Food Engineering Interfaces

ISBN-13: 9781461427872 / Angielski / Miękka / 2013 / 694 str.

Jose Miguel Aguilera; Ricardo Simpson; Jorge Welti-Chanes

Opis

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.

Spis treści

I. Selected Topics in Food Engineering 1. The Beginning, Current and Future of Food Engineering: A Perspective Dennis Heldman and Daryl Lund 2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows Kiran Vyakaranam and Jozef Kokini 3. CFD: An Innovative and Effective Design Tool for the Food Industry Tomás Norton and Da-Wen Sun 4. Incorporation of Fibers in Foods: A Food Engineering Challenge Madhuvanti Kale, Dhananjay Pai, Bruce Hamaker, and Osvaldo Campanella 5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach Samrendra Singh and R. Paul Singh 6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes Viktor A. Nedović, Verica Manojlović, Branko Bugarski, and Ronnie Willaert 7. Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions Valerie Davidson, Juliana Ruzante, and Carlos Daza Donoso 8. Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry Michèle Marcotte, Yves Arcand, Dominique Maxime, and Denyse Landry 9. Food Process Economics George Saravacos and Zacharias Maroulis 10. Systemic Approach to Curriculum Design and Development Inés Ecima, Maurcio Pardo, and Gloria González-Mariño II Advances in Food Process Engineering 11. Innovations in Thermal Treatment of Food Arthur Teixeira 12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling Ricardo Simpson and Alik Abakarov 13. Recent Advances in Emerging Nonthermal Technologies Daniela Bermúdez-Aguirre and Gustavo Barbosa-Cánovas 14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes Dietrich Knorr, Kai Reineke, Alexander Mathys, Volker Heinz, and Roman Buckow 15. High Pressure Sterilization of Foods Hosahalli Ramaswamy 16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide Feral Temelli and Bernhard Seifried 17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils José M. del Valle, Juan C. de la Fuente, Edgar Uquiche, Carsten Zetzl, and Gerd Brunner III Water Management in Food 18. Glass Transitions: Opportunities and Challenges Yrjö H. Roos and Nattiga Silalai 19. Caking of Water-soluble Amorphous and Crystalline Food Powders Stefan Palzer and Karl Sommer 20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer Ulises-Ramón Morales-Durán, Liliana Alamilla-Beltrán, Humberto Hernández-Sánchez, Jose-Jorge Chanona-Pérez, Antonio-Ruperto Jiménez-Aparicio, and Gustavo-Fidel Gutiérrez-López 21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media Sam Saguy, Oranit Troygot, Alejandro Marabi, and Rony Wallach 22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology María del Pilar Buera IV Food Microstructure 23. Food Microstructures for Health, Wellbeing, and Pleasure José Miguel Aguilera 24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography Pieter Verboven, Quang Tri Ho, Els Herremans, Hibru Kelemu Mebatsion, Greet Kerckhofs, Martine Wevers, Peter Cloetens, and Bart Nicolaï 25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis Fernando Mendoza, Nektarios Valous, Adriana Delgado, and Da-Wen Sun V. Food Packaging 26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects Stéphane Guilbert, Carole Guillaume, and Nathalie Gontard 27. Edible Coatings to Improve Food Quality and Safety Noemí Zaritzky 28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide Paulo J.A. Sobral, Rosemary A. Carvalho, and Carmen S. Fávaro-Trindade

Blurb

Food Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer’s Food Engineering Series, the book includes 28 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging. Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central.