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HEAT AND MASS TRANSFER FUNDAMENTALS APPLIED TO FOOD ENGINEERING 1
Author(s) -
KING C. JUDSON
Publication year - 1977
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1977.tb00168.x
Subject(s) - mass transfer , food processing , food quality , biochemical engineering , chemistry , dry heat , process engineering , food industry , heat transfer , food science , environmental science , thermodynamics , chromatography , materials science , engineering , physics , composite material
There is a need for deeper qualitative and quantitative understanding of the heat and mass transfer mechanisms underlying various techniques for food production, processing, preservation and storage. This is important for the development of new food sources, for more economical and energy‐efficient processing of food from existing sources, for better food quality and quality control, and for adherence to new regulations such as nutritional labeling and shelf‐life dating. Several classes of food‐processing problems are presented where advances can be made on the basis of improved understanding of heat and mass transfer mechanisms. These include cases of competing transport, cases where transport competes with kinetics of chemical or biochemical reactions, and cases where determination and understanding of the rate‐determining factor are needed. Specific examples are drawn from drying processes, leaching and extraction, freezing, sterilization and enzyme deactivation, and artificial cultivation.