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Developments in Food Engineering

Proceedings of the 6th International Congress on Engineering and Food

  • Conference proceedings
  • © 1994

Overview

Editors:
  1. Toshimasa Yano

    1. Department of Bioengineering, Faculty of Engineering, Yokohama National University, Hodogaya-ku, Yokohama 240, Japan

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  2. Ryuichi Matsuno

    1. Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan

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  3. Kozo Nakamura

    1. Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

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Table of contents (349 papers)

  1. Front Matter

    Pages i-xxxii
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  2. Keynote Lecture

    1. Food Engineering — From Arts to Science

      • Toshimasa Yano
      Pages 1-8

  3. Plenary Lectures

    1. Mechanical Emulsification

      • Helmar Schubert, Heike Karbstein
      Pages 9-14

    2. Applications of NMR to Food Science and Engineering

      • P. S. Belton
      Pages 15-17

    3. Progress in Pasteurization and Sterilization

      • T. Ohlsson
      Pages 18-23

    4. Fouling and Cleaning: Mechanisms and Models

      • P. J. Fryer, M. T. Belmar-Beiny, P. J. R. Schreier
      Pages 24-29

    5. Supercritical Fluids: Fundamentals and Applications

      • Pablo G. Debenedetti
      Pages 30-35

    6. Neural Networks in Bioprocess Engineering

      • Yi-Hong Zhu, Susan Linko, Tero Eerikäinen, Pekka Linko
      Pages 36-41

    7. Implementation of Model Based Optimization of Product Quality Parameters in Dairy Processes

      • Joost van der Linden
      Pages 42-47

    8. Physiological Functions of Foods

      • Soichi Arai
      Pages 48-53

  4. Physical and Physicochemical Properties of Food

    1. Estimation of Double Layers Flow Model for Fluidity of Milk in a Capillary

      • Teruko Nakamura, Akemi Yamamoto, Kishiko Sakanishi, Takeshi Mineshita
      Pages 54-56

    2. Effect of Moisture Content on Flow Characteristics of SPI Melt at an Elevated Temperature

      • N. Hayashi, I. Hayakawa, Y. Fujio
      Pages 57-59

    3. Novel Approach to Characterize the Flow Properties of Fine Dry Food Powders

      • H. O. Kono, Y. Itani
      Pages 60-62

    4. Viscosity Measurements of Fresh and Heat Stressed Frying Oil at High Temperatures

      • K. S. Miller, B. E. Farkas, R. P. Singh
      Pages 63-65

    5. Viscosity Properties by Amylograph of Rice

      • Humio F. Kurasawa, Ichiro Shoji
      Pages 66-68

    6. Physicochemical Properties and Hypolipidemic Function of Levan and its Partial Hydrolysate

      • Masao Takahashi, Rie Takayama, Kazuoki Ishihara
      Pages 69-71

    7. The Use of Xylanolytic Enzymes in Processing of Cereals

      • K. Poutanen, H. Härkönen, T. Parkkonen, K. Autio, T. Suortti, A. Kantelinen et al.
      Pages 72-74

    8. Viscoelasticity of Butter

      • Hiromichi Hayashi
      Pages 75-77

    9. Viscoelastic Characteristics of Bread Crumb and Graphic Analysis of Compression Creep Curve

      • Yiping Wang, Hiroshi Morishima, Yasuhisa Seo, Yasuyuki Sagara, Kenji Imou
      Pages 78-80

    10. Viscoelastic Behavior of Parboiled Rice

      • Saifullah M. Saif, Dwayne A. Suter
      Pages 81-83
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Keywords

About this book

The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 -27, 1993 - summarizes the frontiers of world food engineering in 1993. Congress was joined by the 4th International Conference on Fouling and Cleaning. There were 476 active members from 31 countries participating in the Congress. The editors hope that readers will find this book to be a useful review of the current state of food engineering, and will consider future developments in this research field. The editors extend thanks to the members of the organizing committee of ICEF6, and the advisors, Dr. Ryozo Toei, Professor Emeritus of Kyoto University and Dr. Masao Fujimaki, Professor Emeritus of the University of Tokyo. They also acknowledge the international advisory board members who helped the organizing committee in many ways, and the 10 foundations and 66 companies that financially supported the ICEF6. Finally, the editors are indebted to the reviewers of the manuscripts of these proceedings.

Editors and Affiliations

  • Department of Bioengineering, Faculty of Engineering, Yokohama National University, Hodogaya-ku, Yokohama 240, Japan

    Toshimasa Yano

  • Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan

    Ryuichi Matsuno

  • Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

    Kozo Nakamura

Bibliographic Information

  • Book Title: Developments in Food Engineering

  • Book Subtitle: Proceedings of the 6th International Congress on Engineering and Food

  • Editors: Toshimasa Yano, Ryuichi Matsuno, Kozo Nakamura

  • DOI: https://doi.org/10.1007/978-1-4615-2674-2

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1994

  • Softcover ISBN: 978-1-4613-6149-7Published: 18 January 2013

  • eBook ISBN: 978-1-4615-2674-2Published: 21 November 2013

  • Edition Number: 1

  • Number of Pages: XXXII, 1085

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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