Food Engineering 2000 (Food Engineering Series)

Fito, Pedro/ Ortega-Rodriguez, Enrique

Springer-Verlag New York Inc.（2012/11発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 416 p.
• 言語 ENG
• 商品コード 9781461377740
• DDC分類 664

Full 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.

Contents

I Trends in Food Engineering.- 1 The History and Future of Food Engineering.- II Physical Properties of Foods.- 2 Microstructural and Imaging Analyses as Related to Food Engineering.- 3 Engineering Properties of Foods: Current Status.- 4 Rheological Properties of Fluid Foods: Recent Developments.- 5 Multilayer Sorption Isotherms.- 6 Thermal Properties in Food Sterilization.- 7 The Physical State and Quality of Cereal-Based Foods.- III Advances in Food Processing.- 8 Structural Changes in the Minimal Processing of Fruits: Some Effects of Blanching and Sugar Impregnation.- 9 The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields.- 10 Minimally Processed High Moisture Fruit Products by Combined Methods: Results of a Multinational Project.- 11 Minimally Processed Foods: State of the Art and Future.- IV Modeling of Food Processing Operations.- 12 Salting of Manchego-Type Cheese by Vacuum Impregnation.- 13 Osmotic Dehydration: An Approach to the Modeling of Solid—Liquid Food Operations.- 14 Mass Transfer Modeling in Structured Foods.- 15 The Preparation of Software as an Educational Aid for Food Engineering Courses.- 16 Critical Points for On—Line Computer Simulation Control of the Canned-Food Sterilization Processes.- 17 Vision and Knowledge-Based Techniques in Raw Meat Classification for Cooked Ham Production.- V Food Packaging.- 18 High-Barrier Polymers for the Design of Food Packages.- 19 Trends in Food Packaging.- VI Food Engineering Education.- 20 Food Engineering Curricula: North American and Asian Perspectives.- 21 Human Resources Formation for Food Technology in Ibero-America.- 22 The Future of Food Engineering Education in Europe.