
Title:
Handbook of food and bioprocess modeling techniques
Author:
Sablani, Shyam S.
ISBN:
9780429113925
9781466545762
Physical Description:
1 online resource (624 pages).
Series:
Food science and technology ; Volume 166
Food science and technology (Taylor & Francis) ; Volume 166.
General Note:
A CRC title.
Contents:
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.
Added Author:
Electronic Access:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 539795-1001 | TP248.25 .M39 H36 2006 | Searching... | Searching... |
