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Food Processing Operations Modeling: Design and Analysis (Hardback)

Joseph M. Irudayaraj, Soojin Jun

Edité par Taylor Francis Inc, United States, 2008
ISBN 10: 1420055534 / ISBN 13: 9781420055535
Neuf(s) / Hardback / Quantité : 1
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Titre : Food Processing Operations Modeling: Design ...

Éditeur : Taylor Francis Inc, United States

Date d'édition : 2008

Reliure : Hardback

Etat du livre : New

Edition : 2nd Revised edition.

Description :

Language: English . Brand New Book. 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. N° de réf. du libraire AA69781420055535

A propos du livre :

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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.

Critique:

Ovemll, the structure and presentation of the book is good and a wide mnge of topics are covered.
--Mike Lewis, in International Jounal of Dairy Technology. November 2010, Vol 63, No. 4.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

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