ABSTRACT
Multiscale Modeling .................................................................................... 15 1.7 Conclusion ................................................................................................... 16 Acknowledgments................................................................................................... 16 Nomenclature .......................................................................................................... 16
Greek Letters ................................................................................................ 17 References ............................................................................................................... 17
This ch apter introduces fundam ental mecha nisms of heat-mass transfer and mathematical basic s for modeling a spects involving k inetics (such as bioche mical changes , qu ality, and safet y). Math ematical aspects of form ulating and solving models that describ e time-dep endent spatial and couple d phenom ena in food processes are outl ined and explained. Model ing issues related to thermop hysical properties and model param eters, such as varia bility and parameter estimat ion, are mentioned , and tool s for food process simulat ion at different scale s are presen ted.
