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Focus on Food Engineering Research and Developments
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Editors: Vivian N. Pletney
Book Description:
Food engineering 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

This book deals with new and important food engineering research trends.

Table of Contents:
Preface

Expert Commentary - Computer-Vision Based Analysis of Color as a Tool for Food Process Control, pp. 1-12;
Vural Gökmen and İdris Süğüt

Chapter 1 - Transport Phenomena During Drying of Food Materials,
pp. 13-163;
(Kamil Kahveci and Ahmet Cihan)

Chapter 2 - The Influence of Interactions Occurring Between Micro-Organisms on Predicting the Safety of Lactic Acid Cheese,
pp. 165-237;
(Izabela Steinka)

Chapter 3 - The Development of Engineering Technology to Improve the Quality of Production of Tropical Fruit in Developing Countries,
pp. 239-305;
(B. Jarimopas, P. Sirisomboon, R. Sothornwit and A. Terdwongworakul)

Chapter 4 - Development of Gel Products Containing Fruit Pieces Using Osmotic Treatments without by-Product Generation, pp. 307-337;
(N. Martínez-Navarrette, M.M. Camacho, E. García-Martínez and M.E. Martín-Esparza)

Chapter 5 - Quality Aspects of Dehydrated and Rehydrated Fruit in Relation to Drying Method, pp. 339-360;
(C. Contreras, M.E. Martín-Esparza, A. Chiralt and N. Martínez-Navarrete)

Chapter 6 - Pest Control Using High Pressure Carbon Dioxide as an Advanced Technology, pp. 361-396;
(Mustafa Bayram)

Chapter 7 - Effects of Permeation on Mass Transfer Coefficient for Laminar Non-Newtonian Fluid Flow in Membrane Modules During Clarification/Concentration of Fruit Juice, pp. 397-452;
(Sirshendu De, Sunando DasGupta and S. Ranjith Kumar)

Chapter 8 - Effect of Smooth Roll Grinding Conditions on Reduction of Sizings in the Wheat Flour Milling Process, pp. 453-466;
(Aleksandar Fistes and Gavrilo Tanovic)

Chapter 9 - An Effect of Relative Air Humidity on the Content of Volatile Compounds in Roasting Cocoa Beans, pp. 467-482;
(Wieslawa Krysiak, Teresa Majda and Ewa Nebesny)

Chapter 10 - Bulguration: Combined Cooking and Drying Operation,
pp. 483-495;
(Mustafa Bayram)

Chapter 11 - Water Sorption of Foodstuffs - Alternative Models,
pp. 497-515;
(Sylwester Furmaniak, Artur P. Terzyk, Leszek Czepirski, Ewa Komorowska-Czepirska, Joanna Szymońska and Piotr A. Gauden)

Chapter 12 - A Forest Analysis on Food Nutrition Supply and Demand Worldwide, pp. 517-530;
(Wenjun Zhang, Wengang Zhou, Xiyam Zhang, Yongkai Xia and Wei He)

Index

   Binding: Hardcover
   Pub. Date: 2007
   ISBN: 1-60021-898-9
   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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