Food Engineering 2000

AvPedro Fito,Enrique Ortega-Rodriguez

Inbunden, Engelska, 1995

Del i serien Food Engineering Series

1 064 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Fler format och utgåvor

Häftad

1 064 kr

Beskrivning

This book is based on the papers presented at the first Ibero-American Conference on Food Engineering, held in Sao Paolo, Brazil in November 1995. Chapters focus on four major areas of current research in food engineering: new technologies; food packaging, physical properties of foods, and education in food engineering. Food engineers have contributed chapters on topics such as: minimally processed foods, structured foods, new developments in food packaging, and food engineering curricula for the 21st century.

Produktinformation

Utgivningsdatum:1995-12-31
Mått:155 x 235 x 29 mm
Vikt:786 g
Format:Inbunden
Språk:Engelska
Serie:Food Engineering Series
Antal sidor:416
Upplaga:1997
Förlag:Kluwer Academic Publishers Group
ISBN:9780412088117

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

I Trends in Food Engineering.- 1 The History and Future of Food Engineering.- II Physical Properties of Foods.- 2 Microstructural and Imaging Analyses as Related to Food Engineering.- 3 Engineering Properties of Foods: Current Status.- 4 Rheological Properties of Fluid Foods: Recent Developments.- 5 Multilayer Sorption Isotherms.- 6 Thermal Properties in Food Sterilization.- 7 The Physical State and Quality of Cereal-Based Foods.- III Advances in Food Processing.- 8 Structural Changes in the Minimal Processing of Fruits: Some Effects of Blanching and Sugar Impregnation.- 9 The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields.- 10 Minimally Processed High Moisture Fruit Products by Combined Methods: Results of a Multinational Project.- 11 Minimally Processed Foods: State of the Art and Future.- IV Modeling of Food Processing Operations.- 12 Salting of Manchego-Type Cheese by Vacuum Impregnation.- 13 Osmotic Dehydration: An Approach to the Modeling of Solid—Liquid Food Operations.- 14 Mass Transfer Modeling in Structured Foods.- 15 The Preparation of Software as an Educational Aid for Food Engineering Courses.- 16 Critical Points for On—Line Computer Simulation Control of the Canned-Food Sterilization Processes.- 17 Vision and Knowledge-Based Techniques in Raw Meat Classification for Cooked Ham Production.- V Food Packaging.- 18 High-Barrier Polymers for the Design of Food Packages.- 19 Trends in Food Packaging.- VI Food Engineering Education.- 20 Food Engineering Curricula: North American and Asian Perspectives.- 21 Human Resources Formation for Food Technology in Ibero-America.- 22 The Future of Food Engineering Education in Europe.