Printer Friendly

Transport Phenomena of Foods and Biological Materials.

Transport phenomena are an important link between the processing of biological materials and the quality and safety of the resulting products. In the author's view this subject has not been given the attention it deserves by those in the food industry perhaps because they do not realise its importance, although food engineering is now a fairly well understood term. Whilst it sprang from chemical engineering, there is a difference.

This book has been developed from a graduate course. Thus, the author has taken into account the food engineering aspect but, as he says, the whole subject must be understood on an interdisciplinary basis and modelling mathematics are presented in a user-friendly manner, explaining as much as possible the physical significance of the terms used. Simple examples are given to show how 'abstract' models can be helpful in providing solutions to problems that those in industry are faced with on a regular basis.

Following an introductory chapter, the remaining seven chapters carry titles: General models of transport phenomena; Characterization and properties of food and other biological materials; Transport phenomena of liquid products; Transport phenomena in solid foods; Transport phenomena and the source term; Transport phenomena models in some unit operations and processing equipment; and Epilogue.

From the foregoing it is obvious this is a very special text, and it forms part of the CRC Series in Food Engineering, and evolving discipline. By its very nature it is very mathematical but the layout is attractive to encourage one to read the text carefully.
COPYRIGHT 1993 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Jul 1, 1993
Previous Article:Food Biopreservatives of Microbial Origin.
Next Article:Anthocyanins in Fruits, Vegetables and Grains.

Related Articles
Food Extrusion Science and Technology.
Advances in Food Engineering.
Fatty Acids in Foods and Their Health Implications.
Magnetic Resonance Imaging in Foods.
Handbook of Industrial Drying, 2d ed, vol. 1.
Biological and Bioenvironmental Heat and Mass Transfer. (Bookshelf).
Transport Phenomena in Food Processing. (Bookshelf).
Engineering and Food for the 21st Century. (Bookshelf).
Unit Operations in Food Engineering. (Bookshelf).

Terms of use | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters