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 Milk and Dairy Products
1st Edition
Edited
By Jane Selia dos Reis Coimbra, Jose A. Teixeira
November 24, 2009
Expert Insight into the Engineering Aspects of Dairy Products Manufacturing Consumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the ...
Innovation in Food Engineering: New Techniques and Products
1st Edition
Edited
By Maria Laura Passos, Claudio P. Ribeiro
November 12, 2009
Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of ...
Advances in Deep-Fat Frying of Foods
1st Edition
Edited
By Servet Gulum Sumnu, Serpil Sahin
December 17, 2008
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from ...
Extracting Bioactive Compounds for Food Products: Theory and Applications
1st Edition
Edited
By M. Angela A. Meireles
December 16, 2008
The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods – a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging ...
Optimization in Food Engineering
1st Edition
Edited
By Ferruh Erdogdu
December 09, 2008
While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who’s who in the food processing industry, Optimization in Food ...
Optical Monitoring of Fresh and Processed Agricultural Crops
1st Edition
Edited
By Manuela Zude
October 29, 2008
In an age of heightened nutritional awareness, assuring healthy human nutrition and improving the economic success of food producers are top priorities for agricultural economies. In the context of these global changes, new innovative technologies are necessary for appropriate agro-food management ...