Food processing operations modeling : design and analysis / edited by Soojin Jun, Joseph M. Irudayaraj.

Format
Book
Language
English
Εdition
2nd ed.
Published/​Created
Boca Raton : CRC Press, 2009.
Description
1 online resource (370 p.)

Details

Subject(s)
Summary note
The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow's consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effects of food processing on targeted components. This non-destructive testing method virtually eliminates the health risks of under-processed food and maintains high nutritional values th
Notes
Description based upon print version of record.
Bibliographic references
Includes bibliographical references and index.
Language note
English
Contents
  • Front cover; Table of Contents; Preface; Editors; Contributors; Chapter 1. Introduction to Modeling and Numerical Simulation; Chapter 2. Aseptic Processing of Liquid and Particulate Foods; Chapter 3. Modeling Moisture Diffusion in Food Grains during Adsorption; Chapter 4. Computer Simulation of Radio Frequency Heating; Chapter 5. Infrared Radiation for Food Processing; Chapter 6. Modeling of Ohmic Heating of Foods; Chapter 7. Hydrostatic Pressure Processing of Foods; Chapter 8. Pulsed Electric Field (PEF) Processing and Modeling; Chapter 9. Fouling Models for Heat Exchangers
  • Chapter 10. Ozone Treatment of Food MaterialsChapter 11. UV Pasteurization of Food Materials; Chapter 12. Stochastic Finite Element Analysis of Thermal Food Processes; Index; Back cover
ISBN
  • 0-429-13879-2
  • 1-281-89225-4
  • 9786611892258
  • 1-4200-5554-2
OCLC
314377149
Doi
  • 10.1201/9781420055542
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