Mathematical Modelling in Food Science through the Paradigm of Eggplant Drying
Mathematical modelling in food science is becoming a key topic in both research
and industry. The high complexity of both food matrices and processes had al-
ways limited the use of models as profitable tools to increase understanding
and therefore to improve production processes. In recent years, the increase in
computational resources allowed applying consolidated physical theories to the
complex sphere of food science. Mathematical modelling is useful for design,
analysis, control and optimization of food processes.