Innovative Food Processing Technologies: Advances in Multiphysics Simulation

✍ Scribed by Kai Knoerzer, Pablo Juliano, Peter Roupas, Cornelis Versteeg (editors)

• Publisher: Wiley, John & Sons, Incorporated
• Year: 2011
• Tongue: English
• Leaves: 394
• Edition: 1
• Category: Library

✦ Synopsis

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

✦ Table of Contents

half title page
......Page 1
publisher information
......Page 2
copyright page
......Page 3
titles by ift press
......Page 4
Contents
......Page 5
Preface
......Page 7
Contributors
......Page 10
1 - Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling......Page 13
2 - The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies
......Page 32
3 - Neural Networks: Their Role in High-Pressure Processing
......Page 48
4 - Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up
......Page 65
5 - Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization
......Page 83
6 - Computer Simulation for Microwave Heating
......Page 109
7 - Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing
......Page 139
8 - Multiphysics Modeling of Ohmic Heating
......Page 162
9 - Basics for Modeling of Pulsed Electric Field Processing of Foods
......Page 177
10 - Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods
......Page 198
4.2, 4.3
......Page 213
4.4, 5.7, 5.9
......Page 214
5.10
......Page 215
5.11
......Page 216
6.14
......Page 217
6.16, 7.5
......Page 218
7.11, 7.12, 7.17
......Page 219
8.4, 8.7
......Page 220
9.7, 10.7, 10.8, 10.10
......Page 221
11.4, 11.5, 11.8
......Page 222
11.15, 12.7, 12.8
......Page 223
12.9
......Page 224
12.15, 13.12
......Page 225
13.14
......Page 226
13.15
......Page 227
13.17
......Page 228
14.8, 14.9
......Page 229
14.13, 15.2
......Page 230
15.4, 15.6
......Page 231
15.8, 16.13
......Page 232
11 - Novel, Multi-Objective Optimization of Pulsed Electric Field Processing for Liquid Food Treatment
......Page 233
12 - Modeling the Acoustic Field and Streaming Induced by an Ultrasonic Horn Reactor
......Page 256
13 - Computational Study of Ultrasound-Assisted Drying of Food Materials
......Page 288
14 - Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics
......Page 325
15 - Multiphysics Modeling of Ultraviolet Disinfection of Liquid Food—Performance Evaluation Using a Concept of Disinfection Efficiency......Page 346
16 - Continuous Chromatographic Separation Technology—Modeling and Simulation
......Page 356
17 - The Future of Multiphysics Modeling of Innovative Food Processing Technologies
......Page 373
Index
......Page 385