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Title Handbook of food and bioprocess modeling techniques / edited by Shyam S. Sablani [and others].
Imprint Boca Raton : CRC/Taylor & Francis, ©2007.

Series Food science and technology
Food science and technology (Taylor & Francis)
Subject Biochemical engineering -- Mathematical models.
Food industry and trade -- Mathematical models.
Food -- Biotechnology -- Mathematical models.
Food Technology.
Food Handling -- methods.
Models, Theoretical.
Alt Name Sablani, Shyam S.
Add Title Food and bioprocess modeling techniques
Description 1 online resource (605 pages) : illustrations (some color)
Bibliography Note Includes bibliographical references and index.
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.
Summary 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 indispensable reference. Rather than promote one modeling system, this volume looks at the pros, cons, and proper applications of every significant, contemporary modeling system. With numerous examples in food industry applications, this volume is a valuable resource for professionals and students.
ISBN 0824726715 (hardcover ; alk. paper)
9780824726713 (hardcover ; alk. paper)
9781420015072 (electronic bk.)
1420015079 (electronic bk.)
OCLC # 84387474
Additional Format Print version: Handbook of food and bioprocess modeling techniques. Boca Raton : CRC/Taylor & Francis, ©2007 0824726715 9780824726713 (DLC) 2006021065 (OCoLC)70218032

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