Mathematical modeling of food processing

✍ Scribed by Mohammed M Farid

• Publisher: CRC Press
• Year: 2010
• Tongue: English
• Leaves: 939
• Series: Contemporary food engineering (Unnumbered)
• Category: Library

✦ Synopsis

Content: Fundamentals of Momentum Transfer Quang Tuan Pham Rheological Properties of Food Jasim Ahmed Fundamentals of Heat Transfer in Food Processing Ferruh Erdogdu Mass Transfer Basics Gauri S. Mittal Mass and Energy Balances in Food Processing Gauri S. Mittal Fundamentals of Computational Fluid Dynamics Gordon D. Mallinson and Stuart E. Norris Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches A.G. Abdul Ghani and Mohammed M. Farid Heat Exchangers Prabhat Kumar and K.P. Sandeep Thermal Phase Transitions in Food Jasim Ahmed Heat and Mass Transfer during Food Drying Ibrahim Dincer Mathematical Modeling of Spray Dryers Timothy A.G. Langrish Modeling of Heat and Mass Transfer during Deep Frying Process L.A. Campanone, M. Alejandra Garcia, and Noemi E. Zaritzky Baking Process: Mathematical Modeling and Analysis Weibiao Zhou Freezing, Thawing, and Chilling of Foods Jianfeng Wang, Quang Tuan Pham, and Donald J. Cleland Food Refrigeration Aspects Ibrahim Dincer Heat Transfer and Air Flow in a Domestic Refrigerator Onrawee Laguerre Mathematical Analysis of Vacuum Cooling Lijun Wang and D.-W. Sun Airflow Patterns within a Refrigerated Truck Loaded with Slotted Filled Boxes Jean Moureh Computational Fluid Dynamics Analysis of High Pressure Processing of Food A.G. Abdul Ghani and Mohammed M. Farid Modeling Microbial Inactivation by Pulsed Electric Field Michael Ngadi and Jalal Dehghannya Mathematical Modeling and Design of Ultraviolet Light Process for Liquid Foods and Beverages Zhengcai Ye and Tatiana Koutchma Ozone Processing Kasiviswanathan Muthukumarappan, Colm P. O'Donnell, and Patrick J. Cullen Computer Modeling of Microwave Heating Processes for Food Preservation Tatiana Koutchma and Vadim Yakovlev Ohmic Heating in Food Processing Fa-De Li and Lu Zhang Radio Frequency Heating of Foods Lu Zhang and Francesco Marra Infrared Heating Daisuke Hamanaka and Fumihiko Tanaka Impingement Thermal Processing Ferruh Erdogdu and Brent A. Anderson Membrane Processing Kasiviswanathan Muthukumarappan and Chenchaiah Marella Modeling of Membrane Fouling Alice A. Makardij, Mohammed M. Farid, and Xiao Dong Chen Crystallization in Spray Drying Timothy A.G. Langrish Extrusion of Foods Prabhat Kumar, K.P. Sandeep, and Sajid Alavi Modeling of Food Biofilms: A Metabolic Engineering Approach Paul Takhistov Kinetics of Biological Reactions Roy Zhenhu Lee and Qixin Zhong Measurement and Control in Food Processing Brent R. Young and Garth Wilson Artificial Neural Networks in Food Processing Weibiao Zhou and Nantawan Therdthai Exergy Analysis of Food Drying Processes and Systems Ibrahim Dincer Mathematical Modeling of CIP in Food Processing Konstantia Asteriadou Index

✦ Subjects

Пищевая промышленность;Общая технология и теоретические основы пищевых производств;