Welti-Chanes / Aguilera Engineering and Food for the 21st Century

Erscheinungsjahr 2010
ISBN: 978-1-4200-1016-9
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 1104 Seiten

Reihe: Food Preservation Technology

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Zielgruppe

Food engineers in academia, industry, and government; graduate students; and libraries

Autoren/Hrsg.

Welti-Chanes, Jorge

Aguilera, Jose Miguel

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

VISION

Food Engineering for the 21st Century, D. B. Lund

Trends in Food Engineering, G. Trystram and J.J. Bimbenet

Challenges for the Process Specialist in the 21st Century, K.R. Swartzel

Sustainability of Food Sector Development in Tropical Areas, A.L. Raoult-Wack and N. Bricas

International Congress on Engineering and Food: The First 25 Years, R. Jowitt

PHYSICAL CHEMISTRY

State Transitions and Reaction Rates in Concentrated Food Systems, Y. H. Roos and S. M. Lievonen

Biopolymer-Biopolymer Interactions at Interfaces and their Impact on Food Colloid Stability, S. Damodaran

Triacylglyceride Crystallization in Vegetable Oils, J. F. Toro-Vázquez, E. Dibildox-Alvarado, V. Herrera-Coronado and M. Charó-Alonso

The Functionality of Milkfat Fractions in Confectionery and Plastic Fats, A. G. Marangoni

Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions, P. Wesche-Ebeling and A. Argaiz-Jamet

MASS TRANSFER

Transport Properties in Food Engineering, G. D. Saravacos

Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress, W. Spiess, D. Behsnilian, M. Ferrando, M. Gaiser, U. Gärtner, M. Hasch, E. Mayer-Miebach, A. Rathjen, and E. Walz

Non-Fickian of Mass Transfer in Fruit Tissue, V. Gekas, F. Oliveira, and G. Crapiste

The Cellular Approach in Modeling Mass Transfer in Fruit Tissues, M. Le Maguer, G. Mazzanti, and C. Fernandez

Mass Transport and Deformation Relaxation Phenomena in Plant Tissues, P. Fito, A. Chiralt, J. M. Barat and J. Martínez-Monzó

The Relation Between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee, K. Niranjan, J. M. Pardo, and D. S. Mottram

A Proposal of Analysis of the Drying Phenomena by Means of the Fractal Theory, G. F. Gutiérrez-López, J. Chanona-Pérez, L. Alamilla-Beltrán, A. Hernández-Parada, A. Jiménez-Aparicio, R. Farrera-Rebollo, and C. Odorica-Vargas

FOOD RHEOLOGY

Relationship Between Rheology and Food Texture, M. C. Bourne

Relevance of Rheological Properties in Food Process Engineering, J. Vélez-Ruíz

Rheological Properties of Concentrated Suspensions: Applications to Foodstuffs, P. J. Carreau, F. Cotton, G. P. Citerne, and M. Moan

Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence of Elasticity on Power Consumption, E. Brito-De la Fuente, F. Bertrand, P. Carreau, and P.A. Tanguy

Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows, E. J. Windhab, P. Fischer, M. Stranzinger, and S. Kaufmann

Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity, J. Tattiyakul, H-L. Liao, and M.A. Rao

The Role of Rheology in Extrusion, O. H. Campanella, P. X. Li, K. A. Ross, and M. R. Okos

Non-Linear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions, C. Gallegos, J. M. Franco, J. M. Madiedo, A. Raymundo, and I. Sousa

Rheological Properties of Food Materials Under Standard and High Pressure and Temperature Conditions, A. Gaspar-Rosas

Rheo-Reactor for Studying Food Processes: Specific Cases of Foaming and Freezing, L. Choplin, B. E. Chavez-Montes, and E. Schaer

FOOD STRUCTURE

Levels of Structure and the Mechanical Properties of Solid Foods, M. Peleg

Structure-Functionality Relationships in Foods, A. H. Barret

Structure and Food Engineering, J.M. Aguilera

Viewing Food Microstructure, J. C. G. Blonk

THERMAL PROCESSING AND PACKAGING

Active Packaging: Science and Application, M. L. Rooney

Mass Transfer in Food/Plastic Packaging Systems, R. Gavara and R. Catalá

Mass Transport within Edible and Biodegradable Protein Based Materials: Application to the Design of Active Biopackaging, S. Guilbert, A. Redl, and N. Gontard

Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion, M. A. Tung, G. F. Morello, A. T. Paulson, and I. J. Britt

Contribution to Kinetics for the Development of Food Sterilization Processes at High Temperatures: IATA-CSIC Results, M. Rodrigo, A. Martínez, and C. Rodrigo



MINIMAL PROCESSING

Shelf-Life Prediction of Minimally Processed Chilled Foods, B. M. McKenna

Update on Hurdle Technology, L. Leistner

Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods, S. M. Alzamora and A. López-Malo

The Role of an Osmotic Step: Combined Processes to Improve Quality and Control Functional Properties in Fruits and Vegetables, D. Torreggiani and G. Bertolo

Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables, M. S. Tapia and J. Welti-Chanes


EMERGING TECHNOLOGIES

Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies, D. Knorr, V. Heinz, A. Angersbach, and D-U. Lee

Innovative Fruit Preservation Methods using High Pressure, E. Palou, A. López-Malo, and J. Welti-Chanes

Production Issues Related to UHP Food, E. Y. Ting and R. G. Marshall

Enhanced Thermal Effects Under Microwave Heating Conditions, H. S. Ramaswamy, T. Koutchma, and S. Tajchakavit

Applications of Low Intensity Ultrasonics in the Dairy Industry, A. Mulet, J. A. Cárcel, J. Benedito, and N. Sanjuan

Ohmic Heating and Moderate Electric Field (MEF) Processing, S. K. Sastry, A. Yousef, H-Y. Cho, R. Unal, S. Salengke, W-C. Wang, M. Lima, S. Kulshrestha, P. Wongsa-Ngasri, and I. Sensoy

Design, Construction and Evaluation of a Sanitary Pilot Plant System (PEF), Q. H. Zhang, C. B. Streaker, Jr., and H. W. Yeom



PROCESS CONTROL

Recent Advances in Simulation for the Process Industries, D. Bogle

Simulation-Based Design of Food Products and Processes, A.K. Datta

Modeling and Simulation of Reactive and Separation Food Bed Processes, F. López-Isunza, E. S. Pérez-Cisneros, and S. I Flores y De Hoyos

Modeling Bean Heating during Batch Roasting of Coffee Beans, H. G. Schwartzberg



FOOD BIOTECHNOLOGY

New Frontiers for Food Processing: The Impact of Changes in Agrobiotechnology, R. Quintero-Ramírez

Novel and Potential Applications of alpha-Amylases in the Food Industry, G. Saab-Rincón, G. Del Río, R. I. Santamaría, M. L. Díaz, X. Soberón, and A. López-Munguía

Modelling Conditions Affecting the Production of a Bacteriocin by Enterococcus faecium UQ1 and the Kinetics of the Bacteriocin Antilisterial Activity, B. García-Almendárez, J. Ibarra-Silva, L. Mayorga-Martínez, J. Domínguez-Domínguez, and C. Regalado



ENVIRONMENTAL

Clean Technology in the Food Manufacturing Industry, P. J. Lillford and M. F. Edwards

Pest Control in the Food Industry: Raw Materials Control, P. Valle-Vega



SPACE MISSIONS

Storage Stability and Nutritive Value of Food for Long-Term Manned Space Missions, D. Zasypkin and T-C. Lee

Preservation Methods Utilized for Space Food, Y. Vodovotz and C. T. Bourland

NASA Food Technology Commercial Space Center, D. G. Olson

EDUCATION

Role of the Internet in Food Engineering Teaching, R. P. Singh

Teaching Food Engineering with the Aid of Multmedia, M. López-Leiva

A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the Internet, F. Courtois and R. P. Singh

Toward a Virtual Cooperative Training Program in Food Engineering, E. Parada-Arias, G. F. Gutérrez-López, and C. Odorica-Vargas