Simultaneous Heat and Mass Transfer

Authored by: Xiao Dong Chen

Handbook of Food and Bioprocess Modeling Techniques

Print publication date:  December  2006
Online publication date:  December  2006

Print ISBN: 9780824726713
eBook ISBN: 9781420015072
Adobe ISBN:

10.1201/9781420015072.ch6

 Download Chapter

 

Abstract

Transporting energy and mass across interfaces is of crucial importance in food processing. In many ways, food processing is about preserving, creating, or manipulating food structures. Food microstructures may be created through crystallisation, emulsification, gelatinisation, foaming, and mixing. Additionally, sheeting, extrusion, and moulding are typical ways of making micro-structures as well as macrostructures. These microstructures can affect how water is transported within the structures. As a result, drying also may create a food structure. The nature of the molecules, e.g., polymer or not, or sheared or not, also impacts on the physical changes such as local shrinkage during drying, which in turn impacts on drying rate. Drying and product interactions are very complicated to model mathematically.

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.