Name: Mathematical Modeling of Food Processing (Contemporary Food Engineering) (en Inglés)
Price: 248480.00 COP
Availability: InStock
Author: Farid, Mohammed M.
ISBN: 9780367452346

portada Mathematical Modeling of Food Processing (Contemporary Food Engineering) (en Inglés)

Formato

Libro Físico

Ilustrado por

Mohammed M. Farid

Editorial

CRC Press

Autor

Farid, Mohammed M.

Idioma

Inglés

N° páginas

999

Encuadernación

Tapa Blanda

Dimensiones

25.1 x 17.8 x 5.3 cm

Peso

1.68 kg.

ISBN13

9780367452346

N° edición

Categorías

Matemáticas aplicadas
Ingeniería y procesos de transformación alimentaria

Mathematical Modeling of Food Processing (Contemporary Food Engineering) (en Inglés)

Mohammed M. Farid (Ilustrado por) · CRC Press · Tapa Blanda

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Reseña del libro "Mathematical Modeling of Food Processing (Contemporary Food Engineering) (en Inglés)"

Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing 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 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.