Food engineering

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

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.

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• Item metadata

  Item type:	Book Section
  ID code:	50299
  Dates:	Date Event 1 March 2011 Published
  Subjects:	Technology > Chemical technology
  Department:	Faculty of Engineering > Chemical and Process Engineering
  Depositing user:	Pure Administrator
  Date deposited:	13 Nov 2014 11:01
  Last modified:	11 Nov 2024 14:57
  Related URLs:	Publisher
  URI:	https://strathprints.strath.ac.uk/id/eprint/50299