Food Process Modelling

Food Process Modelling
Author: L M M Tijskens
Publisher: Woodhead Publishing
Total Pages: 516
Release: 2001-06-14
Genre: Business & Economics
ISBN: 9781855735651
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Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.

Modeling Food Processing Operations

Modeling Food Processing Operations
Author: Serafim Bakalis
Publisher: Elsevier
Total Pages: 372
Release: 2015-04-28
Genre: Technology & Engineering
ISBN: 178242296X
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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

Handbook of Food Process Modeling and Statistical Quality Control

Handbook of Food Process Modeling and Statistical Quality Control
Author: Mustafa Ozilgen
Publisher: CRC Press
Total Pages: 550
Release: 1998-09-16
Genre: Technology & Engineering
ISBN: 9789056991432
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Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical derivations, important mathematical prerequisites are presented in summary tables. Readers' attention is focused on understanding modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. Statistical process analysis and quality control as applied to the food industry are also discussed. The book's main feature is the large number of worked examples presented throughout. Included are examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step- by-step worked solution.

Food Processing Operations Analysis

Food Processing Operations Analysis
Author: Das
Publisher: Asian Books Private Limited
Total Pages: 432
Release: 2005
Genre: Food industry and trade
ISBN: 9788186299784
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The Book Tries To Make The Reader Understand The Food Processing Operations Through A Comprehensive Numerical Problem.Understanding Of The Operations Becomes Deeper When The Reader Solves The Exersise Problems Given Under Each Of The Operations. Answer To Most Of The Numerical Problems Have Been Provided In The Book. The Proposed Book Is Unique As It Includes (I) Comprehensive Numerical Problem Based On Actual Data Taken During Food Processing Operations (Ii) Mathematical Modelling Of The Processing Operations (Iii) Solutions Of The Numerical Problem Based On Mathematical Models Developed (Iv) Exersise Problems And (V) Inclusion Of Matlab Program In The Book. The Program Will Help The Reader To Find Out The Value Of The Responces As Affected By Varying The Independent Variables To Different Levels.Most Of The Materials Havebeen Class Tested Through The Teaching Of The Subjects. E.G., Food Processing Operations, Transfer Processes In Food Materials And Food Process Modelling And Evaluation. Content Highlights : - Part-I : Mechanical Operations : Size Reduction And Practice Size Analysis# High Pressure Homoginization. # Flexible Packaging And Shelf Life Prediction# Modified Atmosphere Packaging And Storage. # Single Screw Extrusion. # Seperation Of Liquids In Disk Type Centrifugal Seperator. # Seperation And Convaying On Oscillating Tray Surface. # Solid MixingsPart-Ii : Thermal Operations : Comparing Saturated And Flue Gas As Heat Transfer Media. # Liquid Heating In Plate Heat Exchanger. # Liquid Heating In Helical Tube Heat Exchanger. # Air Heating In Extended Surface Heat Exchanger. # In-Bottle Serialization. # Fluid Bed Freezing. # Concentration In Raising Film Evaporator. # Concentration In Falling Film Multistage Mechanical Vapour Recompression Evaporator. # Concentration In Scraped Surface Evaporator. # Osmo-Concentration In Fruit Solid. # Differential And Flash Distillation. # Air-Recirculatory Tray Drying. # Vaccum Drying. # Spray Drying. # Freeze Drying. # Hot Air Puffing.Part-Iii : Experimentation And Optimization : Empirical Model Development# Sensory Evaluation Using Fuzzy Logic. # Index

Process Modelling and Simulation

Process Modelling and Simulation
Author: César de Prada
Publisher: MDPI
Total Pages: 298
Release: 2019-09-23
Genre: Technology & Engineering
ISBN: 3039214551
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Since process models are nowadays ubiquitous in many applications, the challenges and alternatives related to their development, validation, and efficient use have become more apparent. In addition, the massive amounts of both offline and online data available today open the door for new applications and solutions. However, transforming data into useful models and information in the context of the process industry or of bio-systems requires specific approaches and considerations such as new modelling methodologies incorporating the complex, stochastic, hybrid and distributed nature of many processes in particular. The same can be said about the tools and software environments used to describe, code, and solve such models for their further exploitation. Going well beyond mere simulation tools, these advanced tools offer a software suite built around the models, facilitating tasks such as experiment design, parameter estimation, model initialization, validation, analysis, size reduction, discretization, optimization, distributed computation, co-simulation, etc. This Special Issue collects novel developments in these topics in order to address the challenges brought by the use of models in their different facets, and to reflect state of the art developments in methods, tools and industrial applications.

Handbook of Food Process Modeling and Statistical Quality Control

Handbook of Food Process Modeling and Statistical Quality Control
Author: Mustafa Ozilgen
Publisher: CRC Press
Total Pages: 696
Release: 2011-03-01
Genre: Technology & Engineering
ISBN: 143987767X
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Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kin

Food Process Modelling

Food Process Modelling
Author: K. Niranjan
Publisher:
Total Pages:
Release: 1995-01
Genre:
ISBN: 9780133274387
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Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
Author: Romeo T. Toledo
Publisher: Springer Science & Business Media
Total Pages: 615
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 1461570522
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Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.

Food Processing Operations Modeling

Food Processing Operations Modeling
Author: Soojin Jun
Publisher: CRC Press
Total Pages: 370
Release: 2008-11-27
Genre: Science
ISBN: 1420055542
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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 effective

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
Author: Seid Mahdi Jafari
Publisher: Woodhead Publishing
Total Pages: 498
Release: 2021-06-22
Genre: Technology & Engineering
ISBN: 0128184744
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Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint