Homogenization

The General Theory of Homogenization

Homogenization is not about periodicity, or Gamma-convergence, but about understanding which effective equations to use at macroscopic level, knowing which partial differential equations govern mesoscopic levels, without using probabilities (which destroy physical reality); instead, one uses various topologies of weak type, the G-convergence of Sergio Spagnolo, the H-convergence of François Murat and the author, and some responsible for the appearance of nonlocal effects, which many theories in continuum mechanics or physics guessed wrongly. For a better understanding of 20th century science, new mathematical tools must be introduced, like the author’s H-measures, variants by Patrick Gérard, and others yet to be discovered.

Homogenization

Handbook of Food Products Manufacturing, 2 Volume Set

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.