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Optimization in Food Engineering (Contemporary Food Engineering) by Ferruh Erdogdu; Da-Wen Sun; Jose-Miguel Diaz-Banez; Philip Doganis; Maria T. Gonzalez; Vitria Pureza; Michle Marin; T. Koray Palazoglu; Rui Martius; Kun Nan Chen; Ming-Ju Chen; Chris T. Kiranouois; J. Ricardo Perez-Correa; L.G. Matallana Perez; Philippe Baucour; Vitor Lopes; Cheah Keen Seng; Gade Pandu Rangaiah; Claudio A. Gelmi; Mekopati Srinivas; Shuryo Nakai; Arthur A. Teixeira; Martin Juan Urbicain; Cristina L. M. Silva; Hosahalli S. Ramaswamy; Pieter Verboven; Iqbal Mohammed Mujtaba; Sundaram Gunasekaran; Antonio Mulet; Andrey V. Kuznetsov; Kevin Cronin; Antonio Vicente; Yang Meng; Timothy Douglas Durance; Ricardo Simpson; Jos Bon Corbn; Kootsu Yamazaki; Mahir Turhan; Haralambos Sariursis; Reinaldo Morabito; Guillermo L. Masini; Muhiddin Can; Akin B. Etemoglli; Jose A. Bandoni; Anibal M. Blanco; Vinh Truong; Jos M. Pinto; Jing Han; Murat O. Balaban; Jos A. Teixeira; Noemi C. Petracci; L.T. Biegler; Ioah C. Trelea is a nonfiction available to read on EtoBox.

What is Optimization in Food Engineering (Contemporary Food Engineering) about?

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 limitations of optimization techniques for food processing, including classical methods, artificial intelligence-genetic algorithms, multi-objective optimization procedures, and computational fluid dynamics. The book begins by delineating the fundamentals and methods for analytical and numerical procedures. It then covers optimization techniques and how they specifically apply to food processing. The final section digs deep into fundamental food processes and provides detailed explanation and examples from the most experienced and published authors in the field. This includes a range of processes from optimization strategies for improving the performance of batch reactors to the optimization of conventional thermal processing, microwave heating, freeze drying, spray drying, and refrigeration systems, to structural optimization techniques for deve

Who reads Optimization in Food Engineering (Contemporary Food Engineering)?

Author

Ferruh Erdogdu; Da-Wen Sun; Jose-Miguel Diaz-Banez; Philip Doganis; Maria T. Gonzalez; Vitria Pureza; Michle Marin; T. Koray Palazoglu; Rui Martius; Kun Nan Chen; Ming-Ju Chen; Chris T. Kiranouois; J. Ricardo Perez-Correa; L.G. Matallana Perez; Philippe Baucour; Vitor Lopes; Cheah Keen Seng; Gade Pandu Rangaiah; Claudio A. Gelmi; Mekopati Srinivas; Shuryo Nakai; Arthur A. Teixeira; Martin Juan Urbicain; Cristina L. M. Silva; Hosahalli S. Ramaswamy; Pieter Verboven; Iqbal Mohammed Mujtaba; Sundaram Gunasekaran; Antonio Mulet; Andrey V. Kuznetsov; Kevin Cronin; Antonio Vicente; Yang Meng; Timothy Douglas Durance; Ricardo Simpson; Jos Bon Corbn; Kootsu Yamazaki; Mahir Turhan; Haralambos Sariursis; Reinaldo Morabito; Guillermo L. Masini; Muhiddin Can; Akin B. Etemoglli; Jose A. Bandoni; Anibal M. Blanco; Vinh Truong; Jos M. Pinto; Jing Han; Murat O. Balaban; Jos A. Teixeira; Noemi C. Petracci; L.T. Biegler; Ioah C. Trelea

Publisher

CRC Press LLC

Published

2008

Language

EN

ISBN

9781420061413

Category

nonfiction

Subjects

Science, Technology, Chemistry