Mathematical Modeling of Food Processing
Coordonnateur : Farid Mohammed M.
Written by international experts from industry, research centers, and academia, 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.
After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors. The book also explores the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place (CIP) systems in industry.
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.
Mohammed M. Farid is a professor in the Department of Chemical & Materials Engineering at the University of Auckland.
Date de parution : 12-2019
17.8x25.4 cm
Date de parution : 05-2010
Ouvrage de 951 p.
17.8x25.4 cm
Thème de Mathematical Modeling of Food Processing :
Mots-clés :
Double Tube Heat Exchanger; Hybrid Neural Models; biological transformation; Moisture Content; food processing; Finite Difference Method; mathematical models; UV Fluence; Heat Transfer Coefficient; Energy Balance; Ohmic Heating; High Pressure Processing; Vacuum Cooling; Effective Heat Transfer Coefficient; Radio Frequency Heating; Convective Heating; Microwave Heating; Cfd Model; Pulsed Electric Field; Microbial Inactivation; Spray Dryer; Glass Transition Temperature; Deep Fat Frying; Convective Heat Transfer Coefficient; Mass Transfer Coefficients; Decimal Reduction Time; Starch Granules; Ann Model