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Handbook of food and bioprocess modeling techniques /

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...

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Sablani, Shyam S. (Shyam Swaroop), 1964-
Format: Electronic eBook
Language:Inglés
Published: Boca Raton : CRC/Taylor & Francis, ©2007.
Series:Food science and technology (Taylor & Francis)
Subjects:
Online Access:Texto completo
Table of Contents:
  • Mathematical modeling techniques in food and bioprocessing: an overview / Ashim K. Datta and Shyam S. Sablani
  • Lattice Boltzmann simulation of microstructures / R.G.M. van der Sman
  • Fluid flow and its modeling using computational fluid dynamics / Ashwini Kumar and Ilhan Dilber
  • Heat transfer / Ashim K. Datta
  • Mass transfer: membrane processes / David hughes, Taha Taha, and Zhanfeng Cui
  • Simultaneous heat and mass transfer / Xiao Dong Chen
  • Reaction kinetics / Maria C. Giannakourou and Petros S. Taoukis
  • Probabilistic modeling / Bart M. Nicolaï, Nico Scheerlinck, and Maarten L.A.T.M. Hertog
  • Experimental design and response-surface methodology / Shuryo Nakai, Eunice C.Y. Li-Chan, and Jinglie Dou
  • Multivariate analysis / Ioannis S. Arvanitoyannis
  • Data mining / Geoffrey Holmes
  • Artificial neural network modeling / Shyam S. Sablani
  • Genetic algorithm / T. Morimoto
  • Fractal analysis / Mohammad Shafiur Rahman
  • Fuzzy modeling / Haitham M.S. Lababidi and Christopher G.J. Baker
  • Monte carlo simulation / Kevin Cronin and James P. Gleeson
  • Dimensional analysis / Law Chung Lim, Shyam S. Sablani, and Arun S. Mujumdar
  • Linear programming / Eli Feinerman and Sam Saguy.