Engineering properties in food processing simulation

Saravacos, GD; Kostaropoulos, AE

dc.contributor.author	Saravacos, GD	en
dc.contributor.author	Kostaropoulos, AE	en
dc.date.accessioned	2014-03-01T01:11:56Z
dc.date.available	2014-03-01T01:11:56Z
dc.date.issued	1996	en
dc.identifier.issn	0098-1354	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11872
dc.subject	Chemical Structure	en
dc.subject	Empirical Model	en
dc.subject	Experimental Data	en
dc.subject	Fluid Flow	en
dc.subject	Food Processing	en
dc.subject	Food Products	en
dc.subject	Heat and Mass Transfer	en
dc.subject	Mechanical Property	en
dc.subject	Pilot Plant	en
dc.subject	Scattered Data	en
dc.subject	Thermal Conductivity	en
dc.subject	Thermal Processing	en
dc.subject	Transport Properties	en
dc.subject.classification	Computer Science, Interdisciplinary Applications	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.other	Computer simulation	en
dc.subject.other	Manufacturing data processing	en
dc.subject.other	Optimization	en
dc.subject.other	Process engineering	en
dc.subject.other	Product design	en
dc.subject.other	Statistical process control	en
dc.subject.other	Transport properties	en
dc.subject.other	Engineering properties	en
dc.subject.other	Food processing	en
dc.title	Engineering properties in food processing simulation	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/0098-1354(96)00087-7	en
heal.identifier.secondary	http://dx.doi.org/10.1016/0098-1354(96)00087-7	en
heal.language	English	en
heal.publicationDate	1996	en
heal.abstract	The design, simulation, optimisation and control of food processing operations require basic engineering properties of foods. Due to the complex physical and chemical structure of foods, theoretical prediction is not possible, and experimental data are needed for the thermophysical, transport, and mechanical properties of raw and processed food products. Special consideration is necessary for the quality changes, microbiological / biological safety, and sanitation of food processing. Tables of scattered data and limited databases have been published, but there is a need for more reliable data and models, especially for the transport properties , i.e. the fluid flow, heat and mass transfer properties of food products. Typical experimental values and semi-empirical models for the mechanical properties, the apparent viscosity, the thermal conductivity, and the moisture diffusivity are presented for model foods and fruit / vegetable products. Application of the engineering properties to the simulation of food processing operations, such as thermal processing and drying, is discussed. Reliable pilot-plant and industrial data are essential, since some engineering properties, such as interphase transfer coefficients and fouling factors, are affected strongly by the food product / processing equipment system.	en
heal.publisher	PERGAMON-ELSEVIER SCIENCE LTD	en
heal.journalName	Computers and Chemical Engineering	en
dc.identifier.doi	10.1016/0098-1354(96)00087-7	en
dc.identifier.isi	ISI:A1996UR30900078	en
dc.identifier.volume	20	en
dc.identifier.issue	SUPPL.1	en
dc.identifier.spage	S461	en
dc.identifier.epage	S466	en