Engineering and Food for the 21st Century

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ISBN: 9781566769631 | 1566769639
Cover: Hardcover
Copyright: 3/25/2002

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Summary

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Presents state of the art research on fundamental aspects of food engineering. Covers new modeling tendencies in food rheology in processes such as extrusion, bakery, freezing, and high pressure.

Part I Vision

Food Engineering for the 21st Century

(12)

D. B. Lund

Trends in Food Engineering

(20)

G. Trystram

J. J. Bimbenet

Challenges for the Process Specialist in the 21st Century

(6)

K. R. Swartzel

Sustainability of Food Sector Development in Tropical Areas

(16)

A. L. Raoult-Wack

N. Bricas

International Congress on Engineering and Food: The First 25 Years

(10)

R. Jowitt

Part II Physical Chemistry

State Transitions and Reaction Rates in Concentrated Food Systems

(20)

Y. N. Roos

S. M. Lievonen

Biopolymer-Biopolymer Interactions at Interfaces and Their Impact on Food Colloid Stability

(18)

S. Damodaran

Triacylglyceride Crystallization in Vegetable Oils

105

(20)

J. F. Toro-Vazquez

E. Dibildox-Alvarado

V. Herrera-Coronado

M. Charo-Alonso

The Functionality of Milkfat Fractions in Confectionery and Plastic Fats

125

(16)

A. G. Marangoni

Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions

141

(12)

P. Wesche-Ebeling

A. Argaiz-Jamet

Part Ill Mass Transfer

Transport Properties in Food Engineering

153

(24)

G. D. Saravacos

Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress

177

(16)

W. E. L. Spiess

D. Behsnilian

M. Ferrando

M. Gaiser

U. Gartner

M. Hasch

E. Mayer-Miebach

A. Rathjen

E. Walz

Non-Fickian Mass Transfer in Fruit Tissue

193

(24)

V. Gekas

F. A. R. Oliveira

G. H. Crapiste

The Cellular Approach in Modeling Mass Transfer in Fruit Tissues

217

(18)

M. Le Maguer

G. Mazzanti

C. Fernandez

Mass Transport and Deformation Relaxation Phenomena in Plant Tissues

235

(18)

P. Fito

A. Chiralt

J. M. Barat

J. Martinez-Monzo

The Relation Between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee

253

(16)

K. Niranjan

J. M. Pardo

D. S. Mottram

A Proposal of Analysis of the Drying Phenomena by Means of Fractal Theory

269

(22)

G. F. Gutierrez-Lopez

J. Chanona-Perez

L. Alamilla-Beltran

A. Hernandez- Parada

A. Jimenez-Aparicio

R. Farrera-Rebollo

C. Ordorica-Vargas

Part IV Food Rheology

Relationship between Rheology and Food Texture

291

(16)

M. C. Bourne

Relevance of Rheological Properties in Food Process Engineering

307

(20)

J. Velez-Ruiz

Rheological Properties of Concentrated Suspensions: Applications to Foodstuffs

327

(20)

P. J. Carreau

F. Cotton

C. P. Citerne

M. Moan

Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence of Elasticity on Power Consumption

347

(14)

E. Brito-De La Fuente

F. Bertrand

P. Carreau

P. A. Tanguy

Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows

361

(20)

E. J. Windhab

P. Fischer

M. Stranzinger

S. Kaufmann

Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity

381

(12)

J. Tattiyakul

H.-J. Liao

M. A. Rao

The Role of Rheology in Extrusion

393

(22)

O. H. Campanella

P. X. Li

K. A. Ross

M. R. Okos

Nonlinear Viscoelasticity Modeling of Vegetable Protein Stabilized Emulsions

415

(16)

C. Gallegos

J. M. Franco

J. M. Madiedo

A. Raymundo

I. Sousa

Rheological Properties of Food Materials under Standard and High Pressure and Temperature Conditions

431

(16)

A. Gaspar-Rosas

Rheo-Reactor for Studying Food Processes Specific Cases of Foaming and Freezing

447

(18)

L. Choplin

B. E. Chavez-Montes

E. Schaer

Part V Food Structure

Levels of Structure and Mechanical Properties of Solid Foods

465

(12)

M. Peleg

Structure-Functionality Relationships in Foods

477

(18)

A. H. Barrett

Structure and Food Engineering

495

(18)

J. M. Aguilera

Viewing Food Microstructure

513

(20)

J. C. G. Blonk

Part VI Thermal Processing and Packaging

Active Packaging: Science and Application

533

(10)

M. L. Rooney

Mass Transfer in Food/Plastic Packaging Systems

543

(32)

R. Gavara

R. Catala

Mass Transport within Edible and Biodegradable Protein-Based Materials: Application to the Design of Active Biopackaging

563

S. Guilbert

A. Redl

N. Gontard

Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion

575

(16)

M. A. Tung

G. F. Morello

A. T. Paulson

L. J. Britt

Contribution to Kinetics for the Development of Food Sterilization Processes at High Temperatures: IATA-CSIC Results

591

(16)

M. Rodrigo

A. Martinez

C. Rodrigo

Part VII Minimal Processing

Shelf-Life Prediction of Minimally Processed Chilled Foods

607

(8)

B. M. McKenna

Update on Hurdle Technology

615

(16)

L. Leistner

Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods

631

(20)

S. M. Alzamora

A. Lopez-Malo

The Role of An Osmotic Step: Combined Processes to Improve Quality and Control Functional Properties in Fruit and Vegetables

651

(20)

D. Torreggiani

G.-Bertolo

Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables

671

(28)

M. S. Tapia

J. Welti-Chanes

Part VIII Emerging Technologies

Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies

699

(16)

D. Knorr

V. Heinz

A. Angersbach

D.-U. Lee

Innovative Fruit Preservation Methods Using High Pressure

715

(12)

E. Palou

A. Lopez-Malo

J. Welti-Chanes

Production Issues Related to UHP Food

727

(12)

E. Y. Ting

R. G. Marshall

Enhanced Thermal Effects under Microwave Heating Conditions

739

(24)

H. S. Ramaswamy

T. Koutchma

S. Tajchakavit

Applications of Low-Intensity Ultrasonics in the Dairy Industry

763

(22)

A. Mulet

J. A. Carcel

J. Benedito

N. Sanjuan

Ohmic Heating and Moderate Electric Field (MEF) Processing

785

(10)

S. K. Sastry

A. Yousef

H-Y. Cho

R. Unal

S. Salengke

W C. Wang

M. Lima

S. Kulshrestha

P. Wongsa-Ngasri

I. Sensoy

Design, Construction, and Evaluation of a Sanitary Pilot Plant System PEF

795

(16)

Q. H. Zhang

C. B. Streaker, Jr.

H. W. Yeom

Part IX Process Control

Recent Advances in Simulation for the Process Industries

811

(20)

D. Bogle

Simulation-Based Design of Food Products and Processes

831

(16)

A. K. Datta

Modeling and Simulation of Reactive and Separation Food Bed Processes

847

(24)

F. Lopez-Isunza

E. S. Perez-Cisneros

S. I. Flores y De Hoyos

Modeling Bean Heating during Batch Roasting of Coffee Beans

871

(22)

H. G. Schwartzberg

Part X Food Biotechnology

New Frontiers for Food Processing: The Impact of Changes in Agrobiotechnology

893

(20)

R. Quintero-Ramirez

Novel and Potential Applications of α-Amylases in the Food Industry

913

(14)

G. Saab-Rincon

G. del Rio

R. I. Santamaria

M. L. Diaz

X. Soberon

A. Lopez-Munguia

Modeling Conditions Affecting the Production of a Bacteriocin by Enterococus faecium UQ1 and the Kinetics of the Bacteriocin Antilisterial Activity

927

(24)

B. Garcia-Almendarez

J. Ibarra-Silva

L. Mayorga-Martinez

J. Dominguez-Dominguez

C. Regalado

Part XI Environmental

Clean Technology in the Food Manufacturing Industry

951

(10)

P. J. Lillford

M. F. Edwards

Pest Control in the Food Industry: Raw Materials Control

961

(18)

P. Valle-Vega

Part XII Space Missions

Storage Stability and Nutritive Value of Food for Long-Term Manned Space Missions

979

(14)

D. Zasypkin

T.-C. Lee

Preservation Methods Utilized for Space Food

993

(14)

Y. Vodovotz

Ch. T. Bourland

NASA Food Technology Commercial Space Center

1007

(6)

D. G. Olson

Part XIII Education

Role of the Internet in Food Engineering Teaching

1013

(10)

R.P. Singh

Teaching Food Engineering with the aid of Multimedia

1023

(12)

M. Lopez-Leiva

A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the Internet

1035

(8)

F. Courtois

R. P. Singh

Toward a Virtual Cooperative Training Program in Food Engineering

1043

(14)

E. Parada-Arias

G. F. Gutierrez-Lopez

C. Ordorica-vargas

Index

1057

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Engineering and Food for the 21st Century

Summary

Table of Contents

Supplemental Materials

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Engineering and Food for the 21st Century

Summary

Table of Contents

Supplemental Materials

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