Food Engineering Interfaces

ISBN: 978-1-4419-7474-7 (Print) 978-1-4419-7475-4 (Online)

Table of contents (28 chapters)

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  1. Front Matter

    Pages i-xviii

  2. Selected Topics in Food Engineering

    1. Front Matter

      Pages 1-2

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      Book Chapter

      Pages 3-18

      The Beginning, Current, and Future of Food Engineering: A Perspective

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      Book Chapter

      Pages 19-44

      Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows

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      Book Chapter

      Pages 45-68

      CFD: An Innovative and Effective Design Tool for the Food Industry

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      Book Chapter

      Pages 69-98

      Incorporation of Fibers in Foods: A Food Engineering Challenge

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      Book Chapter

      Pages 99-117

      Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach

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      Book Chapter

      Pages 119-146

      State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes

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      Book Chapter

      Pages 147-164

      Multifactorial Assessment of Microbial Risks in Foods: Merging Engineering, Science, and Social Dimensions

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      Book Chapter

      Pages 165-218

      Development of Eco-efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry

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      Pages 219-236

      Food Process Economics

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      Book Chapter

      Pages 237-243

      Systemic Approach to Curriculum Design and Development

  3. Advances in Food Process Engineering

    1. Front Matter

      Pages 245-245

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      Book Chapter

      Pages 247-259

      Innovations in Thermal Treatment of Food

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      Pages 261-284

      Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling

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      Book Chapter

      Pages 285-323

      Recent Advances in Emerging Nonthermal Technologies

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      Book Chapter

      Pages 325-340

      High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes

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      Book Chapter

      Pages 341-351

      High Pressure Sterilization of Foods

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      Book Chapter

      Pages 353-392

      Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide

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      Book Chapter

      Pages 393-470

      Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils

  4. Water Management in Food

    1. Front Matter

      Pages 471-471

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      Book Chapter

      Pages 473-490

      Glass Transitions: Opportunities and Challenges

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      Book Chapter

      Pages 491-514

      Caking of Water-Soluble Amorphous and Crystalline Food Powders

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      Book Chapter

      Pages 515-534

      Effective Drying Zones and Nonlinear Dynamics in a Laboratory Spray Dryer

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