This is an in-depth reference book that focuses on transport phenomena in food preservation reviews the fundamental concepts regarding momentum, heat, and mass transfer as well as the specific applications of these concepts into a variety of traditional and novel processes and products.

It provides a comprehensive, up-to-date assessment of the engineering principles key to improving food processing conditions and enery resources usage.

Features:

• First state-of-the-art presentation of transport phenomena applied to food preservation
• Traditional and modern food preservation techniques
• Explains in-depth, among other unit operations, the phenomena that control osmotic dehydration and hot-air drying
• Studies on the effects of product shape and type of processing equipment on heat transfer efficiency
• The combination of different transport phenomena in frying, sterilization and drying processes
• Over 150 figures and 65 tables

Contents:

Fundamental Concepts

1. Fundamentals of Mass Transport
2. Heat Transfer in Food Products
3. Introductory Aspects on Momentum Transfer Phenomena

Mass Transfer

4. Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues
5. A Pretreatment Efficiency in Osmotic Dehydration of Cranberries
6. Mass Transfer Description of the Osmodehydration of Apple Slabs
7. Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration
8. Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations
9. Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var cerasiforme)
10. Determination of Concentration Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics
11. Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeño Pepper
12. Application of Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuff
13. Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches
14. Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd
15. The Effect of Water Concentration and Water Vapor Pressure on the Water Vapor Permeability and Diffusion of Chitosan Films
16. Water Vapor Permeability, Water Solubility and Microstructure of Emulsified Starch Alginate Fatty Acid Composite Films
17. Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation
18. Ultrasonic Mass Transfer Enhancement in Food Processing
19. Mass Transfer and Residence Time Studies in Spinning Cone Columns

Heat Transfer

20. Transport Phenomena during Double-Sided Cooking of Meat Patties
21. Thermal Processing Particulate Foods by Steam-Injection: Heating Rate Index for Diced Vegetables
22. Thermal Processing Particulate Foods by Steam-Injection: Convective Surface Heat Transfer Coefficient for Steam
23. Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models
24. Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System
25. Flow Dynamics and Heat Transfer in Helical Heat Exchangers
26. Relating Food Frying to Daily Oil Abuse: Determination of Surface Heat Transfer Coefficients with Meatballs

Combined Transfer Phenomena

27. Relating Food Frying to Daily Oil Abuse: A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake and Heat Transfer
28. Heat and Mass Transfer During the Frying Process of Donuts
29. Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat-Frying
30. Numerical Simulation of Transient. Two-Dimensional Profiles of Temperature, Concentration and Flow of Liquid Food in Can During Sterilization
31. Heating Behavior of Canned Liquid/Particle Mixtures during End-Over-End Agitation Processing
32. Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions
33. Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products

Index

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