| Preface |
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ix | |
| Author |
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xiii | |
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1 Introduction to Process Modeling |
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1 | (38) |
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1 | (13) |
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1.2 What Is Process Modeling? |
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14 | (2) |
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1.3 Empirical Models and Linear Regression |
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16 | (20) |
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36 | (3) |
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2 Transport Phenomena Models |
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39 | (148) |
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2.1 The Differential General Property Balance Equation |
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39 | (1) |
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2.2 Equation of Continuity |
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40 | (8) |
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48 | (1) |
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48 | (1) |
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2.5 Theories for Liquid Transport Coefficients |
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49 | (7) |
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2.5.1 Eyring's Theory of Liquid Viscosity |
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49 | (4) |
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2.5.2 Thermal Conductivity of Liquids |
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53 | (1) |
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2.5.3 Hydrodynamic Theory of Diffusion in Liquids |
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53 | (1) |
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2.5.4 Eyring's Theory of Liquid Diffusion |
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54 | (2) |
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2.6 Analytical Solutions to Ordinary Differential Equations |
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56 | (14) |
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2.7 Transport Phenomena Models Involving Partial Differential Equations |
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70 | (31) |
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2.8 Chart Solutions to Unsteady State Conduction Problems |
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101 | (7) |
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2.9 Interfacial Mass Transfer |
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108 | (5) |
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2.10 Correlations for Parameters of the Transport Equations |
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113 | (11) |
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2.10.1 Density of Dried Vegetables |
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113 | (1) |
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113 | (1) |
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2.10.3 Thermal Conductivity of Meat |
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114 | (1) |
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2.10.4 Viscosity of Microbial Suspensions |
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115 | (1) |
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2.10.5 Moisture Diffusivity in Granular Starch |
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116 | (1) |
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2.10.6 Convective Heat Transfer Coefficients during Heat Transfer to Canned Foods in Steritort |
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116 | (1) |
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2.10.7 Mass Transfer Coefficient k for Oxygen Transfer in Fermenters |
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117 | (7) |
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2.11 Rheological Modeling |
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124 | (17) |
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2.12 Engineering Bernoulli Equation |
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141 | (10) |
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2.13 Laplace Transformations in Mathematical Modeling |
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151 | (7) |
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2.14 Numerical Methods in Mathematical Modeling |
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158 | (25) |
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183 | (4) |
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187 | (122) |
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3.1 Kinetics and Food Processing |
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187 | (1) |
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188 | (9) |
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3.3 Why Do Chemicals React? |
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197 | (3) |
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3.4 Temperature Effects on Reaction Rates |
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200 | (2) |
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3.5 Precision of Reaction Rate Constant and Activation Energy Determinations |
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202 | (3) |
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3.6 Enzyme-Catalyzed Reaction Kinetics |
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205 | (23) |
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3.7 Analogy Kinetic Models |
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228 | (8) |
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3.8 Metabolic Process Engineering |
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236 | (12) |
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248 | (21) |
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3.10 Kinetics of Microbial Death |
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269 | (13) |
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3.11 Ideal Reactor Design |
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282 | (24) |
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306 | (3) |
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4 Mathematical Modeling in Food Engineering Operations |
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309 | (200) |
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4.1 Thermal Process Modeling |
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309 | (34) |
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4.2 Moving Boundary and Other Transport Phenomena Models for Processes Involving Phase Change |
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343 | (46) |
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4.3 Kinetic Modeling of Crystallization Processes |
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389 | (21) |
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4.4 Unit Operation Models |
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410 | (94) |
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4.4.1 Basic Computations for Evaporator Operations |
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410 | (14) |
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4.4.2 Basic Computations for Filtration and Membrane Separation Processes |
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424 | (26) |
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4.4.3 Basic Computations for Extraction Processes |
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450 | (33) |
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4.4.4 Mathematical Analysis of Distilled Beverage Production Processes |
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483 | (21) |
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504 | (5) |
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5 Statistical Process Analysis and Quality Control |
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509 | (172) |
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5.1 Statistical Quality Control |
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509 | (2) |
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5.2 Statistical Process Analysis |
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511 | (65) |
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5.3 Quality Control Charts for Measurements |
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576 | (22) |
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5.4 Quality Control Charts for Attributes |
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598 | (10) |
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5.5 Acceptance Sampling by Attributes |
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608 | (12) |
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5.6 Standard Sampling Plans for Attributes |
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620 | (25) |
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5.7 HACCP and FMEA Principles |
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645 | (11) |
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5.8 Quality Assurance and Improvement through Mathematical Modeling |
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656 | (21) |
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677 | (4) |
| Author Index |
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681 | (6) |
| Subject Index |
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687 | |
Lisainfo e-raamatute kohta