1st Edition

Mathematical and Statistical Applications in Food Engineering

Edited By Surajbhan Sevda, Anoop Singh Copyright 2020
    444 Pages 16 Color & 161 B/W Illustrations
    by CRC Press

    444 Pages 16 Color & 161 B/W Illustrations
    by CRC Press

    442 Pages 16 Color & 161 B/W Illustrations
    by CRC Press

    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.