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Heat transfer in food processing - recent developments and applications

Yanniotis, S. and Sundén, Bengt LU (2007) In Developments in Heat Transfer
Abstract
Heat transfer is one of the most important and most common engineering disciplines in food processing. There are many unit operations in the food industry where steady or unsteady state heat transfer is taking place. These operations are of primary importance and affect the design of equipment as well as safety, nutritional and sensory aspects of the product.

The chapters in this book deal mainly with: heat transfer applications; methods that have considerable physical property variations with temperature; methods not yet widely spread in the food industry; or methods that are less developed in the food engineering literature. The application of numerical methods has received special attention with a separate chapter as well as... (More)
Heat transfer is one of the most important and most common engineering disciplines in food processing. There are many unit operations in the food industry where steady or unsteady state heat transfer is taking place. These operations are of primary importance and affect the design of equipment as well as safety, nutritional and sensory aspects of the product.

The chapters in this book deal mainly with: heat transfer applications; methods that have considerable physical property variations with temperature; methods not yet widely spread in the food industry; or methods that are less developed in the food engineering literature. The application of numerical methods has received special attention with a separate chapter as well as emphasis in almost every chapter. A chapter on artificial neural networks (ANN) has also been included since ANN is a promising alternative tool to conventional methods for modelling, optimization, etc in cases where a clear relationship between the variables is not known, or the system is too complex to be modelled with conventional mathematical methods. (Less)
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author
organization
publishing date
type
Book/Report
publication status
in press
subject
in
Developments in Heat Transfer
publisher
WIT Press
ISBN
978-185312-932-2
language
English
LU publication?
yes
id
5bf99e6a-50f2-4791-89fe-cdf73d15fc95 (old id 589966)
date added to LUP
2008-02-26 14:28:21
date last changed
2016-04-16 10:08:38
@misc{5bf99e6a-50f2-4791-89fe-cdf73d15fc95,
  abstract     = {Heat transfer is one of the most important and most common engineering disciplines in food processing. There are many unit operations in the food industry where steady or unsteady state heat transfer is taking place. These operations are of primary importance and affect the design of equipment as well as safety, nutritional and sensory aspects of the product.<br/><br>
The chapters in this book deal mainly with: heat transfer applications; methods that have considerable physical property variations with temperature; methods not yet widely spread in the food industry; or methods that are less developed in the food engineering literature. The application of numerical methods has received special attention with a separate chapter as well as emphasis in almost every chapter. A chapter on artificial neural networks (ANN) has also been included since ANN is a promising alternative tool to conventional methods for modelling, optimization, etc in cases where a clear relationship between the variables is not known, or the system is too complex to be modelled with conventional mathematical methods.},
  author       = {Yanniotis, S. and Sundén, Bengt},
  isbn         = {978-185312-932-2},
  language     = {eng},
  publisher    = {ARRAY(0x9ad8e38)},
  series       = {Developments in Heat Transfer},
  title        = {Heat transfer in food processing - recent developments and applications},
  year         = {2007},
}