Food Processing Operations Modeling

the long version

Assembling an impressively thorough and comprehensive survey of thermal processing and modeling techniques in food process engineering, Food Processing Operations Modeling 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.Each section addresses relevant theories and builds up to specific case studies with over 350 numerical and computational equations and solutions!Extending from basic to complex applications, Food Processing Operations Modelingreviews physical properties of food minerals and introduces modeling techniquesdevelops prediction methods for thermophysical properties of foodsexamines the dielectric characteristics of foods and the interrelationship between porosity and internal pressure due to evaporation in microwave ovensdiscusses the safety and effects of infrared heating on nutritional, physical, chemical, functional, and microstructural qualities of fooddescribes the isothermal and nonisothermal conditions and oil absorption mechanisms during deep-fat fryinganalyzes the needs and problems associated with aseptic processing and illuminates residence time distribution (RTD) of suspended particlesintroduces advantages and disadvantages to the Monte Carlo method and the variance propagation algorithm for solving stochastic heat conduction problemsinvestigates the potential of neural networks as general purpose, nonlinear regression tools in classification, pattern recognition, and forecasting applications and more!Culling the experience of international experts and supplemented with nearly 1000 literature references, drawings, photographs, equations, and tables, Food Processing Operations Modeling is an essential reference for food scientists, technologists, and engineers; composition, nutrition, biological, agricultural, chemical, and mechanical engineers; quality control personnel; biochemists; microbiologists; and nutritionists; and a worthwhile text for upper-level undergraduate and graduate students in these disciplines.