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ISBN 10: 1855736373
ISBN 13: 9781855736375
Author: L. M. M. Tijskens, M. L. A. T. M. Hertog, B. M. Nicolai
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.
Part 1: Principles of modelling – Fundamental approaches
1.1 Power and pitfalls of deductive modelling
1.2 Problem decomposition
1.3 Kinetic modelling
1.4 Modelling of heat and mass transfer
1.5 Combined discrete/continuous modelling
Part 2: Principles of modelling – Empirical approaches
2.1 Power and pitfalls of inductive modelling
2.2 Data mining
2.3 Modelling and prediction in an uncertain environment
Part 3: Applications – Agricultural production
3.1 Yield and quality prediction of vegetables
3.2 Modelling and management of fruit production
3.3 Dairy production
3.4 Beef cattle production
Part 4: Applications – Processing technologies
4.1 Use of models in process development: The case of fermentation processes
4.2 Improving modified atmosphere packaging through conceptual models
4.3 Modelling thermal processes: Cooling and freezing
4.4 Modelling thermal processes: Heating
Part 5: Applications – Safety and quality in the food chain
5.1 Modelling food quality
5.2 Modelling microbiological safety
5.3 Modelling use of time-temperature indicators in distribution and stock rotation
5.4 Modelling the management of distribution centres
5.5 Concepts of chain management and chain optimisation
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Tags: L M M Tijskens, M L A T M Hertog, B M Nicolai, Food, Process, Modeling
