Presents state-of-the-art research on fundamental aspects of food engineering!

Features

• Includes 63 contributions from leading food engineers
• Covers new modeling tendencies in food rheology in processes such as extrusion, bakery, freezing, and high pressure
• Presents advanced studies that show how structure is related to the mechanical and functional properties of foods
• Addresses transport phenomena problems related to mass transfer
• Discusses emerging technologies, including the use of high pressures to preserve foods, microwaves, ohmic heating, and electrical heating

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food.

Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications.

Contents

1. Vision
   1. Food Engineering for the 21st Century
   2. Trends in Food Engineering
   3. Challenges for the Process Specialist in the 21st Century
   4. Sustainability of Food Sector Development in Tropical Areas
   5. International Congress on Engineering and Food: The First 25 Years

2. Physical Chemistry
   6. State Transitions and Reaction Rates in Concentrated Food Systems
   7. Biopolymer-Biopolymer Interactions at Interfaces and their Impact on Food Colloid Stability
   8. Triacylglyceride Crystallization in Vegetable Oils
   9. The Functionality of Milkfat Fractions in Confectionery and Plastic Fats
   10. Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions

3. Mass Transfer
   11. Transport Properties in Food Engineering
   12. Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress
   13. Non-Fickian of Mass Transfer in Fruit Tissue
   14. The Cellular Approach in Modeling Mass Transfer in Fruit Tissues,
   15. Mass Transport and Deformation Relaxation Phenomena in Plant Tissues
   16. The Relation Between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee
   17. A Proposal of Analysis of the Drying Phenomena by Means of the Fractal Theory

4. Food Rheology
   18. Relationship Between Rheology and Food Texture
   19. Relevance of Rheological Properties in Food Process Engineering
   20. Rheological Properties of Concentrated Suspensions: Applications to Foodstuffs
   21. Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence of Elasticity on Power Consumption
   22. Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows
   23. Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity
   24. The Role of Rheology in Extrusion
   25. Non-Linear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions
   26. Rheological Properties of Food Materials Under Standard and High Pressure and Temperature Conditions
   27. Rheo-Reactor for Studying Food Processes: Specific Cases of Foaming and Freezing

5. Food Structure
   28. Levels of Structure and the Mechanical Properties of Solid Foods
   29. Structure-Functionality Relationships in Foods
   30. Structure and Food Engineering
   31. Viewing Food Microstructure

6. Thermal Processing and Packaging
   32. Active Packaging: Science and Application
   33. Mass Transfer in Food/Plastic Packaging Systems
   34. Mass Transport within Edible and Biodegradable Protein Based Materials: Application to the Design of Active Biopackaging
   35. Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion
   36. Contribution to Kinetics for the Development of Food Sterilization Processes at High Temperatures: IATA-CSIC Results

7. Minimal Processing
   37. Shelf-Life Prediction of Minimally Processed Chilled Foods
   38. Update on Hurdle Technology
   39. Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods
   40. The Role of an Osmotic Step: Combined Processes to Improve Quality and Control Functional Properties in Fruits and Vegetables
   41. Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables

8. Emerging Technologies
   42. Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies
   43. Innovative Fruit Preservation Methods using High Pressure
   44. Production Issues Related to UHP Food
   45. Enhanced Thermal Effects Under Microwave Heating Conditions
   46. Applications of Low Intensity Ultrasonics in the Dairy Industry
   47. Ohmic Heating and Moderate Electric Field (MEF) Processing
   48. Design, Construction and Evaluation of a Sanitary Pilot Plant System (PEF)

9. Process Control
   49. Recent Advances in Simulation for the Process Industries
   50. Simulation-Based Design of Food Products and Processes
   51. Modeling and Simulation of Reactive and Separation Food Bed Processes
   52. Modeling Bean Heating during Batch Roasting of Coffee Beans

10. Food Biotechnology
    53. New Frontiers for Food Processing: The Impact of Changes in Agrobiotechnology
    54. Novel and Potential Applications of alpha-Amylases in the Food Industry
    55. and the Kinetics of the Bacteriocin Antilisterial Activity

11. Environmental
    56. Clean Technology in the Food Manufacturing Industry
    57. Pest Control in the Food Industry: Raw Materials Control

12. Space Missions
    58. Storage Stability and Nutritive Value of Food for Long-Term Manned Space Missions
    59. Preservation Methods Utilized for Space Food
    60. NASA Food Technology Commercial Space Center

13. Education
    61. Role of the Internet in Food Engineering Teaching
    62. Teaching Food Engineering with the Aid of Multmedia
    63. A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the Internet
    64. Toward a Virtual Cooperative Training Program in Food Engineering

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