Skip to main content
Elsevier

Food Process Modelling

  • 1st Edition - June 14, 2001
  • Latest edition
  • Editors: L M M Tijskens, M L A T M Hertog, B M Nicolai
  • Language: English

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… Read more

Data Mining & ML

Unlock the cutting edge

Up to 20% on trusted resources. Build expertise with data mining, ML methods.

Explore now

Description

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.

Readership

Food scientists, technologists, processors, and those involved with modeling and food quality

Table of contents

Part 1 Principles of modelling: Fundamental approaches: Power and pitfalls of deductive modelling; Problem decomposition; Kinetic modelling; Modelling of heat and mass transfer; Combined discrete/continuous modelling. Part 2 Principles of modelling: Empirical approaches: Power and pitfalls of inductive modelling; Data mining; Modelling and prediction in an uncertain environment. Part 3 Applications: Agricultural production: Yield and quality prediction of vegetables; Modelling and management of fruit production; Dairy production; Beef cattle production. Part 4 Applications: Processing technologies: Use of models in process development: The case of fermentation processes; Improving modified atmosphere packaging through conceptual models; Modelling thermal processes: Cooling and freezing; Modelling thermal processes: Heating. Part 5 Applications: Safety and quality in the food chain: Modelling food quality; Modelling microbiological safety; Modelling use of time-temperature indicators in distribution and stock rotation; Modelling the management of distribution centres; Concepts of chain management and chain optimisation.

Review quotes

"The editors/authors are well recognised in their fields and have delivered a high-quality publication."—Journal of the Science of Food and Agriculture

"A comprehensive reference for those involved in both modelling and food quality."—Food Trade Review

Product details

  • Edition: 1
  • Latest edition
  • Published: June 14, 2001
  • Language: English

About the editors

LT

L M M Tijskens

Pol Tijskens works at the internationally renowned Agrotechnological Research Institute (ATO) in the Netherlands.
Affiliations and expertise
Wageningen University, The Netherlands

MH

M L A T M Hertog

Maarten Hertogis Professor at the Food Technology Centre, Massey University, New Zealand.
Affiliations and expertise
Massey University, New Zealand

BN

B M Nicolai

Bart Nicolaiis Assistant Professor and Head of the Laboratory of Postharvest Research at the Katholeike Universiteit Leuven, Belgium.
Affiliations and expertise
Katholieke Universiteit Leuven, Belgium

View book on ScienceDirect

Read Food Process Modelling on ScienceDirect