-Food engineers must be prepared to perform in their normal activities and to engage in new challenges and opportunities to make the profession more attractive and able to create a larger impact.-Food engineers integrate developments in physics, chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy.-Interfaces with the environment, the business sector, and regulations and export markets are considered.
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.
I.Selected Topics in Food Engineering1.The Beginning, Current and Future of Food Engineering: A PerspectiveDennis Heldman and Daryl Lund2.Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing FlowsKiran Vyakaranam and Jozef Kokini3.CFD: An Innovative and Effective Design Tool for the Food IndustryTomás Norton and Da-Wen Sun4.Incorporation of Fibers in Foods: A Food Engineering ChallengeMadhuvanti Kale, Dhananjay Pai, Bruce Hamaker, and Osvaldo Campanella 5.Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human StomachSamrendra Singh and R. Paul Singh6.State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes Viktor A. Nedovic, Verica Manojlovic, Branko Bugarski, and Ronnie Willaert7.Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social DimensionsValerie Davidson, Juliana Ruzante, and Carlos Daza Donoso8.Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage IndustryMichèle Marcotte, Yves Arcand, Dominique Maxime, and Denyse Landry9.Food Process EconomicsGeorge Saravacos and Zacharias Maroulis10.Systemic Approach to Curriculum Design and DevelopmentInés Ecima, Maurcio Pardo, and Gloria González-MariñoIIAdvances in Food Process Engineering11.Innovations in Thermal Treatment of FoodArthur Teixeira12.Optimization of Food Thermal Processing: Sterilization Stage and Plant Production SchedulingRicardo Simpson and Alik Abakarov13.Recent Advances in Emerging Nonthermal TechnologiesDaniela Bermúdez-Aguirre and Gustavo Barbosa-Cánovas14.High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and EnzymesDietrich Knorr, Kai Reineke, Alexander Mathys, Volker Heinz, and Roman Buckow15.High Pressure Sterilization of FoodsHosahalli Ramaswamy16.Bioseparation of Nutraceuticals Using Supercritical Carbon DioxideFeral Temelli and Bernhard Seifried17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential OilsJosé M. del Valle, Juan C. de la Fuente, Edgar Uquiche, Carsten Zetzl, and Gerd BrunnerIIIWater Management in Food18.Glass Transitions: Opportunities and ChallengesYrjö H. Roos and Nattiga Silalai19.Caking of Water-soluble Amorphous and Crystalline Food PowdersStefan Palzer and Karl Sommer20.Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray DryerUlises-Ramón Morales-Durán, Liliana Alamilla-Beltrán, Humberto Hernández-Sánchez, Jose-Jorge Chanona-Pérez, Antonio-Ruperto Jiménez-Aparicio, and Gustavo-Fidel Gutiérrez-López21.Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous MediaSam Saguy, Oranit Troygot, Alejandro Marabi, and Rony Wallach22.Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology María del Pilar BueraIVFood Microstructure 23.Food Microstructures for Health, Wellbeing, and PleasureJosé Miguel Aguilera24.Fruit Microstructure Evaluation Using Synchrotron X-ray Computed TomographyPieter Verboven, Quang Tri Ho, Els Herremans, Hibru Kelemu Mebatsion, Greet Kerckhofs, Martine Wevers, Peter Cloetens, and Bart Nicolaï25.Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image AnalysisFernando Mendoza, Nektarios Valous, Adriana Delgado, and Da-Wen SunV.Food Packaging26.New Packaging Materials Based on Renewable Resources: Properties, Applications and ProspectsStéphane Guilbert, Carole Guillaume, and Nathalie Gontard27.Edible Coatings to Improve Food Quality and SafetyNoemí Zaritzky28.Physical Properties of Edible Gelatin Films Colored with ChlorophyllidePaulo J.A. Sobral, Rosemary A. Carvalho, and Carmen S. Fávaro-Trindade
Food Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer´s Food Engineering Series, the book includes 28 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging.Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central.
The International Conference on Food Engineering is held every four years and draws global participation. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy.
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work.The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.
I. Selected Topics in Food Engineering.- 1. The Beginning, Current and Future of Food Engineering: A Perspective.- 2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows.- 3. CFD: An Innovative and Effective Design Tool for the Food Industry.- 4. Incorporation of Fibers in Foods: A Food Engineering Challenge.- 5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach.- 6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes.- 7.Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions.- 8.Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry.- 9. Food Process Economics.- 10. Systemic Approach to Curriculum Design and Development.- II. Advances in Food Process Engineering.- 11. Innovations in Thermal Treatment of Food.- 12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling.- 13. Recent Advances in Emerging Nonthermal Technologies.- 14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes.- 15. High Pressure Sterilization of Foods.- 16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide.- 17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils.- III. Water Management in Food.- 18. Glass Transitions: Opportunities and Challenges.- 19. Caking of Water-soluble Amorphous and Crystalline Food Powders.- 20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer.- 21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media.- 22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology.- IV. Food Microstructure.- 23. Food Microstructures for Health, Wellbeing, and Pleasure.- 24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography.- 25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis.- V. Food Packaging.- 26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects.- 27. Edible Coatings to Improve Food Quality and Safety.- 28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide.
Inhaltsverzeichnis
I. Selected Topics in Food Engineering.- 1. The Beginning, Current and Future of Food Engineering: A Perspective.- 2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows.- 3. CFD: An Innovative and Effective Design Tool for the Food Industry.- 4. Incorporation of Fibers in Foods: A Food Engineering Challenge.- 5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach.- 6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes.- 7.Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions.- 8.Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry.- 9. Food Process Economics.- 10. Systemic Approach to Curriculum Design and Development.- II. Advances in Food Process Engineering.- 11. Innovations in Thermal Treatment of Food.- 12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling.- 13. Recent Advances in Emerging Nonthermal Technologies.- 14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes.- 15. High Pressure Sterilization of Foods.- 16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide.- 17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils.- III. Water Management in Food.- 18. Glass Transitions: Opportunities and Challenges.- 19. Caking of Water-soluble Amorphous and Crystalline Food Powders.- 20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer.- 21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media.- 22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology.- IV. Food Microstructure.- 23. Food Microstructures for Health, Wellbeing, and Pleasure.- 24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography.- 25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis.- V. Food Packaging.- 26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects.- 27. Edible Coatings to Improve Food Quality and Safety.- 28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide.
Klappentext
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work.
The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.
Food engineers must be prepared to perform in their normal activities and to engage in new challenges and opportunities to make the profession more attractive and able to create a larger impact.
Food engineers integrate developments in physics, chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy.
Interfaces with the environment, the business sector, and regulations and export markets are considered.
Includes supplementary material: sn.pub/extras
