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Informationen zum Autor Sablani! Shyam S.; Datta! Ashim K.; Rahman! M. Shafiur; Mujumdar! Arun S. Klappentext The publication of the Handbook of Food and Bioprocess Modeling Techniques brings together for the first time in one volume all the conventional and emerging modeling techniques currently available. Calling on the most recognized specialists in the industry! the editors have succeeded in creating an indispensable reference. Rather than promote one modeling system! this volume looks at the pros! cons! and proper applications of every significant! contemporary modeling system. With numerous examples in food industry applications! this volume is a valuable resource for professionals and students in chemical! agricultural and food engineering and product development. Zusammenfassung The publication of the Handbook of Food and Bioprocess Modeling Techniques brings together for the first time in one volume all the conventional and emerging modeling techniques currently available. Calling on the most recognized specialists in the industry, the editors have succeeded in creating an indispensable reference. Rath Inhaltsverzeichnis 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
