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Innovative Food Processing Technologies Advances in Multiphysics Simulation 1st Edition by Kai Knoerzer, Pablo Juliano, Peter Roupas, Cornelis Versteeg 9780813817545 0813817544

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Innovative Food Processing Technologies Advances in Multiphysics Simulation 1st Edition Kai Knoerzer Digital Instant Download

Author(s): Kai Knoerzer, Pablo Juliano, Peter Roupas
ISBN(s): 9780813817545, 0813817544
Edition: 1
File Details: PDF, 86.40 MB
Year: 2011
Language: english
SKU: EB-2487034 Category: Tags: , ,

Innovative Food Processing Technologies Advances in Multiphysics Simulation 1st Edition by Kai Knoerzer, Pablo Juliano, Peter Roupas, Cornelis Versteeg – Ebook PDF Instant Download/Delivery: 9780813817545, 0813817544

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Product details:

ISBN 10: 0813817544

ISBN 13: 9780813817545

Author: Kai Knoerzer, Pablo Juliano, Peter Roupas, Cornelis Versteeg

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

Table of contents:

Chapter 1: Introduction to Innovative Food Processing Technologies – Background, Advantages, Issues, and Need for Multiphysics Modeling

Chapter 2: The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies

Chapter 3: Neural Networks – Their Role in High-Pressure Processing

Chapter 4: Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up

Chapter 5: Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes – Spore Inactivation Distribution and Process Optimization

Chapter 6: Computer Simulation for Microwave Heating

Chapter 7: Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing

Chapter 8: Multiphysics Modeling of Ohmic Heating

Chapter 9: Basics for Modeling of Pulsed Electric Field Processing of Foods

Chapter 10: Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods

Chapter 11: Novel, Multi-Objective Optimization of Pulsed Electric Field Processing for Liquid Food Treatment

Chapter 12: Modeling the Acoustic Field and Streaming Induced by an Ultrasonic Horn Reactor

Chapter 13: Computational Study of Ultrasound-Assisted Drying of Food Materials

Chapter 14: Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics

Chapter 15: Multiphysics Modeling of Ultraviolet Disinfection of Liquid Food – Performance Evaluation Using a Concept of Disinfection Efficiency

Chapter 16: Continuous Chromatographic Separation Technology – Modeling and Simulation

Chapter 17: The Future of Multiphysics Modeling of Innovative Food Processing Technologies

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Tags: Kai Knoerzer, Pablo Juliano, Peter Roupas, Innovative