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Food process modelling

Author: L M M Tijskens; M L A T M Hertog; B M Nicolaï
Publisher: Cambridge : Woodhead, 2001.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry.

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: L M M Tijskens; M L A T M Hertog; B M Nicolaï
ISBN: 1855735652 9781855735651 0849312248 9780849312243
OCLC Number: 46944548
Description: xvi, 496 pages : illustrations ; 25 cm
Contents: Part 1 Principles of modelling: Fundamental approaches: Power and pitfalls of deductive modelling; Problem decomposition; Kinetic modelling; Modelling of heat and mass transfer; Combined discrete/continuous modelling. Part 2 Principles of modelling: Empirical approaches: Power and pitfalls of inductive modelling; Data mining; Modelling and prediction in an uncertain environment. Part 3 Applications: Agricultural production: Yield and quality prediction of vegetables; Modelling and management of fruit production; Dairy production; Beef cattle production. Part 4 Applications: Processing technologies: Use of models in process development: The case of fermentation processes; Improving modified atmosphere packaging through conceptual models; Modelling thermal processes: Cooling and freezing; Modelling thermal processes: Heating. Part 5 Applications: Safety and quality in the food chain: Modelling food quality; Modelling microbiological safety; Modelling use of time-temperature indicators in distribution and stock rotation; Modelling the management of distribution centres; Concepts of chain management and chain optimisation.
Responsibility: edited by L.M.M. Tijskens, M.L.A.T.M. Hertog and B.M. Nicolaï.

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The editors/authors are well recognised in their fields and have delivered a high-quality publication., Journal of the Science of Food and AgricultureA comprehensive reference for those involved in Read more...

 
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