Mathematical Modeling of Food Processing: 1st Edition (Hardback) book cover

Mathematical Modeling of Food Processing

1st Edition

Edited by Mohammed M. Farid

CRC Press

999 pages | 415 B/W Illus.

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Hardback: 9781420053517
pub: 2010-05-21
eBook (VitalSource) : 9780429142178
pub: 2010-05-21
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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.

Table of Contents

Fundamentals of Momentum Transfer

Quang Tuan Pham

Rheological Properties of Food

Jasim Ahmed

Fundamentals of Heat Transfer in Food Processing

Ferruh Erdoğdu

Mass Transfer Basics

Gauri S. Mittal

Mass and Energy Balances in Food Processing

Gauri S. Mittal

Fundamentals of Computational Fluid Dynamics

Gordon D. Mallinson and Stuart E. Norris

Computational Fluid Dynamics Analysis of Retort Thermal Sterilization in Pouches

A.G. Abdul Ghani and Mohammed M. Farid

Heat Exchangers

Prabhat Kumar and K.P. Sandeep

Thermal Phase Transitions in Food

Jasim Ahmed

Heat and Mass Transfer during Food Drying

Ibrahim Dincer

Mathematical Modeling of Spray Dryers

Timothy A.G. Langrish

Modeling of Heat and Mass Transfer during Deep Frying Process

L.A. Campanone, M. Alejandra Garcia, and Noemi E. Zaritzky

Baking Process: Mathematical Modeling and Analysis

Weibiao Zhou

Freezing, Thawing, and Chilling of Foods

Jianfeng Wang, Quang Tuan Pham, and Donald J. Cleland

Food Refrigeration Aspects

Ibrahim Dincer

Heat Transfer and Air Flow in a Domestic Refrigerator

Onrawee Laguerre

Mathematical Analysis of Vacuum Cooling

Lijun Wang and D.-W. Sun

Airflow Patterns within a Refrigerated Truck Loaded with Slotted Filled Boxes

Jean Moureh

Computational Fluid Dynamics Analysis of High Pressure Processing of Food

A.G. Abdul Ghani and Mohammed M. Farid

Modeling Microbial Inactivation by Pulsed Electric Field

Michael Ngadi and Jalal Dehghannya

Mathematical Modeling and Design of Ultraviolet Light Process for Liquid Foods and Beverages

Zhengcai Ye and Tatiana Koutchma

Ozone Processing

Kasiviswanathan Muthukumarappan, Colm P. O’Donnell, and

Patrick J. Cullen

Computer Modeling of Microwave Heating Processes for Food Preservation

Tatiana Koutchma and Vadim Yakovlev

Ohmic Heating in Food Processing

Fa-De Li and Lu Zhang

Radio Frequency Heating of Foods

Lu Zhang and Francesco Marra

Infrared Heating

Daisuke Hamanaka and Fumihiko Tanaka

Impingement Thermal Processing

Ferruh Erdoğdu and Brent A. Anderson

Membrane Processing

Kasiviswanathan Muthukumarappan and Chenchaiah Marella

Modeling of Membrane Fouling

Alice A. Makardij, Mohammed M. Farid, and Xiao Dong Chen

Crystallization in Spray Drying

Timothy A.G. Langrish

Extrusion of Foods

Prabhat Kumar, K.P. Sandeep, and Sajid Alavi

Modeling of Food Biofilms: A Metabolic Engineering Approach

Paul Takhistov

Kinetics of Biological Reactions

Roy Zhenhu Lee and Qixin Zhong

Measurement and Control in Food Processing

Brent R. Young and Garth Wilson

Artificial Neural Networks in Food Processing

Weibiao Zhou and Nantawan Therdthai

Exergy Analysis of Food Drying Processes and Systems

Ibrahim Dincer

Mathematical Modeling of CIP in Food Processing

Konstantia Asteriadou


About the Editor

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

About the Series

Contemporary Food Engineering

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Chemistry / Industrial & Technical