Virtual Experiments in Food Processing
(Second Edition)
(available as an ebook only)

208 pages, and a CD
(ISBN 978-0-9748638-1-8)

book cover__cd cover

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Virtual Experiments in Food Processing

Food Properties:

Rheological Properties of Foods

Thermophysical Properties of Foods

Moisture Diffusion Coefficient in Foods

Psychrometric Properties of Air

Fluid Flow:

Pumping Liquid Foods

Heat Transfer:

Steam Table

Measurement of time constant of a sensor

Estimating convective heat transfer coefficient

Heating milk in a tubular heat exchanger

Food Processing Operations:

Heating Liquid Foods in a Kettle

Hydrocooling of Fruits

Food Canning

Food refrigeration

Food freezing

Mass Transfer Operations:

Convective Air drying of Foods

Osmotic Drying of Foods

Brining of foods

Determining water rehydration in pasta

Ultrafiltration

Food Storage:

Determining sorption isotherm of corn

Kinetics of Nutrient degradation

Predicting oxygen and carbon dioxide in a modified atmosphere package

Predictive microbiology

Frozen food storage

 

 

 

Measurement of time constant of a sensor

Estimating convective heat transfer coefficient

Determining water rehydration in pasta

Determining sorption isotherm of corn

Predicting oxygen and carbon dioxide in a modified atmosphere package

Heating milk in a tubular heat exchanger

Kinetics of Nutrient degradation

Predictive microbiology

Food freezing

Food refrigeration

Food drying

Rheological Properties of Foods

Frozen food storage

 

 

 

 

See inside pages of the book/CD (Virtual Experiments in Food Processing)

Preface

Overview of the Experiment

Examples from Industry

Panel to enter data

Results shown in realtime

Tabulated data provided for analysis

Procedures to use for data analysis

 

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