New Food Engineering Research Trends

Buch | Hardcover

284 Seiten

2007
Nova Science Publishers Inc (Verlag)
978-1-60021-897-2 (ISBN)

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Presents research in the field of food engineering which refers to the engineering aspects of food production and processing.

This book presents new research in the growing field of food engineering which 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.

Ionising Irradiation of Foods; Fruits and Vegetables Dehydration in Tray Dryers; Ultrasound in Fruit Processing; Optimisation of the Conversion of Ergosterol in Mushrooms to Vitamin D, and Its Bioavailability; Protein Hydrolysis with Enzyme Recycle by Membrane Ultrafiltration; The Development of the Processing of Yuba (Protein-Lipid Film); Far-Infrared Heating in Paddy Drying Process; A Novel Two-Stage Dynamic Packaging for Respiring Produce: Concepts and Mathematics; Index.

Erscheint lt. Verlag	1.9.2007
Zusatzinfo	Illustrations
Verlagsort	New York
Sprache	englisch
Maße	260 x 180 mm
Gewicht	792 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-60021-897-0 / 1600218970
ISBN-13	978-1-60021-897-2 / 9781600218972
Zustand	Neuware