Contemporary Food Engineering
About the Book Series
The Contemporary Food Engineering Series consists of edited books addressing engineering processes related to food production. Classical unit operations in engineering applied to food manufacturing will be covered as well as such topics including the transport and storage of liquid and solid foods; heating, chilling and freezing of foods; mass transfer in foods; dehydration, thermal processing, non-thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing; packaging, cleaning, and sanitation. The books are aimed at professional food scientists, academicians researching food engineering problems, and graduate level students.
Founding Series Editor: Da-Wen Sun
Engineering Aspects of Cereal and Cereal-Based Products
1st Edition
Edited
By Raquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia
November 16, 2016
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and ...
Enhancing Extraction Processes in the Food Industry
1st Edition
Edited
By Nikolai Lebovka, Eugene Vorobiev, Farid Chemat
November 16, 2016
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. ...
Thermal Food Processing: New Technologies and Quality Issues, Second Edition
2nd Edition
Edited
By Da-Wen Sun
November 16, 2016
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume ...
Fermentation Processes Engineering in the Food Industry
1st Edition
Edited
By Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche
October 27, 2016
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in ...
Physical Properties of Foods: Novel Measurement Techniques and Applications
1st Edition
Edited
By Ignacio Arana
October 26, 2016
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is ...
Juice Processing: Quality, Safety and Value-Added Opportunities
1st Edition
Edited
By Victor Falguera, Albert Ibarz
October 19, 2016
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without ...
Modified Atmosphere and Active Packaging Technologies
1st Edition
Edited
By Ioannis Arvanitoyannis
October 17, 2016
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). ...
Advances in Food Extrusion Technology
1st Edition
Edited
By Medeni Maskan, Aylin Altan
October 12, 2016
A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book: Introduces the history, nomenclature, and working principles ...
Emerging Technologies for Food Quality and Food Safety Evaluation
1st Edition
Edited
By Yong-Jin Cho, Sukwon Kang
October 12, 2016
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to ...
Operations in Food Refrigeration
1st Edition
Edited
By Rodolfo H. Mascheroni
October 12, 2016
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the...
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making
1st Edition
Edited
By Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan
September 27, 2016
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. ...
Advances in Technologies for Producing Food-relevant Polyphenols
1st Edition
Edited
By Jose Cuevas Valenzuela, Jose Rodrigo Vergara-Salinas, Jose Ricardo Perez-Correa
September 01, 2016
The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential ...