Handbook of food and bioprocess modeling techniques
tarafından
 
Sablani, Shyam S.

Başlık
Handbook of food and bioprocess modeling techniques

Yazar
Sablani, Shyam S.

ISBN
9780429113925
 
9781466545762

Fiziksel Tanımlama
1 online resource (624 pages).

Seri
Food science and technology ; Volume 166
 
Food science and technology (Taylor & Francis) ; Volume 166.

Genel Not
A CRC title.

İçerik
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.

Konu Terimleri
Biochemical engineering -- Mathematical models.
 
Food industry and trade -- Mathematical models.
 
Food -- Biotechnology -- Mathematical models.

Yazar Ek Girişi
Sablani, Shyam S.

Elektronik Erişim
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KütüphaneMateryal TürüDemirbaş NumarasıYer Numarası[[missing key: search.ChildField.HOLDING]]Durumu/İade Tarihi
Çevrimiçi KütüphaneE-Kitap539795-1001TP248.25 .M39 H36 2006CRC E-Books