کاربردهای ریاضی و آماری در مهندسی مواد غذایی ۲۰۲۰
Mathematical and Statistical Applications in Food Engineering 2020

1. Cover

2. Title Page

3. Copyright Page

4. Foreword

5. Preface

6. 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

32. Index

33. Color Section