Transport Phenomena in Food Processing: 1st Edition (Hardback) book cover

Transport Phenomena in Food Processing

1st Edition

Edited by Jorge Welti-Chanes, Jorge F. Velez-Ruiz

CRC Press

568 pages | 188 B/W Illus.

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Hardback: 9781566769938
pub: 2002-12-11
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Description

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.

Table of Contents

FUNDAMENTAL CONCEPTS

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

MASS TRANSFER

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

HEAT TRANSFER

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

COMBINED TRANSFER PHENOMENA

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

About the Series

Food Preservation Technology

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Subject Categories

BISAC Subject Codes/Headings:
SCI013060
SCIENCE / Chemistry / Industrial & Technical
TEC012000
TECHNOLOGY & ENGINEERING / Food Science