Özilgen, M.

Book | 2011 | Handbook of Food Process Modeling and Statistical Quality Control, Second Edition , pp.1 - 679

Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author 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. © 2011 by Taylor & Francis Group, LLC Daha fazlası Daha az

Ozilgen, M. | Oner, E.S.

Book | 2016 | Biothermodynamics: Principles and Applications , pp.1 - 399

Over the past several decades there has been increasing research interest in thermodynamics as applied to biological systems. This concerns topics such as muscle work and internal energy such as fat and starch. Applications of the first and second laws of thermodynamics to the human body are important to dieticians and health science experts, and applications of these concepts to the animal body are a major concern of animal scientists. This book covers these key topics, which are typically not covered in classic or traditional thermodynamics texts used in mechanical and chemical engineering. © 2017 by Taylor & Francis Group, LLC. A . . .ll rights reserved Daha fazlası Daha az