Mathematical and Statistical Applications in Food Engineering 1st edition by Surajbhan Sevda, Anoop Singh – Ebook PDF Instant Download/Delivery: 1138347671, 978-1138347670
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Product details:
ISBN 10: 1138347671
ISBN 13: 978-1138347670
Author: Surajbhan Sevda, Anoop Singh
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.
Mathematical and Statistical Applications in Food Engineering 1st Table of contents:
1. Role of Mathematical and Statistical Modelling in Food Engineering
2. Evolutionary Optimization Techniques as Effective Tools for Process Modelling in Food Processing
3. Optimization of Food Processes Using Mixture Experiments: Some Applications
4. Microorganisms and Food Products in Food Processing Using Full Factorial Design
5. The Use of Correlation, Association and Regression Techniques for Analyzing Processes and Food Products
6. Application of Cluster Analysis in Food Science and Technology
7. Multiway Statistical Methods for Food Engineering and Technology
8. Application of Multivariate Statistical Analysis for Quality Control of Food Products
9. Importance of Normality Testing, Parametric and Non-Parametric Approach, Association, Correlation and Linear Regression (Multiple & Multivariate) of Data in Food & Bio-Process Engineering
10. Regression Analysis Methods for Agri-Food Quality and Safety Evaluations Using Near-Infrared (NIR) Hyperspectral Imaging
11. Partial Least Square Regression for Food Analysis: Basis and Example
12. Mathematical Modelling of High Pressure Processing in Food Engineering
13. Food Process Modeling and Optimization by Response Surface Methodology (RSM)
14. A Mathematical Approach to the Modelling of the Rheological Properties of Solid Foods
15. Mathematical Models for Analyzing the Microbial Growth in Food
16. Computational Fluid Dynamics (CFD) Simulations in Food Processing
17. Application of Multivariate Statistical Analysis for Food Safety and Quality Assurance
18. Mathematical Modelling in Food Science through the Paradigm of Eggplant Drying
19. Use of Mathematical Modelling of Dough Biscuits Baking Behaviour
20. Applications of Principal Component Analysis (PCA) for Fruit Juice Recovery and Quality Analysis
21. Use of Artificial Neural Networks in Optimizing Food Processes
22. Application of Neural Networks in Optimizing Different Food Processes: Case Study
23. Mathematical Modelling for Predicting the Temperatures During Microwave Heating of Solid Foods: A Case Study
24. Microwave Drying of Food Materials Modelled by the Reaction Engineering Approach (REA)—Framework
25. Modelling of Heat Transfer During Deep Fat Frying of Food
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Tags: Surajbhan Sevda, Anoop Singh, Statistical Applications, Food Engineering