Handbook of Food and Bioprocess Modeling Techniques

by Shyam S. Sablani (Editor), Ashim K. Datta (Editor), M. Shafiur Rahman (Editor), Arun S. Mujumdar (Editor)

Overview

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the

Product Details

ISBN-13:	9781000611618
Publisher:	CRC Press
Publication date:	12/19/2006
Sold by:	Barnes & Noble
Format:	eBook
Pages:	624
File size:	30 MB
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About the Author

Shyam S. Sablani

Ashim K. Datta

M. Shafiur Rahman

Arun S. Mujumdar

Table of Contents

Mathematical Modeling Techniques in Food and Bioprocesses: An Overview, Lattice Boltzmann Simulation of Microstructures, Fluid Flow and Its Modeling Using Computational Fluid Dynamics, Heat Transfer, Mass Transfer: Membrane Processes, Simultaneous Heat and Mass Transfer, Reaction Kinetics, Probabilistic Modeling, Experimental Design and Response-Surface Methodology, Multivariate Analysis, Data Mining, Artificial Neural Network Modeling, Genetic Algorithms, Fractal Analysis, Fuzzy Modeling, Monte Carlo Simulation, Dimensional Analysis, Linear Programming, Index