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
Advances in Noninvasive Food Analysis
Advances in Vinegar Production
Innovative Technologies in Seafood Processing
Food Nanotechnology Principles and Applications
Computational Fluid Dynamics in Food Processing
By Muhammad Kashif Iqbal Khan
November 04, 2019
To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost ...
By Monica Lizeth Chavez-Gonzalez, Nagamani Balagurusamy, Cristobal Aguilar
October 25, 2019
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and ...
By Argyro Bekatorou
September 25, 2019
In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a ...
By Yesim Ozogul
September 17, 2019
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood ...
By Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel A. Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vicente
August 09, 2019
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent ...
By Tatiana Koutchma
June 06, 2019
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and ...
By C. Anandharamakrishnan, S. Parthasarathi
January 25, 2019
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food ...
By Da-Wen Sun
January 08, 2019
Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test ...
By Ron B.H. Wills, John Golding
June 28, 2018
Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers ...
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 ...
By Agnieszka Saeid
November 27, 2017
Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added ...
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 ...