Food Engineering Interfaces

by Aguilera, Jose Miguel; Simpson, Ricardo; Welti-Chanes, Jorge; Bermudez Aguirre, Daniela

• ISBN13: 9781441974747
• ISBN10: 1441974741
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-12-30
• Publisher: Springer Verlag

Summary

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.

Table of Contents

Selected Topics in Food Engineering
The Beginning, Current, and Future of Food Engineering: A Perspective	p. 3
Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows	p. 19
CFD: An Innovative and Effective Design Tool for the Food Industry	p. 45
Incorporation of Fibers in Foods: A Food Engineering Challenge	p. 69
Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach	p. 99
State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes	p. 119
Multifactorial Assessment of Microbial Risks in Foods: Merging Engineering, Science, and Social Dimensions	p. 147
Development of Eco-efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry	p. 165
Food Process Economics	p. 219
Systemic Approach to Curriculum Design and Development	p. 237
Advances in Food Process Engineering
Innovations in Thermal Treatment of Food	p. 247
Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling	p. 261
Recent Advances in Emerging Nonthermal Technologies	p. 285
High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes	p. 325
High Pressure Sterilization of Foods	p. 341
Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide	p. 353
Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils	p. 393
Water Management in Food
Glass Transitions: Opportunities and Challenges	p. 473
Caking of Water-Soluble Amorphous and Crystalline Food Powders	p. 491
Effective Drying Zones and Nonlinear Dynamics in a Laboratory Spray Dryer	p. 515
Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media	p. 535
Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology	p. 553
Food Microstructure
Food Microstructures for Health, Well-being, and Pleasure	p. 577
Fruit Microstructure Evaluation Using Synchrotron X-Ray Computed Tomography	p. 589
Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis	p. 599
Food Packaging
New Packaging Materials Based on Renewable Resources: Properties, Applications, and Prospects	p. 619
Edible Coatings to Improve Food Quality and Safety	p. 631
Physical Properties of Edible Gelatin Films Colored with Chlorophyllide	p. 661
Index	p. 679
Table of Contents provided by Ingram. All Rights Reserved.