Food Engineering Series

Food Engineering Interfaces

Editors: Aguilera, J.M., Simpson, R., Welti-Chanes, J., Bermudez Aguirre, D., Barbosa-Cánovas, G.V. (Eds.)

  • -Food engineers must be prepared to perform in their normal activities and to engage in new challenges and opportunities to make the profession more attractive and able to create a larger impact.
  • -Food engineers integrate developments in physics, chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy.
  • -Interfaces with the environment, the business sector, and regulations and export markets are considered.
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eBook $189.00
price for USA (gross)
  • ISBN 978-1-4419-7475-4
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $249.00
price for USA
  • ISBN 978-1-4419-7474-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $249.00
price for USA
  • ISBN 978-1-4614-2787-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

Food Engineering Interfaces is based on invited presentations from the 10th International Congress on Engineering and Food (ICEF 10) held in Viña del Mar, Chile in April 2008. Published as part of Springer’s Food Engineering Series, the book includes 28 chapters contributed by world leaders in food engineering and related disciplines. Topics include the food engineering world through the years, advanced thermal and nonthermal processing of food, the modeling of gastric digestion, applications of CFD in food processing, food safety engineering, food engineering economics, incorporation of fibers into foods, bioseparation of nutraceuticals, supercritical fluid extraction of essential oils, caking of food powders, advances in food microstructure analysis, and food packaging. Aimed at the food industry and academia, this book is an excellent resource for anyone interested in the state of the art and the upcoming developments in food engineering, where health and well-being are central.

Table of contents (28 chapters)

  • The Beginning, Current, and Future of Food Engineering: A Perspective

    Heldman, Dennis R. (et al.)

    Pages 3-18

  • Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows

    Vyakaranam, Kiran V. (et al.)

    Pages 19-44

  • CFD: An Innovative and Effective Design Tool for the Food Industry

    Norton, Tomás (et al.)

    Pages 45-68

  • Incorporation of Fibers in Foods: A Food Engineering Challenge

    Kale, Madhuvanti (et al.)

    Pages 69-98

  • Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach

    Singh, Samrendra (et al.)

    Pages 99-117

Buy this book

eBook $189.00
price for USA (gross)
  • ISBN 978-1-4419-7475-4
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $249.00
price for USA
  • ISBN 978-1-4419-7474-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $249.00
price for USA
  • ISBN 978-1-4614-2787-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Food Engineering Interfaces
Editors
  • J.M. Aguilera
  • Ricardo Simpson
  • Jorge Welti-Chanes
  • Daniela Bermudez Aguirre
  • Gustavo V. Barbosa-Cánovas
Series Title
Food Engineering Series
Copyright
2011
Publisher
Springer-Verlag New York
Copyright Holder
Springer Science+Business Media, LLC
eBook ISBN
978-1-4419-7475-4
DOI
10.1007/978-1-4419-7475-4
Hardcover ISBN
978-1-4419-7474-7
Softcover ISBN
978-1-4614-2787-2
Series ISSN
1571-0297
Edition Number
1
Number of Pages
XVIII, 694
Topics