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Food Process Modelling

Author: L M M Tijskens

Publisher: Woodhead Publishing

Published: 2001-06-14

Total Pages: 516

ISBN-13: 9781855735651

Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.

Modeling Food Processing Operations

Author: Serafim Bakalis

Publisher: Elsevier

Published: 2015-04-28

Total Pages: 372

ISBN-13: 178242296X

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Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. Comprehensively reviews the various applications of modeling in conventional food processing Examines the modeling of multiphase unit operations and various food processes involving heating and cooling Analyzes the models used to optimize food distribution

Handbook of Food Process Modeling and Statistical Quality Control

Author: Mustafa Ozilgen

Publisher: CRC Press

Published: 1998-09-16

Total Pages: 550

ISBN-13: 9789056991432

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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.

Process Modelling and Model Analysis

Author: Ian T. Cameron

Publisher: Elsevier

Published: 2001-05-23

Total Pages: 561

ISBN-13: 0080514928

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Process Modelling and Model Analysis describes the use of models in process engineering. Process engineering is all about manufacturing--of just about anything! To manage processing and manufacturing systematically, the engineer has to bring together many different techniques and analyses of the interaction between various aspects of the process. For example, process engineers would apply models to perform feasibility analyses of novel process designs, assess environmental impact, and detect potential hazards or accidents. To manage complex systems and enable process design, the behavior of systems is reduced to simple mathematical forms. This book provides a systematic approach to the mathematical development of process models and explains how to analyze those models. Additionally, there is a comprehensive bibliography for further reading, a question and answer section, and an accompanying Web site developed by the authors with additional data and exercises. Introduces a structured modeling methodology emphasizing the importance of the modeling goal and including key steps such as model verification, calibration, and validation Focuses on novel and advanced modeling techniques such as discrete, hybrid, hierarchical, and empirical modeling Illustrates the notions, tools, and techniques of process modeling with examples and advances applications

Handbook of Food Process Modeling and Statistical Quality Control

Author: Mustafa Ozilgen

Publisher: CRC Press

Published: 2011-03-01

Total Pages: 696

ISBN-13: 143987767X

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Food Process Modelling

Author: K. Niranjan

Publisher:

Published: 1995-01

Total Pages:

ISBN-13: 9780133274387

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Food Processing Operations Analysis

Author: Das

Publisher: Asian Books Private Limited

Published: 2005

Total Pages: 432

ISBN-13: 9788186299784

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The Book Tries To Make The Reader Understand The Food Processing Operations Through A Comprehensive Numerical Problem.Understanding Of The Operations Becomes Deeper When The Reader Solves The Exersise Problems Given Under Each Of The Operations. Answer To Most Of The Numerical Problems Have Been Provided In The Book. The Proposed Book Is Unique As It Includes (I) Comprehensive Numerical Problem Based On Actual Data Taken During Food Processing Operations (Ii) Mathematical Modelling Of The Processing Operations (Iii) Solutions Of The Numerical Problem Based On Mathematical Models Developed (Iv) Exersise Problems And (V) Inclusion Of Matlab Program In The Book. The Program Will Help The Reader To Find Out The Value Of The Responces As Affected By Varying The Independent Variables To Different Levels.Most Of The Materials Havebeen Class Tested Through The Teaching Of The Subjects. E.G., Food Processing Operations, Transfer Processes In Food Materials And Food Process Modelling And Evaluation. Content Highlights : - Part-I : Mechanical Operations : Size Reduction And Practice Size Analysis# High Pressure Homoginization. # Flexible Packaging And Shelf Life Prediction# Modified Atmosphere Packaging And Storage. # Single Screw Extrusion. # Seperation Of Liquids In Disk Type Centrifugal Seperator. # Seperation And Convaying On Oscillating Tray Surface. # Solid MixingsPart-Ii : Thermal Operations : Comparing Saturated And Flue Gas As Heat Transfer Media. # Liquid Heating In Plate Heat Exchanger. # Liquid Heating In Helical Tube Heat Exchanger. # Air Heating In Extended Surface Heat Exchanger. # In-Bottle Serialization. # Fluid Bed Freezing. # Concentration In Raising Film Evaporator. # Concentration In Falling Film Multistage Mechanical Vapour Recompression Evaporator. # Concentration In Scraped Surface Evaporator. # Osmo-Concentration In Fruit Solid. # Differential And Flash Distillation. # Air-Recirculatory Tray Drying. # Vaccum Drying. # Spray Drying. # Freeze Drying. # Hot Air Puffing.Part-Iii : Experimentation And Optimization : Empirical Model Development# Sensory Evaluation Using Fuzzy Logic. # Index

Handbook of Food Process Modeling and Statistical Quality Control, Second Edition

Author: Mustafa Ozilgen

Publisher: CRC Press

Published: 2011-03-01

Total Pages: 0

ISBN-13: 9781439814864

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Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. The book also discusses statistical process analysis and quality control. It includes 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.

Process Modelling and Simulation

Author: César de Prada

Publisher: MDPI

Published: 2019-09-23

Total Pages: 298

ISBN-13: 3039214551

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Since process models are nowadays ubiquitous in many applications, the challenges and alternatives related to their development, validation, and efficient use have become more apparent. In addition, the massive amounts of both offline and online data available today open the door for new applications and solutions. However, transforming data into useful models and information in the context of the process industry or of bio-systems requires specific approaches and considerations such as new modelling methodologies incorporating the complex, stochastic, hybrid and distributed nature of many processes in particular. The same can be said about the tools and software environments used to describe, code, and solve such models for their further exploitation. Going well beyond mere simulation tools, these advanced tools offer a software suite built around the models, facilitating tasks such as experiment design, parameter estimation, model initialization, validation, analysis, size reduction, discretization, optimization, distributed computation, co-simulation, etc. This Special Issue collects novel developments in these topics in order to address the challenges brought by the use of models in their different facets, and to reflect state of the art developments in methods, tools and industrial applications.

Mathematical Modeling of Food Processing

Author: Mohammed M. Farid

Publisher: CRC Press

Published: 2010-05-21

Total Pages: 1275

ISBN-13: 1000611280

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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 proces