Table of contents for Handbook of food and bioprocess modeling techniques / editors, Shyam S. Sablani ... [et al.].

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Chapter 1 	Mathematical Modeling Techniques in Food and Bioprocessing: An Overview
Ashim K. Datta and Shyam S. Sablani
Chapter 2 	Lattice Boltzmann Modeling
R.G.M. van der Sman
Chapter 3 	Fluid Flow and Computational Fluid Dynamics
Ashwini Kumar and Ilhan Dilber
Chapter 4	Heat Transfer
Ashim K. Datta
Chapter 5	Mass Transfer: Membrane Processes
David Hughes, Taha Taha and Zhanfeng Cui
Chapter 6 	Heat and Mass Transfer
X. Dong Chen
Chapter 7	Reaction Kinetics
Maria C. Giannakourou and Petros S. Taoukis
Chapter 8	Probabilistic Modeling
Bart M. Nicolaï, Nico Scheerlinck and Maarten Hertog
Chapter 9	Experimental Design and Response Surface Methodology
Shuryo Nakai, Eunice C.Y. Li-Chan and Jinglie Dou
Chapter 10	Multivariate Analysis	
Ioannis S. Arvanitoyannis
Chapter 11	Data Mining
Geoffrey Holmes
Chapter 12	Artificial Neural Network Modeling
Shyam S. Sablani
Chapter 13	Genetic Algorithm
T. Morimoto 
Chapter 14	Fractal Analysis
M. Shafiur Rahman
Chapter 15	Fuzzy Modeling
Haitham M. S. Lababidi and Christopher G. J. Baker 
Chapter 16	Monte-Carlo Simulation
Kevin Cronin & James P. Gleeson
Chapter 17	Dimensional Analysis
Law C. Lim, Shyam S. Sablani and Arun S. Mujumdar
Chapter 18	Linear Programming
Eli Feinerman and Sam Saguy

Library of Congress Subject Headings for this publication:

Biochemical engineering -- Mathematical models.
Biochemical engineering -- Mathematical models.
Food industry and trade -- Mathematical models.
Food -- Biotechnology -- Mathematical models.
Food Technology.
Food Handling -- methods.
Models, Theoretical.