704 pages | 276 B/W Illus.
Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. The book also discusses statistical process analysis and quality control. It includes 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.
Introduction to Process Modeling
The Property Balance
What is Process Modeling?
Empirical Models and Linear Regression
Transport Phenomena Models
The Differential General Property Balance Equation
Equation of Continuity
Equation of Energy
Equation of Motion
Theories for Liquid Transport Coefficients
Analytical Solutions to Ordinary Differential Equations
Transport Phenomena Models Involving Partial Differential Equations
Chart Solutions to Unsteady State Conduction Problem.
Interfacial Mass Transfer
The Engineering Bernoulli Equation
Laplace Transformations in Mathematical Modeling.
Numerical Methods in Mathematical Modeling
Kinetics and Food Processing
The Rate Expression
Why Do the Chemicals React?
Temperature Effects on the Reaction Rates
Precision of Reaction Rate Constant and Activation Energy Determinations
Enzyme Catalyzed Reaction Kinetics.
Analogy Kinetic Models
Metabolic Process Engineering
Kinetics of Microbial Death
Ideal Reactor Design
Mathematical Modeling in Food Engineering Operations
Thermal Process Modeling
Moving Boundary and Other Transport Phenomena Models for Processes Involving Phase Change
Kinetic Modeling of Crystallization Processes
Unit Operation Models
Statistical Process Analysis and Quality Control
Statistical Quality Control
Statistical Process Analysis
Quality Control Charts for Measurements
Quality Control Charts for Attributes
Acceptance Sampling by Attributes
Standard Sampling Plans for Attributes
HACCP and FMEA Principles
Quality Assurance and Improvement Through Mathematical Modeling