| ISBN13: | 9783031624148 |
| ISBN10: | 3031624149 |
| Binding: | Hardback |
| No. of pages: | 665 pages |
| Size: | 235x155 mm |
| Language: | English |
| Illustrations: | 30 Illustrations, black & white; 131 Illustrations, color |
| 700 |
Selected Topics in Food Process Engineering
EUR 320.99
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This text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022. Invited presentations were delivered by renowned food engineers worldwide and covered the latest on classic and novel topics driving food process engineering. The selected topics are centered on how food process engineering is addressing new challenges related to technical, social, economic and environmental realities.
Selected Topics in Food Process Engineering covers important ground in current and future food processing, including:
- Food engineering contributions to health, environment and quality of life
- The role of food engineering during pandemics
- Modeling of food processes
- Clean technologies for the processing and preservation of foods
- Alternative thermal and nonthermal processes, challenges and opportunities to the food industry
- Advances in the characterization of food properties
- Nanotechnology in food processing
- Starch digestion
- Extraction processes in the food industry
- Food factory of the future
This text serves as an inspirational tool for future research in food engineering and beyond as it promotes the well-being of the population in terms of adequate food supply by bridging engineering knowledge, the food chain and the fourth industrial revolution.
This text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022. Invited presentations were delivered by renowned food engineers worldwide and covered the latest on classic and novel topics driving food process engineering. The selected topics are centered on how food process engineering is addressing new challenges related to technical, social, economic and environmental realities.
Selected Topics in Food Process Engineering covers important ground in current and future food processing, including:
- Food engineering contributions to health, environment and quality of life
- The role of food engineering during pandemics
- Modeling of food processes
- Clean technologies for the processing and preservation of foods
- Alternative thermal and nonthermal processes, challenges and opportunities to the food industry
- Advancesin the characterization of food properties
- Nanotechnology in food processing
- Starch digestion
- Extraction processes in the food industry
- Food factory of the future
This text serves as an inspirational tool for future research in food engineering and beyond as it promotes the well-being of the population in terms of adequate food supply by bridging engineering knowledge, the food chain and the fourth industrial revolution.
Contributions of food engineering for the transition towards a circular economy. Opportunities, challenges, and limitations.- Food science, technology and engineering contributions and challenges dealing with health, environment, and quality of life.- Trends in food product development.- Recent developments and innovations in eco-friendly UV technologies for ensuring fruit safety and quality.- High-pressure processing of food: a promise and a reality.- Integrating high-energy homogenization for the preparation of encapsulated probiotic bacteria.- Microbial inactivation using hydrodynamic cavitation.- Solvent and green extraction processes: applications in the food industry.- Molecularly imprinted polymers: an emerging strategy with potential for industrial-scale extraction in the food and wastewater field.- Towards the industrial application of ionic liquids as green and smart extraction media in the food and wastewater field.- Photoinactivation of food pathogens: trends and recent developments.- Chapter 12. Digital acoustic signal analysis during breaking of brittle foods.- Classical and advanced modeling of convective drying of foods.- Changes in fatty acids and sucrose of coffee beans during thin-layer drying in a "marquesina"- type solar dryer: experiments and modeling.- Mathematical modeling in coffee roasting: the science behind the art.- 3D food printing: fundamentals, engineering aspects and applications.- Application of extracts and emulsions in active film technology.- Nanotechnology: an approach to developing new foods.- Bioingredients: an overview from biotechnology and bioeconomy.- Seafood peptides and hydrolysates produced by emerging technologies.- Wheat grain microstructure and starch digestion.- Structuring fat analogues for the manufacture of meat products: OSA starch-stabilized emulsion gels as a potential substitute.- Whey, a problem with multiple solutions: L-valine production through fermentation.- Production of enzymatic hydrolysates with bioactive potential, the revalorization of bovine blood.