Handbook of Food and Bioprocess Modeling Techniques
Editat de Shyam S. Sablani, Ashim K. Datta, M. Shafiur Rahman, Arun S. Mujumdaren Limba Engleză Paperback – 18 dec 2019
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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Specificații
ISBN-13: 9780367453268
ISBN-10: 0367453266
Pagini: 624
Dimensiuni: 178 x 254 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 0367453266
Pagini: 624
Dimensiuni: 178 x 254 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Public țintă
Professional ReferenceCuprins
Mathematical Modeling Techniques in Food and Bioprocesses: An Overview, Lattice Boltzmann Simulation of Microstructures, Fluid Flow and Its Modeling Using Computational Fluid Dynamics, Heat Transfer, Mass Transfer: Membrane Processes, Simultaneous Heat and Mass Transfer, Reaction Kinetics, Probabilistic Modeling, Experimental Design and Response-Surface Methodology, Multivariate Analysis, Data Mining, Artificial Neural Network Modeling, Genetic Algorithms, Fractal Analysis, Fuzzy Modeling, Monte Carlo Simulation, Dimensional Analysis, Linear Programming, Index
Notă biografică
Sablani, Shyam S.; Datta, Ashim K.; Rahman, M. Shafiur; Mujumdar, Arun S.
Descriere
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. Rath