Saltar al contenido principal
Elsevier

Food Process Modelling

  • 1 Edición - 14 de junio de 2001
  • Última edición
  • Editores: L M M Tijskens, M L A T M Hertog, B M Nicolai
  • Idioma: Inglés

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… Leer más

Descripción

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.

De interès para

Food scientists, technologists, processors, and those involved with modeling and food quality

Índice

Part 1 Principles of modelling: Fundamental approaches: Power and pitfalls of deductive modelling; Problem decomposition; Kinetic modelling; Modelling of heat and mass transfer; Combined discrete/continuous modelling. Part 2 Principles of modelling: Empirical approaches: Power and pitfalls of inductive modelling; Data mining; Modelling and prediction in an uncertain environment. Part 3 Applications: Agricultural production: Yield and quality prediction of vegetables; Modelling and management of fruit production; Dairy production; Beef cattle production. Part 4 Applications: Processing technologies: Use of models in process development: The case of fermentation processes; Improving modified atmosphere packaging through conceptual models; Modelling thermal processes: Cooling and freezing; Modelling thermal processes: Heating. Part 5 Applications: Safety and quality in the food chain: Modelling food quality; Modelling microbiological safety; Modelling use of time-temperature indicators in distribution and stock rotation; Modelling the management of distribution centres; Concepts of chain management and chain optimisation.

Reseñas

"The editors/authors are well recognised in their fields and have delivered a high-quality publication."—Journal of the Science of Food and Agriculture

"A comprehensive reference for those involved in both modelling and food quality."—Food Trade Review

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 14 de junio de 2001
  • Idioma: Inglés

Sobre los editores

LT

L M M Tijskens

Pol Tijskens works at the internationally renowned Agrotechnological Research Institute (ATO) in the Netherlands.
Afiliaciones y experiencia
Wageningen University, The Netherlands

MH

M L A T M Hertog

Maarten Hertogis Professor at the Food Technology Centre, Massey University, New Zealand.
Afiliaciones y experiencia
Massey University, New Zealand

BN

B M Nicolai

Bart Nicolaiis Assistant Professor and Head of the Laboratory of Postharvest Research at the Katholeike Universiteit Leuven, Belgium.
Afiliaciones y experiencia
Katholieke Universiteit Leuven, Belgium

Ver libro en ScienceDirect

Lee Food Process Modelling en ScienceDirect