In this course, aim is to give the students the ability of analysing, mathematical modelling and optimization of food process operation using data obtained from those operations

Mathematical Modeling. Definition of modeling, solution of nonlinear equations and linear systems, interpolation and curve fitting, empirical models and their solutions, Fundamental principles of modeling and application to simple systems; differential equation applications, continuity, energy and motion equations, simultaneous mass and heat balances, modeling of mass transfer and diffusion, Kinetic Modeling; Rate constant, effect of temperature, activation energy, enzymatic reaction kinetics, nutrient loss and degradation kinetics, microbial kinetics and kinetics of microbial death, Mathematical modeling in Food Engineering operations: Thermal process, evaporation, freezing, drying, fat oxidation, filtration, ultrafiltration, packaging and baking, Optimization; Classical optimization, single and multivariate optimization, Lagrange multipliers, Search techniques, direct search, univariate search, multivariate search, Powell’s method, Response Surface Methodology (RSM)