In studying transport phenomena in foods, the heat, mass, and momentum transfer occurring at the boundaries of a food offer intriguing problems for food engineers.Fig. 3—Scanning electron micrographs of a cylindrical cross-section of a 1-cm diameter potato strip fried for 10 and 150 sec

It is common to encounter these types of problems either at the stationary boundary at the surface of a food, or at moving boundaries within the food, i.e., the freezing front in a food during the freezing process. A fundamental understanding of the transport phenomena at the boundaries is often a prerequisite to developing computer-ai…

Moving Boundaries in Food Engineering

Moving Boundaries in Food Engineering

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  1. Food Processing & Packaging