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New Food Engineering Research Trends
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$202.50
Editors: Alan P. Urwaye
Book Description:
This new book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer.
Food engineering is a very wide field of activities. Among its domain of knowledge and action are:
Design of machinery and processes to produce foods
Design and implementation of food safety and preservation measures in the production of foods
Biotechnological processes of food production
Choice and design of food packaging materials
Quality control of food production

Table of Contents:
Preface

Chapter 1 - Ionizing Irradiation of Foods; pp. 1-43
(Albert Ibarz, Food Technology Dept., Univ. of Lleida, Spain)

Chapter 2 - Fruits and Vegetables Dehydration in Tray Dryers;
pp. 45-101
(Dionissios P. Margaris, Fluid Mechanics Lab., Mechanical Engineering and Aeronautics Dept., Univ. of Patras, Patras, Greece, Adrian-Gabriel Ghiaus, Technical Univ. of Civil Engineering, Bucuresti, Romania)

Chapter 3 - Ultrasound in Fruit Processing; pp. 103-135
(Sueli Rodrigues, Univ. Federal do Ceara, Dept. de Tecnologia dos Alimentos, Campus do Pici, Fortaleza-CE, Brazil, Fabiano A.N. Fernandes, Univ. Federal do Ceara, Dept. de Engenharia Quimica, Campus do Pici, Fortaleza-CE, Brazil)

Chapter 4 - Optimisation of the Conversion of Ergosterol in Mushrooms to Vitamin D, and its Bioavailability; pp. 137-168
(Viraj J. Jasinghe, Dept. of Chemistry, Food Science Programme, National Univ. of Singapore, Conrad O. Perera, Dept. of Chemistry, Food Science Programme, Univ. of Auckland, Auckland, New Zealand)

Chapter 5 - Protein Hydrolysis with Enzyme Recycle by Membrane Ultrafiltration; pp. 169-194
(Antonio Guadix, Emilia M. Guadix, Carlos A. Prieto, Dept. of Chemical Engineering, Univ. of Granada, Spain)

Chapter 6 - The Development of the Processing of Yuba (Protein-Lipid Film); pp. 195-223
(Li Zaigui, Shen Qun, College of Food Science and Nutritional Engineering, China Agricultural Univ., Lin Qing, Shanghai Institute of Technology)

Chapter 7 - Far-Infrared Heating in Paddy Drying Process;
pp. 225-256
(Naret Meeso, Research Unit of Drying Technology for Agricultural Products, Faculty of Engineering, Mahasarakham Univ., Mahasarakham, Thailand)

Chapter 8 - A Novel Two-Stage Dynamic Packaging for Respiring Produce: Concepts and Mathematics; pp. 257-269
(Tobias Thiele, Benno Kunz, Dept. of Nutrition and Food Sciences, Food Technology, Univ. of Bonn, Bonn, Germany)

Index

   Binding: Hardcover
   Pub. Date: 2007 4th Quarter
   ISBN: 1-60021-897-0
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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