Screen LibraryHandbook of food and bioprocess modeling techniques
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| Group Author: | |
|---|---|
| Published: |
Taylor & Francis,
|
| Publisher Address: | Boca Raton |
| Publication Dates: | 2006. |
| Literature type: | Book |
| Language: | English |
| Series: |
Food science and technology ; 166 |
| Subjects: | |
| Carrier Form: | 605 p.: ill. (some col.) ; 26 cm. |
| ISBN: |
9780824726713 (hardcover: alk. paper) 0824726715 (hardcover : alk. paper) |
| Index Number: | TS201 |
| CLC: | TS201 |
| Call Number: | TS201/H236 |
| Contents: |
"A CRC title." Includes bibliographical references and index. Mathematical modeling techniques in food and bioprocessing: an overview / Ashim K. Datta and Shyam S. Sablani -- Lattice Boltzmann modeling / R.G.M. van der Sman -- Fluid flow and computational fluid dynamics / Ashwini Kumar and Ilhan Dilber -- Heat transfer / Ashim K. Datta -- Mass transfer: membrane processes / David hughes, Taha Taha, and Zhanfeng Cui -- Heat and mass transfer / X. Dong Chen -- Reaction kinetics / Maria C. Giannakourou and Petros S. Taoukis -- Probabilistic modeling / Bart M. Nicolaï, Nico Scheerlinck, and Maarten Hertog -- Experimental design and response surface method |