Chapter 14 - Heat and Mass Transfer in Food Processing

Abstract

In this chapter, fundamental concepts of heat and mass transfer in food processing is briefly presented covering heat transfer by conduction, convection and radiation and mass transfer by diffusion and convection. Following that more advanced heat transferred is presented through three case studies: (1) Thermal sterilisation using computational fluid dynamics, which describe what happen to food during sterilisation in can and pouches, (2) New approach to the analysis of heat and mass transfer in drying and frying, which is a unique approach that allow, for the first time, the analysis of large number of heat and mass transfer processes in a single fundamental equation, and (3) Microwave thawing of frozen meat, which provide insight on modelling of heat transfer during microwave thawing of meat, which was validated through experimental measurements.