Thermal Food Processing (eBook, ePUB)

New Technologies and Quality Issues, Second Edition
Redaktion: Sun, Da-Wen

• Format: ePub

Produktbeschreibung

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, this volume continues to explore the latest developments in the field. Topics discussed include thermal properties of foods, heat and mass transfer, deterministic heat transfer models for predicting internal product temperatures, and modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD). It also explores thermal processing of various foods, the effect of ultrahigh temperature (UHT) treatment processing on milk, and ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating.

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Produktdetails

• Verlag: Taylor & Francis
• Erscheinungstermin: 16. Mai 2012
• Englisch
• ISBN-13: 9781040057964
• Artikelnr.: 72284138

Autorenporträt

Professor Da-Wen Sun is a world authority in food engineering research and education. He is a Member of Royal Irish Academy-the highest academic honor in Ireland, and is also a member of Academia Europaea (The Academy of Europe). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His many scholarly works have become standard reference materials for researchers in the areas of computer vision, computational fluid dynamics modelling, vacuum cooling, and other areas.

Inhaltsangabe

Modeling of Thermal Food Processes. Thermal Physical Properties of Foods.
Heat and Mass Transfer in Thermal Food Processing. Thermal Effects in Food
Microbiology. Simulating Thermal Food Processes Using Deterministic Models.
Modeling Food Thermal Processes Using Artificial Neural Networks. Modeling
Thermal Processing Using Computational Fluid Dynamics (CFD). Modeling
Thermal Microbial Inactivation Kinetics. Quality and Safety of Thermally
Processed Foods. Thermal Processing of Meat and Meat Products. Thermal
Processing of Poultry Products. Thermal Processing of Fishery Products.
Thermal Processing of Dairy Products. Ultrahigh Temperature Thermal
Processing of Milk. Thermal Processing of Canned Foods. Thermal Processing
of Ready Meals. Thermal Processing of Vegetables. Thermal Processing of
Fruits and Fruit Juices. Innovations in Thermal Food Processes. Aseptic
Processing and Packaging. Ohmic Heating for Food Processing. Radio
Frequency Dielectric Heating. Infrared Heating. Microwave Heating.
Combination Treatment of Pressure and Mild Heating. pH-Assisted Thermal
Processing. Time-Temperature Integrators for Thermal Process Evaluation.
Index.