A Numerical Prediction Model for Food Freezing Using Finite Element Methods PDF Download
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Author: Hadi Karia Purwadaria
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 346
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Book Description
Author: Hadi Karia Purwadaria
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 346
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Book Description
Author: S. Yanniotis
Publisher: WIT Press
ISBN: 1853129321
Category : Technology & Engineering
Languages : en
Pages : 289
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Book Description
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Author: Hussein Osman Abdalla
Publisher:
ISBN:
Category : Finite element method
Languages : en
Pages : 310
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Book Description
Author: Mohammed M. Farid
Publisher: CRC Press
ISBN: 142005354X
Category : Science
Languages : en
Pages : 1000
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Book Description
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
Author: Q. Tuan Pham
Publisher: Springer
ISBN: 1493905570
Category : Technology & Engineering
Languages : en
Pages : 163
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Book Description
Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressure conditions; therefore methods to take these phenomena into account will also be reviewed.
Author: American Society of Agricultural Engineers
Publisher:
ISBN:
Category : Agricultural engineering
Languages : en
Pages : 656
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Book Description
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Category : Technology & Engineering
Languages : en
Pages : 912
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Book Description
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Author: C.O. Mohan
Publisher: CRC Press
ISBN: 1351869639
Category : Science
Languages : en
Pages : 648
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Book Description
This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 1444302337
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author: Fengshan Yang
Publisher: Nova Publishers
ISBN: 9781600219764
Category : Mathematics
Languages : en
Pages : 386
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Book Description
This book presents new research related to the mathematical modelling of engineering and environmental processes, manufacturing, and industrial systems. It includes heat transfer, fluid mechanics, CFD, and transport phenomena; solid mechanics and mechanics of metals; electromagnets and MHD; reliability modelling and system optimisation; finite volume, finite element, and boundary element procedures; decision sciences in an industrial and manufacturing context; civil engineering systems and structures; mineral and energy resources; relevant software engineering issues associated with CAD and CAE; and materials and metallurgical engineering.
