Mathematical Modeling of Food Processing

Mohammed M. Farid

ISBN 10: 1420053515 / ISBN 13: 9781420053517

Published by CRC Press, 2010

About this Item

Mathematical Modeling of Food Processing | Mohammed M. Farid | Buch | Contemporary Food Engineering | Einband - fest (Hardcover) | Englisch | 2010 | CRC Press | EAN 9781420053517 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand.

Seller Inventory # 133248893

Bibliographic Details

• Title: Mathematical Modeling of Food Processing
• Publisher: CRC Press
• Publication Date: 2010
• Language: English
• ISBN 10: 1420053515
• ISBN 13: 9781420053517
• Binding: Buch
• Condition: Neu
• Dimensions: 254W x 178H x 52D millimeters 254 millimeters width by 178 millimeters height by 52 millimeters depth
• Weight: 1882 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing.

After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors. The book also explores the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place (CIP) systems in industry.

With the availability of high speed computers and advances in computational techniques, the application of mathematical modeling in food science and engineering is growing. This comprehensive volume provides up-to-date, wide-ranging material on the mathematical analysis of transport phenomena in food.

About the Author

Mohammed M. Farid is a professor in the Department of Chemical & Materials Engineering at the University of Auckland.