Food Engineering Interfaces

Häftad, Engelska, 2013

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Beskrivning

The International Conference on Food Engineering is held every four years and draws global participation. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy.

Produktinformation

Utgivningsdatum:2013-01-31
Mått:155 x 235 x 38 mm
Vikt:1 060 g
Format:Häftad
Språk:Engelska
Serie:Food Engineering Series
Antal sidor:694
Upplaga:2011
Förlag:Springer-Verlag New York Inc.
ISBN:9781461427872

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

I. Selected Topics in Food Engineering.- 1. The Beginning, Current and Future of Food Engineering: A Perspective.- 2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows.- 3. CFD: An Innovative and Effective Design Tool for the Food Industry.- 4. Incorporation of Fibers in Foods: A Food Engineering Challenge.- 5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach.- 6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes.- 7.Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions.- 8.Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry.- 9. Food Process Economics.- 10. Systemic Approach to Curriculum Design and Development.- II. Advances in Food Process Engineering.- 11. Innovations in Thermal Treatment of Food.- 12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling.- 13. Recent Advances in Emerging Nonthermal Technologies.- 14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes.- 15. High Pressure Sterilization of Foods.- 16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide.- 17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils.- III. Water Management in Food.- 18. Glass Transitions: Opportunities and Challenges.- 19. Caking of Water-soluble Amorphous and Crystalline Food Powders.- 20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer.- 21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media.- 22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology.- IV. Food Microstructure.- 23. Food Microstructures for Health, Wellbeing, and Pleasure.- 24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography.- 25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis.- V. Food Packaging.- 26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects.- 27. Edible Coatings to Improve Food Quality and Safety.- 28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide.