Engineering and Food for the 21st CenturyJorge Welti-Chanes, Jose Miguel Aguilera CRC Press, 2002. gada 25. marts - 1104 lappuses 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 |
Saturs
| 3 | |
| 15 | |
Chapter 3 Challenges for the Process Specialist in the 21st Century | 35 |
Chapter 4 Sustainability of Food Sector Development in Tropical Areas | 41 |
The First 25 Years | 57 |
Physical Chemistry | 65 |
Chapter 6 State Transitions and Reaction Rates in Concentrated Food Systems | 67 |
Chapter 7 BiopolymerBiopolymer Interactions at Interfaces and Their Impact on Food Colloid Stability | 87 |
Chapter 35 Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion | 575 |
IATACSIC Results | 591 |
Minimal Processing | 605 |
Chapter 37 ShelfLife Prediction of Minimally Processed Chilled Foods | 607 |
Chapter 38 Update on Hurdle Technology | 615 |
Chapter 39 Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods | 631 |
Combined Processes to Improve Quality and Control Functional Properties in Fruit and Vegetables | 651 |
Chapter 41 Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables | 671 |
Chapter 8 Triacylglyceride Crystallization in Vegetable Oils | 105 |
Chapter 9 The Functionality of Milkfat Fractions in Confectionery and Plastic Fats | 125 |
The Case for Copolymerization Reactions | 141 |
Mass Transport | 151 |
Chapter 11 Transport Properties in Food Engineering | 153 |
Chapter 12 Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress | 177 |
Chapter 13 NonFickian Mass Transfer in Fruit Tissue | 193 |
Chapter 14 The Cellular Approach in Modeling Mass Transfer in Fruit Tissues | 217 |
Chapter 15 Mass Transport and Deformation Relaxation Phenomena in Plant Tissues | 235 |
Chapter 16 The Relation between Sublimation Rate and Volatile Retention during the FreezeDrying of Coffee | 253 |
Chapter 17 A Porposal of Analysis of the Drying Phenomena by Means of Fractal Theory | 269 |
Food Rheology | 289 |
Chapter 18 Relationship between Rheology and Food Texture | 291 |
Chapter 19 Relevance of Rheological Properties in Food Process Engineering | 307 |
Chapter 20 Relevance of Rheological Properties in Food Process Engineering | 327 |
A New Strategy to Elucidate the Influnce of Elasticity on Power Consumption | 347 |
Chapter 22 Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows | 361 |
Master Curves of Complex Viscosity | 381 |
Chapter 24 The Role of Rheology in Extrusion | 393 |
Chapter 25 Nonlinear Viscoelasticity Modeling of Vegetable ProteinStabilized Emulsions | 415 |
Chapter 26 Rheological Properties of Food Materials under Standard and High Pressure and Temperature Conditions | 431 |
Specific Cases of Foamin and Freezing | 447 |
Food Structure | 463 |
Chapter 28 Levels of Structure and Mechanical Properties of Solid Foods | 465 |
Chapter 29 StructureFunctionality Relationships in Foods | 477 |
Chapter 30 Structure and Food Engineering | 495 |
Chapter 31 Viewing Food Microstructure | 513 |
Thermal Processing and Packaging | 531 |
Science and Application | 533 |
Chapter 33 Mass Transfer in FoodPlastic Packaging Systems | 543 |
Application to the Design of Active Biopackaging | 563 |
Emerging Technologies | 697 |
Chapter 42 Membrane Permabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies | 699 |
Chapter 43 Innovative Fruit Preservation Methods Using High Pressure | 715 |
Chapter 44 Production Issues Related to UHP Food | 727 |
Chapter 45 Enhanced Thermal Effects under Microwave Heating Conditions | 739 |
Chapter 46 Applications of LowIntensity Ultrasonics in the Dairy Industry | 763 |
Chapter 47 Ohmic Heating and Moderate Electric Field MEF Processing | 785 |
Chapter 48 Design Construction and Evaluation of a Sanitary Pilot Plant System Pulsed Electric Field | 795 |
Process Control | 809 |
Chapter 49 Recent Advances in Simulation for the Process Industries | 811 |
Chapter 50 SimulationBased Design of Food Products and Processes | 831 |
Chapter 51 Modeling and Simulation of Reactive and Seperation Food Bed Processes | 847 |
Chapter 52 Modeling Bean Heating during Batch Roasting of Coffee Beans | 871 |
Food Biotechnology | 891 |
The Impact of Changes in Agrobiotechnology | 893 |
Chapter 54 Novel and Potential Applications of Amylases in the Food Industry | 913 |
Chapter 55 Modeling Conditions Affecting the Production of a Bacteriocin by Enterococus faecium UQ1 and the Kinetics of the Bacteriocin Antiliste... | 927 |
Environmental | 949 |
Chapter 56 Clean Technology in the Food Manufacturing Industry | 951 |
Raw Materials Control | 961 |
Space Missions | 977 |
Chapter 58 Storage Stability and Nutritive Value of Food for LongTerm Manned Space Missions | 979 |
Chapter 59 Preservation Methods Utilized for Space Food | 993 |
Chapter 60 NASA Food Technology Commercial Space Center | 1007 |
Chapter 61 Role of the Internet in Food Engineering Teaching | 1013 |
Chapter 62 Teaching Food Engineering with the aid of Multimedia | 1023 |
Chapter 63 A LowCost Versatile Laboratory Experiment in Food Engineering Using the Internet | 1035 |
Chapter 64 Toward a Virtual Cooperative Training Program in Food Engineering | 1043 |
| 1057 | |
Back cover | 1069 |
Citi izdevumi - Skatīt visu
Engineering and Food for the 21st Century Jorge Welti-Chanes,Jose Miguel Aguilera Priekšskatījums nav pieejams - 2002 |
Engineering and Food for the 21st Century Jorge Welti-Chanes,Jose Miguel Aguilera Priekšskatījums nav pieejams - 2002 |
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