Food Processing Operations Modeling

Produk Detail:
  • Author : Joseph M. Irudayaraj
  • Publisher : CRC Press
  • Pages : 368 pages
  • ISBN : 0824745167
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Food Processing Operations Modeling

Download or Read online Food Processing Operations Modeling full in PDF, ePub and kindle. this book written by Joseph M. Irudayaraj and published by CRC Press which was released on 27 February 2001 with total page 368 pages. We cannot guarantee that Food Processing Operations Modeling book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Food Processing Operations Modeling
  • Author : Joseph M. Irudayaraj
  • Publisher : CRC Press
  • Release : 27 February 2001
GET THIS BOOK Food Processing Operations Modeling

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.

Modeling Food Processing Operations

Modeling Food Processing Operations
  • Author : Serafim Bakalis,Kai Knoerzer,Peter J Fryer
  • Publisher : Elsevier
  • Release : 28 April 2015
GET THIS BOOK Modeling Food Processing Operations

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and

Food Processing Operations Modeling

Food Processing Operations Modeling
  • Author : Soojin Jun,Joseph M. Irudayaraj
  • Publisher : CRC Press
  • Release : 27 November 2008
GET THIS BOOK Food Processing Operations Modeling

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

Handbook of Food Process Design

Handbook of Food Process Design
  • Author : Shafiur Rahman,Jasim Ahmed
  • Publisher : John Wiley & Sons
  • Release : 21 May 2012
GET THIS BOOK Handbook of Food Process Design

"This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component

Novel Food Processing Technologies

Novel Food Processing Technologies
  • Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
  • Publisher : CRC Press
  • Release : 30 November 2004
GET THIS BOOK Novel Food Processing Technologies

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release : 14 June 2021
GET THIS BOOK Food Processing

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into

Food Engineering Handbook

Food Engineering Handbook
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release : 24 November 2014
GET THIS BOOK Food Engineering Handbook

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed

Mathematical Modelling of Food Processing Operations

Mathematical Modelling of Food Processing Operations
  • Author : Stuart Thorne
  • Publisher : Unknown
  • Release : 18 May 1992
GET THIS BOOK Mathematical Modelling of Food Processing Operations

Modelling of meat processing; modelling of mambrane processes; moisture transfer modelling of a liquid food droplet during drying; modelling of water relations in fermentation processes; the modelling of screw extrusion processes; modelling the continuous sterilisation of particulate foods; the application of time-temperature indicator technology to food quality monitoring and perishable inventory management.

Computerized Control Systems in the Food Industry

Computerized Control Systems in the Food Industry
  • Author : Mittal
  • Publisher : CRC Press
  • Release : 19 September 1996
GET THIS BOOK Computerized Control Systems in the Food Industry

Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.

Engineering Properties of Foods Fourth Edition

Engineering Properties of Foods  Fourth Edition
  • Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
  • Publisher : CRC Press
  • Release : 22 April 2014
GET THIS BOOK Engineering Properties of Foods Fourth Edition

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to

Computational Fluid Dynamics Applications in Food Processing

Computational Fluid Dynamics Applications in Food Processing
  • Author : C. Anandharamakrishnan
  • Publisher : Springer Science & Business Media
  • Release : 13 August 2013
GET THIS BOOK Computational Fluid Dynamics Applications in Food Processing

Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model