(CRC Press: Boca Raton, FL) -- Presenting mathematical prerequisites in summary tables, the Handbook of Food Processing Modeling and Statistical Quality Control (CRC Press, 2011) explains fundamental techniques of mathematical modeling processes essential to the food industry. Author Mustafa Özilgen focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations.

The book also discusses statistical process analysis and quality control. It includes examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step-by-step worked solution.

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