Food Process Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

9781855735651: Food Process Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Hardcover

ISBN 10: 1855735652 ISBN 13: 9781855735651

Verlag: Woodhead Publishing, 2001

Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.

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�ber die Autorinnen und Autoren

Pol Tijskens works at the internationally renowned Agrotechnological Research Institute (ATO) in the Netherlands.

Maarten Hertogis Professor at the Food Technology Centre, Massey University, New Zealand.

Bart Nicolaiis Assistant Professor and Head of the Laboratory of Postharvest Research at the Katholeike Universiteit Leuven, Belgium.

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Verlag: Woodhead Publishing
Erscheinungsdatum: 2001
Sprache: Englisch
ISBN 10: 1855735652
ISBN 13: 9781855735651
Einband: Gebundene Ausgabe
Auflage: 1
Anzahl der Seiten: 512
Herausgeber: Tijskens L M M, Hertog M L A T M, Nicolai B M
Kontakt zum Hersteller: Nicht verf�gbar
Verantwortliche Person: Buchpark GmbH
gpsr@buchpark.de

Kr�gerweg 1
Trebbin
Brandenburg
14959
Deutschland

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ISBN 10: 0849312248 ISBN 13: 9780849312243
Verlag: CRC Press Inc, 2001
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Food Process Modelling (Woodhead Publishing Series in Food Science and Technology)

L.M.M. Tijskens; M.L.A.T.M. Hertog; B.M. Nicolai

Verlag: Woodhead Publishing & CRC, 2001

ISBN 10: 1855735652 ISBN 13: 9781855735651

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Hardcover. Zustand: 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. Bestandsnummer des Verk�ufers 011547

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