Applications of Computers in Food Engineering

Author: Yang Xiaoquan, Li Biansheng, Cao Jinsong (editors)
Publisher:
Publish Date: 2005-02-01
Features: This book is divided into three parts, totaling twelve chapters. Part 1 introduces the data calculation, database management, statistical charts, and the use of various statistical functions in Microsoft Excel, as well as how to use Excel to solve specific problems encountered in food research and production, including food chemistry, food enzymology, food microbiology, sensory analysis, statistical quality control, food rheology, and heat transfer, freezing, evaporation, and drying in food engineering. Part 2 covers the composition of the Internet, search tools, and search methods, as well as how to use the Internet to query food science information. Part 3 introduces currently advanced condition optimization software and how to use optimization software to optimize parameters in food processing. The book is designed to be accessible yet comprehensive, interspersed with numerous illustrations, and is highly practical and operational. The book features a unique writing style; for every problem that may arise in food engineering, corresponding solutions and calculation formulas are provided, along with specific operational steps, calculation results, and relevant charts. By studying these practical examples, readers can generalize and apply the knowledge to solve specific challenges they encounter in their actual work. This book can serve as a textbook for computer applications in food and related disciplines. The numerous application examples in the book can also be used as content for computer simulation experiments, replacing or supplementing some conventional experiments in food professional teaching. This book is suitable for technical personnel in food enterprises as a training textbook for computer applications.