Mathematical and Statistical Applications in Food Engineering PDF Download
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Author: Surajbhan Sevda
Publisher: CRC Press
ISBN: 0429792522
Category : Mathematics
Languages : en
Pages : 464
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Book Description
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.
Author: Surajbhan Sevda
Publisher: CRC Press
ISBN: 0429792522
Category : Mathematics
Languages : en
Pages : 464
Get Book Here
Book Description
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.
Author: Surajbhan Sevda
Publisher: CRC Press
ISBN: 0429792549
Category : Mathematics
Languages : en
Pages : 443
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Book Description
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.
Author: Daniel Granato
Publisher: John Wiley & Sons
ISBN: 1118433688
Category : Technology & Engineering
Languages : en
Pages : 540
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Book Description
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.
Author: Ruguo Hu
Publisher: Routledge
ISBN: 1351447556
Category : Technology & Engineering
Languages : en
Pages : 248
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Book Description
Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost. It can also function as a powerful tool to optimize food products and/or processes, to accelerate food development cycles, reduce research costs, facilitate the transition of products from research and development to manufacturing and troubleshoot manufacturing problems. Food Product Design: A Computer-Aided Statistical Approach familiarizes readers with the methodology of statistical experimental design, and its application in food product design, with the aid of commonly available modern commercial software. Food Product Design presents basic concepts of food product design, then focuses on the most effective statistical techniques and corresponding computer applications for trial design, modeling, and experimental data analysis. The book presents very few theories about mathematics and statistics. Instead, it contains detailed descriptions of how to use popular computer software to solve the real mathematical and statistical problems that occur in product design. Even those with very limited knowledge of statistics and mathematics will find this a useful and highly practical book. Food Product Design: A Computer-Aided Statistical Approach will be a valuable tool for professional food engineers, technologists, scientists, and industrial personnel who want to update and expand their knowledge about computer-aided statistical methods in the field of food product design. Those involved in applied research at universities in food and agriculture, biological and chemical engineering, and statistics will also find it useful and informative.
Author: Yanbo Huang
Publisher: CRC Press
ISBN: 1420039024
Category : Technology & Engineering
Languages : en
Pages : 241
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Book Description
In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantizatio
Author: Jay L. Devore
Publisher: Springer Nature
ISBN: 3030551563
Category : Mathematics
Languages : en
Pages : 981
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Book Description
This 3rd edition of Modern Mathematical Statistics with Applications tries to strike a balance between mathematical foundations and statistical practice. The book provides a clear and current exposition of statistical concepts and methodology, including many examples and exercises based on real data gleaned from publicly available sources. Here is a small but representative selection of scenarios for our examples and exercises based on information in recent articles: Use of the “Big Mac index” by the publication The Economist as a humorous way to compare product costs across nations Visualizing how the concentration of lead levels in cartridges varies for each of five brands of e-cigarettes Describing the distribution of grip size among surgeons and how it impacts their ability to use a particular brand of surgical stapler Estimating the true average odometer reading of used Porsche Boxsters listed for sale on www.cars.com Comparing head acceleration after impact when wearing a football helmet with acceleration without a helmet Investigating the relationship between body mass index and foot load while running The main focus of the book is on presenting and illustrating methods of inferential statistics used by investigators in a wide variety of disciplines, from actuarial science all the way to zoology. It begins with a chapter on descriptive statistics that immediately exposes the reader to the analysis of real data. The next six chapters develop the probability material that facilitates the transition from simply describing data to drawing formal conclusions based on inferential methodology. Point estimation, the use of statistical intervals, and hypothesis testing are the topics of the first three inferential chapters. The remainder of the book explores the use of these methods in a variety of more complex settings. This edition includes many new examples and exercises as well as an introduction to the simulation of events and probability distributions. There are more than 1300 exercises in the book, ranging from very straightforward to reasonably challenging. Many sections have been rewritten with the goal of streamlining and providing a more accessible exposition. Output from the most common statistical software packages is included wherever appropriate (a feature absent from virtually all other mathematical statistics textbooks). The authors hope that their enthusiasm for the theory and applicability of statistics to real world problems will encourage students to pursue more training in the discipline.
Author: Seid Mahdi Jafari
Publisher: Woodhead Publishing
ISBN: 0128184744
Category : Technology & Engineering
Languages : en
Pages : 498
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Book Description
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. - Brings new opportunities in the optimization of food processing operations - Thoroughly explores applications of food engineering to food processes - Focuses on unit operations from an engineering viewpoint
Author: Isıl Var
Publisher: BoD – Books on Demand
ISBN: 1839697679
Category : Technology & Engineering
Languages : en
Pages : 220
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Book Description
Food processing is a part of the manufacturing industry. To serve a marketable food product there are several intrinsic and extrinsic parameters to consider that determine the specific processing design of each product. Food production should ensure a safe, environmentally sustainable, and adequate supply of food. This book presents a comprehensive review of food processing applications. Chapters address such topics as the effects of rice bran, corn fiber, and sugarcane bagasse on the quality of baked foods, honey production processes, the potential usage of pectin in food packaging, and agro-industrial wastes for packaging processes, and much more.
Author: R. Paul Singh
Publisher: Elsevier
ISBN: 0080529712
Category : Computers
Languages : en
Pages : 317
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Book Description
The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.Key Features* The first book to integrate speadsheets in teaching food science and technology* Includes more than 50 solved examples of spreadsheet use in food science and engineering* Presents a step-by-step introduction to spreadsheet use* Provides a food composition database on a computer disk
Author: John A. Bower
Publisher: John Wiley & Sons
ISBN: 1118541626
Category : Technology & Engineering
Languages : en
Pages : 341
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Book Description
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.
