Focus on Food Engineering Research & Developments
Nova Science Publishers Inc (Verlag)
978-1-60021-898-9 (ISBN)
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.
Computer-Vision Based Analysis of Colour as a Tool for Food Process Control; Transport Phenomena During Drying of Food Materials; The Influence of Interactions Occurring Between Micro-Organisms on Predicting the Safety of Lactic Acid Cheese; The Development of Engineering Technology to Improve the Quality of Production of Tropical Fruit in Developing Countries; Development of Gel Products Containing Fruit Pieces Using Osmotic Treatments without by-Product Generation; Quality Aspects of Dehydrated and Rehydrated Fruit in Relation to Drying Method; Pest Control Using High Pressure Carbon Dioxide as an Advanced Technology; Effects of Permeation on Mass Transfer Coefficient for Laminar Non-Newtonian Fluid Flow in Membrane Modules During Clarification/Concentration of Fruit Juice; Effect of Smooth Roll Grinding Conditions on Reduction of Sizings in the Wheat Flour Milling Process An Effect of Relative Air Humidity on the Content of Volatile Compounds in Roasting Cocoa Beans; Bulguration: Combined Cooking and Drying Operation; Water Sorption on Foodstuffs - Alternative Models; A Forecast Analysis on Food Nutrition Supply and Demand Worldwide; Index.
| Erscheint lt. Verlag | 1.9.2007 |
|---|---|
| Zusatzinfo | Illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 260 x 180 mm |
| Gewicht | 1316 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-60021-898-9 / 1600218989 |
| ISBN-13 | 978-1-60021-898-9 / 9781600218989 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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