Optimization in Food Engineering

ISBN: 9781420061413 出版年：2008 页码：788 CRC Press

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 whos 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.