By Joseph Irudayaraj
1. Prediction types for Thermophysical houses of meals / Dennis R. Heldman -- 2. creation to Modeling and Numerical Simulation / okay. P. Sandeep and Joseph Irudayaraj -- three. Aseptic Processing of Liquid and Particulate meals / okay. P. Sandeep and Virendra M. Puri -- four. Modeling Moisture Diffusion in nutrition Grains in the course of Adsorption / Kasiviswanathan Muthukumarappan and Sundaram Gunasekaran -- five. Deep-Fat Frying of meals / Rosana G. Moreira -- 6. Mathematical Modeling of Microwave Processing of meals: an summary / Ashim ok. Datta -- 7. Infrared Heating of organic fabrics / Oladiran O. Fasino and Robert Thomas Tyler -- eight. Modeling electric Resistance ("Ohmic") Heating of meals / Peter J. Fryer and Laurence J. Davies
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Additional resources for Food processing operations modeling : design and analysis
J Asso Computing Machin 12:95±113, 1965. 4. RW Hockney. The potential calculation and some applications. Methods Comput Phys 9:135±211, 1970. 5. JN Reddy, An Introduction to the Finite Element Method. New York: McGraw-Hill, 1993. TM Copyright n 2002 by Marcel Dekker, Inc. All Rights Reserved. Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved. 3 Aseptic Processing of Liquid and Particulate Foods K. P. Sandeep North Carolina State University, Raleigh, North Carolina Virendra M. Puri The Pennsylvania State University, University Park, Pennsylvania 1 INTRODUCTION Aseptic processing involves sterilization of a food product (in a direct or indirect contact heat exchanger), followed by holding it for a speci®ed period of time (in a holding tube), cooling it, and, ®nally, packaging it in a sterile container.
When dealing with the wave equation, formulations for hyperbolic equations are used, and when dealing with Laplace's equation, formulations for elliptic equations are used. Formulations for all types of equations can be explicit or implicit. Explicit formulations are simple, but the number of computations and the instability of the formulation (addressed in the next section) are some of its drawbacks. The Navier±Stokes equations are hyperbolic in the inviscid region and parabolic in the viscous region.
All Rights Reserved. Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved. FIGURE 7 Experimental veri®cation of the predicted effective thermal conductivity of casein at 258C, over intermediate moisture content ranges. (From Ref. ) component, temperature, and physical structure. The models for the prediction of speci®c heat are based entirely on composition and require knowledge of the speci®c heat of the moisture-free components of the food, as well as the composition. The prediction models for density of a food product are equally straightforward at high-moisture contents.