Description
Book SynopsisTrends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
Table of ContentsPART 1: PHYSICAL AND SENSORY PROPERTIES. Structure-Property Relationships in Foods. Physical and Microstructural Properties of Frozen Gelatinized Starch Suspensions. Correlation Between Physico-Chemical and Sensory Data. Psychophysical Methods Applied to the Investigation of Sensory Properties in Foods. Sensory and Instrumental Measures of Viscosity. Food Composites. Thermal Properties and State Diagrams of Fruits and Vegetables by DSC. A Thermorheological Model of Corn Starch Dispersion During Gelatinization. Integral and Differential Linear and Nonlinear Constitutive Models for the Rheology of Wheat Flour. PART 2: ADVANCES IN FOOD PROCESSING. Ultrafiltration of Apple Juice. Simulation of Drying Rates and Quality Changes During the Dehydration of Foodstuffs. Vacuum Impregnation in Fruit Processing. Engineering Trends in Food Freezing. Evaluation of Freezing and Thawing Processes Using Experimental and Mathematical Determinations. Minimal Processing of Fruits and Vegetables. Minimal Preservation of Fruits. A Review of Nonthermal Technologies. Minimally Processed Foods with High Hydrostatic Pressure. PART 3: CURRENT TOPICS IN FOOD ENGINEERING. Biocatalysts for the Food Industry. Enzymatic Synthesis of Food Additives. Plastic Materials for Modified Atmosphere Packaging. Gelation of Soybean Proteins at Acidic pH.
