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Anglický jazyk
Introduction Optimization for Food Science
Autor: Hanna Arini Parhusip
Optimization procedures for food science are introduced here to give some background to non mathematicians for analyzing data obtained from surrounding based on mathematics and statistics.Though the data studied here are the from small regions, the mathematical... Viac o knihe
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O knihe
Optimization procedures for food science are introduced here to give some background to non mathematicians for analyzing data obtained from surrounding based on mathematics and statistics.Though the data studied here are the from small regions, the mathematical knowledge is still applicable in various cases. Modelling of the given data will be the most important step. Therefore, it is necessary to define the goal for studying the data. Many cases come up to find the optimal solution for the studied problems,i.e.the maximum or minimum of the objective function. However, since the objective functions are not yet defined for all cases, the objective functions must be modelled initially. The book here leads to different approach from other optimization books. Here, one has to design the objective function based on the given data. On the other hand, food science books have no mathematical procedures as detail as here. Additionally, the studied data are taken from developing country (Indonesia) meaning the number of data is not big and created from small industries or small laboratories compared to western or US industries providing good guidance beginners in this area.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2016
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9783659812507
