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Heat Transfer in Food Processing: Recent Developments and Applications, by S. Yanniotis
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Heat transfer is important in food processing, for the hygienic, nutritional and sensory quality of the food product. This book starts with a review of ongoing activities in a broad perspective. Then some specific methods of modeling and analysis are presented. Also topics like freezing and thawing, microwave heating, aseptic processing and modeling approaches for ohmic heating, frying and baking are presented. All topics treated have significant relevance in food processing.
- Sales Rank: #6021197 in Books
- Published on: 2007-06-30
- Original language: English
- Dimensions: 9.25" h x 6.25" w x .75" l, 1.10 pounds
- Binding: Hardcover
- 288 pages
From the Back Cover
Heat Transfer is important in food processing. In the unit operations several issues of steady and unsteady heat transfer occur. So for instance heat transfer processes are important for the hygienic, nutritional and sensory quality of the food product. The present edited book presents a review of ongoing activities in a broad perspective. Then some specific methods of modeling and analysis are presented. Also topics like freezing and thawing, microwave heating, aseptic processing and modeling approaches for ohmic heating, frying and baking are presented. All topics treated have significant relevance in the food processing and its likely that the book will be a welcomed contribution.
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