Mathematical Modeling of Food Processing
Title | Mathematical Modeling of Food Processing PDF eBook |
Author | Mohammed M. Farid |
Publisher | CRC Press |
Pages | 1275 |
Release | 2010-05-21 |
Genre | Science |
ISBN | 1000611280 |
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Mathematical Modeling of Food Processing
Title | Mathematical Modeling of Food Processing PDF eBook |
Author | Mohammed M. Farid |
Publisher | CRC Press |
Pages | 1000 |
Release | 2010-05-21 |
Genre | Science |
ISBN | 142005354X |
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Modeling Food Processing Operations
Title | Modeling Food Processing Operations PDF eBook |
Author | Serafim Bakalis |
Publisher | Elsevier |
Pages | 372 |
Release | 2015-04-28 |
Genre | Technology & Engineering |
ISBN | 178242296X |
Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. Comprehensively reviews the various applications of modeling in conventional food processing Examines the modeling of multiphase unit operations and various food processes involving heating and cooling Analyzes the models used to optimize food distribution
Mathematical Modelling of Food Processing Operations
Title | Mathematical Modelling of Food Processing Operations PDF eBook |
Author | Stuart Thorne |
Publisher | |
Pages | 378 |
Release | 1992 |
Genre | Food industry and trade |
ISBN |
Modelling of meat processing; modelling of mambrane processes; moisture transfer modelling of a liquid food droplet during drying; modelling of water relations in fermentation processes; the modelling of screw extrusion processes; modelling the continuous sterilisation of particulate foods; the application of time-temperature indicator technology to food quality monitoring and perishable inventory management.
Handbook of Food Process Modeling and Statistical Quality Control
Title | Handbook of Food Process Modeling and Statistical Quality Control PDF eBook |
Author | Mustafa Ozilgen |
Publisher | CRC Press |
Pages | 550 |
Release | 1998-09-16 |
Genre | Technology & Engineering |
ISBN | 9789056991432 |
Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical derivations, important mathematical prerequisites are presented in summary tables. Readers' attention is focused on understanding modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. Statistical process analysis and quality control as applied to the food industry are also discussed. The book's main feature is the large number of worked examples presented throughout. Included are examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step- by-step worked solution.
Food Process Modelling
Title | Food Process Modelling PDF eBook |
Author | L M M Tijskens |
Publisher | Woodhead Publishing |
Pages | 516 |
Release | 2001-06-14 |
Genre | Business & Economics |
ISBN | 9781855735651 |
Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.
Mathematical and Statistical Applications in Food Engineering
Title | Mathematical and Statistical Applications in Food Engineering PDF eBook |
Author | Surajbhan Sevda |
Publisher | CRC Press |
Pages | 416 |
Release | 2020-01-30 |
Genre | Mathematics |
ISBN | 0429792522 |
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.