Advances in Food Process Engineering Research and Applications

✍ Scribed by Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)

• Publisher: Springer US
• Year: 2013
• Tongue: English
• Leaves: 661
• Series: Food Engineering Series
• Edition: 1
• Category: Library

✦ Synopsis

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

✦ Table of Contents

Front Matter....Pages i-x
Food Process Engineering Research and Innovation in a Fast-Changing World....Pages 1-40
Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies....Pages 41-59
Front Matter....Pages 61-61
Advances in Nanotechnology as Applied to Food Systems....Pages 63-77
Relaxations, Glass Transition and Engineering Properties of Food Solids....Pages 79-90
Molecular-Based Modeling and Simulation Studies of Water–Water and Water–Macromolecule Interactions in Food and Their Effects on Food Dehydration....Pages 91-109
Rheological and Structural Characteristics of Nanometre-Scale Food Protein Particle Dispersions and Gels....Pages 111-118
Transport Properties in Food Process Design....Pages 119-137
Front Matter....Pages 139-139
Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective....Pages 141-152
Recent Developments in Drying Technologies for Foods....Pages 153-172
Batch Coffee Roasting; Roasting Energy Use; Reducing That Use....Pages 173-195
Advances and Challenges in Thermal Processing with Flexible Packages....Pages 197-207
Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?....Pages 209-227
Encapsulation Systems in the Food Industry....Pages 229-253
Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating....Pages 255-265
Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics....Pages 267-289
Food Allergens and Processing: A Review of Recent Results....Pages 291-337
Front Matter....Pages 339-339
Emerging Technologies for Targeted Food Processing....Pages 341-374
Nonthermal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables....Pages 375-413
Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Electric Field, Ohmic Heating, and High-Voltage Electrical Discharge)....Pages 415-428
Food Structure Engineering for Nutrition, Health and Wellness....Pages 429-443
Front Matter....Pages 339-339
Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems....Pages 445-456
Front Matter....Pages 457-457
Modeling Food Process, Quality and Safety: Frameworks and Challenges....Pages 459-471
Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations....Pages 473-487
Food Preservation Process Design....Pages 489-497
Advanced Sensors, Quality Attributes, and Modeling in Food Process Control....Pages 499-517
Front Matter....Pages 519-519
Predictive Modeling of Textural Quality of Almonds During Commercial Storage and Distribution....Pages 521-545
Developing Next-Generation Predictive Models: Systems Biology Approach....Pages 547-565
Dynamic Approach to Assessing Food Quality and Safety Characteristics: The Case of Processed Foods....Pages 567-579
Hyperspectral Imaging Technology: A Nondestructive Tool for Food Quality and Safety Evaluation and Inspection....Pages 581-606
Food Chain Safety Management Systems: The Impact of Good Practices....Pages 607-625
Front Matter....Pages 627-627
Does Biofuel Production Threaten Food Security?....Pages 629-644
Academia-Industry Interaction in Innovation: Paradigm Shifts and Avenues for the Future....Pages 645-656
Erratum To: Chapter 14 Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating....Pages E1-E1
Back Matter....Pages 657-677

✦ Subjects

Food Science; Biochemical Engineering; Biochemistry, general