1st Edition

Transport Phenomena in Food Processing

Edited By Jorge Welti-Chanes Copyright 2002
    580 Pages 188 B/W Illustrations
    by CRC Press

    Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researchers, Transport Phenomena in Food Processing provides a comprehensive, up-to-date assessment of the engineering principles key to improving food processing conditions and energy resources use.


    Fundamentals of Mass Transport, J. Welti-Chanes, H. Mujica-Paz, A. Valdez-Fregoso, and R. León-Cruz

    Heat Transfer in Food Products, D. R. Sepúlveda and G. V. Barbosa-Cánovas

    Introductory Aspects on Momentum Transfer Phenomena, J. F. Vélez-Ruíz


    Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues, S. M. Alzamora, A. Nieto, and M. A. Castro

    A Pretreatment Efficiency in Osmotic Dehydration of Cranberries, S. Grabowski and M. Marcotte

    Mass Transfer Description of the Osmodehydration of Apple Slabs, E. Azuara-Nieto, G. F. Gutiérrez-López, and C. I. Beristain-Guevara

    Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration, N. K. Rastogi, A. Angersbach, and D. Knorr

    Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations, P. Fito, A. Chiralt, J. Martínez-Monzó, and J. Barat

    Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var cerasiforme), P. M. Azoubel and F. E. X. Murr

    Determination of Concentration Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics, A. L. Gabas, F. C. Menegalli and J. Telis-Romero

    Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeño Pepper, R. Olivas-Vargas, F. J. Molina-Corral, A. Pérez-Hernández, and E. Ortega-Rivas

    Application of Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuff, J. A. Hernández-Pérez, M: A. García-Alvarado, G. Trystram, and B. Heyd

    Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches, A. F. Baroni, M. R. Menezes, E. E. A. A. Adell, and E. P. Ribeiro

    Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd, A. Chiralt, P. Fito, C. González-Martínez, and A. Andrés

    The Effect of Water Concentration and Water Vapor Pressure on the Water Vapor Permeability and Diffusion of Chitosan Films, J. L. Wiles, P. J. Vergano, F. H. Barron, J. M. Bunn, and R.F. Testin

    Water Vapor Permeability, Water Solubility and Microstructure of Emulsified Starch Alginate Fatty Acid Composite Films, Y. Wu, C. L. Weller, F. Hamouz, S. L. Cuppett, and M. Schnepf

    Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation, T. Schäfer and J. G. Crespo

    Ultrasonic Mass Transfer Enhancement in Food Processing, A. Mulet, J. Cárcel, J. Benedito, C. Roselló, and S. Simal

    Mass Transfer and Residence Time Studies in Spinning Cone Columns, M. E. Vargas-Ugalde, K. Niranjan, D. L. Pyle, and G. F. Gutiérrez López


    Transport Phenomena during Double-Sided Cooking of Meat Patties, S. E. Zorrilla, S. Wichchukit, and R. P. Singh

    Thermal Processing Particulate Foods by Steam-Injection: Heating Rate Index for Diced Vegetables, K. S. Pannu, F. Castaigne, and J. Arul

    Thermal Processing Particulate Foods by Steam-Injection: Convective Surface Heat Transfer Coefficient for Steam, K. S. Pannu, F. Castaigne, and J. Arul

    Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models, F. Erdogdu, M. O. Balaban, and K. V. Chau

    Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System, N. Nitin and M. V. Karwe

    Flow Dynamics and Heat Transfer in Helical Heat Exchangers, P. Coronel and K. P. Sandeep

    Relating Food Frying to Daily Oil Abuse: Determination of Surface Heat Transfer Coefficients with Meatballs, K. S. Pannu and M: S. Chinnan


    Relating Food Frying to Daily Oil Abuse: A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake and Heat Transfer, K. S. Pannu and M: S. Chinnan

    Heat and Mass Transfer During the Frying Process of Donuts, J. F. Vélez-Ruiz and M. E. Sosa-Morales

    Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat-Frying, O. Vitrac, A. L. Raoult-Wack, and G. Trystram

    Numerical Simulation of Transient. Two-Dimensional Profiles of Temperature, Concentration and Flow of Liquid Food in Can During Sterilization, A. G. Abdul-Ghani, M. M. Farid, and X. D. Chen

    Heating Behavior of Canned Liquid/Particle Mixtures during End-Over-End Agitation Processing, S. S. Sablani, H. S. Ramaswamy, and H. Krishnamurthy

    Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions, H. Ramaswamy and M. R. Zareifard

    Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products, H. Feng and J. Tang