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Mathematical Modeling of Food Processing

Editorial: CRC Press   Fecha de publicación:    Páginas: 999
Formato: Hardback 254 x 178 mm
Precio: 179,95
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This volume 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, 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 systems in industry.
• Contemporary Food Engineering
Industrial Chemistry
Product Development


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