Description
Food Processing Operations Modeling (2nd Ed.)
Design and Analysis, Second Edition
500 Tips Series
Authors: Jun Soojin, Irudayaraj Joseph M.
Language: EnglishSubjects for Food Processing Operations Modeling:
Keywords
Electric Eld; pulsed; Log10 CFU; electric; Moisture Content; field; Convective Heat Transfer Coef Cient; ohmic; Heat Transfer Coef Cient; heating; Pulse UV Light; microbial; PEF Treatment; inactivation; Heat Exchangers; materials; Microbial Inactivation; infrared; PEF Processing; high; PEF Technology; Electric Eld Strength; Heat Conduction Problem; Heat Exchanger; PEF System; Hard Endosperm; Nr Nr; Washington State University; MONTE CARLO; IR Heating; RF Heating; Moisture Diffusivity; Moisture Diffusivity Values; PEF Inactivation; Residence Time
293.12 €
Subject to availability at the publisher.
Add to cart the book of Jun Soojin, Irudayaraj Joseph M.356 p. · 15.6x23.4 cm · Hardback
Description
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The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow?s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effects of food processing on targeted components. This non-destructive testing method virtually eliminates the health risks of under-processed food and maintains high nutritional values that are often lost in overcooked food.
Using a task-oriented approach, this second edition discusses basic and advanced modeling tools that allow researchers to predict and prevent worse-case scenarios, perform comprehensive analyses, and optimize system design and efficiency.
Contains Selected Applications of Thermal and Non-Thermal Processing Operations
NEW TO THIS EDITION:
- Six new chapters on radio frequency heating, high-pressure processing, pulsed electric field treatment, fouling model on heat exchangers, ozone treatment, and UV radiation
- Expanded scope to address innovative and up-to-date food processing technologies
- Numerous real-world case studies
- Updated information on infrared heating of biological materials and modeling electrical resistance heating of foods
- Electromagnetic treatments (RF, Infrared, and UV) and fundamentals relative to heat and mass transfer, fluid flow, and stochastic processes
- Synergistic effect of combined food processing techniques and its numerical simulation
Food processing methods are constantly improving in an effort to maintain safe, high-quality, and fresh-tasting products. Providing the theoretical basis for these cutting-edge techniques, this tried-and-tested reference provides indispensable insight into food systems modeling, while exploring applications for further research.
Introduction to Modeling and Numerical Simulation. Aseptic Processing of Liquid and Particulate Foods. Modeling Moisture Diffusion in Food Grains during Adsorption. Computer Simulation of Radio Frequency Heating. Infrared Radiation for Food Processing. Modeling of Ohmic Heating of Foods. Hydrostatic Pressure Processing of Foods. Pulsed Electric Field (PEF) Processing and Modeling. Fouling Models for Heat Exchangers. Ozone Treatment of Food Materials. UV Pasteurization of Food Materials. Stochastic Finite Element Analysis of Thermal Food Processes.