Optimization in Food Engineering (Contemporary Food Engineering)

Description

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, this book 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. Logically combining optimization techniques from many sources into a single volume, this book provides real solutions to the rising costs of food production.

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