Mathematical and Statistical Applications in Food Engineering  book cover
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Mathematical and Statistical Applications in Food Engineering




ISBN 9781138347670
Published March 3, 2020 by CRC Press
442 Pages 16 Color & 161 B/W Illustrations

 
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Book Description

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.

Table of Contents

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 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, 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

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Editor(s)

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.