Modeling Heat and Mass Transfer During Air Impingement Thawing of Frozen Foods PDF Download
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Author: Brent Andrew Anderson
Publisher:
ISBN:
Category :
Languages : en
Pages : 480
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Book Description
Author: Brent Andrew Anderson
Publisher:
ISBN:
Category :
Languages : en
Pages : 480
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Book Description
Author: Jayadeep Vijayan
Publisher:
ISBN:
Category :
Languages : en
Pages : 412
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Book Description
Author: Mohammed M. Farid
Publisher: CRC Press
ISBN: 1000611280
Category : Science
Languages : en
Pages : 1275
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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: 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: Ferruh Erdogdu
Publisher: CRC Press
ISBN: 1420061429
Category : Science
Languages : en
Pages : 788
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Book Description
While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who's who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitati
Author: Jatal D. Mannapperuma
Publisher:
ISBN:
Category :
Languages : en
Pages : 462
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Book Description
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: Hosahalli S. Ramaswamy
Publisher: CRC Press
ISBN: 1420071084
Category : Technology & Engineering
Languages : en
Pages : 532
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Book Description
Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications. Divided into nine sections, this volume covers the basics of Ohmic heating, including a historic overview and fundamental principles; electrical conductivity, its importance, factors that influence it, and data modeling; biological effects of electricity on foods and food components, including microorganisms, enzymes, proteins, carbohydrates, and fats; and Ohmic heating behavior and design parameters. The book also deals with issues in Ohmic heating equipment, Ohmic heating modeling issues, and process validation issues. The authors discuss various applications of Ohmic heating applied to different classes of foods, such as muscle foods (meat, poultry, and fish), dairy products, fruits, and vegetables. They also examine commercially successful applications of food products processed by Ohmic heating and considers applications of Ohmic heating where preservation is not the main focus, for example, blanching, Ohmic thawing, and the potential for Ohmic heating for long-duration space missions.
Author: Rui Costa
Publisher: Springer Science & Business Media
ISBN: 0387687769
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food supply. The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emp- sis was placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. The idea and planning of the books originates from two working groups in the European thematic network “ISEKI-Food” an acronym for “Integrating Safety and Environmental Knowledge In to Food Studies”. Participants in the ISEKI-Food network come from 29 countries in Europe and most of the institutes and univer- ties involved with Food Science education at the university level are represented. Some international companies and non teaching institutions have also participated in the program. The ISEKI-Food network is coordinated by Professor Cristina Silva at The Catholic University of Portugal, College of Biotechnology (Escola) in Porto. The program has a web site at: http://www. esb. ucp. pt/iseki/.
Author: Yesim Ozogul
Publisher: CRC Press
ISBN: 1000566870
Category : Science
Languages : en
Pages : 301
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Book Description
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.
