Engineering and Food for the third millenniumthat is compliant with the requirements
of globalization and new technologies, is one of the most significant additions to the
Food Preservation Technology Series. This bookis the result of a tremendous effort by
the authors, the publisher and editors to put together, as never before, a comprehensive
overview on what is current in food engineering.
There are many excellent texts available which cover the fundamentals of food
engineering, equipment design, modelling of food processing operations etc.
There are also several very good works in food science and technology dealing
with the chemical composition, physical properties, nutritional and microbiolog-
ical status of fresh and processed foods. This work is an attempt to cover the
middle ground between these two extremes.
Food biochemistry principles and knowledge have become
indispensable in practically all the major disciplines of food science,
such as food technology, food engineering, food biotechnology,
food processing, and food safety within the past few
decades. Knowledge in these areas has grown exponentially and
keeps growing, and is disseminated through various media in
both printed and electronic forms, and entire books are available
for almost all the distinct specialty areas mentioned above.
The two areas of food biochemistry and food processing are
becoming closely interrelated....
Food engineering is usually a difficult discipline for food science students
because they are more used to qualitative rather than to quantitative descriptions
of food processing operations. Food engineering requires understanding
of the basic principles of fluid flow, heat transfer, and mass transfer phenomena
and application of these principles to unit operations which are frequently used
in food processing, e.g., evaporation, drying, thermal processing, cooling and
freezing, etc. The most difficult part of a course in food engineering is often
considered the solution of problems.
Related titles from Woodhead’s food science, technology and nutrition list:
Benders’ dictionary of nutrition and food technology Seventh edition (ISBN: 1 85573 475 3) David A Bender and Arnold E Bender The seventh edition provides succinct, authoritative definitions of over 5000 terms in nutrition and food technology (an increase of 25% from the previous edition). In addition there is nutrient composition data for 287 foods. ‘This valuable book continues to fulfil the purpose of explaining to specialists in other fields the technical terms in nutrition and food processing.
Generally, a process is defined as a sequence of events that transforms the biological
materials of food products, via biochemical changes, into stable forms with added
value. This can create new products or modify existing ones. Process design refers to
the design of food processes and manufacturing methods, while plant design refers to
the design of the whole processing plant. The processing of food is no longer as simple
or straightforward as in the past. Food process design is an interdisciplinary science
that is highly regarded by the food industry.
The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes post-processing operations, including packaging and distribution logistics. ...
Food Cultures in America Ken Albala, General Editor African American Food Culture William Frank Mitchell Asian American Food Culture Jane E. Dusselier Latino Food Culture Zilkia Janer Jewish American Food Culture Jonathan Deutsch and Rachel D. Saks Regional American Food Culture Lucy M. Long.
The increasing global demand for processed foods has led to a greater prominence of the food industry, its specific needs and
processing challenges. Consequently, in recent times the role of the engineer in the food industry has gained considerable
prominence. In contrast to other more traditional processing industries, the raw materials or ingredients that are used
tend to be of greater complexity in nature.
The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use.
The increasing global demand for processed foods has led to a greater prominence of the food industry, its specific needs and processing challenges. Consequently, in recent times the role of the engineer in the food industry has gained considerable prominence. In contrast to other more traditional processing industries, the raw materials or ingredients that are used tend to be of greater complexity in nature.
Biofuels such as bioethanol are becoming a viable alternative
to fossil fuels. Utilizing agricultural biomass for the production
of biofuel has drawn much interest in many science and
engineering disciplines. As one of the major crops, maize
offers promise in this regard. Compared to other crops with
biofuel potential, maize can provide both starch (seed) and
cellulosic (stover) material for bioethanol production.
Contemporary interest in food is not confined to pleasure in its
consumption, but extends in every direction: to its economic
importance, the semiotics of food taste, the dangers of food
additives and the politics of food security. We live in societies
as dominated by food preferences as by sexual preferences, as
obsessed about eating too little as by eating too much. In
addition our interest in food is associated, for good and evil,
with our interest in ‘nature’.
Since the publication of G. P. Lilley’s reference work Information Sources in
Agriculture and Food Science in 1981, we have been witness to incredible
changes both in the area of agricultural research and in our ability to disseminate
the results of that research. Advances have been made in the areas of plant and
animal genetics, in animal and human nutrition and health, and in our understanding
of the effects of human and climatic actions on the land and its natural resources.
From John Glenn s mission to orbit Earth to the
International Space Station program, space food
research has met the challenge of providing food
that tastes good and travels well in space. To better understand
this process, we can look back through history.
Explorers have always had to face the problem of how to
carry enough food for their journeys. Whether those
explorers are onboard a sailing ship or on the Space
Shuttle, adequate storage space has been a problem.
The human species' use of technology began with the conversion of natural resources into simple tools. The prehistorical discovery of the ability to control fire increased the available sources of food and the invention of the wheel helped humans in travelling in and controlling their environment. Recent technological developments, including the printing press, the telephone, and the Internet, have lessened physical barriers to communication and allowed humans to interact freely on a global scale.
Search engines remain popular—and users are more satisfied than ever with the quality of search results—but many are anxious about the collection of personal information by search engines and other websites.
Most search users disapprove of personal information being collected for search results or for targeted advertising
The Pew Internet & American Life survey in February 2012 included several questions probing how respondents feel about search engines and other websites collecting information about them and using it to either shape their search results or target advertising to them.
Collection of reports on medical research published in the medical journal Critical Care helps you have more knowledge about medicine subjects: Should digestion assays be used to estimate persistence of potential allergens in tests for safety of novel food proteins?