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

6. Fundamentals of Computational Fluid Dynamics
7. Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches
8. Heat Exchangers
9. Thermal Phase Transitions in Food

Section III: Simultaneous Heat and Mass Transfer in Food Processing

10. Heat and Mass Transfer during Food Drying
11. Mathematical Modeling of Spray Dryers
12. Modeling of Heat and Mass Transfer during Deep Frying Process
13. Baking Process: Mathematical Modeling and Analysis

Section IV: Low Temperataure Thermal Processing

14. Freezing, Thawing, and Chilling of Foods
15. Food Refrigeration Aspects
16. Heat Transfer and Air Flow in a Domestic Refrigerator
17. Mathematical Analysis of Vacuum Cooling
18. Airflow Patterns within a Refrigerated Truck Loaded with Slotted Filled Boxes

Section V:Non-Thermal Processing of Food

19. Computational Fluid Dynamics Analysis of High Pressure Processing of Food
20. Modeling Microbial Inactivation by Pulsed Electric Field
21. Mathematical Modeling and Design of Ultraviolet Light Process for Liquid Foods and Beverages
22. Ozone Processing

Section VI: Other Thermal Processing

23. Computer Modeling of Microwave Heating Processes for Food Preservation
24. Ohmic Heating in Food Processing
25. Radio Frequency Heating of Foods
26. Infrared Heating
27. Impingement Thermal Processing

Section VII: Mass and Momentum Transfer in Food Processing

28. Membrane Processing
29. Modeling of Membrane Fouling
30. Crystallization in Spray Drying
31. Extrusion of Foods

Section VIII: Biofilm and Bioreactors

32. Modeling of Food Biofilms: A Metabolic Engineering Approach
33. Kinetics of Biological Reactions

Section IX: Special Topics in Food Processing

34. Measurement and Control in Food Processing
35. Artificial Neural Networks in Food Processing
36. Exergy Analysis of Food Drying Processes and Systems
37. Mathematical Modeling of CIP in Food Processing

Index

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