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Food Engineering

Edited by : Gustavo V. Barbosa-Cánovas,

Department of Biological Systems Engineering, Washington State University, USA


1. Engineering Properties of Foods

Micha Peleg, Department of Food Science, Chenoweth Laboratory, University of Massachusetts, USA

Thermal Properties of Foods

Jorge E. Lozano, Plapiqui (Uns-Conicet), Argentina

Electrical Properties

Howard Zhang, Department of Food Science and Technology, Ohio State University, USA

Optical Properties of Foods

Luis Duran, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Spain

C. Calvo, Food Science and Technology International, IATA-CSIC, Spain

Mechanical Properties of Foods

M. Shafiur Rahman, Department of Bioresource and Agricultural Engineering, and Department of Food Science and Nutrition, Sultan Qaboos University, Oman

Physical Properties of Food Powders

Micha Peleg, Department of Food Science, Chenoweth Laboratory, University of Massachusetts, USA

Particle Size Distribution in Food Powders

Gustavo V. Barbosa-Cánovas, Department of Biological Systems Engineering, Washington State University, USA

Hong Yan, Department of Food Science and Technology, University of California, Davis, USA

Federico Harte, Department of Biological Systems Engineering, Washington State University, USA

Food Microstructure

José M. Aguilera, Department of Chemical and Bioprocessing Engineering, Universidad Católica de Chile, Chile


2. Thermodynamics in Food Engineering

Jorge Welti-Chanes, Department of Chemistry and Biology and Department of Chemical and Food Engineering,

Universidad de las Américas - Puebla,, Mexico

H. Mujica-Paz, Instituto Tecnologico Agropecuario, Mexico

Aurora Valdez-Fragoso, Instituto Tecnológico Agropecuario, Mexico

Fidel T. Vergara-Balderas, Departamento de Ingenieria Quimica y Alimentos, Universidad de las Americas-Puebla,

Mexico

Luis Gabriel Ríos, Departamento de Ingenieria Quimica y Alimentos, Universidad de las Americas-Puebla, Mexico

Colligative Properties of Foods

Jorge Welti-Chanes, Department of Chemistry and Biology and Department of Chemical and Food Engineering,

Universidad de las Américas - Puebla,, Mexico

M.S. Tapia, Instituto de Ciencia y Tecnologia de Alimentos, Universidad Central de Venezuela, Venezuela

Stella M. Alzamora, Department of Industry, University of Buenos Aires, Argentina

Colligative Properties of Foods

Enrique Palou, Departamento de Ingenieria Quimica y Alimentos, Universidad de las Americas-Puebla, Mexico

Aurelio Lopez-Malo, Departamento de Ingenieria Quimica y Alimentos, Universidad de las Americas-Puebla, Mexico

Phase Transitions

Yrjö H. Roos, Department of Food Science, Food Technology and Nutrition, University College Cork, Ireland

Surface Phenomena

Ganesan Narsimhan, Biochemical and Food Process Engineering, Department of Agricultural and Biological

Engineering, Purdue University, USA

Kinetics of Chemical Reactions in Foods

R.P. Cavalieri, Department of Biological Systems Engineering, Washington State University, USA

J.I. Reyes De Corcuera, Department of Biological Systems Engineering, Washington State University, USA

Cycles and Refrigeration

Gustavo V. Barbosa-Cánovas, Department of Biological Systems Engineering, Washington State University, USA

Federico Harte, Department of Biological Systems Engineering, Washington State University, USA

Fernanda San Martin, Department of Biological Systems Engineering, Washington State University, USA


3. Food Rheology and Texture

M. Anandha Rao, Department of Food Science and Technology, Cornell University, USA

Newtonian and Non-Newtonian Flow

Albert Ibarz, Departament de Tecnologia d’Aliments (Universitat de Lleida), Spain

Elena Castell-Perez, Department of Agricultural Engineering, Texas A&M University, USA

Gustavo V. Barbosa-Cánovas, Department of Biological Systems Engineering, Washington State University, USA

Viscoelasticity

Alberto Tecante, Departamento de Alimentos y Biotecnología, Facultad de Química, UNAM, Mexico

Squeezing and Elongation Flow

Carlos M. Corvalan, School of Bioengineering, University of Entre Rios, Argentina

Osvaldo H. Campanella, Agricultural and Biological Engineering Department, Purdue University, USA

Food Suspensions

Laura Patricia Martínez-Padilla, Engineering and Technology Department, The National Autonomous University of

Mexico, Mexico

Food Emulsions

Amparo Chiralt, Department of Food Technology, Universidad Politecnica de Valencia, Spain

Constitutive Models for Food Systems

Jozef L. Kokini, Department of Food Science, Rutgers University, USA

Muthukumar Dhanasekharan, Department of Food Science, Rutgers University, USA

Solid Foods

Gipsy Tabilo-Munizaga, Biological Systems Engineering Department, Washington State University, USA

Gustavo V. Barbosa-Cánovas, Department of Biological Systems Engineering, Washington State University, USA Juan J. Fernandez-Molina, Ezequiel Zamora University, Venezuela

Texture in Solid and Semisolid Foods

Malcolm Bourne, New York State Agricultural Experiment Station (NYSAES) and Institute of Food Science, Cornell University, USA

Food Texture: Sensory Evaluation

Elvira Costell, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Spain

Luis Duran, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Spain


4. Food Process Engineering

Romeo T. Toledo, Department of Food Science and Technology, University of Georgia, USA

Conventional Thermal Processing (Canning)

Art A. Texeira, Department of Agricultural and Biological Engineering, University of Florida, USA

Ohmic Heating

Sudhir Sastry

Food Freezing

R. Paul Singh, Biological and Agricultural Engineering Department, University of California, Davis, USA

Concentration of Liquid Foods

Ernesto Hernández, Food Protein R&D Center, Texas A&M University, USA

Food Dehydration

P.E. Viollaz, Department of Industry, University of Buenos Aires, Argentina

Stella M. Alzamora, Department of Industry, University of Buenos Aires, Argentina

Food Frying

R. Paul Singh, Biological and Agricultural Engineering Department, University of California, Davis, USA

Separation

Humberto Vega-Mercado, Bio Sterile Validation, Merck & Co., Inc., USA

Supercritical Extraction

Thierry M. Jonin, Switzerland

Laurent P. Adjadj, Laboratorium für Technische Chemie/LTC, Switzerland

Syed S. H. Rizvi, Food Science Department, Cornell University, USA

Food Extrusion

Mukund V. Karwe, Department of Food Science, Cook College, Rutgers University, USA

Crystallization

Richard W. Hartel, Department of Food Science, University of Wisconsin, USA

Nonthermal Processing of Foods and Emerging Technologies

Gustavo V. Barbosa-Cánovas, Department of Biological Systems Engineering, Washington State University, USA

M. Marcela Góngora-Nieto, Department of Biological Systems Engineering, Washington State University, USA

Nonthermal Processing of Foods and Emerging Technologies

J.J. Rodriguez, Department of Biological Systems Engineering, Washington State University, USA

B.G. Swanson, Department of Food Science and Human Nutrition, Washington State University, USA

Hurdle Technology

Lothar Leistner, Federal Centre for Meat Research, Germany

Food Fermentation

Pedro Wesche-Ebeling, Creative Design Technologies, USA

Jorge Welti-Chanes, Department of Chemistry and Biology and Department of Chemical and Food Engineering,

Universidad de las Américas - Puebla,, Mexico

Food Powder Processing

Enrique Ortega-Rivas, Graduate Program in Food Science and Technology, Faculty of Chemistry, University of

Chihuahua, Mexico

Food Mixing

K. Niranjan, Department of Food Science and Technology, University of Reading, UK

Food Packaging

Ramon Catalá, Packaging Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos. CSIC, Spain

Rafael Gavara, Packaging Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos. CSIC, Spain


5. Food Plant Design

J. Peter Clark, USA

Food Process Design

J. Peter Clark, USA

Food Process Modeling

Ashim K. Datta, Department of Agricultural and Biological Engineering, Cornell University, USA

Jeff Rattray, Department of Food Science, Purdue University, USA

Process Instrumentation and Control

Rosana G. Moreira, Department of Agricultural Engineering, Texas A&M University, USA

Software for Food Engineering Applications

Jose Bon, Department of Food Technology, Polytechnic University of Valencia, Spain

Automation of Food Processing

Sundaram Gunasekaran, Department of Biological Systems Engineering, University of Wisconsin-Madison, USA

The Sanitary Design and Construction of Food Production Facilities

John A. Troller, John A. Troller Consulting Inc., USA

Food Waste

Shulin Chen, Department of Biological Systems Engineering, Washington State University, USA


 

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