Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.

Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.

Engineering students in a wide variety of engineering disciplines from mechanical and chemical to biomedical and materials engineering must master the principles of transport phenomena as an essential tool in analyzing and designing any system or systems wherein momentum, heat and mass are transferred. This textbook was developed to address that need, with a clear presentation of the fundamentals, ample problem sets to reinforce that knowledge, and tangible examples of how this knowledge is put to use in engineering design. Professional engineers, too, will find this book invaluable as reference for everything from heat exchanger design to chemical processing system design and more. * Develops an understanding of the thermal and physical behavior of multiphase systems with phase change, including microscale and porosity, for practical applications in heat transfer, bioengineering, materials science, nuclear engineering, environmental engineering, process engineering, biotechnology and nanotechnology * Brings all three forms of phase change, i.e., liquid vapor, solid liquid and solid vapor, into one volume and describes them from one perspective in the context of fundamental treatment * Presents the generalized integral and differential transport phenomena equations for multi-component multiphase systems in local instance as well as averaging formulations. The molecular approach is also discussed with the connection between microscopic and molecular approaches * Presents basic principles of analyzing transport phenomena in multiphase systems with emphasis on melting, solidification, sublimation, vapor deposition, condensation, evaporation, boiling and two-phase flow heat transfer at the micro and macro levels * Solid/liquid/vapor interfacial phenomena, including the concepts of surface tension, wetting phenomena, disjoining pressure, contact angle, thin films and capillary phenomena, including interfacial balances for mass, species, momentum, and energy for multi-component and multiphase interfaces are discussed * Ample examples and end-of-chapter problems, with Solutions Manual and PowerPoint presentation available to the instructors

Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels