Food engineering 2000
著者
書誌事項
Food engineering 2000
Chapman & Hall : International Thomson Pub., c1997
- タイトル別名
-
Food engineering two thousand
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
"Papers ... of First Ibero-American Conference on Food Engineering ... held at Universidade Estadual de Campinas, Sao Paudo, Brazil, from November 5-9, 1995"--Pref
Includes bibliographical references and index
内容説明・目次
内容説明
The technical papers included in this book are based on the presentations made by the invited speakers of First Thero-American Conference on Food Engineering that was held at Universidade Estadual de Campinas, Sao Paulo, Brazil, from November 5-9,1995. This well attended meeting was organized to present recent advances and provide an adequate forum for developing a vision for future directions in food engineering education and research. In addition to the invited oral presentations, there were more than 300 volunteered contributions, most of these volunteered publications were published separately by the Valencia Polytechnic University. The first chapter of Food Engineering 2000, authored by Dr. Marcus Karel, deals with the history and future of food engineering. The following chapters, authored by an outstanding group of food engineers, focus on five major areas of current interest: physical properties of foods, new food processing technologies, modeling of food processing operations, food packaging, and food engineering education. The excellent quality of the Conference is clearly reflected in the articles included in this book. Some of them present the latest developments in a given field, while others effectively summarize the work done during the last few years.
目次
Trends In Food Engineering. The History and Future of Food Engineering. PHYSICAL PROPERTIES OF FOODS . Microstructural and Imaging Analyses as Related to Food Engineering. Engineering Properties of Foods. Current Status. Rheological Properties of Foods. Recent Developments. Thermal Properties in Food Sterilization. The Physical State and Food Quality of Cereal-Based Foods. ADVANCES IN FOOD PROCESSING. Structural Changes in the Minimal Processing of Fruits. Some Effects of Blanching and Sugar Impregnation. The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields. Minimally Processed High Moisture Fruit Products by Combined Methods. Results of a Multinational Project. Minimally Processed Foods. State of the Art and Future. MODELING OF FOOD PROCESSING OPERATIONS. Salting of Manchego Type Cheese by Vacuum Impregnation. Osmotic Dehydration. An Approach to the Modeling of Solid-Liquid Food Operations. Mass Transfer Modeling in Structured Foods. The Preparation of Software as an Educational Aid for Food Engineering Courses. Critical Points for On-line Computer Simulation Control of the Canned Food Sterilization Process. Vision and Knowledge-Based Techniques in Raw Meat Classification for Cooked Ham Production. FOOD PACKAGING. High Barrier Polymers for the Design of Food Packages. Trends on Food Packaging. FOOD ENGINEERING EDUCATION. Food Engineering Curricula. North American and Asian Perspectives. Human Resources Formation for Food Technology in IberoAmerica. The Future of Food Engineering Education in Europe. Index
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