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Index page for: Transport Phenomena in Food Processing

Table of Contents FUNDAMENTAL CONCEPTSFundamentals of Mass Transport, J. Welti-Chanes, H. Mujica-Paz, A. Valdez-Fregoso, and R. Le?n-CruzHeat Transfer in Food Products, D. R. Sep?lveda and G. V. Barbosa-C?novas Introductory Aspects on Momentum Transfer Phenomena, J. F. V?lez-Ru?zMASS TRANSFERStructural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues, S. M. Alzamora, A. Nieto, and M. A. CastroA Pretreatment Efficiency in Osmotic Dehydration of Cranberries, S. Grabowski and M. MarcotteMass Transfer Description of the Osmodehydration of Apple Slabs, E. Azuara-Nieto, G. F. Guti?rrez-L?pez, and C. I. Beristain-GuevaraCombined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration, N. K. Rastogi, A. Angersbach, and D. KnorrHydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations, P. Fito, A. Chiralt, J. Mart?nez-Monz?, and J. BaratEffect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var cerasiforme), P. M. Azoubel and F. E. X. MurrDetermination of Concentration Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics, A. L. Gabas, F. C. Menegalli and J. Telis-RomeroModeling Dehydration Kinetics and Reconstitution Properties of Dried Jalape?o Pepper, R. Olivas-Vargas, F. J. Molina-Corral, A. P?rez-Hern?ndez, and E. Ortega-RivasApplication of Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuff, J. A. Hern?ndez-P?rez, M: A. Garc?a-Alvarado, G. Trystram, and B. HeydModeling of Prato Cheese Salting: Fickian and Neural Network Approaches, A. F. Baroni, M. R. Menezes, E. E. A. A. Adell, and E. P. RibeiroInfluence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd, A. Chiralt, P. Fito, C. Gonz?lez-Mart?nez, and A. Andr?sThe Effect of Water Concentration and Water Vapor Pressure on the Water Vapor Permeability and Diffusion of Chitosan Films, J. L. Wiles, P. J. Vergano, F. H. Barron, J. M. Bunn, and R.F. TestinWater Vapor Permeability, Water Solubility and Microstructure of Emulsified Starch Alginate Fatty Acid Composite Films, Y. Wu, C. L. Weller, F. Hamouz, S. L. Cuppett, and M. SchnepfMass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation, T. Sch?fer and J. G. CrespoUltrasonic Mass Transfer Enhancement in Food Processing, A. Mulet, J. C?rcel, J. Benedito, C. Rosell?, and S. SimalMass Transfer and Residence Time Studies in Spinning Cone Columns, M. E. Vargas-Ugalde, K. Niranjan, D. L. Pyle, and G. F. Guti?rrez L?pezHEAT TRANSFERTransport Phenomena during Double-Sided Cooking of Meat Patties, S. E. Zorrilla, S. Wichchukit, and R. P. SinghThermal Processing Particulate Foods by Steam-Injection: Heating Rate Index for Diced Vegetables, K. S. Pannu, F. Castaigne, and J. ArulThermal Processing Particulate Foods by Steam-Injection: Convective Surface Heat Transfer Coefficient for Steam, K. S. Pannu, F. Castaigne, and J. ArulModeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models, F. Erdogdu, M. O. Balaban, and K. V. ChauHeat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System, N. Nitin and M. V. KarweFlow Dynamics and Heat Transfer in Helical Heat Exchangers, P. Coronel and K. P. SandeepRelating Food Frying to Daily Oil Abuse: Determination of Surface Heat Transfer Coefficients with Meatballs, K. S. Pannu and M: S. ChinnanCOMBINED TRANSFER PHENOMENARelating Food Frying to Daily Oil Abuse: A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake and Heat Transfer, K. S. Pannu and M: S. ChinnanHeat and Mass Transfer During the Frying Process of Donuts, J. F. V?lez-Ruiz and M. E. Sosa-MoralesInfluence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat-Frying, O. Vitrac, A. L. Raoult-Wack, and G. Trystram Numerical Simulation of Transient. Two-Dimensional Profiles of Temperature, Concentration and Flow of Liquid Food in Can During Sterilization, A. G. Abdul-Ghani, M. M. Farid, and X. D. ChenHeating Behavior of Canned Liquid/Particle Mixtures during End-Over-End Agitation Processing, S. S. Sablani, H. S. Ramaswamy, and H. KrishnamurthyDimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions, H. Ramaswamy and M. R. ZareifardHeat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products, H. Feng and J. Tang