1st Edition
Handbook of Food and Bioprocess Modeling Techniques
624 Pages
by
CRC Press
624 Pages
by
CRC Press
624 Pages
by
CRC Press
Also available as eBook on:
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 their disposal making it increasingly important for... Read more
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
Biography
Sablani, Shyam S.; Datta, Ashim K.; Rahman, M. Shafiur; Mujumdar, Arun S.
