Mathematical Modeling of Food Processing
eBook - ePub

Mathematical Modeling of Food Processing

  1. 999 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Mathematical Modeling of Food Processing

About this book

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 proces

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Yes, you can access Mathematical Modeling of Food Processing by Mohammed M. Farid 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.

Index

A

  • Abstraction of approximation and solution processes
    • approximation, 133
      • consistency, 134
      • convergence, 134
  • Activation energy of food, 94
  • Acylhomoserine lactone (AHL) signaling molecule, 832
  • Adaptive resonance theory (ART), 903; see also Artificial neural network (ANN)
  • Adhesio-sulfate proteoglycan (HSPG) receptors, 834
  • Adiabatic extruders, 799
  • AHL, see Acylhomoserine lactone (AHL) signaling molecule
  • Air drying, energy and exergy efficiencies, 928
  • Air ducts
    • influence on airflow
      • above load, 527–529
      • within load, 529–530
  • Air impingement technology, 721
    • air impingement ovens, 721
    • double-sided system with round nozzles, 720
  • Air velocity distribution patterns in baking, 368
  • AKRO-CO-TWIN-SCREW software, 820
  • Alcohol ethoxylate as cleaner, 945
  • Alcoholic beverages and membrane-based separation processes, 748
  • Aluminum surface and bacteria attachment, 842
  • Amorphous glass, change of physical state, 784
  • Ampere law, 697
    • time-harmonic assumption, 697–698
  • Anionic membranes
    • electrodialysis process, 749
  • ANN, see Artificial neural...

Table of contents

  1. Cover
  2. Half Title
  3. Series Page
  4. Title Page
  5. Copyright Page
  6. Table of Contents
  7. Series Editor’s Preface
  8. Preface
  9. Series Editor
  10. Editor
  11. Contributors
  12. Section I Basic Principles
  13. Section II Heat Transfer in Food Processing
  14. Section III Simultaneous Heat and Mass Transfer in Food Processing
  15. Section IV Low Temperature Thermal Processing
  16. Section V Non-Thermal Processing of Food
  17. Section VI Other Thermal Processing
  18. Section VII Mass and Momentum Transfer in Food Processing
  19. Section VIII Biofilm and Bioreactors
  20. Section IX Special Topics in Food Processing
  21. Index