Handbook of food and bioprocess modeling techniques
Title:
Handbook of food and bioprocess modeling techniques
Author:
Sablani, Shyam S.
ISBN:
9780824726713
Publication Information:
Boca Raton : CRC/Taylor & Francis, c2007.
Physical Description:
605 p. : ill. (some col.) ; 27 cm.
Series:
Food science and technology
Food science and technology (Taylor & Francis)
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. Nicolaèi, 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.
Added Author:
Electronic Access:
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021065.htmlPublisher description http://www.loc.gov/catdir/enhancements/fy0661/2006021065-d.html