A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case studies with over 350 numerical and computational equations and solutions.
Food Processing Operations Modeling
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Book Description
Editorial Reviews
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. . .comprehensive. . .. . . .well written and pleasant to read. . .. . . .a rigorous analysis of some of the important food processes.
---Food Technology
. . .a comprehensive survey of thermal processing and modeling techniques. . ..a useful resource.
---International Food Information Service
---Food Technology
. . .a comprehensive survey of thermal processing and modeling techniques. . ..a useful resource.
---International Food Information Service
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Inside This Book
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First Sentence:
Properties of food and food ingredients are critical parameters in the design of a process used in the manufacturing of a food product. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
stickiness scores, variance propagation algorithm, thermal food processes, frying oil temperature, infrared heated, batch fryer, soft endosperm, internal evaporation, discontinuous component, moisture diffusivity, enhanced thermal conductivity, hard endosperms, ohmic heater, moisture ratio, process lethality, frying process, perturbation algorithm, infrared heating, compositional components, corn type, test set data, aseptic processing, thermal homogeneity, burner temperature, grain bed Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Monte Carlo, Food Sci, Food Eng, Chem Eng, Microwave Power Electromagn Energy, John Wiley, Marcel Dekker, Food Process Eng, Food Technol, United States, Agric Eng Res, Food Proc Eng, Heat Mass Transfer, Food Process Preserv, Asian Institute of Technology, Cereal Chem, Drying Technol, Englewood Cliffs, Katholieke Universiteit Leuven, Lebensm Wiss, Carnegie-Mellon University Technical Report, Cereal Foods World, Metal Box New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Properties of food and food ingredients are critical parameters in the design of a process used in the manufacturing of a food product. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
stickiness scores, variance propagation algorithm, thermal food processes, frying oil temperature, infrared heated, batch fryer, soft endosperm, internal evaporation, discontinuous component, moisture diffusivity, enhanced thermal conductivity, hard endosperms, ohmic heater, moisture ratio, process lethality, frying process, perturbation algorithm, infrared heating, compositional components, corn type, test set data, aseptic processing, thermal homogeneity, burner temperature, grain bed Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Monte Carlo, Food Sci, Food Eng, Chem Eng, Microwave Power Electromagn Energy, John Wiley, Marcel Dekker, Food Process Eng, Food Technol, United States, Agric Eng Res, Food Proc Eng, Heat Mass Transfer, Food Process Preserv, Asian Institute of Technology, Cereal Chem, Drying Technol, Englewood Cliffs, Katholieke Universiteit Leuven, Lebensm Wiss, Carnegie-Mellon University Technical Report, Cereal Foods World, Metal Box New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 100
books:
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10
books
cite this book:
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- Food Emulsions (Food Science and Technology) by Stig Friberg in Front Matter (1), Front Matter (2), and Front Matter (3)
- Alternative Sweeteners, Third Edition, Revised and Expanded (Food Science and Technology) by Lyn O'Brien-Nabors in Front Matter (1), Front Matter (2), and Front Matter (3)
- Engineering Properties of Foods, Third Edition (Food Science and Technology) by M. A. Rao in Front Matter (1), Front Matter (2), and page 23
- Food Chemistry (Food Science and Technology) by Owen R. Fennema in Front Matter (1), Front Matter (2), and Front Matter (3)
- Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology) by Seppo Salminen in Front Matter (1), and Front Matter (2)
See all 100 books this book cites
- Handbook of Microwave Technology for Food Application (Food Science and Technology) by Ashim K. Datta in Front Matter, and page 167
- Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology) by Seppo Salminen in Front Matter
- Physical Principles of Food Preservation: Revised and Expanded (Food Science and Technology) by Marcus Karel in Front Matter
- Flavor, Fragrance & Odor Analysis (Food Science and Technology) by Ray Marsili in Front Matter
- Novel Food Processing Technologies (Food Science and Technology) by Gustavo V. Barbosa-Canovas in Front Matter
See all 10 books citing this book
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