Handbook of Food Process Modeling and Statistical Quality Control, Second Edition

An in-depth understanding of modeling techniques

Published: Tuesday, March 1, 2011 - 12:43

(CRC Press: Boca Raton, FL) -- Presenting mathematical prerequisites in summary tables, the Handbook of Food Processing Modeling and Statistical Quality Control (CRC Press, 2011) explains fundamental techniques of mathematical modeling processes essential to the food industry. Author Mustafa Özilgen focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations.

The book also discusses statistical process analysis and quality control. It includes examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step-by-step worked solution.

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CRC Press

CRC Press is a premier global publisher of science, technology, and medical resources. It offers unique, trusted content by expert authors, spreading knowledge and promoting discovery worldwide. Its aim is to broaden thinking and advance understanding in the sciences, providing researchers, academics, professionals, and students with the tools they need to share ideas and realize their potential. CRC Press is a member of Taylor & Francis Group, an informa business.

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