Mathematical Modeling of Food Processing / Edition 1

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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, energy analysis, process control, and cleaning-in-place (CIP) systems in industry.


Covers simple analytical and empirical methods as well as comprehensive analyses using CFD

Presents an elementary treatment of the principles of heat, mass, and momentum transfer in food processing

Describes the thermal, physical, and rheological properties of foods

Examines various processing techniques, such as sterilization, pasteurization, infrared heating, refrigeration, crystallization, membrane processing, osmotic dehydration, and ohmic heating

Explores how artificial neural networks are used in food processing

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 upto-date, wide-ranging material on the mathematical analysis of transport phenomena in food.

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Product Details

  • ISBN-13: 9781420053517
  • Publisher: Taylor & Francis
  • Publication date: 5/24/2010
  • Series: Contemporary Food Engineering Series
  • Edition number: 1
  • Pages: 999
  • Product dimensions: 7.30 (w) x 10.00 (h) x 2.00 (d)

Meet the Author

Mohammed M. Farid is a professor in the Department of Chemical & Materials Engineering at the University of Auckland.

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Table of Contents

Series Editor's Preface ix

Preface xi

Series Editor xiii

Editor xv

Contributors xvii

Section I Basic Principles

Chapter 1 Fundamentals of Momentum Transfer Quang Tuan Pham 3

Chapter 2 Rheological Properties of Food Jasim Ahmed 31

Chapter 3 Fundamentals of Heat Transfer in Food Processing Ferruh Erdogdu 69

Chapter 4 Mass Transfer Basics Gauri S. Mittal 89

Chapter 5 Mass and Energy Balances in Food Processing Gauri S. Mittal 109

Section II Heat Transfer in Food Processing

Chapter 6 Fundamentals of Computational Fluid Dynamics Gordon D. Mallinson Stuart E. Norris 125

Chapter 7 Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches A.G. Abdul Ghani Mohammed M. Farid 181

Chapter 8 Heat Exchangers Prabhat Kumar K.P. Sandeep 201

Chapter 9 Thermal Phase Transitions in Food Jasim Ahmed 225

Section III Simultaneous Heat and Mass Transfer in Food Processing

Chapter 10 Heat and Mass Transfer during Food Drying Ibrahim Dincer 253

Chapter 11 Mathematical Modeling Spray Dryers Timothy A.G. Langrish 301

Chapter 12 Modeling of Heat and Mass Transfer during Deep Frying Process L.A. Campañone M. Alejandro García Noemi E. Zaritzky 331

Chapter 13 Baking Process: Mathematical Modeling and Analysis Weibiao Zhou 357

Section IV Low Temperature Thermal Processing

Chapter 14 Freezing, Thawing, and Chilling of Foods Jianfeng Wang Quang Tuan Pham Donald J. Cleland 375

Chapter 15 Food Refrigeration Aspects Ibrahim Dincer 399

Chapter 16 Heat Transfer and Air Flow in a Domestic Refrigerator Onrawee Laguerre 453

Chapter 17 Mathematical Analysis of Vacuum Cooling Lijun Wang Da-Wen Sun 483

Chapter 18 Airflow Patterns within a Refrigerated Truck Loaded with Slotted, Filled Boxes Jean Moureh 511

Section V Non-Thermal Processing of Food

Chapter 19 Computational Fluid Dynamics Analysis of High Pressure Processing of Food A.G. Abdul Ghani Mohammed M. Farid 537

Chapter 20 Modeling Microbial Inactivation by a Pulsed Electric Field Michael Ngadi Jalal Dehghannya 559

Chapter 21 Mathematical Modeling and Design of Ultraviolet Light Processes for Liquid Foods and Beverages Zhengcai Ye Tatiana Koutchma 575

Chapter 22 Ozone Processing Kasiviswanathan Muthukumarappan Colm P. O'Donnell Patrick J. Cullen 607

Section VI Other Thermal Processing

Chapter 23 Computer Modeling of Microwave Heating Processes for Food Preservation Tatiana Koutchma Vadim Yakovlev 625

Chapter 24 Ohmic Heating in Food Processing Fa-De Li Lu Zhang 659

Chapter 25 Radio Frequency Heating of Foods Lu Zhang Francesco Marra 691

Chapter 26 Infrared Heating Daisuke Hamanaka Fumihiko Tanaka 707

Chapter 27 Impingement Thermal Processing Ferruh Erdogdu Brent A. Anderson 719

Section VII Mass and Momentum Transfer in Food Processing

Chapter 28 Membrane Processing Kasiviswanathan Muthukumarappan Chenchaiah Marella 735

Chapter 29 Modeling of Membrane Fouling Alice A. Makardij Mohammed M. Farid Xiao Dong Chen 759

Chapter 30 Crystallization in Spray Drying Timothy A.G. Langrish 773

Chapter 31 Extrusion of Foods Prabhat Kumar K.P. Sandeep Sajid Alavi 795

Section VIII Biofilm and Bioreactors

Chapter 32 Modeling of Food Biofilms: A Metabolic Engineering Approach Paul Takhistov 831

Chapter 33 Kinetics of Biological Reactions Roy Zhenhu Lee Qixin Zhong 861

Section IX Special Topics in Food Processing

Chapter 34 Measurement and Control in Food Processing Brent R. Young Garth Wilson 889

Chapter 35 Artificial Neural Networks in Food Processing Weibiao Zhou Nantawan Therdthai 901

Chapter 36 Exergy Analysis of Food Drying Processes and Systems Ibrahim Dincer 921

Chapter 37 Mathematical Modeling of CIP in Food Processing Konstantia Asteriadou 937

Index 953

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