Mathematical and Statistical Applications in Food Engineering: 1st Edition (Hardback) book cover

Mathematical and Statistical Applications in Food Engineering

1st Edition

By Surajbhan Sevda, Anoop Singh

CRC Press

300 pages | 4 Color Illus. | 170 B/W Illus.

Purchasing Options:$ = USD
Hardback: 9781138347670
pub: 2020-02-15
SAVE ~$37.99
Available for pre-order. Item will ship after 15th February 2020
$189.95
$151.96
x

FREE Standard Shipping!

Description

Several books have been written about the application of mathematical and statistical tools in food engineering, but very few books are actually focused or cover the topic in depth. These tools are essential in food engineering. Mathematical techniques have been used in process analysis, design and optimization from an empirical to a scientific and model-based approach. This book is a source of information on mathematical and statistical methods that can be applied in food engineering. The use of these techniques is also illustrated through case studies, which will make it easier for researcher in terms of development of alternative processes and their optimization in food engineering and technology.

With contributions from leading academics and scientists from all over the world, this book focuses on new areas of mathematical and statistical method for food engineering to help meet the increasing food demand. The book is easy to use. It will help researchers and students to overcome their apathy in using these tools, and to appreciate the usefulness of analytical tools. The book provides valuable resources for students, researchers, teachers and professionals of food engineering.

Key features:

  • Provides detailed descriptions on engineering/ design/ modeling/ evaluation aspects of food engineering, from preparation to production to processing to consumption.
  • Presents cutting-ege mathematical and statistical methods used for research in food engineering.
  • Serves as an essential reference on the fundamental concepts of mathematical and statistical applications associated with food engineering.
  • Combines theory with a practical exercise-driven approach, making it accessible to professionals with varying degrees of statistical skill

Table of Contents

TABLE OF CONTENT

ROLE OF MATHEMATICAL AND STATISTICAL MODELLING IN FOOD ENGINEERING

Surajbhan Sevda, 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 Kljusurić, Danijela Bursać Kovačević, Predrag Putnik, and Anet Režek Jambrak

 

THE USE OF CORRELATION, ASSOCIATION AND REGRESSION TO ANALYZE FOOD PROCESSES AND PRODUCTS

Jimy Oblitas, Himer Avila- George, and Wilson Castro

 

APPLICATION OF CLUSTER ANALYSIS IN FOOD SCIENCE AND TECHNOLOGY

Chapman, J., Power, A., 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

A. Adrovera, and A. Brasiellob

 

USE OF MATHEMATICAL MODELLING OF DOUGH BISCUITS BAKING BEHAVIOUR

Baldino Noemi, Lupi Francesca R., Gabriele Domenico 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

About the Authors

Dr. Surajbhan Sevda, completed Doctoral Degree in 2013 from Indian Institute of Technology Delhi, New Delhi, India. He is working as technical officer (research scientist) at the department of biosciences and bioengineering, Indian Institute of Technology Guwahati, Guwahati, India. He has authored more than 28 articles in scientific journals and book chapters (h-Index: 13 and i10-index: 14). 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 known as 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.

Dr. Anoop Singh, completed Doctoral Degree in 2004. He is working as scientist in the

Department of Scientific and Industrial Research, Government of India, New Delhi. He has

published more than fifty articles in scientific journals (h-index: 28 and i10-index: 38), edited

two books with Springer and authored three books with national publisher. He is a member of

several scientific communities. His research interests are focused on sustainable agriculture,

the utilization of industrial, agricultural and household waste for eco-friendly energy

production, and life cycle assessment.

Subject Categories

BISAC Subject Codes/Headings:
MAT003000
MATHEMATICS / Applied
SCI086000
SCIENCE / Life Sciences / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science
TEC029000
TECHNOLOGY & ENGINEERING / Operations Research