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Handbook of Food and Bioprocess Modeling Techniques


ISBN10: 824726715
ISBN13: 9780824726713

Publisher: CRC Press

Price: $159.95
Pages: 624
Publish date: December 2006

Offers fundamental aspects, problem formulation, and solutions as well as practical applications for different modeling techniques Covers a huge range of techniques including computational fluid dynamics, stochastic modeling, lattice-Boltzmann, multivariate analysis, artificial neural network modeling, fuzzy modeling, and dimensional analysis Explains the benefits and limitations of modeling techniques as appropriate for different levels of complexity Emphasizes problem formulation and offers numerous examples of applications of each technique in the food industry Compiles the efforts of contributors from around the globe Models are efficient tools toward improved understanding of a process, thereby reducing the number of experiments, saving time and expense. They can provide process optimization, predictive capability, improved process automation, and control possibilities. With the advancement of computers, use of some form of model has become integral to most studies in food science and engineering. New technology and ease of use has expanded the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives. Unique in its scope, the Handbook of Food and Bioprocess Modeling Techniques provides a comprehensive overview of the modeling options available to today's researcher. The book covers a wide range of topics including transport processes, reaction kinetics, probabilistic modeling, data mining, neural network and genetic algorithms. Both mesoscale and macroscale modeling are covered. Each chapter is complete with a clear, succinct description of a specific modeling technique, followed by detailed examples of the utilization, application, benefits, and limitations of the technique described. By having both physics-based and observation-based models explained in one place, the researcher can find not only the most appropriate tool or combination of tools for the application, but also those that best suit the technical expertise of the personnel involved. The book emphasizes problem formulation and explains the choice and structure of the modeling technique from an application point of view, making it exceedingly practical and easy-to-use. The international panel of authors and contributors ensures the quality of the individual chapters and the usefulness of the information across wide-ranging food products and processes. An indispensable resource for the full range of contemporary modeling techniques, the Handbook of Food and Bioprocess Modeling Techniques provides food and bioprocess researchers in industry and academia with an invaluable comprehensive working reference.

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