Wednesday, 2 November 2005: 8:00 AM-10:30 AM
Regency Ballroom G (Hyatt Regency Cincinnati)

Topical 9 - Food Engineering (T9)

#339 - Transport Phenomena in Food Operations (T9004)
Food preservation and transformation activities involve some of the three classics transport phenomena processes. (Momentum, heat and mass), and no matter how simple or complex are the activities to be studied or implemented, the first step to understand them are to know the phenomena and the properties included in that implementation. Nowadays, the advances in experimental determination of transport phenomena properties and the application of advanced computer techniques (Neuronal networks, computational fluid dynamic, etc.), are important tools to understand in a best way the ?complicated? word of the transport phenomena. On the other hand, the new technologies, some of them denominated like emerging technologies, are oriented many research studies to understand the basic principles of transfer of mass, heat or heat in those new processes. The goal of this session is to contribute in the dissemination of the advances in the knowledge of this important and fundamental area of the Food Engineering.
Chair:Martin Okos
8:00 AM339aSalt Diffusion into Vegetable Tissue as a Pretreatment for Ohmic Heating
Sanjay S. Sarang, Sudhir Sastry
8:20 AM339bMoisture Penetration into Sugar Glasses
Baomin Liang, Yuping Shi, Richard W. Hartel, Eyal Ben-Yoseph
8:40 AM339cCharacterizing Rheological Properties of Fluid Food Products
YoonKook Park, Kyung C. Kwon, Nader Vahdat, Tristan J. Tinsley, Paul Jones
9:00 AM339dA Mathematical Description of Bubble Growth in Bread Dough
Leaelaf M. Hailemariam, Martin R. Okos, Osvaldo H. Campanella
9:20 AM339eModeling of Moisture Sorption Isotherms and Diffusivities of Coconut
Louis V. Nelson III, Martin R. Okos
Sponsor:Topical 9 - Food Engineering

See more of Topical 9 - Food Engineering

See more of The 2005 Annual Meeting (Cincinnati, OH)