Food engineering 2000
Author(s)
Bibliographic Information
Food engineering 2000
Chapman & Hall : International Thomson Pub., c1997
- Other Title
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Food engineering two thousand
Available at 2 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
"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
Description and Table of Contents
Description
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.
Table of Contents
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
by "Nielsen BookData"