Innovative Food Processing Technologies
Advances in Multiphysics Simulation
Institute of Food Technologists Series
1. Auflage März 2011
374 Seiten, Hardcover
Wiley & Sons Ltd
Kurzbeschreibung
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.
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.
2. A Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies.
3. Modeling Techniques Applied in High-Pressure Processing.
4. Computational Fluid Dynamics Applied in High Pressure Processing Scale Up.
5. Computational Thermal Fluid Dynamics Applied in High Pressure Thermal Sterilization Processes: Prediction of Spore Inactivation Distribution and Process Optimization.
6. Microwave Induced Temperature Patterns in Food Packages.
7. Simulated and Measured Three Dimensional Temperature Distributions in Microwave Processing.
8. Temperature, Field and Mass Transport Distributions During Ohmic Processing.
9. Computational Fluid Dynamics Applied in Pulsed Electric Field Processing of Food Materials.
10. CFD Modeling Applied to Ultrasound-Assisted Food Processing.
11. A Computational Study of Ultrasound-Assisted Drying of Food Materials.
12. Characterization and Simulation of Ultraviolet Processing Using Computational Fluid Dynamics.
13. A CFD Study of Ultraviolet Disinfection of Liquid Foods - Performance Evaluation Using a Concept of Disinfection Efficiency.
14. Continuous Separation Technology (CSEP) - Modeling Simulated Moving Bed.
15. Future Trends and Directions of Multiphysics Modeling Applied to Emerging Technologies
CSIRO (Commonwealth Scientific and Industrial Research Organisation) is an Australian Federal Government agency (independent statutory authority) and the primary authority on food safety in Australia.
