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Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies and their potential applications in food preservation. The volume’s broad perspective reflects the expertise of international and interdisciplinary engineers, drawing on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The volume will be valuable and useful for researchers, scientists, and engineers, as well as for graduate students in this dynamic field. This book is a rich resource on recent research innovations in food science and engineering with industrial applications, presenting a practical, unique and challenging blend of principles and applications.
Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies and their potential applications in food preservation. The volume’s broad perspective reflects the expertise of international and interdisciplinary engineers, drawing on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The volume will be valuable and useful for researchers, scientists, and engineers, as well as for graduate students in this dynamic field. This book is a rich resource on recent research innovations in food science and engineering with industrial applications, presenting a practical, unique and challenging blend of principles and applications.
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.
The focus of this book is the chemistry of environmental engineering and its applications, with a special emphasis on the use of polymers in this field. It explores the creation and use of polymers with special properties such as viscoelasticity and interpenetrating networks; examples of which include the creation of polymer-modified asphalt as well as polymers with bacterial adhesion properties. The text contains the issues of polymerization methods, recycling methods, wastewater treatment, types of contaminants, such as microplastics, organic dyes, and pharmaceutical residues. After a detailed overview of polymers in Chapter 1, their special properties are discussed in the following chapter. Among the topics is the importance of polymers to water purification procedures, since their use in the formation of reverse osmosis membranes do not show biofouling. Chapter 3 details special processing methods, such as atom transfer radical polymerization, enzymatic polymerization, plasma treatment, and several other methods, can be used to meet the urgent demands of industrial applications. Chapter 4 addresses the important environmental issue of recycling methods as they relate to several types of materials such as PET bottles, tire rubbers, asphalt compositions, and other engineering resins. And wastewater treatment is detailed in Chapter 5, in which the types of contaminants, such as microplastics, organic dyes and pharmaceutical residues, are described and special methods for their proper removal are detailed along with types of adsorbents, including biosorbents. Still another important issue for environmental engineering chemistry is pesticides. Chapter 6 is a thorough description of the development and fabrication of special sensors for the detection of certain pesticides. A detailed presentation of the electrical uses of polymer-based composites is given in Chapter 7, which include photovoltaic materials, solar cells, energy storage and dielectric applications, light-emitting polymers, and fast-charging batteries. And recent issues relating to food engineering, such as food ingredient tracing, protein engineering, biosensors and electronic tongues, are presented in Chapter 8. Finally, polymers used for medical applications are described in Chapter 9. These applications include drug delivery, tissue engineering, porous coatings and also the special methods used to fabricate such materials.
Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes
This new volume is devoted to molecular chemistry and its applications to the fields of biology. It looks at the integration of molecular chemistry with biomolecular engineering, with the goal of creating new biological or physical properties to address scientific or societal challenges. It takes a both multidisciplinary and interdisciplinary perspective on the interface between molecular biology, biophysical chemistry, and chemical engineering. Molecular Chemistry and Biomolecular Engineering: Integrating Theory and Research with Practice provides effective support for the development of the laboratory and data analysis skills that researchers will draw on time and again for the practical aspects and also gives a solid grounding in the broader transferable skills.
Medicinal chemistry and pharmacology are closely associated fields, and the use of natural products for their medicinal properties is ever-growing. The study of drugs from natural products and their effects on the living body are explored in this volume. The book looks into the research, discovery, and characterization of chemicals that exhibit biological effects. Providing an informative compilation of research, valuable case studies, and reviews of existing literature in the area, the book focuses on the ethnobotanical uses of natural products and phytochemicals for health care, including applications for diabetes, ulcers, wound healing, chronic alcoholism, hemorrhoidal treatment, cancer mitigation, pain management, immunotherapy, and more.
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)