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.

chapter Chapter 1|4 pages

Role of Mathematical and Statistical Modelling in Food Engineering

BySurajbhan Sevda, Vijay Kumar Garlapati, Anoop Singh

chapter Chapter 2|16 pages

Evolutionary Optimization Techniques as Effective Tools for Process Modelling in Food Processing

ByLakshmishri Roy, Debabrata Bera, Vijay Kumar Garlapati

chapter Chapter 3|15 pages

Optimization of Food Processes Using Mixture Experiments

Some Applications
ByDaniel Granato, Verônica Calado, Edmilson Rodrigues Pinto

chapter Chapter 4|15 pages

Microorganisms and Food Products in Food Processing Using Full Factorial Design

ByDavor Valinger, Jasna Gajdoš Kljusurić, Danijela Bursać Kovačević, Predrag Putnik, Anet Režek Jambrak

chapter Chapter 5|17 pages

The Use of Correlation, Association and Regression Techniques for Analyzing Processes and Food Products

ByJimy Oblitas, Miguel De-la-Torre, Himer Avila-George, Wilson Castro

chapter Chapter 6|6 pages

Application of Cluster Analysis in Food Science and Technology

ByJ Chapman, A Power, S Chandra, J Roberts, D Cozzolino

chapter Chapter 7|24 pages

Multiway Statistical Methods for Food Engineering and Technology

BySmita S Lele, Snehasis Chakraborty

chapter Chapter 8|14 pages

Application of Multivariate Statistical Analysis for Quality Control of Food Products

BySoumen Ghosh, Jayeeta Mitra

chapter Chapter 11|20 pages

Partial Least Square Regression for Food Analysis

Basis and Example
ByWilson Castro, Jimy Oblitas, Edward E Rojas, Himer Avila-George

chapter Chapter 12|20 pages

Mathematical Modelling of High Pressure Processing in Food Engineering

ByDeepak Kadam, Surajbhan Sevda, Namrata Tyagi, Chetan Joshi

chapter Chapter 13|23 pages

Food Process Modeling and Optimization by Response Surface Methodology (RSM)

ByNarjes Malekjani, Seid Mahdi Jafari

chapter Chapter 14|20 pages

A Mathematical Approach to the Modelling of the Rheological Properties of Solid Foods

ByRyszard Myhan, Marek Markowski

chapter Chapter 15|19 pages

Mathematical Models for Analyzing the Microbial Growth in Food

ByJyoti Singh, Vishal Mishra

chapter Chapter 16|20 pages

Computational Fluid Dynamics (CFD) Simulations in Food Processing

ByAbhishek Dutta, Ferruh Erdoğdu, Fabrizio Sarghini

chapter Chapter 17|13 pages

Application of Multivariate Statistical Analysis for Food Safety and Quality Assurance

ByS Jancy, R Preetha

chapter Chapter 18|18 pages

Mathematical Modelling in Food Science through the Paradigm of Eggplant Drying

ByAlessandra Adrover, Antonio Brasiello

chapter Chapter 19|13 pages

Use of Mathematical Modelling of Dough Biscuits Baking Behaviour

ByNoemi Baldino, Francesca R Lupi, Domenico Gabriele, Bruno de Cindio

chapter Chapter 20|14 pages

Applications of Principal Component Analysis (PCA) for Fruit Juice Recovery and Quality Analysis

ByDebabrata Bera, Lakshmishri Roy, Tanmoy Bhattacharya

chapter Chapter 21|25 pages

Use of Artificial Neural Networks in

ByRA Conde-Gutiérrez, U Cruz-Jacobo, JA Hernández

chapter Chapter 22|17 pages

Application of Neural Networks in Optimizing Different Food Processes Case Study

ByKK Dash, GVS Bhagya Raj, MA Gayary

chapter Chapter 23|26 pages

Mathematical Modelling for Predicting the Temperatures During Microwave Heating of Solid Foods A Case Study

ByCoskan Ilicali, Filiz Icier, Ömer Faruk Cokgezme

chapter Chapter 24|9 pages

Microwave Drying of Food Materials Modelled by the Reaction Engineering Approach (REA)—Framework

ByAditya Putranto, Xiao Dong Chen

chapter Chapter 25|24 pages

Modelling of Heat Transfer During Deep Fat Frying of Food

ByKK Dash, Maanas Sharma, MA Bareen