LEADER 05469nam 2200673Ia 450 001 9910830641203321 005 20230725052442.0 010 $a0-470-95942-8 010 $a1-62198-225-4 010 $a1-283-05236-9 010 $a9786613052360 010 $a0-470-95941-X 010 $a0-470-95943-6 035 $a(CKB)3400000000000299 035 $a(EBL)700351 035 $a(SSID)ssj0000477770 035 $a(PQKBManifestationID)11343970 035 $a(PQKBTitleCode)TC0000477770 035 $a(PQKBWorkID)10513405 035 $a(PQKB)10681800 035 $a(MiAaPQ)EBC700351 035 $a(OCoLC)705353419 035 $a(EXLCZ)993400000000000299 100 $a20101118d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aInnovative food processing technologies$b[electronic resource] $eadvances in multiphysics simulation /$fKai Knoerzer ... [et al.], editors 210 $aChichester, West Sussex, UK ;$aAmes, Iowa $cWiley-Blackwell/IFT Press$d2011 215 $a1 online resource (1078 p.) 225 1 $aIFT Press series 300 $aDescription based upon print version of record. 311 $a0-8138-1754-4 320 $aIncludes bibliographical references and index. 327 $aCover; Half title page; IFT Press; Title page; Copyright page; Titles in the IFT Press series; Preface; Contributors; 1.1. Introduction; 1.2. Multiphysics Modeling; 1.3. Innovative Food Processing Technologies; 1.4. Modeling Challenges; 1.5. Concluding Remarks; Chapter 1 Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling; 2.1. Introduction; 2.2. Definitions and Methods to Determine Thermophysical Properties; 2.3. Final Remarks and Future Recommendations; Notations 327 $aChapter 2 The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies3.1. Brief History of NNs; 3.2. Basis of NNs; 3.3. How NNs Are Helping the Chemical Industry; 3.4. The Role of NNs in the Food Industry; 3.5. NNs in High-Pressure Processes; 3.6. A Macroscopic Model for Thermal Exchange in an HPP System; 3.7. Conclusions; Acknowledgments; Notation; Chapter 3 Neural Networks: Their Role in High-Pressure Processing; 4.1. Introduction; 4.2. Thermofluiddynamic Phenomena under High-Pressure Conditions 327 $a4.3. Mathematical Modeling and Numerical Simulation of High-Pressure Processes4.4. Prediction of Process Impact and Control of High-Pressure Treatment; 4.5. Conclusions and Outlook; Acknowledgment; Notation; Chapter 4 Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up; 5.1. Introduction; 5.2. Description of an HPHT Processing System; 5.3. Developing a CFD Model for an HPHT System; 5.4. Prediction of Temperature Uniformity and Flow by Means of CFD Modeling; 5.5. Distribution of Process Sterility by Coupling with Kinetic C. botulinum Inactivation Models 327 $a5.6. Dimensionless Parameters to Express the Process Performance5.7. Overview and Future Challenges; Notation; Chapter 5 Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization; 6.1. Introduction; 6.2. EM Wave Equations; 6.3. Solutions to Maxwell's Equations; 6.4. MW Heating Equations; 6.5. Computer Simulation of MW Heating; 6.6. Simulation Model for MW Sterilization; 6.7. Conclusion; Notation; Chapter 6 Computer Simulation for Microwave Heating; 7.1. Introduction; 7.2. Microwave Thermal Modeling 327 $a7.3. Temperature Measurement (Mapping) Methods in Microwave Fields7.4. Examples of Validated Microwave Heating Models; 7.5. Summary, Conclusions, and Outlook; Notation; Chapter 7 Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing; 8.1. Introduction; 8.2. Electrical Heating of Foods: Governing Processes; 8.3. Modeling and Validation; 8.4. Further Development of Ohmic Heating and Appropriate Modeling; 8.5. Conclusions; Notation; Chapter 8 Multiphysics Modeling of Ohmic Heating; 9.1. Introduction 327 $a9.2. Governing Equations for Multiphysics Simulation of PEF Processing 330 $aPart of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists 410 0$aIFT Press series. 606 $aFood industry and trade$xMathematical models 606 $aFood industry and trade$xSimulation methods 615 0$aFood industry and trade$xMathematical models. 615 0$aFood industry and trade$xSimulation methods. 676 $a664.020113 676 $a664/.020113 686 $aTEC012000$2bisacsh 701 $aKnoerzer$b Kai$01721399 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830641203321 996 $aInnovative food processing technologies$94120990 997 $aUNINA