Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical derivations, important mathematical prerequisites are presented in summary tables. Readers' attention is focused on understanding modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. Statistical process analysis and quality control as applied to the food industry are also discussed. The book's main feature is the large number of worked examples presented throughout. Included are examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step- by-step worked solution.Journal of Food Science, 42, 989-996, 1001. ... Mascheroni, R. H. and Calvelo, A. (1982) A simplified model for freezing time calculations of foods. ... National Canners Assiciation, Laboratory Manual For Food Canners aamp; Processors, Vol.
|Title||:||Handbook of Food Process Modeling and Statistical Quality Control|
|Publisher||:||CRC Press - 1998-09-16|