Focus on Food Engineering Research and Developments by Vivian N. Pletney 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; and quality control of food production.
Contents:
Contents:
- Expert Commentary: Computer-Vision Based Analysis of Color as a Tool for Food Process Control by Vural Gokmen and Idris Sugut.
- Transport Phenomena During Drying of Food Materials by Kamil Kahveci and Ahmet Cihan.
- The Influence of Interactions Occurring Between Micro-Organisms on Predicting the Safety of Lactic Acid Cheese by Izabela Steinka.
- The Development of Engineering Technology to Improve the Quality of Production of Tropical Fruit in Developing Countries by B. Jarimopas and P. Sirisomboon and R. Sothornwit and A. Terdwongworakul.
- Development of Gel Products Containing Fruit Pieces Using Osmotic Treatments without by-Product Generation by N. Martinez-Navarrete and M. M. Camacho and E. Garcia-Martinez and M. E. Martin-Esparza.
- Quality Aspects of Dehydrated and Rehydrated Fruit in Relation to Drying Method by C. Contreras and M. E. Martin-Esparza and A. Chiralt.
- Pest Control Using High Pressure Carbon Dioxide as an Advanced Technology by Mustafa Bayram.
- Effects of Permeation on Mass Transfer Coefficient for Laminar Non-Newtonian Fluid Flow in Membrane Modules During Clarification/Concentration of Fruit Juice by Sirshendu De and Sunando DasGupta and S. Ranjith Kumar.
- Effects of Smooth Roll Grinding Conditions on Reduction of Sizings in the Wheat Flour Milling Process by Aleksandar Fistes and Gavrilo Tanovic.
- An Effect of Relative Air Humidity on the Content of Volatile Compounds in Roasting Cocoa Beans by Wieslawa Krysiak and Teresa Majda and Ewa Nebesny.
- Bulguration: Combined Cooking and Drying Operation by Mustafa Bayram.
- Water Sorption on Foodstuffs - Alternative Models by Sylwester Furmaniak and Artur P. Terzyk and Leszek Czepirski and Ewa Komorowska-Czepirska and Joanna Szymonska and Piotr A. Gauden.
- A Forecast Analysis on Food Nutrition Supply and Demand Worldwide by Wenjun Zhang and Wengang Zhou and Xiyan Zhang and Yongkai Xia and Wei He.
- Index.
- Paperback: 546 pages
- Publisher: Nova Science Publishers (January 2007)
- Language: English
- ISBN-10: 1600218989
- ISBN-13: 9781600218989
- Product Dimensions: 10.3 x 7.2 x 1.6 inches
- Price: $90.00
