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 proces

part Section I|2 pages

Basic Principles

chapter 1|28 pages

Fundamentals of Momentum Transfer

ByQuang Tuan Pham

chapter 2|38 pages

Rheological Properties of Food

ByJasim Ahmed

chapter 3|20 pages

Fundamentals of Heat Transfer in Food Processing

ByFerruh Erdoğdu

chapter 4|20 pages

Mass Transfer Basics

ByGauri S. Mittal

chapter 5|14 pages

Mass and Energy Balances in Food Processing

ByGauri S. Mittal

part Section II|2 pages

Heat Transfer in Food Processing

chapter 6|56 pages

Fundamentals of Computational Fluid Dynamics

ByGordon D. Mallinson, Stuart E. Norris

chapter 7|20 pages

Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches

ByA.G. Abdul Ghani, Mohammed M. Farid

chapter 8|24 pages

Heat Exchangers

ByPrabhat Kumar, K.P. Sandeep

chapter 9|26 pages

Thermal Phase Transitions in Food

ByJasim Ahmed

part Section III|2 pages

Simultaneous Heat and Mass Transfer in Food Processing

chapter 10|48 pages

Heat and Mass Transfer during Food Drying

ByIbrahim Dincer

chapter 11|30 pages

Mathematical Modeling Spray Dryers

ByTimothy A.G. Langrish

chapter 12|26 pages

Modeling of Heat and Mass Transfer during Deep Frying Process

ByL.A. Campañone, M. Alejandra García, Noemi E. Zaritzky

chapter 13|16 pages

Baking Process: Mathematical Modeling and Analysis

ByWeibiao Zhou

part Section IV|2 pages

Low Temperature Thermal Processing

chapter 14|24 pages

Freezing, Thawing, and Chilling of Foods

ByJianfeng Wang, Quang Tuan Pham, Donald J. Cleland

chapter 15|54 pages

Food Refrigeration Aspects

ByIbrahim Dincer

chapter 16|30 pages

Heat Transfer and Air Flow in a Domestic Refrigerator

ByOnrawee Laguerre

chapter 17|28 pages

Mathematical Analysis of Vacuum Cooling

ByLijun Wang, Da-Wen Sun

part Section V|2 pages

Non-Thermal Processing of Food

chapter 19|22 pages

Computational Fluid Dynamics Analysis of High Pressure Processing of Food

ByA.G. Abdul Ghani, Mohammed M. Farid

chapter 20|16 pages

Modeling Microbial Inactivation by a Pulsed Electric Field

ByMichael Ngadi, Jalal Dehghannya

chapter 22|16 pages

Ozone Processing

ByKasiviswanathan Muthukumarappan, Colm P. O’Donnell, Patrick J. Cullen

part Section VI|2 pages

Other Thermal Processing

chapter 23|34 pages

Computer Modeling of Microwave Heating Processes for Food Preservation

ByTatiana Koutchma, Vadim Yakovlev

chapter 24|32 pages

Ohmic Heating in Food Processing

ByFa-De Li, Lu Zhang

chapter 25|16 pages

Radio Frequency Heating of Foods

ByLu Zhang, Francesco Marra

chapter 26|12 pages

Infrared Heating

ByDaisuke Hamanaka, Fumihiko Tanaka

chapter 27|14 pages

Impingement Thermal Processing

ByFerruh Erdoğdu, Brent A. Anderson

part Section VII|2 pages

Mass and Momentum Transfer in Food Processing

chapter 28|24 pages

Membrane Processing

ByKasiviswanathan Muthukumarappan, Chenchaiah Marella

chapter 29|14 pages

Modeling of Membrane Fouling

ByAlice A. Makardij, Mohammed M. Farid, Xiao Dong Chen

chapter 30|22 pages

Crystallization in Spray Drying

ByTimothy A.G. Langrish

chapter 31|34 pages

Extrusion of Foods

ByPrabhat Kumar, K.P. Sandeep, Sajid Alavi

part Section VIII|2 pages

Biofilm and Bioreactors

chapter 32|30 pages

Modeling of Food Biofilms: A Metabolic Engineering Approach

ByPaul Takhistov

chapter 33|26 pages

Kinetics of Biological Reactions

ByRoy Zhenhu Lee, Qixin Zhong

part Section IX|2 pages

Special Topics in Food Processing

chapter 34|12 pages

Measurement and Control in Food Processing

ByBrent R. Young, Garth Wilson

chapter 35|20 pages

Artificial Neural Networks in Food Processing

ByWeibiao Zhou, Nantawan Therdthai

chapter 36|16 pages

Exergy Analysis of Food Drying Processes and Systems

ByIbrahim Dincer

chapter 37|16 pages

Mathematical Modeling of CIP in Food Processing

ByKonstantia Asteriadou