Transport phenomena in food processing /
edited by Jorge Welti-Chanes, Jorge F. Velez-Ruiz, Gustavo V. Barbosa-Canovas.
- 1 online resource (545 pages).
- Food preservation technology series .
chapter 1 Fundamentals of Mass Transport -- chapter 2 Heat Transfer in Food Products -- chapter 3 Introductory Aspects of Momentum Transfer Phenomena -- chapter 4 Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues -- chapter 5 Pretreatment Efficiency in Osmotic Dehydration of Cranberries -- chapter 6 Mass Transfer Description of the Osmodehydration of Apple Slabs -- chapter 7 Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration -- chapter 8 Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations -- chapter 9 Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var. cerasiforme) / chapter 10 Determination of Concentration-Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics / chapter 11 Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeno Pepper / chapter 12 Application of an Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuffs / chapter 13 Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches / chapter 14 Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd / chapter 15 Effects of Water Concentration and Water Vapor Pressure on the Water Vapor Permeability and Diffusion of Chitosan Films / chapter 16 Water Vapor Permeability, Water Solubility, and Microstructure of Emulsified Starch�Alginate�Fatty Acid Composite Films / chapter 17 Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation / chapter 18 Ultrasonic Mass Transfer Enhancement in Food Processing / chapter 19 Mass Transfer and Residence Time Studies in Spinning Cone Columns / chapter 20 Transport Phenomena during Double-Sided Cooking of Meat Patties / chapter 21 Thermal Processing of Particulate Foods by Steam Injection. Part 1. Heating Rate Index for Diced Vegetables / chapter 22 Thermal Processing of Particulate Foods by Steam Injection. Part 2. Convective Surface Heat Transfer Coefficient for Steam / chapter 23 Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models / chapter 24 Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System / chapter 25 Flow Dynamics and Heat Transfer in Helical Heat Exchangers / chapter 26 Relating Food Frying to Daily Oil Abuse. Part 1. Determination of Surface Heat Transfer Coefficients with Metal Balls / chapter 27 Relating Food Frying to Daily Oil Abuse. Part 2. A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake, and Heat Transfer / chapter 28 Heat and Mass Transfer during the Frying Process of Donuts / chapter 29 Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat Frying / chapter 30 Numerical Simulation of Transient Two-Dimensional Profiles of Temperature, Concentration, and Flow of Liquid Food in a Can during Sterilization / chapter 31 Heating Behavior of Canned Liquid/Particle Mixtures during End-over-End Agitation Processing / chapter 32 Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions / chapter 33 Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products / P.M. Azoubel and F.E.X. Murr -- A.L. Gabas, F.C. Menegalli, and J. Telis-Romero -- R. Olivas-Vargas, F.J. Molina-Corral, A. Perez-Hernandez, -- J.A. Hernandez-Perez, M.A. Garcia-Alvarado, G. Trystram, -- A.F. Baroni, M.R. Menezes, E.A.A. Adell, and E.P. Ribeiro -- A. Chiralt -- J.L. Wiles, P.J. Vergano, F.H. Barron, J.M. Bunn, and R.F. Testin -- Y. Wu, C.L. Weller, F. Hamouz, S.L. Cuppett, and M. Schnepf -- T. Schafer and J.G. Crespo -- A. Mulet -- M.E. Vargas-Ugalde, K. Niranjan, D.L. Pyle, and G.F. Gutierrez-Lopez -- S.E. Zorrilla, S. Wichchukit, and R.P. Singh -- K.S. Pannu, F. Castaigne, and J. Arul -- K.S. Pannu, F. Castaigne, and J. Arul -- F. Erdo du, M.O. Balaban, and K.V. Chau -- N. Nitin and M.V. Karwe -- P. Coronel and K.P. Sandeep -- K.S. Pannu and M.S. Chinnan -- K.S. Pannu and M.S. Chinnan -- J.F. Velez-Ruiz and M.E. Sosa-Morales -- O. Vitrac, A.L. Raoult-Wack, and G. Trystram -- A.G. Abdul-Ghani, M.M. Farid, and X.D. Chen -- S.S. Sablani, H.S. Ramaswamy, and H. Krishnamurthy -- H.S. Ramaswamy and M.R. Zareifard -- H. Feng.
9780429118531 9781466531611
10.1201/9781420006261 doi
Food--Effect of heat on. Transport theory. Food industry and trade.