Food Engineering Interfaces

1. Front Matter

   Pages i-xviii

   PDF

2. Selected Topics in Food Engineering

   1. Front Matter

      Pages 1-2

      PDF

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

      • Dennis R. Heldman, Daryl B. Lund

      Pages 3-18

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

      • Kiran V. Vyakaranam, Jozef L. Kokini

      Pages 19-44

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

      • Tomás Norton, Da-Wen Sun

      Pages 45-68

   5. Incorporation of Fibers in Foods: A Food Engineering Challenge

      • Madhuvanti Kale, Dhananjay Pai, Bruce Hamaker, Osvaldo Campanella

      Pages 69-98

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

      • Samrendra Singh, R. Paul Singh

      Pages 99-117

   7. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes

      • Viktor A. Nedović, Verica Manojlović, Branko Bugarski, Ronnie Willaert

      Pages 119-146

   8. Multifactorial Assessment of Microbial Risks in Foods: Merging Engineering, Science, and Social Dimensions

      • Valerie Davidson, Juliana Ruzante, Carlos Daza Donoso

      Pages 147-164

   9. Development of Eco-efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry

      • Michèle Marcotte, Yves Arcand, Dominique Maxime, Denyse Landry

      Pages 165-218

   10. Food Process Economics

       • George Saravacos, Zacharias Maroulis

       Pages 219-236

   11. Systemic Approach to Curriculum Design and Development

       • Inés Ecima, Maurcio Pardo, Gloria González-Mariño

       Pages 237-243

3. Advances in Food Process Engineering

   1. Front Matter

      Pages 245-245

      PDF

   2. Innovations in Thermal Treatment of Food

      • Arthur Teixeira

      Pages 247-259

   3. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling

      • Ricardo Simpson, Alik Abakarov

      Pages 261-284

   4. Recent Advances in Emerging Nonthermal Technologies

      • Daniela Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas

      Pages 285-323

   5. High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes

      • Dietrich Knorr, Kai Reineke, Alexander Mathys, Volker Heinz, Roman Buckow

      Pages 325-340

   6. High Pressure Sterilization of Foods

      • Hosahalli Ramaswamy

      Pages 341-351

   7. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide

      • Feral Temelli, Bernhard Seifried

      Pages 353-392

   8. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils

      • José M. del Valle, Juan C. de la Fuente, Edgar Uquiche, Carsten Zetzl, Gerd Brunner

      Pages 393-470

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.

• food engieering
• food quality
• food safety
• food science
• biochemical engineering

• Dept. de Ingeniería Química y Bioproceso, Pontificia Universidad Católica de Chile, Santiago, Chile

  José Miguel Aguilera

• Depto. Procesos Químicos,, Biotecnológicos y Ambientales, Universidad Técnica Federico Santa María, Vaparaiso, Chile

  Ricardo Simpson

• Dept. de Ingeneria Quimica y Alimentos, Universidad de las Americas-Puebla, Cholula, Puebla, Mexico

  Jorge Welti-Chanes

• Pullman, USA

  Daniela Bermudez-Aguirre

• , Department of Biological Systems Enginee, Washington State University, Pullman, USA

  Gustavo Barbosa-Canovas

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