Method Optimization of Various Food Processing Technologies

Dear Colleagues,

Method optimization can be defined as finding the best solution among a specific group of parameters with the goal of maximizing one or more process outcomes. In food processing, optimization requires the identification of a specific process, the development of a precise description of the situation, and the application of a suitable analytical method for reaching the optimum solution. Model‐based optimization of food processing is a topic that has received great attention during the last two decades due to its impact on safety, quality, and the economic aspects of food processing.

This special issue on “Method Optimization of Various Food Processing Technologies” seeks high-quality works focusing on the latest novel advances in the design of experiments. Topics may include factorial designs, central composite designs, face-centered central composite design, Box–Behnken design, mixture designs, response surface methodology, artificial neural networks, and others applied to extraction, processing, and purification of food and food components.

Dr. Fernanda Furlan Gonçalves Dias
Guest Editor

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access semimonthly journal published by MDPI.

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