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Food engineering

Schaschke, C.J. (2011) Food engineering. In: Food Engineering. Nova Science Publishers, Inc., Hauppauge. ISBN 9781617289132

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    Abstract

    In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. This book presents topical research in the study of food engineering, including: ozone technology in the food industry; current trends in drying and dehydration of foods; strategies for extending the shelf-life of foods using antimicrobial edible films; developments in high-pressure food processing; as well as tempering and polymorphism during chocolate manufacture.

    Item type: Book Section
    ID code: 28000
    Keywords: food industry , food science , chemistry , food trade, Chemical technology
    Subjects: Technology > Chemical technology
    Department: Faculty of Engineering > Chemical and Process Engineering
    Related URLs:
      Depositing user: Professor C.J. Schaschke
      Date Deposited: 06 May 2011 12:20
      Last modified: 10 Aug 2014 05:01
      URI: http://strathprints.strath.ac.uk/id/eprint/28000

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