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
