- 568 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Transport Phenomena in Food Processing
About this book
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.
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Yes, you can access Transport Phenomena in Food Processing by Jorge Welti-Chanes,Jorge F. Velez-Ruiz in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Industrial & Technical Chemistry. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Series Preface
- Preface
- About the Editors
- Table of Contents
- 1. Fundamentals of Mass Transport
- 2. Heat Transfer in Food Products
- 3. Introductory Aspects of Momentum Transfer Phenomena
- 4. Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues
- 5. Pretreatment Efficiency in Osmotic Dehydration of Cranberries
- 6. Mass Transfer Description of the Osmodehydration of Apple Slabs
- 7. Combined Effect of High Hydrostatic Pressure Pretreatment andOsmotic Stress on Mass Transfer during Osmotic Dehydration
- 8. Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations
- 9. Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var.cerasiforme)
- 10. Determination of Concentration-Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics
- 11. Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeño Pepper
- 12. Application of an Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuffs
- 13. Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches
- 14. Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd
- 15. Effects of Water Concentration and Water Vapor Pressure on theWater Vapor Permeability and Diffusion of Chitosan Films
- 16. Water Vapor Permeability, Water Solubility, and Microstructure of Emulsified Starch–Alginate–Fatty Acid Composite Films
- 17. Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation
- 18. Ultrasonic Mass Transfer Enhancement in Food Processing
- 19. Mass Transfer and Residence Time Studies in Spinning Cone Columns
- 20. Transport Phenomena during Double-Sided Cooking of Meat Patties
- 21. Thermal Processing of Particulate Foods by Steam Injection. Part 1.Heating Rate Indexfor Diced Vegetables
- 22. Thermal Processing of Particulate Foods by Steam Injection.Part 2. Convective Surface Heat Transfer Coefficient for Steam
- 23. Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models
- 24. Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System
- 25. Flow Dynamics and Heat Transfer in Helical Heat Exchangers
- 26. Relating Food Frying to Daily Oil Abuse. Part I.Determination of Surface Heat Transfer Coefficients with Metal Balls
- 27. Relating Food Frying to Daily Oil Abuse. Part 2.A Practical Approachfor Evaluating Product Moisture Loss, Oil Uptake ,and Heat Transfer
- 28. Heat and Mass Transfer during the Frying Process of Donuts
- 29. Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat Frying
- 30..Numerical Simulation of Transient Two-Dimensional Profiles of Temperature, Concentration, and Flow of Liquid Food in a Canduring Sterilization
- 31. Heating Behavior of Canned Liquid/Particle Mixtures during End-over-End Agitation Processing
- 32. Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions
- 33. Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products
- Index