Download Food Processing Operations Modeling Design and Analysis by Soojin Jun, Joseph M. Irudayaraj PDF

By Soojin Jun, Joseph M. Irudayaraj

The nutrients is at the verge of creating a few critical advances within the foodstuff processing region. If profitable, tomorrow’s shoppers may have unhindered entry to secure, nutritious, and top quality items through novel meals processing applied sciences. nutrition Processing Operations Modeling: layout and research, moment version demonstrates easy methods to successfully use numerical modeling to foretell the consequences of meals processing on particular parts. This non-destructive checking out strategy almost gets rid of the wellbeing and fitness dangers of under-processed meals and keeps excessive dietary values which are usually misplaced in overcooked food.
Using a task-oriented method, this moment version discusses uncomplicated and complex modeling instruments that let researchers to foretell and stop worse-case eventualities, practice accomplished analyses, and optimize method layout and efficiency.
Contains chosen functions of Thermal and Non-Thermal Processing Operations
NEW TO THIS EDITION:
- Six new chapters on radio frequency heating, high-pressure processing, pulsed electrical box remedy, fouling version on warmth exchangers, ozone therapy, and UV radiation
- increased scope to handle leading edge and up to date nutrients processing technologies
- a variety of real-world case studies
- up-to-date details on infrared heating of organic fabrics and modeling electric resistance heating of foods
- Electromagnetic remedies (RF, Infrared, and UV) and basics relative to warmth and mass move, fluid circulate, and stochastic processes
- Synergistic impression of mixed nutrients processing ideas and its numerical simulation
Food processing tools are continually enhancing with a view to preserve secure, fine quality, and fresh-tasting items. delivering the theoretical foundation for those state of the art thoughts, this tried-and-tested reference offers fundamental perception into nutrition structures modeling, whereas exploring purposes for extra study.

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Extra resources for Food Processing Operations Modeling Design and Analysis

Sample text

Oliver [27] and Theodore [28] found that if the particle velocity was smaller than the fluid velocity, the lift force acted toward the axis of the tube and if the particle velocity was greater than the fluid velocity, the lift force acted away from the axis of the tube, thereby moving the particle away from the axis. 46ρf a ⎜⎜ ⎟⎟⎟ K × (Vp − Vf ) ⎜⎜ K ⎟⎟ ⎝ ⎠ 2 where K is the curl of the fluid velocity, v is the kinematic viscosity, and a is the radius of the particle. Vp and Vf are the velocities of particle and fluid, respectively.

This is more of a problem with viscous, proteinaceous, and starchy foods and is predominant under laminar flow conditions. The use of appropriate flow rate and temperature can minimize fouling, but not eliminate it totally. The use of scraped surface and helical heat exchanger also minimizes fouling. Another detrimental factor associated with fouling is the fact that with increased fouling, the cross-sectional area available for flow decreases, thereby increasing flow velocity and decreasing the residence time (in the heat exchanger or holding tube).

Some of the correlations used commonly are listed below. Re N G1/Pr While determining the inside heat transfer coefficient, the inside diameter of the tube and the properties of the fluid undergoing processing have to be used. While determining the outside heat transfer coefficient, the outside diameter of the tube and the properties of the cooling water have to be used. The flow in the cooling section (both internal and external flow) is considered to be laminar if the generalized Reynolds number is less than 2,100).

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