Food Engineering

eBook
Editor(s):
Gustavo V. Barbosa-Cánovas
Volume(s):
4
Published:
2009
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Adobe Reader PDF
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Book Contents

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

Gustavo V. Barbosa-Cánovas received his B.S. in Mechanical Engineering at the University of Uruguay and his M.S. and Ph.D. in Food Engineering at the University of Massachusetts, Amherst, MA. He then worked as an Assistant Professor at the University of Puerto Rico from 1985–90, during which he was granted two National Science Foundation (NSF) awards for research productivity. Following this he went to Washington State University (WSU), where he is now Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). Dr. Barbosa-Cánovas chaired the Organizing Committee for the 1997 and 1999 Conference of Food Engineering (CoFE). In addition, he is an Editor of the journal Food Science and Technology International published by Sage, the journal Innovative Food Science and Emerging Technologies published by Elsevier Science, and the Food Engineering theme in the Encyclopedia of Life Support Systems (EOLSS) to be published by UNESCO. Dr. Barbosa-Cánovas is the Editor-in-Chief of the Food Engineering Book Series published by Kluwer Academic and Plenum Publishers (KAPP) as well as of the Food Preservation Technology Book Series published by CRC Press. He has chaired and organized several technical sessions at the American Institute of Chemical Engineers (AIChE) and Institute of Food Technologists (IFT) annual meetings, edited twelve books on Food Engineering topics, and authored, among others, Dehydration of Foods (Chapman & Hall), Nonthermal Preservation of Foods (Marcel Dekker), Food Engineering Laboratory Manual (Technomic), and Engineering Properties of Biological Materials (ASAE). Dr. Barbosa-Cánovas is also a member of the editorial board for four technical journals, including the Journal of Food Engineering, Journal of Food Process Engineering, Journal of Food Science and Technology (LWT), and the International Journal of Physical Properties of Foods. He is International Consultant for the United Nations’ Food Agriculture Organization (FAO), Associate Researcher for the United Nations’ PEDECIBA (a special program to develop basic sciences), and a consultant for several major food companies in the United States

Table of Contents (50 Chapters)
  • 1. Food Engineering

    G.V. Barbosa-Cánovas and P. Juliano
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    Volume : 1
  • 2. Engineering Properties of Foods

    Barbosa-Cánovas G.V. and Juliano P.,Peleg M.
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    Price : US$15.00
    Volume : 1
  • 3. Thermal Properties of Foods

    Lozano, Jorge E.
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    Price : US$15.00
    Volume : 1
  • 4. Electrical Properties of Foods

    Zhang, H.
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    Price : US$7.50
    Volume : 1
  • 5. Optical Properties of Foods

    Durán, L., and Calvo, C.
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    Price : US$7.50
    Volume : 1
  • 6. Mechanical Properties of Foods

    Rahman, Mohammad Shafiur
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    Price : US$15.00
    Volume : 1
  • 7. Physical Properties of Food Powders

    Peleg Micha
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    Price : US$7.50
    Volume : 1
  • 8. Particle Size Distribution in Food Powders

    Gustavo V. Barbosa-Cánovas and Federico Harte,Hong Helen Yan
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    Price : US$7.50
    Volume : 1
  • 9. Food Microstructure

    Aguilera, José M.
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    Price : US$7.50
    Volume : 1
  • 10. Thermodynamics in Food Engineering

    J. Welti-Chanes, F. Vergara-Balderas and L. Ríos,H. Mújica-Paz and A. Valdez-Fragoso
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    Price : US$15.00
    Volume : 1
  • 11. Colligative Properties of Foods

    Welti-Chanes, J.,Tapia, M. S.,Alzamora, S. M.,Palou, E. and López-Malo, A. and Vergara-Balderas, F.
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    Price : US$7.50
    Volume : 1
  • 12. Phase Transitions

    Y. H. Roos
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    Volume : 1
  • 13. Surface Phenomena

    Narsimhan, Ganesan
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    Volume : 1
  • 14. Kinetics of Chemical Reactions in Foods

    Cavalieri, R. P. and Reyes De Corcuera, J. I.
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    Volume : 1
  • 15. Cycles and Refrigeration

    Barbosa-Cánovas, G. V., Harte, F., and San Martín, F.
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    Price : US$7.50
    Volume : 1
  • 16. Food Rheology and Texture

    Rao, M.A.
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    Volume : 2
  • 17. Newtonian and Non-Newtonian Flow

    Ibarz, Albert,Castell-Perez, Elena,Barbosa-Cánovas, Gustavo V.
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    Price : US$15.00
    Volume : 2
  • 18. Viscoelasticity

    Tecante, A.
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    Volume : 2
  • 19. Squeezing and Elongational Flow

    Corvalan, Carlos M.,Campanella, Osvaldo H.
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    Volume : 2
  • 20. Food Suspensions

    Martínez-Padilla, L. P.
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    Volume : 2
  • 21. Food Emulsions

    Chiralt, A.
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    Volume : 2
  • 22. Constitutive Models for Food Systems

    Jozef L. Kokini and Muthukumar Dhanasekharan
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    Price : US$15.00
    Volume : 2
  • 23. Solid Foods

    Tabilo-Munizaga, Gipsy,Barbosa-Cánovas, Gustavo V.,Fernández-Molina, Juan J.
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    Volume : 2
  • 24. Texture in Solid and Semisolid Foods

    Bourne, Malcolm
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    Volume : 2
  • 25. Food Texture: Sensory Evaluation

    Costell, E., and Durán, L.
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    Volume : 2
  • 26. Food Process Engineering

    Toledo R.T.
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    Volume : 3
  • 27. Conventional Thermal Processing (Canning)

    Teixeira, A.A.
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    Volume : 3
  • 28. Ohmic Heating

    Sastry S.K.
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    Volume : 3
  • 29. Food Freezing

    Singh, R. Paul
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    Volume : 3
  • 30. Concentration of Liquid Foods

    Hernandez, Ernesto
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    Volume : 3
  • 31. Food Dehydration

    Viollaz, P.E. and Alzamora, S.M.
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    Price : US$15.00
    Volume : 3
  • 32. Food Frying

    Singh, R. Paul
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    Volume : 3
  • 33. Separation

    Vega-Mercado, Humberto
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    Price : US$22.50
    Volume : 3
  • 34. Supercritical Extraction

    Jonin T.M.,Adjadj L.P.,Rizvi S.S.
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    Price : US$7.50
    Volume : 3
  • 35. Food Extrusion

    Karwe M. V.
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    Volume : 3
  • 36. Crystallization

    Hartel, R.W.
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    Volume : 3
  • 37. Nonthermal Processing of Foods and Emerging Technologies

    Barbosa Cánovas, G.V., Góngora-Nieto, M.M., and Rodriguez, J.J.,Swanson, B.G.
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    Price : US$15.00
    Volume : 3
  • 38. Hurdle Technology

    Leistner, L.
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    Price : US$7.50
    Volume : 3
  • 39. Food Fermentation

    Wesche-Ebeling, Pedro, Welti-Chanes, Jorge
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    Price : US$15.00
    Volume : 3
  • 40. Food Powder Processing

    Ortega-Rivas, E.
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    Price : US$22.50
    Volume : 3
  • 41. Food Mixing

    Niranjan, K.
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    Price : US$7.50
    Volume : 3
  • 42. Food Packaging

    Catalá, R. and Gavara, R.
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    Price : US$7.50
    Volume : 3
  • 43. Food Plant Design

    Clark, J. Peter
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    Price : US$7.50
    Volume : 4
  • 44. Food Process Design

    Clark, J. Peter
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    Price : US$7.50
    Volume : 4
  • 45. Food Process Modeling

    Datta, Ashim K.,Rattray, Jeff
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    Price : US$7.50
    Volume : 4
  • 46. Process Instrumentation and Control

    Moreira, Rosana G.
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    Price : US$7.50
    Volume : 4
  • 47. Software for Food Engineering Applications

    Bon, J.
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    Price : US$7.50
    Volume : 4
  • 48. Automation of Food Processing

    Gunasekaran, S
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    Price : US$7.50
    Volume : 4
  • 49. The Sanitary Design and Construction of Food Production Facilities

    Troller, John A.
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    Price : US$7.50
    Volume : 4
  • 50. Food Waste

    Chen, Shulin
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    Price : US$7.50
    Volume : 4
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