Mathematical Modeling of Food Processing: Contemporary Food Engineering
Editat de Mohammed M. Fariden Limba Engleză Paperback – 14 dec 2019
After introducing the fundamentals of heat, mass, and momentum transfer as well as computational fluid dynamics (CFD), the book focuses on specialized topics in food processing. It covers thermal, low temperature, non-thermal, and non-conventional thermal processing, along with the analysis of biological and enzyme reactors. The book also explores the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place (CIP) systems in industry.
With the availability of high speed computers and advances in computational techniques, the application of mathematical modeling in food science and engineering is growing. This comprehensive volume provides up-to-date, wide-ranging material on the mathematical analysis of transport phenomena in food.
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Specificații
ISBN-13: 9780367452346
ISBN-10: 0367452340
Pagini: 999
Dimensiuni: 178 x 251 x 53 mm
Greutate: 1.68 kg
Editura: CRC Press
Colecția Contemporary Food Engineering
Seria Contemporary Food Engineering
ISBN-10: 0367452340
Pagini: 999
Dimensiuni: 178 x 251 x 53 mm
Greutate: 1.68 kg
Editura: CRC Press
Colecția Contemporary Food Engineering
Seria Contemporary Food Engineering