Transport Phenomena in Food Processing

ISBN-13: 9781566769938 / Angielski / Twarda / 2002 / 580 str.

Ann B. Matasar; Jorge Welti-Chanes; Jorge F. Velez-Ruiz

Opis

The only in-depth reference that focuses on transport phenomena in food processes this book provides a review of the current knowledge of each transport phenomenon, a presentation of basic concepts, explanation of theoretical aspects; practical discussion of specific research, and references. Specifically developed for food engineers, the book covers fundamentals of transport phenomena, mass transfer in food preservation, heat transfer in food processing, simultaneous transfer of heat, momentum and mass in food processes, heat transfer in food processing, mass transfer in food conservation, and simultaneous transfer of heat and mass in food processes. Provides the first state-of-the-art presentation of transport phenomena applied to food preservation Covers traditional and modern food preservation techniques Explains the phenomena that control osmotic dehydration and hot-air drying processes Studies the effects of the product shape and the type of process equipment on heat transport phenomena efficiency Examines the combination of different transfer phenomena in frying, sterilization, and drying processes Contains over 150 figures and 65 tables

Spis treści

FUNDAMENTAL CONCEPTS

Fundamentals of Mass Transport, J. Welti-Chanes, H. Mujica-Paz, A. Valdez-Fregoso, and R. León-Cruz

Heat Transfer in Food Products, D. R. Sepúlveda and G. V. Barbosa-Cánovas

Introductory Aspects on Momentum Transfer Phenomena, J. F. Vélez-Ruíz

MASS TRANSFER

Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues, S. M. Alzamora, A. Nieto, and M. A. Castro

A Pretreatment Efficiency in Osmotic Dehydration of Cranberries, S. Grabowski and M. Marcotte

Mass Transfer Description of the Osmodehydration of Apple Slabs, E. Azuara-Nieto, G. F. Gutiérrez-López, and C. I. Beristain-Guevara

Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration, N. K. Rastogi, A. Angersbach, and D. Knorr

Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations, P. Fito, A. Chiralt, J. Martínez-Monzó, and J. Barat

Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var cerasiforme), P. M. Azoubel and F. E. X. Murr

Determination of Concentration Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics, A. L. Gabas, F. C. Menegalli and J. Telis-Romero

Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeño Pepper, R. Olivas-Vargas, F. J. Molina-Corral, A. Pérez-Hernández, and E. Ortega-Rivas

Application of Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuff, J. A. Hernández-Pérez, M: A. García-Alvarado, G. Trystram, and B. Heyd

Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches, A. F. Baroni, M. R. Menezes, E. E. A. A. Adell, and E. P. Ribeiro

Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd, A. Chiralt, P. Fito, C. González-Martínez, and A. Andrés

The Effect of Water Concentration and Water Vapor Pressure on the Water Vapor Permeability and Diffusion of Chitosan Films, J. L. Wiles, P. J. Vergano, F. H. Barron, J. M. Bunn, and R.F. Testin

Water Vapor Permeability, Water Solubility and Microstructure of Emulsified Starch Alginate Fatty Acid Composite Films, Y. Wu, C. L. Weller, F. Hamouz, S. L. Cuppett, and M. Schnepf

Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation, T. Schäfer and J. G. Crespo

Ultrasonic Mass Transfer Enhancement in Food Processing, A. Mulet, J. Cárcel, J. Benedito, C. Roselló, and S. Simal

Mass Transfer and Residence Time Studies in Spinning Cone Columns, M. E. Vargas-Ugalde, K. Niranjan, D. L. Pyle, and G. F. Gutiérrez López

HEAT TRANSFER

Transport Phenomena during Double-Sided Cooking of Meat Patties, S. E. Zorrilla, S. Wichchukit, and R. P. Singh

Thermal Processing Particulate Foods by Steam-Injection: Heating Rate Index for Diced Vegetables, K. S. Pannu, F. Castaigne, and J. Arul

Thermal Processing Particulate Foods by Steam-Injection: Convective Surface Heat Transfer Coefficient for Steam, K. S. Pannu, F. Castaigne, and J. Arul

Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models, F. Erdogdu, M. O. Balaban, and K. V. Chau

Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System, N. Nitin and M. V. Karwe

Flow Dynamics and Heat Transfer in Helical Heat Exchangers, P. Coronel and K. P. Sandeep

Relating Food Frying to Daily Oil Abuse: Determination of Surface Heat Transfer Coefficients with Meatballs, K. S. Pannu and M: S. Chinnan

COMBINED TRANSFER PHENOMENA

Relating Food Frying to Daily Oil Abuse: A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake and Heat Transfer, K. S. Pannu and M: S. Chinnan

Heat and Mass Transfer During the Frying Process of Donuts, J. F. Vélez-Ruiz and M. E. Sosa-Morales

Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat-Frying, O. Vitrac, A. L. Raoult-Wack, and G. Trystram

Numerical Simulation of Transient. Two-Dimensional Profiles of Temperature, Concentration and Flow of Liquid Food in Can During Sterilization, A. G. Abdul-Ghani, M. M. Farid, and X. D. Chen

Heating Behavior of Canned Liquid/Particle Mixtures during End-Over-End Agitation Processing, S. S. Sablani, H. S. Ramaswamy, and H. Krishnamurthy

Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions, H. Ramaswamy and M. R. Zareifard

Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products, H. Feng and J. Tang

O autorze

Jorge Welti-Chanes, Jorge F. Velez-Ruiz