Publisher Summary This chapter discusses on the mathematical methods for estimating
proper thermal processes and their computer implementation. The basic principles for …

Frozen asparagus, green beans, and green peas were properly defrosted and packed in
211 × 011 cans together with city water. The prepared samples were then heat processed at …

A new procedure was developed to determine the specific heat of food products by using a
calorimeter which was prepared through the proper modification of a household vacuum jar. …

A simulation model was developed for three-dimensional heat and moisture transfer and
viscoelastic hygrostress formation in a composite body undergoing drying. In the model the …

The theoretical analysis was developed to predict the deformation characteristic of formed
clay during a drying process in a ceramic production. The three dimensional strain-stress …

A computerized method was developed for simulating transient state heat and moisture
transfer and stress distribution in axisymmetric food undergoing drying process. For this …

Publisher Summary Food engineers dealing with the freezing or defrosting of foods are often
faced with the need to predict temperature history curves, and freezing or thawing times. …

A COMPUTERIZED MODEL for the prediction of thermal responses and lethality of packaged
particles‐liquid food was developed by assuming a statistical particle volume distribution …

A computerized procedure was developed for simulating the post harvest cooling and
moisture loss of produce by using a reliable mathematical model. This model was derived by …

A published method determines the thermal conductivity, k, of material without probe calibration
using the maximum local slope value of a temperature response curve monitored by a …