Trends in Food Engineering
Trends in Food Engineering

Author: Jorge E. Lozano

Publisher: CRC Press

Published: 2000-06-07

Total Pages: 376

ISBN-13: 9781566769914

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Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Food Process Engineering
Food Process Engineering

Author: Murlidhar Meghwal

Publisher: CRC Press

Published: 2016-12-08

Total Pages: 384

ISBN-13: 131534193X

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This book provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.

Food Science and Technology
Food Science and Technology

Author: Oluwatosin Ademola Ijabadeniyi

Publisher: Walter de Gruyter GmbH & Co KG

Published: 2020-12-07

Total Pages: 356

ISBN-13: 3110667576

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Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Sustainable Food Processing and Engineering Challenges
Sustainable Food Processing and Engineering Challenges

Author: Charis Michel Galanakis

Publisher: Elsevier

Published: 2021-03-19

Total Pages: 394

ISBN-13: 0128227141

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Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

Novel Technologies in Food Science
Novel Technologies in Food Science

Author: Anna McElhatton

Publisher: Springer Science & Business Media

Published: 2011-11-17

Total Pages: 433

ISBN-13: 1441978801

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The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

Recent Trends in Food Processing
Recent Trends in Food Processing

Author: ed Thyagarajan D

Publisher:

Published: 2014

Total Pages: 221

ISBN-13: 9789381226452

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Papers presented at the International Workshop on "Recent Trends in Food Processing - the Global Scenario", held at Institute of Food and Dairy Technology during 8-9 December 2011.

Focus on Food Engineering Research and Developments
Focus on Food Engineering Research and Developments

Author: Vivian N. Pletney

Publisher: Nova Publishers

Published: 2007

Total Pages: 564

ISBN-13: 9781600218989

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Food engineering 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. Quality control of food production. This book deals with new and important food engineering research trends.

Food Engineering Innovations Across the Food Supply Chain
Food Engineering Innovations Across the Food Supply Chain

Author: Pablo Juliano

Publisher: Elsevier

Published: 2021-12-09

Total Pages: 516

ISBN-13: 0128212926

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Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Food Engineering
Food Engineering

Author: Murlidhar Meghwal

Publisher: CRC Press

Published: 2016-11-18

Total Pages: 397

ISBN-13: 1771883693

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This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.