Thermal Food Processing

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Contents Part I: Modeling of Thermal Food Processes Chapter 1 Thermal Physical Properties of Foods..................................................................3 A.E. Delgado, Da-Wen Sun, and A.C. Rubiolo Chapter 2 Heat and Mass Transfer in Thermal Food Processing.......................................35 Lijun Wang and Da-Wen Sun Chapter 3 Simulating Thermal Food Processes Using Deterministic Models ...................73 Arthur A. Teixeira Chapter 4 Modeling Food Thermal Processes Using Artificial Neural Networks ...............................................................................................107 C.R. Chen and H.S. Ramaswamy Chapter 5 Modeling Thermal Processing Using Computational Fluid Dynamics (CFD) .....................................................................................133 Xiao Dong Chen Part II: Quality and Safety of Thermally Processed Foods Chapter 6 Thermal Processing of Meat Products .............................................................155 Harshavardhan Thippareddi and Marcos Sanchez
Chapter 7 Thermal Processing of Poultry Products..........................................................197 Paul L. Dawson, Sunil Mangalassary, and Brian W. Sheldon Chapter 8 Thermal Processing of Fishery Products..........................................................235 Isabel Medina Méndez and José Manuel Gallardo Abuín Chapter 9 Thermal Processing of Dairy Products.............................................................265 A.L. Kelly, N. Datta, and H.C. Deeth Chapter 10 UHT Thermal Processing of Milk....................................................................299 Pamela Manzi and Laura Pizzoferrato Chapter 11 Thermal Processing of Canned Foods..............................................................335 Z. Jun Weng Chapter 12 Thermal Processing of Ready Meals................................................................363 Gary Tucker Chapter 13 Thermal Processing of Vegetables....................................................................387 Jasim Ahmed and U.S. Shivhare Part III: Innovations in Thermal Food Processes Chapter 14 Ohmic Heating for Food Processing ................................................................425 António Augusto Vicente, Inês de Castro, and José António Teixeira Chapter 15 Radio Frequency Dielectric Heating ................................................................469 Yanyun Zhao Chapter 16 Infrared Heating ................................................................................................493 Noboru Sakai and Weijie Mao
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Heat and Mass Transfer in Thermal F
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5 CONTENTS Modeling Thermal Process
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Modeling Thermal Processing Using C
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6 CONTENTS Thermal Processing of Me
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Thermal Processing of Meat Products
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7 CONTENTS Thermal Processing of Po
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Thermal Processing of Poultry Produ
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9 CONTENTS Thermal Processing of Da
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Thermal Processing of Dairy Product
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10 CONTENTS UHT Thermal Processing
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UHT Thermal Processing of Milk 301
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11 CONTENTS Thermal Processing of C
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Thermal Processing of Canned Foods
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12 CONTENTS Thermal Processing of R
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Thermal Processing of Ready Meals 3
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14 CONTENTS Ohmic Heating for Food
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Ohmic Heating for Food Processing 4
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15 CONTENTS Radio Frequency Dielect
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Radio Frequency Dielectric Heating
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16 CONTENTS Infrared Heating Noboru
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Infrared Heating 495 0.78 1.4 Far-i
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Infrared Heating 497 A black body a
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Infrared Heating 499 Spectral atten
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Infrared Heating 501 Axial Distance
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Infrared Heating 503 the calculated
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Infrared Heating 505 TABLE 16.1 Com
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Infrared Heating 507 Rotating drum
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Infrared Heating 509 Conc. of acid
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Infrared Heating 511 When the sweet
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Infrared Heating 513 Degradation ra
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Infrared Heating 517 T l (K) N l /
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Infrared Heating 519 Temperature (
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Infrared Heating 521 and thawing ti
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Infrared Heating 523 15. T Takeo. F
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622 Index Aspergillus niger, 448 At
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624 Index Carrots activation energy
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626 Index Debye resonance, 471, 485
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628 Index dielectric properties of,
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638 Index Tea, 451, 510 Temperature
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640 Index Wax beans, 398, 411 Web s
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Thermal Food Processing

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