Optimization in Food Engineering
1st Edition
Published on 9. December 2008
758 pages
978-1-040-06922-6 (ISBN)
Description
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
More details
Series
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
ISBN-13
978-1-040-06922-6 (9781040069226)
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
Other editions
Additional editions
Ferruh Erdogdu
Optimization in Food Engineering
Book
12/2008
1st Edition
CRC Press
€393.68
Shipment within 15-20 days
Person
Content
Modeling: Significance, Fundamentals, and Methods. Optimization. Optimization Studies of Different Food Processes.
