High Pressure Processing of Food
 Modeling Microbial Inactivation by Pulsed Electric Field
 Mathematical Modeling and Design of Ultraviolet Light Process for Liquid Foods and Beverages
 Ozone Processing
Section VI: Other Thermal Processing
 Computer Modeling of Microwave Heating Processes for Food Preservation
 Ohmic Heating in Food Processing
 Radio Frequency Heating of Foods
 Infrared Heating
 Impingement Thermal Processing
Section VII: Mass and Momentum Transfer in Food Processing
 Membrane Processing
 Modeling of Membrane Fouling
 Crystallization in Spray Drying
 Extrusion of Foods
Section VIII: Biofilm and Bioreactors
 Modeling of Food Biofilms: A Metabolic Engineering Approach
 Kinetics of Biological Reactions
Section IX: Special Topics in Food Processing
 Measurement and Control in Food Processing
 Artificial Neural Networks in Food Processing
 Exergy Analysis of Food Drying Processes and Systems
 Mathematical Modeling of CIP in Food Processing
Index
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Mathematical Modeling of Food Processing
edited by Mohammed M. Farid
2010 • 979 pages • $178.95 + shipping
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