Mathematical and Statistical Applications in 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 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