000			05858cam a2200361Ii 4500
001			9780429118531
008			180420s2003 flua ob 001 0 eng d
020			_a9780429118531 _q(e-book : PDF)
020			_a9781466531611 _q(e-book)
020			_z9781566769938 _q(hardback)
024	7		_a10.1201/9781420006261 _2doi
035			_a(OCoLC)326384670
040			_aFlBoTFG _cFlBoTFG _erda
050		4	_aTP371.2 _b.T73 2003
082	0	4	_a664 _bT772
245	0	0	_aTransport phenomena in food processing / _cedited by Jorge Welti-Chanes, Jorge F. Velez-Ruiz, Gustavo V. Barbosa-Canovas.
264		1	_aBoca Raton : _bCRC Press, _c2003.
300			_a1 online resource (545 pages).
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	0		_aFood preservation technology series
505	0		_tchapter 1 Fundamentals of Mass Transport -- _tchapter 2 Heat Transfer in Food Products -- _tchapter 3 Introductory Aspects of Momentum Transfer Phenomena -- _tchapter 4 Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues -- _tchapter 5 Pretreatment Efficiency in Osmotic Dehydration of Cranberries -- _tchapter 6 Mass Transfer Description of the Osmodehydration of Apple Slabs -- _tchapter 7 Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration -- _tchapter 8 Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations -- _tchapter 9 Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var. cerasiforme) / _rP.M. Azoubel and F.E.X. Murr -- _tchapter 10 Determination of Concentration-Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics / _rA.L. Gabas, F.C. Menegalli, and J. Telis-Romero -- _tchapter 11 Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeno Pepper / _rR. Olivas-Vargas, F.J. Molina-Corral, A. Perez-Hernandez, -- _tchapter 12 Application of an Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuffs / _rJ.A. Hernandez-Perez, M.A. Garcia-Alvarado, G. Trystram, -- _tchapter 13 Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches / _rA.F. Baroni, M.R. Menezes, E.A.A. Adell, and E.P. Ribeiro -- _tchapter 14 Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd / _rA. Chiralt -- _tchapter 15 Effects of Water Concentration and Water Vapor Pressure on the Water Vapor Permeability and Diffusion of Chitosan Films / _rJ.L. Wiles, P.J. Vergano, F.H. Barron, J.M. Bunn, and R.F. Testin -- _tchapter 16 Water Vapor Permeability, Water Solubility, and Microstructure of Emulsified Starch�Alginate�Fatty Acid Composite Films / _rY. Wu, C.L. Weller, F. Hamouz, S.L. Cuppett, and M. Schnepf -- _tchapter 17 Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation / _rT. Schafer and J.G. Crespo -- _tchapter 18 Ultrasonic Mass Transfer Enhancement in Food Processing / _rA. Mulet -- _tchapter 19 Mass Transfer and Residence Time Studies in Spinning Cone Columns / _rM.E. Vargas-Ugalde, K. Niranjan, D.L. Pyle, and G.F. Gutierrez-Lopez -- _tchapter 20 Transport Phenomena during Double-Sided Cooking of Meat Patties / _rS.E. Zorrilla, S. Wichchukit, and R.P. Singh -- _tchapter 21 Thermal Processing of Particulate Foods by Steam Injection. Part 1. Heating Rate Index for Diced Vegetables / _rK.S. Pannu, F. Castaigne, and J. Arul -- _tchapter 22 Thermal Processing of Particulate Foods by Steam Injection. Part 2. Convective Surface Heat Transfer Coefficient for Steam / _rK.S. Pannu, F. Castaigne, and J. Arul -- _tchapter 23 Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models / _rF. Erdo du, M.O. Balaban, and K.V. Chau -- _tchapter 24 Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System / _rN. Nitin and M.V. Karwe -- _tchapter 25 Flow Dynamics and Heat Transfer in Helical Heat Exchangers / _rP. Coronel and K.P. Sandeep -- _tchapter 26 Relating Food Frying to Daily Oil Abuse. Part 1. Determination of Surface Heat Transfer Coefficients with Metal Balls / _rK.S. Pannu and M.S. Chinnan -- _tchapter 27 Relating Food Frying to Daily Oil Abuse. Part 2. A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake, and Heat Transfer / _rK.S. Pannu and M.S. Chinnan -- _tchapter 28 Heat and Mass Transfer during the Frying Process of Donuts / _rJ.F. Velez-Ruiz and M.E. Sosa-Morales -- _tchapter 29 Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat Frying / _rO. Vitrac, A.L. Raoult-Wack, and G. Trystram -- _tchapter 30 Numerical Simulation of Transient Two-Dimensional Profiles of Temperature, Concentration, and Flow of Liquid Food in a Can during Sterilization / _rA.G. Abdul-Ghani, M.M. Farid, and X.D. Chen -- _tchapter 31 Heating Behavior of Canned Liquid/Particle Mixtures during End-over-End Agitation Processing / _rS.S. Sablani, H.S. Ramaswamy, and H. Krishnamurthy -- _tchapter 32 Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions / _rH.S. Ramaswamy and M.R. Zareifard -- _tchapter 33 Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products / _rH. Feng.
650		0	_aFood _xEffect of heat on. _911511
650		0	_aTransport theory. _911512
650		0	_aFood industry and trade. _911513
700	1		_aWelti-Chanes, Jorge. _911514
700	1		_aVelez-Ruiz, Jorge Fernando, _d1955- _911515
700	1		_aBarbosa-Canovas, Gustavo V. _911516
776	0	8	_iPrint version: _z9781566769938
856	4	0	_uhttps://www.taylorfrancis.com/books/9781420006261 _zClick here to view.
942			_cEBK
999			_c69990 _d69990