ABSTRACT
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
TABLE OF CONTENTS
part Section I|2 pages
Basic Principles
part Section II|2 pages
Heat Transfer in Food Processing
part Section III|2 pages
Simultaneous Heat and Mass Transfer in Food Processing
part Section IV|2 pages
Low Temperature Thermal Processing
part Section V|2 pages
Non-Thermal Processing of Food
part Section VI|2 pages
Other Thermal Processing
part Section VII|2 pages
Mass and Momentum Transfer in Food Processing
part Section VIII|2 pages
Biofilm and Bioreactors
part Section IX|2 pages
Special Topics in Food Processing
