Food Process Modeling and Control: Chemical Engineering Applications
CRC Press; 1 edition | September 18, 1998 | ISBN-10: 9056991434 | 536 pages | PDF | 115.1 Mb
Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical derivations, important mathematical prerequisites are presented in summary tables. Readers' attention is focused on understanding modeling techniques, rather than the finer mathematical points.