1st Edition
Mathematical and Statistical Applications in Food Engineering
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
ROLE OF MATHEMATICAL AND STATISTICAL MODELLING IN FOOD ENGINEERING
Surajbhan Sevda, Vijay Kumar Garlapati, and Anoop Singh
EVOLUTIONARY OPTIMIZATION TECHNIQUES AS EFFECTIVE TOOLS FOR PROCESS MODELLING IN FOOD PROCESSING
Lakshmishri Roy, Debabrata Bera, and Vijay Kumar Garlapati
OPTIMIZATION OF FOOD PROCESSES USING MIXTURE EXPERIMENTS SOME APPLICATIONS
Daniel Granato, Veronica Calado, and Edmilson Rodrigues Pinto
MICROORGANISMS AND FOOD PRODUCTS IN FOOD PROCESSING USING FULL FACTORIAL DESIGN
Davor Valinger, Jasna Gajdoš Kljusuric, Danijela Bursac Kovacevic, Predrag Putnik, and Anet Režek Jambrak
THE USE OF CORRELATION, ASSOCIATION AND REGRESSION TO ANALYZE FOOD PROCESSES AND PRODUCTS
Jimy Oblitas, Miguel De-la-Torre, Himer Avila- George, and Wilson Castro
APPLICATION OF CLUSTER ANALYSIS IN FOOD SCIENCE AND TECHNOLOGY
Chapman J, Power A, Chandra S, Robert J and Cozzolino, D.
MULTIWAY STATISTICAL METHODS FOR FOOD ENGINEERING AND TECHNOLOGY
Smita S. Lele, and Snehasis Chakraborty
APPLICATION OF MULTIVARIATE STATISTICAL ANALYSIS FOR QUALITY CONTROL OF FOOD PRODUCTS
Soumen Ghosh, and Jayeeta Mitra
IMPORTANCE OF NORMALITY TESTING, PARAMETRIC AND NON-PARAMETRIC APPROACH, ASSOCIATION, CORRELATION AND LINEAR REGRESSION (MULTIPLE & MULTIVARIATE) OF DATA IN FOOD & BIO-PROCESS ENGINEERING
Soumen Ghosh and Jayeeta Mitra
REGRESSION ANALYSIS METHODS FOR AGRI-FOOD QUALITY AND SAFETY EVALUATIONS USING NEAR-INFRARED (NIR) HYPERSPECTRAL IMAGING
Chandra B. Singh and Digvir S. Jayas
PARTIAL LEAST SQUARE REGRESSION FOR FOOD ANALYSIS: BASIS AND EXAMPLE
Wilson Manuel Castro, Jimy Oblitas, Edward E Rojas, and Himer Avila- George
MATHEMATICAL MODELLING OF HIGH PRESSURE PROCESS IN FOOD ENGINEERING
Deepak Kadam, Surajbhan Sevda, Namrata Tyagi, and Chetan Joshi
FOOD PROCESS MODELING AND OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY (RSM)
Narjes Malekjani, and Seid Mahdi Jafari
A MATHEMATICAL APPROACH TO THE MODELING OF THE RHEOLOGICAL PROPERTIES OF SOLID FOODS
Ryszard Myhan, and Marek Markowski
MATHEMATICAL MODELS FOR ANALYZING THE MICROBIAL GROWTH IN FOOD
Jyoti Singh, and Vishal Mishra
COMPUTATIONAL FLUID DYNAMICS (CFD) SIMULATIONS IN FOOD PROCESSING
Abhishek Dutta, Ferruh Erdogdu, and Fabrizio Sarghini
APPLICATION OF MULTIVARIATE STATISTICAL ANALYSIS FOR FOOD SAFETY AND QUALITY ASSURANCE
S.Jancy, and R. Preetha
MATHEMATICAL MODELLING IN FOOD SCIENCE THROUGH THE PARADIGM OF EGGPLANT DRYING
Alessandra Adrover, and Antonio Brasiello
USE OF MATHEMATICAL MODELLING OF DOUGH BISCUITS BAKING BEHAVIOUR
Baldino Noemi, Francesca R. Lupi, Domenico Gabriele and Bruno de Cindio
APPLICATIONS OF PRINCIPAL COMPONENT ANALYSIS (PCA) FOR FRUIT JUICE RECOVERY AND QUALITY ANALYSIS
Debabrata Bera, Lakshmishri Roy, and Tanmoy Bhattacharya
USE OF ARTIFICIAL NEURAL NETWORKS IN OPTIMIZING FOOD PROCESSES
R. A. Conde-Gutiérrez, U. Cruz-Jacobo and J. A. Hernández
APPLICATION OF NEURAL NETWORKS IN OPTIMIZING DIFFERENT FOOD PROCESSES: CASE STUDY
Kshirod K Dash, G.V.S. Bhagya Raj, and Mainao A Gayary
MATHEMATICAL MODELLING FOR PREDICTING THE TEMPERATURES DURING MICROWAVE HEATING OF SOLID FOODS - A CASE STUDY
Coskan Ilicali, Filiz Icier, and Ömer Faruk Cokgezme
MICROWAVE DRYING OF FOOD MATERIALS MODELLED BY THE REACTION ENGINEERING APPROACH (REA) - FRAMEWORK
Aditya Putranto, and Xiao Dong Chen
MODELLING OF HEAT TRANSFER DURING DEEP FAT FRYING OF FOOD
Kshirod K Dash, Maanas Sharma, and M A Bareen
Biography
Surajbhan Sevda obtained a PhD in Biochemical Engineering & Biotechnology in 2013 from Indian Institute of Technology Delhi, New Delhi, India. He is currently an Assistant Professor at the Department of Biotechnology, National Institute of Technology, Warangal, India. Prior to this, he was a technical officer (research scientist) at IIT Guwahati, India. He has published more than 28 articles in scientific journals and book chapters. He received his Bachelor of Engineering in Biotechnology and Master of Technology in fermentation technology from University of Rajasthan and Institute of Chemical Technology (formerly UDCT), University of Mumbai, India, in 2006 and 2008, respectively. He was a visiting scientist at University of Calgary, Canada, in 2018. His research experience lies in industrial wastewater treatment, biofuels, and bioenergy, life cycle analysis (LCA), metal recovery, biosensor development, green chemistry, and microbial electrosynthesis.
Anoop Singh obtained a PhD in Botany in 2004. He is currently a Scientist at the Department of Scientific and Industrial Research (DSIR), Ministry of Science and Technology, Government of India. Before joining DSIR, he worked at DTU, Denmark; UCC, Ireland; TERI, New Delhi, India; IARI, New Delhi, India; BHU, Varanasi, India; and VBSPU, Jaunpur, India. He has more than fifty articles in scientific journals, has published five books, including two with Springer. He is a member of several scientific communities. His research interests are sustainable agriculture, the utilization of industrial, agricultural and household waste for eco-friendly energy production, and life cycle assessment.