Handbook of food and bioprocess modeling techniques

Shyam S. Sablani, Ashim K. Datta, Md Shafiur Rahman, Arun S. Mujumdar

Research output: Book/ReportBook

19 Citations (Scopus)

Abstract

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives. Unique in its scope, the Handbook of Food and Bioprocess Modeling Techniques provides a comprehensive overview of the modeling options available to today’s researcher. The book covers a wide range of topics including transport processes, reaction kinetics, probabilistic modeling, data mining, neural network and genetic algorithms. Both mesoscale and macroscale modeling are covered. Each chapter is complete with a clear, succinct description of a specific modeling technique, followed by detailed examples of the utilization, application, benefits, and limitations of the technique described. By having both physics-based and observation-based models explained in one place, the researcher can find not only the most appropriate tool or combination of tools for the application, but also those that best suit the technical expertise of the personnel involved. The book emphasizes problem formulation and explains the choice and structure of the modeling technique from an application point of view, making it exceedingly practical and easy-to-use. The international panel of authors and contributors ensures the quality of the individual chapters and the usefulness of the information across wide-ranging food products and processes. An indispensable resource for the full range of contemporary modeling techniques, the Handbook of Food and Bioprocess Modeling Techniques provides food and bioprocess researchers in industry and academia with an invaluable comprehensive working reference.

Original languageEnglish
PublisherCRC Press
Number of pages626
ISBN (Electronic)9781420015072
ISBN (Print)9780824726713
Publication statusPublished - Jan 1 2006

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Research Personnel
Food
Professional Competence
researchers
Food Technology
Data Mining
Automation
Physics
methodology
Industry
Research Design
Reaction kinetics
Observation
Data mining
Technology
Genetic algorithms
Personnel
Neural networks
reaction kinetics
automation

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)

Cite this

Sablani, S. S., Datta, A. K., Rahman, M. S., & Mujumdar, A. S. (2006). Handbook of food and bioprocess modeling techniques. CRC Press.

Handbook of food and bioprocess modeling techniques. / Sablani, Shyam S.; Datta, Ashim K.; Rahman, Md Shafiur; Mujumdar, Arun S.

CRC Press, 2006. 626 p.

Research output: Book/ReportBook

Sablani, SS, Datta, AK, Rahman, MS & Mujumdar, AS 2006, Handbook of food and bioprocess modeling techniques. CRC Press.
Sablani SS, Datta AK, Rahman MS, Mujumdar AS. Handbook of food and bioprocess modeling techniques. CRC Press, 2006. 626 p.
Sablani, Shyam S. ; Datta, Ashim K. ; Rahman, Md Shafiur ; Mujumdar, Arun S. / Handbook of food and bioprocess modeling techniques. CRC Press, 2006. 626 p.
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