Transport phenomena in food processing
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Jorge Welti-Chanes; Jorge Fernando Vélez-Ruiz; Gustavo V Barbosa-Cánovas
- ناشر : Boca Raton : CRC Press
- چاپ و سال / کشور: 2003
- شابک / ISBN : 9781566769938
Description
Front Cover; Series Preface; Preface; About the Editors; Table of Contents; 1. Fundamentals of Mass Transport; 2. Heat Transfer in Food Products; 3. Introductory Aspects of Momentum Transfer Phenomena; 4. Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues; 5. Pretreatment Efficiency in Osmotic Dehydration of Cranberries; 6. Mass Transfer Description of the Osmodehydration of Apple Slabs; 7. Combined Effect of High Hydrostatic Pressure Pretreatment andOsmotic Stress on Mass Transfer during Osmotic Dehydration. 8. Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations9. Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var.cerasiforme); 10. Determination of Concentration-Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics; 11. Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeño Pepper; 12. Application of an Artificial.
Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat and mass transfer, as well as specific applications in traditional and modern processes.
