Mathematical Modeling of Food Processing

• Other Authors: Farid, Mohammed M. (edited)
• Format: Book
• Language: English
• Published: Boca Raton, FL CRC Press 2010
• Series: Contemporary food engineering
• Subjects: Food industry and trade > Mathematical models
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xix, 979 pages illustrations 27 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 1420053515; 9781420053517

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.