While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who's who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitati
Reihe
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Food process engineers as well as facility designers and planners.
Illustrationen
242 s/w Abbildungen, 106 s/w Tabellen
242 b/w images and 106 tables
Dateigröße
ISBN-13
978-1-4200-6142-0 (9781420061420)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Modeling: Significance, Fundamentals, and Methods. Optimization. Optimization Studies of Different Food Processes.
