Mathematical Modeling of Food Processing
Editat de Mohammed M. Fariden Limba Engleză Paperback – 12 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.
Toate formatele și edițiile | Preț | Express |
---|---|---|
Paperback (1) | 369.68 lei 6-8 săpt. | |
CRC Press – 12 dec 2019 | 369.68 lei 6-8 săpt. | |
Hardback (1) | 1316.74 lei 6-8 săpt. | |
CRC Press – 21 mai 2010 | 1316.74 lei 6-8 săpt. |
Preț: 369.68 lei
Preț vechi: 477.20 lei
-23% Nou
Puncte Express: 555
Preț estimativ în valută:
70.77€ • 73.56$ • 58.68£
70.77€ • 73.56$ • 58.68£
Carte tipărită la comandă
Livrare economică 06-20 februarie 25
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9780367452346
ISBN-10: 0367452340
Pagini: 999
Dimensiuni: 178 x 254 x 53 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 0367452340
Pagini: 999
Dimensiuni: 178 x 254 x 53 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Public țintă
Professional ReferenceCuprins
Basic Principles. Heat Transfer in Food Processing. Simultaneous Heat and Mass Transfer in Food Processing. Low Temperature Thermal Processing. Non-Thermal Processing of Food. Other Thermal Processing. Mass and Momentum Transfer in Food Processing. Bioreactors. Special Topics in Food Processing.
Notă biografică
Mohammed M. Farid is a professor in the Department of Chemical & Materials Engineering at the University of Auckland.
Descriere
This volume discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during processing. After introducing the fundamentals of heat, mass, and momentum transfer as well as computational flu