Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations, including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes, and other operations.
All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.
Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.
1. 1. Introduction to mathematic modeling in food processes - p. 1 2. 2. Modeling of thermal sterilization of non-newtonian fluids in a batch retort - p. 33 3. 3. Modeling of baking and roasting processes - p. 65 4. 4. Modeling of frying processes - p. 111 5. 4.1 Introduction - p. 111 6. 4.2 Heat, mass transfer and deformation during frying - p. 114 7. 4.3 Modeling of frying processes - p. 119 8. 4.4 Case studies - p. 128 9. 4.5 Conclusions - p. 144 10. 5. Modeling of microwave and radio-frequency processes in the food industry - p. 153 11. 6. Modeling of high-pressure processes - p. 189 12. 6.1 High-pressure food processing: General description - p. 189 13. 6.2 Uniformity of high-pressure processes - p. 192 14. 6.3 Thermophysical properties under pressure - p. 199 15. 6.4 Numerical modeling of high-pressure processes and applications - p. 213 16. 6.5 Other modeling approaches - p. 236 17. 6.6 Concluding remarks - p. 244 18. 7. Modeling of food drying processes - p. 257 19. 8. Modeling of food evaporation processes - p. 289 20. 8.1 Introduction - p. 289 21. 8.2 Fundamentals of heat transfer in evaporators - p. 289 22. 8.3 Modeling of food properties - p. 290 23. 8.4 Models for mass and energy balances - p. 293 24. 8.5 Exergetical modeling for evaporators - p. 297 25. 8.6 Optimization and design in evaporators - p. 305 26. 8.7 Dynamic models with fouling formation - p. 312 27. 8.8 Control of evaporation processes - p. 324 28. 8.9 Conclusion - p. 335 29. Nomenclature - p. 335 30. 9. Modeling of food extraction processes - p. 345 31. 10. Modeling of membrane separation processes - p. 383 32. 10.1 Introduction - p. 383 33. 10.2 Membrane-based separation processes - p. 385 34. 10.3 Transport phenomena in membrane processes - p. 406 35. 10.4 Modeling of mass transport in membrane processes - p. 412 36. 10.5 Conclusion - p. 428 37. 11. Advances in modeling microbial inactivation in plant-based liquid products using emerging non-thermal technologies - p. 439 38. 12. Modeling of mechanical food processes - p. 487 39. Index - p. 509
Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations, including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes, and other operations.
All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.
Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.
1. 1. Introduction to mathematic modeling in food processes - p. 1 2. 2. Modeling of thermal sterilization of non-newtonian fluids in a batch retort - p. 33 3. 3. Modeling of baking and roasting processes - p. 65 4. 4. Modeling of frying processes - p. 111 5. 4.1 Introduction - p. 111 6. 4.2 Heat, mass transfer and deformation during frying - p. 114 7. 4.3 Modeling of frying processes - p. 119 8. 4.4 Case studies - p. 128 9. 4.5 Conclusions - p. 144 10. 5. Modeling of microwave and radio-frequency processes in the food industry - p. 153 11. 6. Modeling of high-pressure processes - p. 189 12. 6.1 High-pressure food processing: General description - p. 189 13. 6.2 Uniformity of high-pressure processes - p. 192 14. 6.3 Thermophysical properties under pressure - p. 199 15. 6.4 Numerical modeling of high-pressure processes and applications - p. 213 16. 6.5 Other modeling approaches - p. 236 17. 6.6 Concluding remarks - p. 244 18. 7. Modeling of food drying processes - p. 257 19. 8. Modeling of food evaporation processes - p. 289 20. 8.1 Introduction - p. 289 21. 8.2 Fundamentals of heat transfer in evaporators - p. 289 22. 8.3 Modeling of food properties - p. 290 23. 8.4 Models for mass and energy balances - p. 293 24. 8.5 Exergetical modeling for evaporators - p. 297 25. 8.6 Optimization and design in evaporators - p. 305 26. 8.7 Dynamic models with fouling formation - p. 312 27. 8.8 Control of evaporation processes - p. 324 28. 8.9 Conclusion - p. 335 29. Nomenclature - p. 335 30. 9. Modeling of food extraction processes - p. 345 31. 10. Modeling of membrane separation processes - p. 383 32. 10.1 Introduction - p. 383 33. 10.2 Membrane-based separation processes - p. 385 34. 10.3 Transport phenomena in membrane processes - p. 406 35. 10.4 Modeling of mass transport in membrane processes - p. 412 36. 10.5 Conclusion - p. 428 37. 11. Advances in modeling microbial inactivation in plant-based liquid products using emerging non-thermal technologies - p. 439 38. 12. Modeling of mechanical food processes - p. 487 39. Index - p. 509
