Modeling Food Processing Operations
Published on 1. January 2015
372 pages
978-1-78242-296-9 (ISBN)
Description
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
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Serafim Bakalis | Kai Knoerzer | Peter J. Fryer
Modeling Food Processing Operations
Book
04/2015
Woodhead Publishing Ltd
€277.50
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Persons
Content
PrefacePart One: Introduction to computational modeling in food processing1 Different modeling and simulation approaches for food processing operationsC. Rauh, Technical University of Berlin, Germany and A. Delgado, Friedrich-Alexander University of Erlangen-Nuremberg, GermanyPart Two: Modeling of food processes involving heating and cooling2 Thermal processing and kinetic modeling of inactivationK. Dolan, Michigan State University, USA, H. Habtegebriel, Ecole Supérieure d'Agriculture, France, V. Valdramidis, University of Malta, Malta and D. Mishra, Mead Johnson Nutrition, USA3 Modeling thermal processing and reactions: sterilization to pasteurizationR. Simpson, H. Nuñez and S. Almonacid, Universidad Técnica Federico Santa María, Chile4 Modeling of drying processes of food materialsH. Sabarez, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia5 Modeling of baking processesD. Flick and C. Doursat, AgroParistech, France and D. Grenier and T. Lucas, Irstea, France6 Modeling of food frying processesS. Eichenlaub and C. Koh, PepsiCo Global R&D, USA7 Modelling of cold food chain processing and display environmentsS. A. Tassou, B. L. Gowreesunker, D. Parpas and A. Raeisi, Brunel University London, UKPart Three: Modeling of multiphase unit operations8 A review of shear induced particle migration for enhanced filtration and fractionationR. M. Klaver and C. G. P. H. Schroën, Wageningen University, The Netherlands9 Modelling extrusion processesM. A. Emin, Karlsruhe Institute of Technology, Germany10 Modelling food digestionP. W. Cleary and M. D. Sinnott, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, B. Hari and S. Bakalis, The University of Birmingham, UK and S. M. Harrison, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia11 (18) Using logistic models to optimize the food supply chainR. García-Flores, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, O. V. de Souza Filho and R. S. Martins, Universidade Federal de Minas Gerais, Brazil, C. V. B. Martins, Unioeste, Brazil and P. Juliano, Commonwealth Scientific and Industrial Research Organisation (CSIRO), AustraliaPart Four: Conclusions12 Conclusions and future trends in modelling food process operationsS. Bakalis, The University of Birmingham, UK, Kai Knoerzer, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia and Peter J. Fryer, The University of Birmingham, UK
