Mathematical Modeling of Food Processing

Author: Mohammed M. Farid
Publisher: CRC Press
ISBN: 9781420053548
Format: PDF, Kindle
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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 processing. After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors. The book also explores the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place (CIP) systems in industry. With the availability of high speed computers and advances in computational techniques, the application of mathematical modeling in food science and engineering is growing. This comprehensive volume provides up-to-date, wide-ranging material on the mathematical analysis of transport phenomena in food.

Engineering Aspects of Thermal Food Processing

Author: Ricardo Simpson
Publisher: CRC Press
ISBN: 9781420058598
Format: PDF, ePub, Docs
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Access the Latest Advances in Food Quality Optimization and Safety Assurance Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world. An organized exploration of new developments in academic and current food industry practices, Engineering Aspects of Thermal Food Processing presents groundbreaking advances in the physical and engineering aspects of thermal food processing, paying particular attention to modeling, simulation, optimization, online control, and automation. Divided into Four Cohesive Sections Under the editorial guidance of a leading thermal processing authority, the book first covers the fundamentals and new processes in the thermal processing industry, including new packaging materials like retortable pouches. The second section moves on to mathematical modeling and simulation, which also addresses emerging preservation technology such as ohmic heating. The third section of the book is devoted to optimization, recognizing that mathematical optimization is the key ingredient for computing optimal operating policies and building advanced decision support systems. This section discusses processes like thermal sterilization, microwave processing, and in-line aseptic processing as well as an analysis of plant production productivity. The final section examines online control and automation describing a practical and efficient strategy for on-line correction of thermal process deviations during retort sterilization of canned foods. Concluding with expert analysis and discussion of the manufacturers’ businesses in today’s competitive marketplace, Engineering Aspects of Thermal Food Processing explores the entire processing line from modeling through optimization. It effectively assists manufacturers in maintaining a seamless workflow while lowering their bottom lines.

Food Process Engineering Operations

Author: George D. Saravacos
Publisher: CRC Press
ISBN: 1420083546
Format: PDF, ePub
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A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.

Physicochemical Aspects of Food Engineering and Processing

Author: Sakamon Devahastin
Publisher: CRC Press
ISBN: 1439857741
Format: PDF
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Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner. Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed. Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development.

Optimization in Food Engineering

Author: Ferruh Erdogdu
Publisher: CRC Press
ISBN: 1420061429
Format: PDF, Kindle
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While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who’s who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitations of optimization techniques for food processing, including classical methods, artificial intelligence-genetic algorithms, multi-objective optimization procedures, and computational fluid dynamics. The book begins by delineating the fundamentals and methods for analytical and numerical procedures. It then covers optimization techniques and how they specifically apply to food processing. The final section digs deep into fundamental food processes and provides detailed explanation and examples from the most experienced and published authors in the field. This includes a range of processes from optimization strategies for improving the performance of batch reactors to the optimization of conventional thermal processing, microwave heating, freeze drying, spray drying, and refrigeration systems, to structural optimization techniques for developing beverage containers, optimization approaches for impingement processing, and optimal operational planning methodologies. Each chapter presents the required parameters for the given process with the optimization procedure to apply. An increasing part of the food processor’s job is to optimize systems to squeeze more dollars out of overhead to offset rising utility and transportation costs. Logically combining optimization techniques from many sources into a single volume focused on food production processes, this book provides real solutions to increases in energy, healthcare, and product liability costs that impact the bottom line in food production.

Handbook of Frozen Food Processing and Packaging Second Edition

Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Format: PDF, ePub, Mobi
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Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

Automation for Food Engineering

Author: Yanbo Huang
Publisher: CRC Press
ISBN: 1420039024
Format: PDF, ePub, Mobi
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In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantization and Process Control explores the usage of advanced methods, such as wavelet analysis and artificial neural networks, to automated food quality evaluation and process control. It introduces novel system prototypes, such as machine vision, elastography, and the electronic nose, for food quality measurement, analysis, and prediction. The book discusses advanced techniques, such as medical imaging, mathematical analysis, and statistical modeling, which have proven successful in food engineering. The authors use the characteristics of food processes to describe concepts, and they employ data from food engineering applications to explain the methods. To aid in the comprehension of technical information, they provide real-world examples and case studies from food engineering projects. The material covers the frameworks, techniques, designs, algorithms, tests and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering. It demonstrates the techniques for automation of food engineering, and helps you in the development of techniques for your own applications. Automation for Food Engineering: Food Quality Quantization and Process Control is the first and only book that gives a systematical study and summary about concepts, principles, methods, and practices in food quality quantization and process control.

Advances in Food Dehydration

Author: Cristina Ratti
Publisher: CRC Press
ISBN: 9781420052534
Format: PDF, ePub, Mobi
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Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products. Discusses Ways to Best Optimize Natural Resources Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration: The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing The difficulty to define quality in quantitative terms and to develop appropriate control techniques The lack of realistic models and simulations to represent the phenomena The book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration, while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves, infrared, and radio frequency, the text also examines the impact of drying on nutraceutical compounds, the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference. About the Editor: Cristina Ratti, Ph.D., is a food engineering professor in the Soils and Agri-Food Engineering Department at the Université Laval (Quebec). She is the coordinator of the Food Engineering Program and a member of the Institute of Nutraceutical and Function Foods (INAF). She has published numerous scientific manuscripts related to her research interests in food dehydration as well as physiochemical and quality properties of foodstuffs related to drying.

Mathematische Modellbildung und Simulation

Author: Marco Günther
Publisher: John Wiley & Sons
ISBN: 3527686509
Format: PDF, ePub, Docs
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Diese für Studierende ebenso wie für Wissenschaftler, Ingenieure und Praktiker geeignete Einführung in mathematische Modellbildung und Simulation setzt nur einfache Grundkenntnisse in Analysis und linearer Algebra voraus - alle weiteren Konzepte werden im Buch entwickelt. Die Leserinnen und Leser lernen anhand detailliert besprochener Beispiele aus unterschiedlichsten Bereichen (Biologie, Ökologie, Ökonomie, Medizin, Landwirtschaft, Chemie, Maschinenbau, Elektrotechnik, Prozesstechnik usw.), sich kritisch mit mathematischen Modellen auseinanderzusetzen und anspruchsvolle mathematische Modelle selbst zu formulieren und zu implementieren. Das Themenspektrum reicht von statistischen Modellen bis zur Mehrphasen-Strömungsdynamik in 3D. Für alle im Buch besprochenen Modellklassen wird kostenlose Open-Source-Software zur Verfügung gestellt. Grundlage ist das eigens für dieses Buch entwickelte Betriebssystem Gm.Linux ("Geisenheim-Linux"), das ohne Installationsaufwand z.B. auch auf Windows-Rechnern läuft. Ein Referenzkartensystem zu Gm.Linux mit einfachen Schritt-für-Schritt-Anleitungen ermöglicht es, auch komplexe statistische Berechnungen oder 3D-Strömungssimulationen in kurzer Zeit zu realisieren. Alle im Buch beschriebenen Verfahren beziehen sich auf Gm.Linux 2.0 (und die darin fixierten Versionen aller Anwendungsprogramme) und sind daher unabhängig von Softwareaktualisierungen langfristig verwendbar.

Applications of Mathematical Heat Transfer and Fluid Flow Models in Engineering and Medicine

Author: Abram S. Dorfman
Publisher: John Wiley & Sons
ISBN: 1119320569
Format: PDF, ePub
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Applications of mathematical heat transfer and fluid flow models in engineering and medicine Abram S. Dorfman, University of Michigan, USA Engineering and medical applications of cutting-edge heat and flow models This book presents innovative efficient methods in fluid flow and heat transfer developed and widely used over the last fifty years. The analysis is focused on mathematical models which are an essential part of any research effort as they demonstrate the validity of the results obtained. The universality of mathematics allows consideration of engineering and biological problems from one point of view using similar models. In this book, the current situation of applications of modern mathematical models is outlined in three parts. Part I offers in depth coverage of the applications of contemporary conjugate heat transfer models in various industrial and technological processes, from aerospace and nuclear reactors to drying and food processing. In Part II the theory and application of two recently developed models in fluid flow are considered: the similar conjugate model for simulation of biological systems, including flows in human organs, and applications of the latest developments in turbulence simulation by direct solution of Navier-Stokes equations, including flows around aircraft. Part III proposes fundamentals of laminar and turbulent flows and applied mathematics methods. The discussion is complimented by 365 examples selected from a list of 448 cited papers, 239 exercises and 136 commentaries. Key features: Peristaltic flows in normal and pathologic human organs. Modeling flows around aircraft at high Reynolds numbers. Special mathematical exercises allow the reader to complete expressions derivation following directions from the text. Procedure for preliminary choice between conjugate and common simple methods for particular problem solutions. Criterions of conjugation, definition of semi-conjugate solutions. This book is an ideal reference for graduate and post-graduate students and engineers.