Engineering and Food for the 21st Century / Edition 1

by Jorge Welti-Chanes, Jose Miguel Aguilera

Overview

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Product Details

ISBN-13:	9780367396251
Publisher:	Taylor & Francis
Publication date:	02/25/2020
Pages:	1104
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera

Table of Contents

Vision. Physical Chemistry. Mass Transfer. Food Rheology. Food Structure. Thermal Processing and Packaging. Minimal Processing. Emerging Technologies. Process Control. Food Biotechnology. Environmental. Space Missions. Education.

Editorial Reviews

Updated from invited presentations to an April 2000 international conference on engineering food in Puebla, Mexico, 64 papers cover vision, the physical chemistry of food, mass transfer, food rheology, food structure, thermal processing and packaging, minimal processing, emerging technologies, process control, food biotechnology, environmental regulations, space missions, and education. Most of the contributors are from universities in the Americas and Europe, but some other countries and private industries and government agencies are also represented. Annotation c. Book News, Inc., Portland, OR (booknews.com)