Food Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer’s Food Engineering Series, the book includes 28 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging. Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central.
Author(s): Dennis R. Heldman, Daryl B. Lund (auth.), José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez-Aguirre, Gustavo Barbosa-Canovas (eds.)
Series: Food Engineering Series
Edition: 1
Publisher: Springer-Verlag New York
Year: 2011
Language: English
Pages: 694
Tags: Food Science; Biochemical Engineering; Agricultural Economics
Front Matter....Pages i-xviii
Front Matter....Pages 1-2
The Beginning, Current, and Future of Food Engineering: A Perspective....Pages 3-18
Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows....Pages 19-44
CFD: An Innovative and Effective Design Tool for the Food Industry....Pages 45-68
Incorporation of Fibers in Foods: A Food Engineering Challenge....Pages 69-98
Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach....Pages 99-117
State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes....Pages 119-146
Multifactorial Assessment of Microbial Risks in Foods: Merging Engineering, Science, and Social Dimensions....Pages 147-164
Development of Eco-efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry....Pages 165-218
Food Process Economics....Pages 219-236
Systemic Approach to Curriculum Design and Development....Pages 237-243
Front Matter....Pages 245-245
Innovations in Thermal Treatment of Food....Pages 247-259
Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling....Pages 261-284
Recent Advances in Emerging Nonthermal Technologies....Pages 285-323
High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes....Pages 325-340
High Pressure Sterilization of Foods....Pages 341-351
Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide....Pages 353-392
Mass Transfer and Equilibrium Parameters on High-Pressure CO 2 Extraction of Plant Essential Oils....Pages 393-470
Front Matter....Pages 471-471
Glass Transitions: Opportunities and Challenges....Pages 473-490
Caking of Water-Soluble Amorphous and Crystalline Food Powders....Pages 491-514
Effective Drying Zones and Nonlinear Dynamics in a Laboratory Spray Dryer....Pages 515-534
Front Matter....Pages 471-471
Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media....Pages 535-552
Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology....Pages 553-573
Front Matter....Pages 575-575
Food Microstructures for Health, Well-being, and Pleasure....Pages 577-588
Fruit Microstructure Evaluation Using Synchrotron X-Ray Computed Tomography....Pages 589-598
Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis....Pages 599-616
Front Matter....Pages 617-617
New Packaging Materials Based on Renewable Resources: Properties, Applications, and Prospects....Pages 619-630
Edible Coatings to Improve Food Quality and Safety....Pages 631-659
Physical Properties of Edible Gelatin Films Colored with Chlorophyllide....Pages 661-678
Back Matter....Pages 679-693
