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Food Process Modelling

Edited by L. M. M.. Tijskens, M. Hertog, Bart M. Nicolai

Published July 9th 2001 by CRC Press – 416 pages

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Description

The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of identifying and understanding the key variables at work is a major outgrowth of this trend. Food Process Modelling explores the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain.

Contents

Part I The Principles of Modelling: Fundamental Approaches: Deductive Modelling. Problem Decomposition. Kinetic Modelling. Part II: The Principles of Modelling: Empirical Approaches: Inductive Modelling. Statistical Uncertainty. Data Mining. Part III Applications: Agricultural Production: Yield and Quality Prediction of Fruit. Modelling Vegetable Production. Dairy Production. Beef Cattle Production. Part IV Applications: Processing: Modelling the Use of Modified Atmosphere Packaging. Thermal Processing: Heating. Thermal Processing: Cooling and Freezing. Part IV Quality and Safety in the Food Chain: Modelling Food Quality. Modelling Microbiological Safety. Management of Distribution Center for Perishables. Chain Management and Optimisation

Name: Food Process Modelling (Hardback) – CRC Press 
Description: Edited by L. M. M.. Tijskens, M. Hertog, Bart M. Nicolai. The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of...
Categories: Food Engineering, Food Microbiology