Virtual Experiments in Food Processing
(Second Edition)

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Section I. Introduction

1. Getting Started (pdf)

Section II. Fluid Flow in Food Processing

2. Rheological Properties of Foods -- Determining Flow Properties of Vanilla Pudding

3. Pumping Liquid Foods -- Energy Requirements of Pumping Apple Juice

Section III. Heat Transfer Fundamentals

4. Thermophysical Properties of Foods -- Influence of Temperature

5. Temperature sensors -- Response Time of Thermocouples

6. Convective Heat transfer -- Determining Heat Transfer Coefficient in Air and Water

7. Heat exchangers - Heating Milk in a Tubular Heat Exchanger

8. Refrigeration -- Designing a Refrigeration System

Section IV. Food Processing Operations

9. Heating liquid foods -- Heating Tomato Juice in a Steam-Jacketed Kettle

10. Hydrocooling - Cooling Melons and Cherries in a Hydrocooler

11. Canning Foods -- Determining Heating Rate Parameters Conduction-Heating Foods in a Can

12. Lethality of a Thermal Process -- Determining Lethality During Heating of a Canned Food

13. Freezing Foods -- Determining Freezing Time of a Potato

14. Thawing Foods - Determining Thawing Time of a Frozen Chicken Breast

15. Grilling of Foods - Determining Cooking Time of a
Hamburger Patty

16. Food Frying - Determining Frying Time of French Fries

Section V. Mass Transfer Operations

17. Moisture Diffusion in Foods -- Determining Moisture Diffusion Coefficient in a Potato

18. Drying Foods -- Determining drying rate of Corn and Sunflower Seeds

19. Osmotic Drying -- Determining Drying Time of Onion Slices

20. Cheese Brining -- Determining Effective NaCl Diffusion Coefficient Values during Cheese Brining

21. Ultra-filtration -- Effect of Pressure Differential on Flux Performance during Ultra-Filtration

Section VI. Food Storage and Distribution

22. Sorption Phenomena in Foods -- Determining Sorption Isotherms of Corn

23. Water Absorption -- Modeling Water Absorption in Pasta

24. Kinetics of Nutrient Degradation -- Determining Kinetics
of Ascorbic Acid Loss during Heating Orange Juice

25. Predictive Microbiology -- Modeling Growth of Escherichia coli at Constant Temperature

26. Reconditioning Potatoes for Improved Chip Quality

27. Modified Atmosphere Packaging -- Determining Gas Concentrations in a Package of Blueberries during Storage

28. Food Storage -- Quality Changes in Foods during Frozen Storage