Click Here to Download: https://ouo.io/Ckja9i Mathematical Modeling of Food Processing By: Mohammed M. Farid Publisher: routledge Print ISBN: 9781420053517, 1420053515 eText ISBN: 9781420053548, 142005354X Edition: 1st Copyright year: 2010 Format: PDF Available from $ 23.18 USD SKU 9781420053548R90 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, exergy analysis, process control, and cleaning-in-place (CIP) systems in industry. 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 up-to-date, wide-ranging material on the mathematical analysis of transport phenomena in food. Additional ISBNs 9781322615127, 1322615128
