E-Book, Englisch, 758 Seiten
Erdogdu Optimization in Food Engineering
Erscheinungsjahr 2010
ISBN: 978-1-4200-6142-0
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 758 Seiten
Reihe: Contemporary Food Engineering
ISBN: 978-1-4200-6142-0
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who’s who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitations of optimization techniques for food processing, including classical methods, artificial intelligence-genetic algorithms, multi-objective optimization procedures, and computational fluid dynamics.
The book begins by delineating the fundamentals and methods for analytical and numerical procedures. It then covers optimization techniques and how they specifically apply to food processing. The final section digs deep into fundamental food processes and provides detailed explanation and examples from the most experienced and published authors in the field. This includes a range of processes from optimization strategies for improving the performance of batch reactors to the optimization of conventional thermal processing, microwave heating, freeze drying, spray drying, and refrigeration systems, to structural optimization techniques for developing beverage containers, optimization approaches for impingement processing, and optimal operational planning methodologies. Each chapter presents the required parameters for the given process with the optimization procedure to apply.
An increasing part of the food processor’s job is to optimize systems to squeeze more dollars out of overhead to offset rising utility and transportation costs. Logically combining optimization techniques from many sources into a single volume focused on food production processes, this book provides real solutions to increases in energy, healthcare, and product liability costs that impact the bottom line in food production.
Zielgruppe
Food process engineers as well as facility designers and planners.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Modeling: Significance, Fundamentals, and Methods
Significance of Mathematical Modeling and Simulation for Optimization, Q.T. Ho, H.K. Mebatsion, B. Nicolaï, and P. Verboven
Analytical Solutions in Conduction Heat Transfer Problems, F. Erdogdu and M. Turhan
Numerical Solutions: Finite Difference Methods, T.K, Palazoglu and F. Erdogdu
Numerical Solutions: Finite Element and Finite Volume Methods, R.C. Martins, V.V. Lopes, A.A. Vicente, and J.A. Teixeira
Optimization
Optimization: An Introduction, F. Erdogdu
Statistical Optimization: Response Surface Methodology, K.-N. Chen and M.-J Chen
Random-Centroid Optimization, S. Nakai, Y. Horimoto, J. Dou, and R.A. Verdini
Multi-Objective Optimization in Food Engineering, C.K. Seng and G.P. Rangaiah
Applications of the Minimum Principle of Pontryagin for Solving Optimal Control Problems, A.V. Kuznetsov
Neural Networks and Genetic Algorithms, Y. Meng and H.S. Ramaswamy
Computational Fluid Dynamics for Optimization in Food Processing, F. Erdogdu
Dynamic Optimization, J.R. Pérez-Correa, C.A. Gelmi, and L.T. Biegler
Tabu Search: Development, Algorithm, Performance, and Applications, M. Srinivas and G.P. Rangaiah
Eigenvalue Optimization Techniques for Nonlinear Dynamic Analysis and Design, L.G. Matallana, A.M. Blanco, and J.A. Bandoni
Complex Method Optimization, F. Erdogdu and M.O. Balaban
Mixed Integer Linear Programming Scheduling in the Food Industry, P. Doganis and H. Sarimveis
Mixed Integer Nonlinear Programming: Applications to Food Dehydration and Deep Chilling, P.P. Repoussis and C.T. Kiranoudis
Optimization Studies for Different Food Processes
Optimization and Control Strategy to Improve the Performance of Batch Reactors, I.M. Mujtaba
Pulsed Microwave Heating of Foods: Temperature Measurement and Optimization, S. Gunasekaran
Optimization of Freeze-Drying Process Applied to Food and Biological Products: From Response Surface Methodologies to an Interactive Tool, M. Marin, S. Passot, F. Fonseca, and I.C. Trelea
Optimization of Spray Drying of Sugar-Rich Foods, V. Truong
Structural Optimization Techniques for Developing Beverage Containers, K. Yamazaki, J. Han, and S. Nishiyama
Optimization for Continuous Shortest Paths in Transportation, J.M. Díaz-Báñez
Real-Time Nonlinear Optimal Control of Refrigeration Processes, J.C. Trelea
Optimization of Apple Juice Extraction, M.T. González and M.J. Urbicain
Optimization of Canned Food Processing, R. Simpson and A.A. Teixeira
Optimal Design of Continuous Thermal Processing with Plate Heat Exchangers, J.A.W. Gut and J.M. Pinto
Process Optimization Strategies to Reduce Variability in Thermal Processing of Packaged Foods, K. Cronin and P. Baucour
Loading Optimization, R. Morabito and V. Pureza
Optimization of the Arrays of Impinging Jets, M. Can and A.B. Etemoglu
Optimal Operational Planning in the Fruit Industry Supply Chain, G.L. Masini, A.M. Blanco, N.C. Petracci, and J.A. Bandoni
Optimizing the Management of Curing Chambers, J. Bon and A. Mulet
Index
