Food engineering: integrated approaches

Food Engineering: Integrated Approaches presents a significant and up-to-datereview of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects; at thesame time, each topic is framed within the context of this integrated approach. The premise of this work is that a comprehensive approach to food engineering requires a thorough knowledge of the subject and an effective integration of other disciplines in order to appropriately convey the state-of-the-art fundamentals and applications of the involved disciplines. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics ranging from applications of transport phenomena in food systems to practical implications at industrial levels. Introduces emerging technologies and biotechnology Discusses predictive microbiology, packing materials for foods, and biodegradable films INDICE: Emerging Technologies. - Non Linear growth and decay kinetics.- Phase transitions.- Food Processing with air impregnated systems.- Post-harvest engineering.- Food Microstructure.- High Pressure Technology and Engineering.-Biofilms for food processing.- Fluidization Engineering.- Fractals and Foods.- Systematic Approach to Food Engineering Systems.- Physical properties of foods.- International Cooperation in Food Engineering.- Food Biotechnology.

• ISBN: 978-0-387-75429-1
• Editorial: Springer
• Encuadernacion: Cartoné
• Páginas: 440
• Fecha Publicación: 01/03/2008
• Nº Volúmenes: 1
• Idioma: Inglés