Sinossi
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.The editors and contributors explore the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain in this book.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull'autore
Pol Tijskens works at the internationally renowned Agrotechnological Research Institute (ATO) in the Netherlands.
Maarten Hertogis is Professor at the Food Technology Centre at Massey University, New Zealand.
Bart Nicolai is Assistant Professor and Head of the Laboratory of Postharvest Research at the Katholeike Universiteit Leuven, Belgium.
Maarten Hertogis is Professor at the Food Technology Centre at Massey University, New Zealand.
Bart Nicolai is Assistant Professor and Head of the Laboratory of Postharvest Research at the Katholeike Universiteit Leuven, Belgium.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Altre edizioni note dello stesso titolo
Risultati della ricerca per Food Process Modelling
Foto dell'editore
Food Process Modelling (Woodhead Publishing Series in Food Science and Technology)
Editore:
Woodhead Publishing & CRC, 2001
ISBN 10: 1855735652
ISBN 13: 9781855735651
Antico o usato
Rilegato
Prima edizione
Da: killarneybooks, Inagh, CLARE, Irlanda
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. 1st Edition. Oversized hardcover, xvi + 496 pages, NOT ex-library. Shipping weight over 1kg. Limited signs of gentle wear; owner's name and address stamped inside the front cover (and covered with a blank sticker). Book is clean, with unmarked text, firmly bound. Issued without a dust jacket. -- This volume provides a comprehensive guide to the principles and applications of mathematical modelling in food processing. It is designed for food scientists and engineers, offering a systematic approach to developing and validating models for a wide range of unit operations. The work covers fundamental concepts of heat and mass transfer, reaction kinetics, and quality degradation. It then applies these principles to specific processes such as heating, cooling, drying, and modified atmosphere packaging. A key focus is on the practical application of these models for process optimization, quality control, and the prediction of shelf life. Codice articolo 011547
Compra usato
EUR 72,20
Spedizione EUR 34,84
Spedito da Irlanda a U.S.A.
Spedito da Irlanda a U.S.A.
Quantità: 1 disponibili
Foto dell'editore
Food Process Modelling
Da: Buchpark, Trebbin, Germania
Valutazione del venditore 5 su 5 stelle
Condizione: Sehr gut. Zustand: Sehr gut | Seiten: 512 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar. Codice articolo 22651560/202
Compra usato
EUR 370,93
Spedizione EUR 105,00
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 1 disponibili