Handbook of food and bioprocess modeling techniques / editors, Shyam S. Sablani. [et al.].
Contributor(s): Sablani, Shyam S
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Material type: 
BookSeries: Food science and technology (Taylor & Francis): Volume 166.Publisher: Boca Raton : Taylor & Francis, 2006Description: 1 online resource (624 pages).ISBN: 9780429113925; 9781466545762.Subject(s): Biochemical engineering -- Mathematical models | Food industry and trade -- Mathematical models | Food -- Biotechnology -- Mathematical modelsAdditional physical formats: Print version: : No titleDDC classification: 664.02015118 Online resources: Click here to view. A CRC title.
Mathematical modeling techniques in food and bioprocessing: an overview / Ashim K. Datta and Shyam S. Sablani -- Lattice Boltzmann modeling / R.G.M. van der Sman -- Fluid flow and computational fluid dynamics / Ashwini Kumar and Ilhan Dilber -- Heat transfer / Ashim K. Datta -- Mass transfer: membrane processes / David hughes, Taha Taha, and Zhanfeng Cui -- Heat and mass transfer / X. Dong Chen -- Reaction kinetics / Maria C. Giannakourou and Petros S. Taoukis -- Probabilistic modeling / Bart M. Nicolai, Nico Scheerlinck, and Maarten 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 / M. Shafiur Rahman -- Fuzzy modeling / Haitham M. S. Lababidi and Christopher G. J. Baker -- Monte-carlo simulation / Kevin Cronin & James P. Gleeson -- Dimensional analysis / Law C. Lim, Shyam S. Sablani, and Arun S. Mujumdar -- Linear programming / Eli Feinerman and Sam Saguy.
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