Engineering and Food for the 21st Century

Author: Jorge Welti-Chanes, Gustavo V., Barbosa-Cánovas, José Miguel Aguilera
Publisher: CRC
Publication Date: 2002-03-25
Number Of Pages: 1104

Book Description

This reference presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The book begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. The book also contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Book Info

Presents state of the art research on fundamental aspects of food engineering. Covers new modeling tendencies in food rheology in processes such as extrusion, bakery, freezing, and high pressure.

Table of Contents

Ch. 1 Food Engineering for the 21st Century 3
Ch. 2 Trends in Food Engineering 15
Ch. 3 Challenges for the Process Specialist in the 21st Century 35
Ch. 4 Sustainability of Food Sector Development in Tropical Areas 41
Ch. 5 International Congress on Engineering and Food: The First 25 Years 57
Ch. 6 State Transitions and Reaction Rates in Concentrated Food Systems 67
Ch. 7 Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on Food Colloid Stability 87
Ch. 8 Triacylglyceride Crystallization in Vegetable Oils 105
Ch. 9 The Functionality of Milkfat Fractions in Confectionery and Plastic Fats 125
Ch. 10 Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions 141
Ch. 11 Transport Properties in Food Engineering 153
Ch. 12 Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress 177
Ch. 13 Non-Fickian Mass Transfer in Fruit Tissue 193
Ch. 14 The Cellular Approach in Modeling Mass Transfer in Fruit Tissues 217
Ch. 15 Mass Transport and Deformation Relaxation Phenomena in Plant Tissues 235
Ch. 16 The Relation Between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee 253
Ch. 17 A Proposal of Analysis of the Drying Phenomena by Means of Fractal Theory 269
Ch. 18 Relationship between Rheology and Food Texture 291
Ch. 19 Relevance of Rheological Properties in Food Process Engineering 307
Ch. 20 Rheological Properties of Concentrated Suspensions: Applications to Foodstuffs 327
Ch. 21 Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence of Elasticity on Power Consumption 347
Ch. 22 Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows 361
Ch. 23 Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity 381
Ch. 24 The Role of Rheology in Extrusion 393
Ch. 25 Nonlinear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions 415
Ch. 26 Rheological Properties of Food Materials under Standard and High Pressure and Temperature Conditions 431
Ch. 27 Rheo-Reactor for Studying Food Processes: Specific Cases of Foaming and Freezing 447
Ch. 28 Levels of Structure and Mechanical Properties of Solid Foods 465
Ch. 29 Structure-Functionality Relationships in Foods 477
Ch. 30 Structure and Food Engineering 495
Ch. 31 Viewing Food Microstructure 513
Ch. 32 Active Packaging: Science and Application 533
Ch. 33 Mass Transfer in Food/Plastic Packaging Systems 543
Ch. 34 Mass Transport within Edible and Biodegradable Protein-Based Materials: Application to the Design of Active Biopackaging 563
Ch. 35 Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion 575
Ch. 36 Contribution to Kinetics for the Development of Food Sterilization Processes at High Temperatures: IATA-CSIC Results 591
Ch. 37 Shelf-Life Prediction of Minimally Processed Chilled Foods 607
Ch. 38 Update on Hurdle Technology 615
Ch. 39 Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods 631
Ch. 40 The Role of An Osmotic Step: Combined Processes to Improve Quality and Control Functional Properties in Fruit and Vegetables 651
Ch. 41 Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables 671
Ch. 42 Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies 699
Ch. 43 Innovative Fruit Preservation Methods Using High Pressure 715
Ch. 44 Production Issues Related to UHP Food 727
Ch. 45 Enhanced Thermal Effects under Microwave Heating Conditions 739
Ch. 46 Applications of Low-Intensity Ultrasonics in the Dairy Industry 763
Ch. 47 Ohmic Heating and Moderate Electric Field (MEF) Processing 785
Ch. 48 Design, Construction, and Evaluation of a Sanitary Pilot Plant System PEF 795
Ch. 49 Recent Advances in Simulation for the Process Industries 811
Ch. 50 Simulation-Based Design of Food Products and Processes 831
Ch. 51 Modeling and Simulation of Reactive and Separation Food Bed Processes 847
Ch. 52 Modeling Bean Heating during Batch Roasting of Coffee Beans 871
Ch. 53 New Frontiers for Food Processing: The Impact of Changes in Agrobiotechnology 893
Ch. 54 Novel and Potential Applications of [alpha]-Amylases in the Food Industry 913
Ch. 55 Modeling Conditions Affecting the Production of a Bacteriocin by Enterococus faecium UQ1 and the Kinetics of the Bacteriocin Antilisterial Activity 927
Ch. 56 Clean Technology in the Food Manufacturing Industry 951
Ch. 57 Pest Control in the Food Industry: Raw Materials Control 961
Ch. 58 Storage Stability and Nutritive Value of Food for Long-Term Manned Space Missions 979
Ch. 59 Preservation Methods Utilized for Space Food 993
Ch. 60 NASA Food Technology Commercial Space Center 1007
Ch. 61 Role of the Internet in Food Engineering Teaching 1013
Ch. 62 Teaching Food Engineering with the aid of Multimedia 1023
Ch. 63 A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the Internet 1035
Ch. 64 Toward a Virtual Cooperative Training Program in Food Engineering 1043
Index 1057

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