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Home > Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food > A Blackboard and Object Oriented Fermentation Plant Model
Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food |
T. Yano; R. Matsuno and K. Nakamura
Springer US
Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food
A Blackboard and Object Oriented Fermentation Plant Model
Authors

Virginie Niviere; Pierre Grenier; Jean-Michel Roger; Francis Sevila; Morad Oussalah

ARI Id

1664969022714_4277173

Access

Not Available Free

Pages

999-1001

DOI

10.1007/978-1-4615-2674-2_327

Chapter URL

https://rd.springer.com/chapter/10.1007/978-1-4615-2674-2_327

Table of Contents of Book
Showing 1 to 20 of 351 entries
Chapters/HeadingsAuthor(s)PagesInfo
Front Matter
i-xxxii
Food Engineering — From Arts to Science
Toshimasa Yano
1-8
Mechanical Emulsification
Helmar Schubert; Heike Karbstein
9-14
Applications of NMR to Food Science and Engineering
P. S. Belton
15-17
Progress in Pasteurization and Sterilization
T. Ohlsson
18-23
Fouling and Cleaning: Mechanisms and Models
P. J. Fryer; M. T. Belmar-Beiny; P. J. R. Schreier
24-29
Supercritical Fluids: Fundamentals and Applications
Pablo G. Debenedetti
30-35
Neural Networks in Bioprocess Engineering
Yi-Hong Zhu; Susan Linko; Tero Eerikäinen; Pekka Linko
36-41
Implementation of Model Based Optimization of Product Quality Parameters in Dairy Processes
Joost van der Linden
42-47
Physiological Functions of Foods
Soichi Arai
48-53
Estimation of Double Layers Flow Model for Fluidity of Milk in a Capillary
Teruko Nakamura; Akemi Yamamoto; Kishiko Sakanishi; Takeshi Mineshita
54-56
Effect of Moisture Content on Flow Characteristics of SPI Melt at an Elevated Temperature
N. Hayashi; I. Hayakawa; Y. Fujio
57-59
Novel Approach to Characterize the Flow Properties of Fine Dry Food Powders
H. O. Kono; Y. Itani
60-62
Viscosity Measurements of Fresh and Heat Stressed Frying Oil at High Temperatures
K. S. Miller; B. E. Farkas; R. P. Singh
63-65
Viscosity Properties by Amylograph of Rice
Humio F. Kurasawa; Ichiro Shoji
66-68
Physicochemical Properties and Hypolipidemic Function of Levan and its Partial Hydrolysate
Masao Takahashi; Rie Takayama; Kazuoki Ishihara
69-71
The Use of Xylanolytic Enzymes in Processing of Cereals
K. Poutanen; H. Härkönen; T. Parkkonen; K. Autio; T. Suortti; A. Kantelinen et al.
72-74
Viscoelasticity of Butter
Hiromichi Hayashi
75-77
Viscoelastic Characteristics of Bread Crumb and Graphic Analysis of Compression Creep Curve
Yiping Wang; Hiroshi Morishima; Yasuhisa Seo; Yasuyuki Sagara; Kenji Imou
78-80
Viscoelastic Behavior of Parboiled Rice
Saifullah M. Saif; Dwayne A. Suter
81-83
Chapters/HeadingsAuthor(s)PagesInfo
Showing 1 to 20 of 351 entries
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