FOOD PROCESSING OPERATIONS MODELING DESIGN AND ANALYSIS 2ED (HB 2009)

JUN

ISBN 10: 1420055534 / ISBN 13: 9781420055535

Published by TAYLOR & FRANCIS, 2009

About this Item

Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 7-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.

Seller Inventory # CBS 9781420055535

Bibliographic Details

• Title: FOOD PROCESSING OPERATIONS MODELING DESIGN AND ANALYSIS 2ED (HB 2009)
• Publisher: TAYLOR & FRANCIS
• Publication Date: 2009
• Language: English
• ISBN 10: 1420055534
• ISBN 13: 9781420055535
• Binding: Hardcover
• Edition: 2nd Edition, International Edition
• Condition: New

About this title

Synopsis

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.

About the Author

Soojin Jun, Joseph M. Irudayaraj