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Thermal processing remains one of the most important processes in the food industry. Now in its second edition, this volume continues to explore the latest developments in the field. Topics discussed include thermal properties of foods, heat and mass transfer, deterministic heat transfer models for predicting internal product temperatures, and modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD). It also explores thermal processing of various foods, the effect of ultrahigh temperature (UHT) treatment processing on milk, and ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating.
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