edited by Richard Simpson
Engineering Aspects of Thermal Food Processing presents groundbreaking advances in the physical and engineering aspects of thermal food processing, paying particular attention to modeling, simulation, optimization, online control, and automation.
Under the editorial guidance of a leading thermal processing authority, Engineering Aspects of Thermal Food Processing first covers the fundamentals and new processes in the thermal processing industry, including new packaging materials like retortable pouches.
The second section moves on to mathematical modeling and simulation, which also addresses emerging preservation technology such as ohmic heating.
The third section of the book is devoted to optimization, recognizing that mathematical optimization is the key ingredient for computing optimal operating policies and building advanced decision support systems.
Concluding with expert analysis and discussion of the manufacturers’ businesses in today’s competitive marketplace, Engineering Aspects of Thermal Food Processing explores the entire processing line from modeling through optimization. It effectively assists manufacturers in maintaining a seamless workflow while lowering their bottom lines.
Contents
Fundamentals and New Processes
to see books of related interest
|
