Thermal Food Processing analyzes the latest trends in thermal food processing research and development.

Features:

• Provides an essential and complete reference on the modeling, quality and safety, and technologies associated with thermal food processing
• Discusses fundamental data and equations for thermal-physical properties used in modeling, simulation using deterministic models, models using artificial neural networks, and computational fluid dynamics
• Contains cutting-edge information on emerging technologies

Contents

Modeling

• Thermal Physical Properties of Foods
• Heat and Mass Transfer in Thermal Food Processing
• Simulating Thermal Food Processes Using Deterministic Models
• Modeling Food Thermal Processes Using Artificial Neural Networks
• Modeling Thermal Processing Using Computational Fluid Dynamics (CFD)

Quality and Safety

• Thermal Processing of Meat Products
• Thermal Processing of Poultry Products
• Thermal Processing of Fishery Products
• Thermal Processing of Dairy Products
• UHT Thermal Processing of Milk
• Thermal Processing of Canned Foods
• Thermal Processing of Ready Meals
• Thermal Processing of Vegetables

Innovations in Past and Emerging Technologies

• Ohmic Heating for Food Processing
• Radio Frequency Dielectric Heating
• Infrared Heating
• Pressure-Assisted Thermal Processing
• pH-Assisted Thermal Processing
• Time-Temperature Integrators for Thermal Process
• Evaluation

Index

click here to see books • videos • cd-roms of related interest