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(Ebook PDF) Food Process Modelling 1st Edition by LMM Tijskens, M Hertog, Bart Nicolai isbn 9780849312243 0849312248 full chapters

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Food Process Modelling 1st Edition L. M. M.. Tijskens Digital Instant Download

Author(s): L. M. M.. Tijskens, M. Hertog, Bart M. Nicolai
ISBN(s): 9780849312243, 0849312248
Edition: 1
File Details: PDF, 50.04 MB
Year: 2001
Language: english
SKU: EB-4641390 Category: Tags: , ,

(Ebook PDF) Food Process Modelling 1st Edition by LMM Tijskens, M Hertog, Bart Nicolai -Ebook PDF Instant Download/Delivery:9780849312243, 0849312248 

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Product details:

ISBN 10:0849312248 

ISBN 13:9780849312243

Author:  L. M. M.. Tijskens, M. Hertog, Bart M. Nicolai

The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of identifying and understanding the key variables at work is a major outgrowth of this trend. Food Process Modelling explores the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain.
 

Table of Contents:

Part 1: Principles of Modelling: Fundamental Approaches

  1. Power and Pitfalls of Deductive Modelling
  2. Problem Decomposition
  3. Kinetic Modelling
  4. Modelling of Heat and Mass Transfer
  5. Combined Discrete/Continuous Modelling

Part 2: Principles of Modelling: Empirical Approaches

  1. Power and Pitfalls of Inductive Modelling
  2. Data Mining
  3. Modelling and Prediction in an Uncertain Environment

Part 3: Applications: Agricultural Production

  1. Yield and Quality Prediction of Vegetables
  2. Modelling and Management of Fruit Production
  3. Dairy Production
  4. Beef Cattle Production

Part 4: Applications: Processing Technologies

  1. Use of Models in Process Development: The Case of Fermentation Processes
  2. Improving Modified Atmosphere Packaging Through Conceptual Models
  3. Modelling Thermal Processes: Cooling and Freezing
  4. Modelling Thermal Processes: Heating

Part 5: Applications: Safety and Quality in the Food Chain

  1. Modelling Food Quality
  2. Modelling Microbiological Safety
  3. Modelling Use of Time-Temperature Indicators in Distribution and Stock Rotation
  4. Modelling the Management of Distribution Centres
  5. Concepts of Chain Management and Chain Optimisation

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Food Process,Modelling,LMM Tijskens,M Hertog,Bart Nicolai