Innovative Food Processing Technologies: Advances in Multiphysics Simulation

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Kai Knoerzer, PhD, Pablo Juliano, PhD, Peter Roupas, PhD, Cornelis Versteeg, PhD
John Wiley & Sons, Jan 31, 2011 - Technology & Engineering - 300 pages
Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.
 

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About the author (2011)

Dr Kai Knoerzer, Dr Pablo Juliano and Dr Peter Roupas are all Research Project Leaders and Food Process Engineers at CSIRO Food and Nutritional Sciences, Melbourne, Australia. Dr Cornelis Versteeg served as Director of the Innovative Foods Centre, Food Science Australia, (CSIRO) and is now a Post-Retirement Fellow at CSIRO Food and Nutritional Sciences, Melbourne, Australia

CSIRO (Commonwealth Scientific and Industrial Research Organisation) is an Australian Federal Government agency (independent statutory authority) and the primary authority on food safety in Australia.

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