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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Food Processing Operations Modeling - Design and Analysis, Second Edition (Hardcover, 2nd edition)
Loot Price: R7,935
Discovery Miles 79 350
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Food Processing Operations Modeling - Design and Analysis, Second Edition (Hardcover, 2nd edition)
Series: 500 Tips
Expected to ship within 12 - 19 working days
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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
that are often lost in overcooked food. Using a task-oriented
approach, this second edition discusses basic and advanced modeling
tools that allow researchers to predict and prevent worse-case
scenarios, perform comprehensive analyses, and optimize system
design and efficiency. Contains Selected Applications of Thermal
and Non-Thermal Processing Operations NEW TO THIS EDITION: Six new
chapters on radio frequency heating, high-pressure processing,
pulsed electric field treatment, fouling model on heat exchangers,
ozone treatment, and UV radiation Expanded scope to address
innovative and up-to-date food processing technologies Numerous
real-world case studies Updated information on infrared heating of
biological materials and modeling electrical resistance heating of
foods Electromagnetic treatments (RF, Infrared, and UV) and
fundamentals relative to heat and mass transfer, fluid flow, and
stochastic processes Synergistic effect of combined food processing
techniques and its numerical simulation Food processing methods are
constantly improving in an effort to maintain safe, high-quality,
and fresh-tasting products. Providing the theoretical basis for
these cutting-edge techniques, this tried-and-tested reference
provides indispensable insight into food systems modeling, while
exploring applications for further research.
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