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
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 ...
Innovative Processing Technologies for Foods with Bioactive Compounds
1st Edition
Edited
By Jorge J. Moreno
August 12, 2016
Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food ...
Light Scattering Technology for Food Property, Quality and Safety Assessment
1st Edition
Edited
By Renfu Lu
May 25, 2016
Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in ...
Edible Food Packaging: Materials and Processing Technologies
1st Edition
Edited
By Miquel Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, Antonio Augusto Vicente
May 18, 2016
The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects ...
Handbook of Food Processing, Two Volume Set
1st Edition
Edited
By Theodoros Varzakas, Constantina Tzia
November 09, 2015
Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging...
Handbook of Food Processing: Food Preservation
1st Edition
Edited
By Theodoros Varzakas, Constantina Tzia
October 23, 2015
Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of ...
Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes
1st Edition
Edited
By Theodoros Varzakas, Constantina Tzia
October 23, 2015
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new...
Food Engineering Handbook, Two Volume Set
1st Edition
Edited
By Theodoros Varzakas, Constantina Tzia
December 12, 2014
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on ...
Food Engineering Handbook: Food Engineering Fundamentals
1st Edition
Edited
By Theodoros Varzakas, Constantina Tzia
December 02, 2014
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat ...
Food Engineering Handbook: Food Process Engineering
1st Edition
Edited
By Theodoros Varzakas, Constantina Tzia
November 24, 2014
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of ...