Food Processing Operations Modeling Design and Analysis Second Edition by Soojin Jun ISBN 978-1420055535 1842143336

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Product details: 

ISBN 10:  1842143336

ISBN 13: 978-1420055535

Author: Soojin Jun

The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effects of food processing on targeted components. This non-destructive testing method virtually eliminates the health risks of under-processed food and maintains high nutritional values that are often lost in overcooked food.

Using a task-oriented approach, this second edition discusses basic and advanced modeling tools that allow researchers to predict and prevent worse-case scenarios, perform comprehensive analyses, and optimize system design and efficiency.

Contains Selected Applications of Thermal and Non-Thermal Processing Operations

NEW TO THIS EDITION:

Six new chapters on radio frequency heating, high-pressure processing, pulsed electric field treatment, fouling model on heat exchangers, ozone treatment, and UV radiation
Expanded scope to address innovative and up-to-date food processing technologies
Numerous real-world case studies
Updated information on infrared heating of biological materials and modeling electrical resistance heating of foods
Electromagnetic treatments (RF, Infrared, and UV) and fundamentals relative to heat and mass transfer, fluid flow, and stochastic processes
Synergistic effect of combined food processing techniques and its numerical simulation
Food processing methods are constantly improving in an effort to maintain safe, high-quality, and fresh-tasting products. Providing the theoretical basis for these cutting-edge techniques, this tried-and-tested reference provides indispensable insight into food systems modeling, while exploring applications for further research.

Table of contents: 

1. Introduction to Modeling and Numerical Simulation, K.P. Sandeep, J. Irudayaraj, and S. Jun
2. Aseptic Processing of Liquid and Particulate Foods, K.P. Sandeep and V.M. Puri
3. Modeling Moisture Diffusion in Food Grains during Adsorption, K. Muthukumarappan and S. Gunasekaran
4. Computer Simulation of Radio Frequency Heating, Y. Wang and J. Wang
5. Infrared Radiation for Food Processing, K. Krishnamurthy, H.K. Khurana, S. Jun, J. Irudayaraj, and A. Demirci
6. Modeling of Ohmic Heating of Foods, S. Jun and S. Sastry
7. Hydrostatic Pressure Processing of Foods, J.A. Torres and G. Velazquez
8. Pulsed Electric Field (PEF) Processing and Modeling, S.-Q. Li
9. Fouling Models for Heat Exchangers, S. Balsubramanian, V.M. Puri, and S. Jun
10. Ozone Treatment of Food Materials, K. Muthukumarappan, C.P. O’Donnell, and P.J. Cullen
11. UV Pasteurization of Food Materials, K. Krishnamurthy, J. Irudayaraj, A. Demirci, and W. Yang
12. Stochastic Finite Element Analysis of Thermal Food Processes, B.M. Nicolaï, N. Scheerlinck, P. Verboven, and J. De Baerdemaeker

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Tags: Soojin Jun, Food Processing Operations, Modeling Design