Evolutionary Algorithms For Food Science And Technology
Download Evolutionary Algorithms For Food Science And Technology PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Evolutionary Algorithms For Food Science And Technology book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages.
Evolutionary Algorithms for Food Science and Technology
Researchers and practitioners in food science and technology routinely face several challenges, related to sparseness and heterogeneity of data, as well as to the uncertainty in the measurements and the introduction of expert knowledge in the models. Evolutionary algorithms (EAs), stochastic optimization techniques loosely inspired by natural selection, can be effectively used to tackle these issues. In this book, we present a selection of case studies where EAs are adopted in real-world food applications, ranging from model learning to sensitivity analysis.
Evolutionary Algorithms for Food Science and Technology
Researchers and practitioners in food science and technology routinely face several challenges, related to sparseness and heterogeneity of data, as well as to the uncertainty in the measurements and the introduction of expert knowledge in the models. Evolutionary algorithms (EAs), stochastic optimization techniques loosely inspired by natural selection, can be effectively used to tackle these issues. In this book, we present a selection of case studies where EAs are adopted in real-world food applications, ranging from model learning to sensitivity analysis.
Kinetic Modeling of Reactions In Foods
Author: Martinus A.J.S. van Boekel
language: en
Publisher: CRC Press
Release Date: 2008-12-18
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view. Illustrating how kinetic modeling can predict and control food quality from farm to fork, this authoritative resource: Applies kinetic models using general chemical, physical, and biochemical principles Introduces Bayesian statistics in kinetic modeling, virtually unchartered territory in the food science field Integrates food science, kinetics, and statistics to predict and control food quality attributes using computer models Uses real-world examples rather than hypothetical data to illustrate concepts This essential reference is an indispensable guide to understanding all aspects of kinetic food modeling. Unlike many other kinetic volumes available, this book opens the door to the many untapped research opportunities in the food science realm where mathematical modeling can be applied.