Food Process Modelling
Published on 9. July 2001
Book
Hardback
416 pages
978-0-8493-1224-3 (ISBN)
Description
The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of identifying and understanding the key variables at work is a major outgrowth of this trend. Food Process Modelling explores the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 235 mm
Width: 156 mm
Weight
875 gr
ISBN-13
978-0-8493-1224-3 (9780849312243)
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 Classification
Persons
Content
Part I The Principles of Modelling: Fundamental Approaches: Deductive Modelling. Problem Decomposition. Kinetic Modelling. Part II: The Principles of Modelling: Empirical Approaches: Inductive Modelling. Statistical Uncertainty. Data Mining. Part III Applications: Agricultural Production: Yield and Quality Prediction of Fruit. Modelling Vegetable Production. Dairy Production. Beef Cattle Production. Part IV Applications: Processing: Modelling the Use of Modified Atmosphere Packaging. Thermal Processing: Heating. Thermal Processing: Cooling and Freezing. Part IV Quality and Safety in the Food Chain: Modelling Food Quality. Modelling Microbiological Safety. Management of Distribution Center for Perishables. Chain Management and Optimisation