Fundamentals of Food Reaction Technology

• Utgivningsdatum: 2027-02-17
• Mått: 156 x 234 x 15 mm
• Vikt: 411 g
• Format: Inbunden
• Språk: Engelska
• Antal sidor: 270
• Upplaga: 2
• Förlag: Royal Society of Chemistry
• ISBN: 9781837675944

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• Tillverkningsteknik

Richard L. Earle is Professor Emeritus, Massey University, Palmerston North, New Zealand, where he was Head of Department of Process and Environmental Technology and Dean of the Faculty of Technology. Trained in chemical engineering and in operations research, he worked in the Meat Industry Research Institute of New Zealand. He then became Foundation Professor of Biotechnology at Massey University and was concerned with the processing of This communication (including any attachments) is intended for the use of the addressee only and may contain confidential, privileged or copyright material. It may not be relied upon or disclosed to any other person without the consent of the Royal Society of Chemistry (RSC). If you have received it in error, please contact us immediately. Any advice given by the RSC has been carefully formulated but is necessarily based on the information available, and the RSC cannot be held responsible for accuracy or completeness. In this respect, the RSC owes no duty of care and shall not be liable for any resulting damage or loss. The RSC acknowledges that a disclaimer cannot restrict liability at law for personal injury or death arising through a finding of negligence. VAT registration number GB 342 1764 71 Registered charity number 207890 4 biological materials across a wide range of products and industries including foods and pharmaceuticals. He wrote a pioneering textbook on Unit Operations in Food Processing, used throughout the world. He has taught reaction technology courses at undergraduate and graduate levels, and in industrial seminars in New Zealand, Canada, Thailand and Australia. He has been involved with the manufacturing industry, including the development of a pharmaceutical company using meat by-products in New Zealand, and has also authored or co-authored many papers and a number of books.Marie Wong is a Professor in the College of Sciences at Massey University. In her twenty-five-year career at Massey she has taught many topics in food technology and food process engineering, including reaction kinetics, thermal process kinetics and modelling. She has supervised over 100 postgraduate research students in food technology and food engineering related projects, which have included extraction and separation technologies, fermentation, enzymatic hydrolysis, predictive modelling; for a number of food systems, including fruit, seafood, meat, dairy, bread and fats and oils. She works closely with the NZ food industry, having obtained and managed over 200 projects, assisting the industry to solve their problems through student research projects. Prior to joining Massey, Marie worked in the food industry then worked for 12 years in a NZ government crown research institute, mainly focusing on processing of horticultural crops. Marie is a Massey graduate majoring in biotechnology and food engineering, and was taught reaction engineering by Professor Richard L. Earle during her undergraduate years.John E. Bronlund is Principal Research Engineer at Fonterra Research and Development Centre, Palmerston North, New Zealand and Adjunct Professor in Food and Bioprocess Engineering at Massey University. Until 2023, he was Professor of Food and Bioprocess Engineering in the School of Food and Advanced Technology at Massey University where he taught reaction engineering, processing and mechanistic modelling to Food technology and Chemical engineering undergraduate and postgraduate students. He has led several research programmes that link to a range of food industry sectors including manufactured foods, dairy, meat, seafood, and packaging, nearly all of which employ the reaction engineering framework explained in this book. During his academic career he supervised over thirty PhD students and has written over 100 research papers. Some time ago he was lucky enough to have been taught reaction engineering by Professor Richard L Earle which sparked a lifelong interest in food reaction technology.

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