Developments in Food Engineering

Proceedings of the 6th International Congress on Engineering and Food

  • Toshimasa Yano
  • Ryuichi Matsuno
  • Kozo Nakamura

Table of contents

  1. Front Matter
    Pages i-xxxii
  2. Keynote Lecture

  3. Plenary Lectures

    1. Helmar Schubert, Heike Karbstein
      Pages 9-14
    2. P. J. Fryer, M. T. Belmar-Beiny, P. J. R. Schreier
      Pages 24-29
    3. Pablo G. Debenedetti
      Pages 30-35
    4. Yi-Hong Zhu, Susan Linko, Tero Eerikäinen, Pekka Linko
      Pages 36-41
    5. Soichi Arai
      Pages 48-53
  4. Physical and Physicochemical Properties of Food

    1. Teruko Nakamura, Akemi Yamamoto, Kishiko Sakanishi, Takeshi Mineshita
      Pages 54-56
    2. K. S. Miller, B. E. Farkas, R. P. Singh
      Pages 63-65
    3. Humio F. Kurasawa, Ichiro Shoji
      Pages 66-68
    4. Masao Takahashi, Rie Takayama, Kazuoki Ishihara
      Pages 69-71
    5. K. Poutanen, H. Härkönen, T. Parkkonen, K. Autio, T. Suortti, A. Kantelinen et al.
      Pages 72-74
    6. Hiromichi Hayashi
      Pages 75-77
    7. Yiping Wang, Hiroshi Morishima, Yasuhisa Seo, Yasuyuki Sagara, Kenji Imou
      Pages 78-80
    8. Saifullah M. Saif, Dwayne A. Suter
      Pages 81-83

About this book


The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 -27, 1993 - summarizes the frontiers of world food engineering in 1993. Congress was joined by the 4th International Conference on Fouling and Cleaning. There were 476 active members from 31 countries participating in the Congress. The editors hope that readers will find this book to be a useful review of the current state of food engineering, and will consider future developments in this research field. The editors extend thanks to the members of the organizing committee of ICEF6, and the advisors, Dr. Ryozo Toei, Professor Emeritus of Kyoto University and Dr. Masao Fujimaki, Professor Emeritus of the University of Tokyo. They also acknowledge the international advisory board members who helped the organizing committee in many ways, and the 10 foundations and 66 companies that financially supported the ICEF6. Finally, the editors are indebted to the reviewers of the manuscripts of these proceedings.


Carrier Filtration Seafood amino acid butter food food engineering food industry food processing food quality food science microorganism processing quality control soy

Editors and affiliations

  • Toshimasa Yano
    • 1
  • Ryuichi Matsuno
    • 2
  • Kozo Nakamura
    • 3
  1. 1.Department of Bioengineering, Faculty of EngineeringYokohama National UniversityHodogaya-ku, Yokohama 240Japan
  2. 2.Department of Food Science and Technology, Faculty of AgricultureKyoto UniversitySakyo-ku, KyotoJapan
  3. 3.Department of Agricultural Chemistry, Faculty of AgricultureUniversity of TokyoYayoi, Bunkyo-ku, Tokyo 113Japan

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media Dordrecht 1994
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-6149-7
  • Online ISBN 978-1-4615-2674-2
  • About this book