Optimization in Food Engineering: 1st Edition (Hardback) book cover

Optimization in Food Engineering

1st Edition

Edited by Ferruh Erdogdu

CRC Press

758 pages | 242 B/W Illus.

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Hardback: 9781420061413
pub: 2008-12-09
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Description

While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who’s who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitations of optimization techniques for food processing, including classical methods, artificial intelligence-genetic algorithms, multi-objective optimization procedures, and computational fluid dynamics.

The book begins by delineating the fundamentals and methods for analytical and numerical procedures. It then covers optimization techniques and how they specifically apply to food processing. The final section digs deep into fundamental food processes and provides detailed explanation and examples from the most experienced and published authors in the field. This includes a range of processes from optimization strategies for improving the performance of batch reactors to the optimization of conventional thermal processing, microwave heating, freeze drying, spray drying, and refrigeration systems, to structural optimization techniques for developing beverage containers, optimization approaches for impingement processing, and optimal operational planning methodologies. Each chapter presents the required parameters for the given process with the optimization procedure to apply.

An increasing part of the food processor’s job is to optimize systems to squeeze more dollars out of overhead to offset rising utility and transportation costs. Logically combining optimization techniques from many sources into a single volume focused on food production processes, this book provides real solutions to increases in energy, healthcare, and product liability costs that impact the bottom line in food production.

Table of Contents

Modeling: Significance, Fundamentals, and Methods

Significance of Mathematical Modeling and Simulation for Optimization, Q.T. Ho, H.K. Mebatsion, B. Nicolaï, and P. Verboven

Analytical Solutions in Conduction Heat Transfer Problems, F. Erdogdu and M. Turhan

Numerical Solutions: Finite Difference Methods, T.K, Palazoglu and F. Erdogdu

Numerical Solutions: Finite Element and Finite Volume Methods, R.C. Martins, V.V. Lopes, A.A. Vicente, and J.A. Teixeira

Optimization

Optimization: An Introduction, F. Erdogdu

Statistical Optimization: Response Surface Methodology, K.-N. Chen and M.-J Chen

Random-Centroid Optimization, S. Nakai, Y. Horimoto, J. Dou, and R.A. Verdini

Multi-Objective Optimization in Food Engineering, C.K. Seng and G.P. Rangaiah

Applications of the Minimum Principle of Pontryagin for Solving Optimal Control Problems, A.V. Kuznetsov

Neural Networks and Genetic Algorithms, Y. Meng and H.S. Ramaswamy

Computational Fluid Dynamics for Optimization in Food Processing, F. Erdogdu

Dynamic Optimization, J.R. Pérez-Correa, C.A. Gelmi, and L.T. Biegler

Tabu Search: Development, Algorithm, Performance, and Applications, M. Srinivas and G.P. Rangaiah

Eigenvalue Optimization Techniques for Nonlinear Dynamic Analysis and Design, L.G. Matallana, A.M. Blanco, and J.A. Bandoni

Complex Method Optimization, F. Erdogdu and M.O. Balaban

Mixed Integer Linear Programming Scheduling in the Food Industry, P. Doganis and H. Sarimveis

Mixed Integer Nonlinear Programming: Applications to Food Dehydration and Deep Chilling, P.P. Repoussis and C.T. Kiranoudis

Optimization Studies for Different Food Processes

Optimization and Control Strategy to Improve the Performance of Batch Reactors, I.M. Mujtaba

Pulsed Microwave Heating of Foods: Temperature Measurement and Optimization, S. Gunasekaran

Optimization of Freeze-Drying Process Applied to Food and Biological Products: From Response Surface Methodologies to an Interactive Tool, M. Marin, S. Passot, F. Fonseca, and I.C. Trelea

Optimization of Spray Drying of Sugar-Rich Foods, V. Truong

Structural Optimization Techniques for Developing Beverage Containers, K. Yamazaki, J. Han, and S. Nishiyama

Optimization for Continuous Shortest Paths in Transportation, J.M. Díaz-Báñez

Real-Time Nonlinear Optimal Control of Refrigeration Processes, J.C. Trelea

Optimization of Apple Juice Extraction, M.T. González and M.J. Urbicain

Optimization of Canned Food Processing, R. Simpson and A.A. Teixeira

Optimal Design of Continuous Thermal Processing with Plate Heat Exchangers, J.A.W. Gut and J.M. Pinto

Process Optimization Strategies to Reduce Variability in Thermal Processing of Packaged Foods, K. Cronin and P. Baucour

Loading Optimization, R. Morabito and V. Pureza

Optimization of the Arrays of Impinging Jets, M. Can and A.B. Etemoglu

Optimal Operational Planning in the Fruit Industry Supply Chain, G.L. Masini, A.M. Blanco, N.C. Petracci, and J.A. Bandoni

Optimizing the Management of Curing Chambers, J. Bon and A. Mulet

Index

About the Series

Contemporary Food Engineering

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Subject Categories

BISAC Subject Codes/Headings:
SCI013060
SCIENCE / Chemistry / Industrial & Technical
TEC012000
TECHNOLOGY & ENGINEERING / Food Science