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catalogue Special Offers   Baking Books   Cooking Books   Sweet Books   Beverage Books   Gastro Books   Deco Books   Miscellaneous Production of:   grain products   milk products   fish products   meat products   poultry products   fruit products   vegetable products   potatoe products   convenience food   sweets   beverages   wine   liquor Use of:   spices   Ingredients   refrigeration/freezing   flavors Methods:   analytic chemistry   chemistry   microbiology   technology   process engineering   hygiene   quality control Special Areas:   gastronomy   party service   catering Miscellaneous:   packing   transport   cook books   address books   legal literature   Dictionary   food posters   Nutrition A total of 1968 articles in 42 categories     Book Joseph M. Irudayaraj, Purdue University, West Lafayette, Indiana, USA Food Processing Operations Modeling: Design and Analysis Series: Food Science and Technology Volume: 107   price: € 126,00 customer review   see larger picture   Assembling an impressively thorough and comprehensive survey of thermal processing and modeling techniques in food process engineering, Food Processing Operations Modeling combines theory and practice to solve actual problems in the food processing industry—emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. Each section addresses relevant theories and builds up to specific case studies with over 350 numerical and computational equations and solutions! Extending from basic to complex applications, Food Processing Operations Modeling reviews physical properties of food minerals and introduces modeling techniques develops prediction methods for thermophysical properties of foods examines the dielectric characteristics of foods and the interrelationship between porosity and internal pressure due to evaporation in microwave ovens discusses the safety and effects of infrared heating on nutritional, physical, chemical, functional, and microstructural qualities of food describes the isothermal and nonisothermal conditions and oil absorption mechanisms during deep-fat frying analyzes the needs and problems associated with aseptic processing and illuminates residence time distribution (RTD) of suspended particles introduces advantages and disadvantages to the Monte Carlo method and the variance propagation algorithm for solving stochastic heat conduction problems investigates the potential of neural networks as general purpose, nonlinear regression tools in classification, pattern recognition, and forecasting applications and more! Culling the experience of international experts and supplemented with nearly 1000 literature references, drawings, photographs, equations, and tables, Food Processing Operations Modeling is an essential reference for food scientists, technologists, and engineers; composition, nutrition, biological, agricultural, chemical, and mechanical engineers; quality control personnel; biochemists; microbiologists; and nutritionists; and a worthwhile text for upper-level undergraduate and graduate students in these disciplines. Table of Contents Prediction Models for Thermophysical Properties of Foods Dennis R. Heldman Introduction to Modeling and Numerical Simulation K. P. Sandeep and Joseph Irudayaraj Aseptic Processing of Liquid and Particulate Foods K. P. Sandeep and Virendra M. Puri Modeling Moisture Diffusion in Food Grains During Adsorption Kasiviswanathann Muthukumarappan and Sundaram Gunasekaran Deep?Fat Frying of Foods Rosana G. Moreira Mathematical Modeling of Microwave Processing of Foods: An Overview Ashim K. Datta Infrared Heating of Biological Materials Oladiran O. Fasina and Robert Thomas Tyler Modeling Electrical Resistance ("Ohmic") Heating of Foods Peter J. Fryer and Laurence J. Davies Stochastic Finite-Element Analysis of Thermal Food Processes Bart M. Nicolaï, Nico Scheerlinck, Pieter Verboven, and Josse De Baerdemaeker Neural Networks Approach to Modeling Food Processing Operations Vinod K. Jindal and Vikrant Chauhan   ships within 6 days English | hardcover | 368 pages | DEKKER | 2001 Article-No.: 21091 (please indicate at further inquiry) category(ies): Use of:, spices editorial reviews I have read this book, and I want to review it   All prices given here are net, that is, they do not include sales tax (VAT). The price of books, magazines and newspapers for purchases made in Germany and other EU countries increase by 7%; the price of food posters, various data mediums, art objects, other goods and advertising by 19% after sales tax (VAT) has been added. The price of goods for orders made from countries within the EU will not include sales tax (VAT) (apart from Germany) provided the company making the order gives us its ID number. The net prices given here apply to all orders made from countries outside the EU with a valid delivery and invoice address. We are shipping by airmail to all countries outside of Germany, for reasons of speed and insurance coverage cart 8 article:    € 5185,54