Food Process Modelling (Woodhead Publishing Series in Food Science and Technology)

Oversized hardcover, xvi + 496 pages, NOT ex-library. Shipping weight over 1kg. Limited signs of gentle wear; owner's name and address stamped inside the front cover (and covered with a blank sticker). Book is clean, with unmarked text, firmly bound. Issued without a dust jacket. -- This volume provides a comprehensive guide to the principles and applications of mathematical modelling in food processing. It is designed for food scientists and engineers, offering a systematic approach to developing and validating models for a wide range of unit operations. The work covers fundamental concepts of heat and mass transfer, reaction kinetics, and quality degradation. It then applies these principles to specific processes such as heating, cooling, drying, and modified atmosphere packaging. A key focus is on the practical application of these models for process optimization, quality control, and the prediction of shelf life.