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Heat Transfer in Food Processing
S. YanniotisBengt Sundén
其他書名
Recent Developments and Applications
出版WIT Press, 2007
主題Science / Environmental ScienceScience / Mechanics / ThermodynamicsScience / Mechanics / FluidsTechnology & Engineering / MechanicalTechnology & Engineering / Food Science / General
ISBN18531293219781853129322
URLhttp://books.google.com.hk/books?id=tJBKAAAAYAAJ&hl=&source=gbs_api
註釋Preface xi Chapter 1 Numerical modelling of heat transfer in the food industry - recent developm ents and applications ... i K. Sardi & S. Yanniotis I Introduction .. ... ... .. .. 1 2 Finite difference (FD) methods 3 ... __ ... 3 2. FD approaches by Taylor series expansion ... 5 2.2 FD approaches by energy balance ... 8 2.3 Limitations of the FD approach ... . 9 3 Finite element (FE) methods ... 9 4 Finite volume (FV) methods ... 15 5 Computational fluid dynamics (CFD) ... 17 5.1 Single-phase flow problems. _ ... ... 22 5.2 Two-phase flow problems ... ... 24 6 Conclusions and outlook ... ... ... 26 Chapter 2 Neural network applications in heat and mass transfer operations in food processing ... 39 CR. Chen, H.S. Ramaswamy & M. Marcotte I Introduction ... ... 39 2 Principles of a basic artificial neural network (ANN) model ... 4 ... 41 2.1 Neural network architecture ... __ ... 42 2.,2 Artificial neurons . ... ... 43 2.3 Learning rules ... . .. ... ... 44 2.4 Advantages and limitations of neural networks ... 45 3 Developing neural networks ... ... 46 4 ANN applications in heat and mass transfer operations ... 48 ... 48 4.1 Predictions. ... ... 48 4.2 Optim ization ... ... . ... 49 4.3 C ontrol ... ... ... ... 49 4.4 Selected ANN examples in heat and mass transfer applications ... 49 5 Future trends ... . . .. ... ..., .. ... 56 Chapter 3 Freezing and thawing of foods - computation methods and thermal properties correlation ... 61 H. Schwartzberg, R.P. Singh & A. Sarkar I Engineering calculations o6 ... 61 2 Freezing points ... . ... ... ... 61 2.1 Freezing point depression ... ... 62 2.2 Bound w ater ... ... _ _ ... .. 62 3 W ater and ice weight fractions ... 63 4 Effective heat capacities ... ... . ... 64 5 Enthalpies ... ... ... 65 5.1 U se of T, as T ... ... ... 66 5.2 Use of-400C as TR ... .. ... ... 66 6 Departures from equilibrium ... 67 7 Volume changes ... · ... 68 8 Food composition variation. ... 68 9 Thermal conductivity . ... 69 10 Freezing time estimation ... ... 70 10. 1 Thawing-time estimation ... _ ... ... .. 71 10.2 Precooling and subcooling ... 7 ... ... 71 11 Heat transfer coefficients ... ... 72 12 Unsteady-state freezing and thawing ..-.. ... 72 13 Explicit numerical solution of PDE ... 73 14 Implicit numerical solution of PDE ... 7 ... ... 74 15 Lee's m ethod ... 75 16 Enthalpy step method .. ... ... 75 16.1 Sample results for the enthalpy step method ... 76 17 M ultidimensional problems ... .. ... 78 17.1 Enthalpy step method ... .. . ... 78 17.2 Explicit, temperature step method ... ... 82 17.3 Alternating-direction implicit (ADI) methods ... 82 18 Irregular shape and nonuniform composition ... 83 18.1 Coordinate transform ation ... .. ... 83 18.2 Finite element method ... ... ... 83 Chapter 4 Microwave and radio frequency in sterilization and pasteurization applications ... 101 J. Tang & Tse V. Chow Ting Chan I Introduction ... ... ... 102 2 Basic principles of microwave and RF heating ... 103 2.1 Mechanisms of microwave and RF heating ... 103 2.2 Frequencies allocated for industrial heating applications ... 104 2.3 Governing equations for electromagnetic waves ... 106 2.4 Electromagnetic wave propagation ... 107 2.5 Penetration depth of microwave and RF waves in foods ... 1 ... 11 2.6 Effect of temperature on food dielectric properties ... 1 ... 1 12 3 M icrowave and RF heating systems ... 115 3.1 M icrowave heating systems ... 115 3.2 RF heating systems ... . ... ... 119 4 Review of research and industrial applications ... 123 4.1 M icrowave sterilization ... ... 123 4.2 M icrowave pasteurization ... ... 126 4.3 RF heating .. 12 ... . ... ... 127 4.4 Bacterial considerations ... ... 130 4.5 Effect of microwaves on chemical reactions ... 133 5 New developments in microwave and RF sterilization research ... 134 5.1 Chemical marker methods .. ... 134 5.2 Fiber optic sensors ... .. .. ... . ... 139 5,3 Computer simulation.. ... ... 142 Chapter 5 Ohmic heating: models and measurements ... 159 K. Samprovalaki, S. Bakalis & P.J. Fryer 1 Introduction ... ... 159 2 The fundamentals of ohmic heating ... 160 3 Commercial design of the ohmic process ... 161 4 M odelling ohm ic heating ... ... ... 1 ... - 162 4.1 M odelling approaches ... 162 4.2 Development of modelling approaches ... 16 ... 169 5 Experimental studies on ohmic heating ... 170 5.1 Measurement of electrical conductivity ... 170 5.2 Experimental measurements ... . ... 1 ...