Mathematical Analysis of Food Processing

A comprehensive, advanced analysis of transport phenomena in food, this book analyzes mass and energy balances in food processing using simple and complex techniques, including computational fluid dynamics. Coverage emphasizes specialized topics such as sterilization, non-thermal processing, non-conventional thermal processing, membrane processing, osmotic dehydration, and the analysis of bio and enzyme reactors. Pref/toc as of 8/27/07 Mathematical Modeling of Food Processing Editor: Mohammed Farid, Professor of Chemical Engineering The University of Auckland, New Zealand PART 1: BASIC PRINCIPLES: Fundamentals of heat, mass and momentum transfer will be presented in this section of the book with emphasis to transport phenomena in food processing. Such introduction is very important since the reader may or may not be familiar with these fundamentals. The first chapter will provide good understanding of how to do mass and energy balances in the different food processing, while the last chapters will deals with specific topics such as fundamentals of sterilization/ pasteurization. These chapters aim to provide basic knowledge the reader will need for better understanding of the remaining chapters to follow in the other sections of the book. Suggested topics are: 1. Mass & Energy balances in Food Processing by Gauri Mittal, Canada 2. Reological Properties of Food : by Jasim Ahmad, Canada 3. Fundamentals of Mass Transfer in food processing: by Gauri Mittal, Canada 4. Fundamental of Momentum Transfer (Newtonian and Non-Newtonian Flow) by Tuan Pham, Australia 5. Microbial Modeling of Thermal and Non-Thermal Sterilization and Pasteurization: by Volker Heinz, Buckow, Toepfly and Mathys, Germany PART 2: HEAT TRANSFER IN FOOD PROCESSING The chapters in this section of the book will be dealing mainly on the applications of heat transfer to some of the most important food processing such as retort sterilization of food in cans and pouches and the sterilization/ pasteurization of food in heat exchangers. The mathematical analysis will be based on computational fluid dynamics (CFD). An introduction to some of the commercial well-knows software will be given. Suggested topics are: 6. Fundamentals of Heat Transfer in food processing: by Ferruh Edogdu, Turkey 7. Fundamentals of CFD analysis: by Gordon Malinson, New Zealand. 8. CFD Analysis of Retort Thermal Sterilization in Can and Pouches: by Abdul Ghani and Mohammed M. Farid, New Zealand 9. Heat Exchangers by: K.P. Sandeep, USA 10. Thermal Phase Transition in Food, by: Jasim Ahmad, Canada PART 3: SIMULTANEOUS HEAT AND MASS TRANSFER IN FOOD PROCESSING Large numbers of food processes include simultaneous heat and mass transfer such as food drying, frying, backing and grilling. etc. The coupled transport of heat and mass in these processes complicate the mathematical analysis, which varies from empirical to sophisticated numerical analysis. This section of the book will be comprehensive since it will include chapters on processes incorporating simultaneous heat and mass transfer such as frying, air drying, superheated steam drying, spray drying, evaporation and backing. Suggested topics are: 11. Food Drying by: Wade Yang, USA 12. Heat and Mass Transfer During Food Drying by: Ibrahim Dincer, Canada 13. Spray Drying: Tim Langrish, Australia 14. Frying by: Noemi Zaritzky, Argentina Garcia and Laura Campanone 15. Baking by: Weibiao Zhou, Singapore PART 4: LOW TEMPERATURE THERMAL PROCESSING In this section of the book, the chapters will deal with the application of heat transfer to low temperature operations. Fundamentals of chilling and freezing of food products will be covered in details. This will include all types of freezing methods such as air blast freezing, cryogenic freezing and vacuum freezing. Concentrating liquid food products, such as juices, by freeze concentration will beFarid, Mohammed M. is the author of 'Mathematical Analysis of Food Processing ', published 2008 under ISBN 9781420053517 and ISBN 1420053515.