Innovative Food Processing Technologies Advances in Multiphysics Simulation |
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| Editor:
| Knoerzer, Kai
Juliano, Pablo
Roupas, Peter
Versteeg, Cornelis |
| Series title: | Institute of Food Technologists Ser. |
| ISBN: | 978-0-470-96225-1 |
| Publication Date: | Aug 2011 |
| Publisher: | John Wiley & Sons, Incorporated
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| Imprint: | Wiley-Blackwell |
| Book Format: | Digital download |
| List Price: | Contact Supplier contact
Contact Supplier contact
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Book Description:
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Part 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...
More DescriptionPart 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, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.