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Mathematical Modeling of Food Processing

Mathematical Modeling of Food Processing Author Mohammed M. Farid
ISBN-10 142005354X
Release 2010-05-21
Pages 999
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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

Engineering Aspects of Thermal Food Processing Author Ricardo Simpson
ISBN-10 1420058592
Release 2009-06-22
Pages 522
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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.

Optimization in Food Engineering

Optimization in Food Engineering Author Ferruh Erdogdu
ISBN-10 9781420061420
Release 2008-12-09
Pages 758
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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.

Automation for Food Engineering

Automation for Food Engineering Author Yanbo Huang
ISBN-10 9781420039023
Release 2001-06-28
Pages 240
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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.

Computational Fluid Dynamics in Food Processing

Computational Fluid Dynamics in Food Processing Author Da-Wen Sun
ISBN-10 1420009214
Release 2007-05-24
Pages 760
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The implementation of early-stage simulation tools, specifically computational fluid dynamics (CFD), is an international and interdisciplinary trend that allows engineers to computer-test concepts all the way through the development of a process or system. With the enhancement of computing power and efficiency, and the availability of affordable CFD packages, the applications of CFD have extended into the food industry for modeling industrial processes, performing comprehensive analyses, and optimizing the efficiency and cost effectiveness of the new processes and systems. Beginning a new series dedicated to contemporary, up-to-date food engineering practices, Computational Fluid Dynamics in Food Processing is the first book of its kind to illustrate the use of CFD for solving heat and mass transfer problems in the food industry. Using a computational grid, CFD solves governing equations that describe fluid flow across each grid cell by means of an iterative procedure in order to predict and visualize the profiles of velocity, temperature, pressure, and other parameters. Starting with an overview of CFD technology and applications, the book illustrates the use of CFD for gaining a qualitative and quantitative assessment of the performance of processes involving heat and mass transfer. Specific chapters cover airflow in refrigerated trucks, retail display cabinets, microwaves, and doorways; velocity in meat dryers and spray drying; thermal sterilization; plate heat exchangers; membrane separation systems; jet impingement ovens; food extrusion and high-pressure processing; prediction of hygiene; design of biosensors; and the fermentation of tea and ripening of cheese. Drawing from an esteemed panel of international professionals and academics, this groundbreaking bookprovides engineers and technologists in research, development, and operations with critical, comprehensive, and readily accessible information on the art and science of CFD technology.

Quantitative Microbiology in Food Processing

Quantitative Microbiology in Food Processing Author Anderson de Souza Sant'Ana
ISBN-10 9781118756423
Release 2017-02-06
Pages 696
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14.5.3 Modified atmosphere packaging (MAP)

Thermal Food Processing

Thermal Food Processing Author Da-Wen Sun
ISBN-10 9781439876794
Release 2012-05-16
Pages 688
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Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.

Food Engineering Handbook

Food Engineering Handbook Author Theodoros Varzakas
ISBN-10 9781482261660
Release 2014-11-24
Pages 672
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Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

Food Process Modelling

Food Process Modelling Author L. M. M. Tijskens
ISBN-10 1855735652
Release 2001-01-01
Pages 496
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The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of identifying and understanding the key variables at work is a major outgrowth of this trend.The editors and contributors explore the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain in this book.

Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging Author Da-Wen Sun
ISBN-10 9781420027402
Release 2005-11-14
Pages 760
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Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of correctly handling and containing frozen foods. The book is divided into five parts for ease of accessibility and comprehension. Fundamentals of Freezing explains the basics of freezing. Facilities for the Cold Chain focuses on freezing-related equipment and facilities. Quality and Safety of Frozen Foods stresses the importance of quality, safety, and the nutritional values of frozen foods. Monitoring and Measuring Techniques for Quality and Safety describes the methods and techniques used to measure and maintain the quality and safety of frozen foods. The final part, Packaging of Frozen Foods discusses topics such as the various packaging materials used, a description of packaging machinery, and the future developments foreseen in frozen food packaging. Providing chapters written by authors with esteemed academic and professional credentials, the Handbook of Frozen Food Processing and Packaging is an essential resource for scientists in the frozen food industry.

Advances in Food Dehydration

Advances in Food Dehydration Author Cristina Ratti
ISBN-10 1420052535
Release 2008-11-21
Pages 467
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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.

Advanced Data Analysis and Modelling in Chemical Engineering

Advanced Data Analysis and Modelling in Chemical Engineering Author Denis Constales
ISBN-10 9780444594846
Release 2016-08-23
Pages 414
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Advanced Data Analysis and Modeling in Chemical Engineering provides the mathematical foundations of different areas of chemical engineering and describes typical applications. The book presents the key areas of chemical engineering, their mathematical foundations, and corresponding modeling techniques. Modern industrial production is based on solid scientific methods, many of which are part of chemical engineering. To produce new substances or materials, engineers must devise special reactors and procedures, while also observing stringent safety requirements and striving to optimize the efficiency jointly in economic and ecological terms. In chemical engineering, mathematical methods are considered to be driving forces of many innovations in material design and process development. Presents the main mathematical problems and models of chemical engineering and provides the reader with contemporary methods and tools to solve them Summarizes in a clear and straightforward way, the contemporary trends in the interaction between mathematics and chemical engineering vital to chemical engineers in their daily work Includes classical analytical methods, computational methods, and methods of symbolic computation Covers the latest cutting edge computational methods, like symbolic computational methods

Mathematical Modeling for Industry and Engineering

Mathematical Modeling for Industry and Engineering Author Thomas Svobodny
ISBN-10 STANFORD:36105020157991
Release 1998
Pages 534
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This accessible and practical book nurtures a "modeling intuition" for readers in a wide range of disciplines, including mathematics, science, engineering, and economics. The numerous examples and mathematical techniques it includes demonstrate that mathematical modeling can be an important tool for revealing the underlying links between apparently disparate phenomena. Its flexible approach also reinforces the idea that there is no fixed set of tools for modeling. KEY TOPICS: Modeling for Industrial Mathematics and Engineering includes many real-world problems related to industry, medicine, and engineering; important topics at the beginning of each chapter; a comprehensive problem section with extensive references in each chapter; and a guide to the literature at the end of each chapter. An important reference book on mathematical modeling for readers in almost any discipline.

Handbook of Food Process Design 2 Volume Set

Handbook of Food Process Design  2 Volume Set Author Jasim Ahmed
ISBN-10 9781444398250
Release 2012-02-27
Pages 1600
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In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Mathematical Models for Society and Biology

Mathematical Models for Society and Biology Author Edward Beltrami
ISBN-10 9780124046931
Release 2013-06-19
Pages 288
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Mathematical Models for Society and Biology, 2e, is a useful resource for researchers, graduate students, and post-docs in the applied mathematics and life science fields. Mathematical modeling is one of the major subfields of mathematical biology. A mathematical model may be used to help explain a system, to study the effects of different components, and to make predictions about behavior. Mathematical Models for Society and Biology, 2e, draws on current issues to engagingly relate how to use mathematics to gain insight into problems in biology and contemporary society. For this new edition, author Edward Beltrami uses mathematical models that are simple, transparent, and verifiable. Also new to this edition is an introduction to mathematical notions that every quantitative scientist in the biological and social sciences should know. Additionally, each chapter now includes a detailed discussion on how to formulate a reasonable model to gain insight into the specific question that has been introduced. Offers 40% more content – 5 new chapters in addition to revisions to existing chapters Accessible for quick self study as well as a resource for courses in molecular biology, biochemistry, embryology and cell biology, medicine, ecology and evolution, bio-mathematics, and applied math in general Features expanded appendices with an extensive list of references, solutions to selected exercises in the book, and further discussion of various mathematical methods introduced in the book

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

Applications of Mathematical Heat Transfer and Fluid Flow Models in Engineering and Medicine Author Abram S. Dorfman
ISBN-10 9781119320562
Release 2017-02-06
Pages 456
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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.

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food and Bioprocess Modeling Techniques Author Shyam S. Sablani
ISBN-10 9781420015072
Release 2006-12-19
Pages 624
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With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives. Unique in its scope, the Handbook of Food and Bioprocess Modeling Techniques provides a comprehensive overview of the modeling options available to today’s researcher. The book covers a wide range of topics including transport processes, reaction kinetics, probabilistic modeling, data mining, neural network and genetic algorithms. Both mesoscale and macroscale modeling are covered. Each chapter is complete with a clear, succinct description of a specific modeling technique, followed by detailed examples of the utilization, application, benefits, and limitations of the technique described. By having both physics-based and observation-based models explained in one place, the researcher can find not only the most appropriate tool or combination of tools for the application, but also those that best suit the technical expertise of the personnel involved. The book emphasizes problem formulation and explains the choice and structure of the modeling technique from an application point of view, making it exceedingly practical and easy-to-use. The international panel of authors and contributors ensures the quality of the individual chapters and the usefulness of the information across wide-ranging food products and processes. An indispensable resource for the full range of contemporary modeling techniques, the Handbook of Food and Bioprocess Modeling Techniques provides food and bioprocess researchers in industry and academia with an invaluable comprehensive working reference.