Heat Transfer in Food Processing: Recent Developments and Applications - Hardcover

S. Yanniotis

Hardcover

ISBN 10: 1853129321 ISBN 13: 9781853129322

Publisher: WIT Press / Computational Mechanics, 2007

Synopsis

Heat transfer is important in food processing, for the hygienic, nutritional and sensory quality of the food product. This book starts with a review of ongoing activities in a broad perspective. Then some specific methods of modeling and analysis are presented. Also topics like freezing and thawing, microwave heating, aseptic processing and modeling approaches for ohmic heating, frying and baking are presented. All topics treated have significant relevance in food processing.

About this title

From the Back Cover

Heat Transfer is important in food processing. In the unit operations several issues of steady and unsteady heat transfer occur. So for instance heat transfer processes are important for the hygienic, nutritional and sensory quality of the food product. The present edited book presents a review of ongoing activities in a broad perspective. Then some specific methods of modeling and analysis are presented. Also topics like freezing and thawing, microwave heating, aseptic processing and modeling approaches for ohmic heating, frying and baking are presented. All topics treated have significant relevance in the food processing and its likely that the book will be a welcomed contribution.

Edition details

• Publisher: WIT Press / Computational Mechanics
• Publication date: 2007
• Language: English
• ISBN 10: 1853129321
• ISBN 13: 9781853129322
• Binding: Hardcover
• Number of pages: 288
• Editor: S. Yanniotis, B. Sunden