Modeling Food Processing Operations 1st Edition by Serafim Bakalis, Kai Knoerzer, Peter J Fryer ISBN 978-1782422846 1782422846

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Product details: 

ISBN 10:  1782422846

ISBN 13: 978-1782422846

Author:  Serafim Bakalis, Kai Knoerzer, Peter J Fryer

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided.

Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution.

Comprehensively reviews the various applications of modeling in conventional food processing
Examines the modeling of multiphase unit operations and various food processes involving heating and cooling
Analyzes the models used to optimize food distribution

Table of contents: 

Part One: Introduction to computational modeling in food processing

1: Different modelling and simulation approaches for food processing operations

Abstract

1.1 Introduction and intended contribution

1.2 Basic considerations of food processing

1.3 Modelling and simulation approaches

1.4 Conclusions and outlook

Part Two: Modeling of food processes involving heating and cooling

2: Thermal processing and kinetic modeling of inactivation

Abstract

2.1 Introduction

2.2 Quality and microbial modeling during thermal processes

2.3 Dynamic temperature parameter estimation for microbial inactivation

2.4 Model selection for dynamic parameter estimation

2.5 Software programs dealing with dynamic forward and inverse modeling problems in food science

2.6 Future trends

3: Modeling thermal processing and reactions: sterilization and pasteurization

Abstract

3.1 Introduction

3.2 Heat transfer

3.3 Sterilization and pasteurization criteria

3.4 Quality evaluation

3.5 Optimization

3.6 Conclusions

Appendix: Nomenclature

4: Modelling of drying processes for food materials

Abstract

4.1 Introduction

4.2 The drying process

4.3 Modelling approaches

4.4 Modelling of the drying process

4.5 Case study

4.6 Future directions

5: Modelling of baking processes

Abstract

5.1 Introduction

5.2 Physical, chemical and biological phenomena

5.3 Product description and simplification assumptions

5.4 Literature overview

5.5 Modelling an oven with a simple food product description

5.6 Modelling coupled heat, mass and momentum transfers in a simple geometry

5.7 Conclusion: trends and challenges

6: Modeling of food-frying processes

Abstract

6.1 General description of frying

6.2 Frying modeling background

6.3 Case studies

6.4 Conclusions

7: Modelling cold food chain processing and display environments

Abstract

Acknowledgements

7.1 The cold food chain

7.2 Introduction to common modelling techniques

7.3 Chilled food processing environments

7.4 Modelling food storage and display equipment

7.5 Conclusions

Part Three: Modeling of multiphase unit operations

8: A review of shear-induced particle migration for enhanced filtration and fractionation

Abstract

8.1 Introduction

8.2 Hydrodynamic interactions in concentrated suspensions

8.3 Experimental evaluation of shear-induced migration (SIM)

8.4 Particle migration in microfiltration (MF) and flow field-flow fractionation (F1FFF)

8.5 Options for fractionation technology

9: Modeling extrusion processes

Abstract

9.1 Introduction

9.2 Overview of modeling approaches

9.3 3D computational fluid dynamics simulation of biopolymeric melt flow in a twin-screw extruder

9.4 Concluding remarks

10: Modelling food digestion

Abstract

10.1 Introduction

10.2 Numerical methods useful for predicting food breakdown

10.3 Mastication and food transformation in the mouth

10.4 Food transport and processing in the stomach

10.5 Processes in the small intestine

10.6 Processes in the large intestine

10.7 Conclusions

11: Using logistic models to optimize the food supply chain

Abstract

11.1 Introduction

11.2 Features and current trends in food supply chain logistics

11.3 Overview of fruit and vegetable logistics

11.4 Overview of grains logistics

11.5 Overview of beef and meat logistics

11.6 Overview of logistics in fisheries

11.7 Urban distribution of food products

11.8 Dairy logistics and the Castrolanda Cooperative case study

11.9 Conclusions and opportunities for further research

Part Four: Conclusions

12: Conclusions and future trends in modelling food processing operations

Abstract

12.1 Introduction

12.2 Modelling across scales

12.3 Different types of models

12.4 Summary and conclusion

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Tags: Serafim Bakalis, Kai Knoerzer, Peter J Fryer, Modeling Food, Processing Operations