پدیده‌های انتقال در فرآوری مواد غذایی ۲۰۱۶
Transport Phenomena in Food Processing 2016

1. Front Cover

2. Series Preface

3. Preface

4. About the Editors

5. Table of Contents

1. Fundamentals of Mass Transport

2. Heat Transfer in Food Products

3. Introductory Aspects of Momentum Transfer Phenomena

4. Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues

5. Pretreatment Efficiency in Osmotic Dehydration of Cranberries

6. Mass Transfer Description of the Osmodehydration of Apple Slabs

7. Combined Effect of High Hydrostatic Pressure Pretreatment andOsmotic Stress on Mass Transfer during Osmotic Dehydration

8. Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations

9. Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var.cerasiforme)

10. Determination of Concentration-Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics

11. Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeño Pepper

12. Application of an Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuffs

13. Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches

14. Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd

15. Effects of Water Concentration and Water Vapor Pressure on theWater Vapor Permeability and Diffusion of Chitosan Films

16. Water Vapor Permeability, Water Solubility, and Microstructure of Emulsified Starch–Alginate–Fatty Acid Composite Films

17. Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation

18. Ultrasonic Mass Transfer Enhancement in Food Processing

19. Mass Transfer and Residence Time Studies in Spinning Cone Columns

20. Transport Phenomena during Double-Sided Cooking of Meat Patties

21. Thermal Processing of Particulate Foods by Steam Injection. Part 1.Heating Rate Indexfor Diced Vegetables

22. Thermal Processing of Particulate Foods by Steam Injection.Part 2. Convective Surface Heat Transfer Coefficient for Steam

23. Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models

24. Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System

25. Flow Dynamics and Heat Transfer in Helical Heat Exchangers

26. Relating Food Frying to Daily Oil Abuse. Part I.Determination of Surface Heat Transfer Coefficients with Metal Balls

27. Relating Food Frying to Daily Oil Abuse. Part 2.A Practical Approachfor Evaluating Product Moisture Loss, Oil Uptake ,and Heat Transfer

28. Heat and Mass Transfer during the Frying Process of Donuts

29. Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat Frying

30..Numerical Simulation of Transient Two-Dimensional Profiles of Temperature, Concentration, and Flow of Liquid Food in a Canduring Sterilization

31. Heating Behavior of Canned Liquid/Particle Mixtures during End-over-End Agitation Processing

32. Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions

33. Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products

39. Index