Food Processing Operations Modeling: Design and Analysis

# Combines explanations of model theory with case studies of their use in various food processing methods # Focuses on emerging food processing techniques # Includes six new chapters covering radio frequency heating, pulsed electric field processing, fouling modeling, ozone treatment, and UV pasteurization # Discusses commercialized software for computational fluid dynamics # Addresses heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and stress analysis The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effects of food processing on targeted components. This non-destructive testing method virtually eliminates the health risks of under-processed food and maintains high nutritional values that are often lost in overcooked food. Using a task-oriented approach, this second edition discusses basic and advanced modeling tools that allow researchers to predict and prevent worse-case scenarios, perform comprehensive analyses, and optimize system design and efficiency.