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Article: Mathematical models in food processing.
- Article from:
- Chemistry and Industry
- Article date:
- July 4, 1994
- Author:
CopyrightCOPYRIGHT 1994 Society of Chemical Industry. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Food processing models need reliable data for food properties, mathematical descriptions of the equipment, and an understanding of the effect each has on the other
The aim of food processing, in the kitchen or the factory, is to produce safe and palatable nutritious food. To make a cooked food from its ingredients, a series of operations is carried out. To predict (and control) the effect of these operations, a set of rules has been developed: the recipe. Using the recipe, it is possible to produce similar results every time, although the food is perhaps never as good as the carefully arranged pictures showing what the end product is supposed to look like or why we ...