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Advances in Food Process Engineering Research and Applications
This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
The Microwave Processing of Foods
With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food industry.Part one discusses current research on how microwaves interact with the dielectric properties of foods and reviews its effects on nutritional and sensory quality. Building on this foundation, the range of applications of microwave processing from baking and drying to blanching, thawing and tempering are reviewed. It also looks at packaging issues. The final part of the book covers the key ...
Food Emulsions
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s
Pamirian Crossroads and Beyond
In Pamirian Crossroads and Beyond Hermann Kreutzmann offers insights in his fieldwork-based research in High Asia during four decades. A human-geographical perspective is pursued in which case studies about colonial and post-colonial boundary-making, exchange relations of mountain communities across international borders, the transformation of agricultural and pastoral practices and the effects of modernisation strategies in neighbouring countries are centred in the Hindukush, Wakhan Quadrangle, Pamirian Crossroads, Karakoram Mountains and Himalaya. Empirical evidence is augmented by in-depth archival research, thus allowing a perspective from the 19th to the 21st century. By shifting the focus to mountain peripheries and emphasising spaces in between urban centres of power in Afghanistan, Pakistan, China, and the Central Asian Republics different arenas of confrontation and effective changes emerge.
Society - Water - Technology
This book presents the results of the Interdisciplinary Research Group "Society – Water – Technology" of the Berlin-Brandenburg Academy of Sciences and Humanities. It describes interdisciplinary evaluation criteria for major water engineering projects (MWEPs) and portrays an application to the Lower Jordan Valley (Middle East) and the Fergana Valley (Central Asia). Both areas are characterised by transboundary conflicts, by challenges due to demographic and climate change and by political and societal pressures. Based on the findings, the book provides recommendations for science and political decisions makers as well as for international financing institutions. In addition, it outlines ...
Developments in Food Engineering
The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 -27, 1993 - s...
Advanced Quantitative Microbiology for Foods and Biosystems
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival. The author covers traditional and alte
Monitoring and Visualizing Membrane-Based Processes
This much-needed critical review of the main monitoring techniques conveys profound knowledge of their fundamentals, possibilities and limits, strengths and weaknesses when applied to membrane processes, clearly demonstrating which technique is most suitable for a given process. A practical approach is adopted throughout, providing case studies for the monitoring of selected membrane-based processes. After an introductory section, the book goes on to look at optical and electronic microscopic techniques, followed by electrical, laser and acoustic techniques, and finishes off with process-oriented monitoring techniques. For both researchers and professionals working in the industry.
Innovative Food Processing Technologies
Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.
Powders and Bulk Solids
The book concentrates on powder flow properties, their measurement and applications. These topics are explained starting from the interactions between individual particles up to the design of silos. A wide range of problems are discussed – such as flow obstructions, segregation, and vibrations. The goal is to provide a deeper understanding of the powder flow, and to show practical solutions.
