By Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)
This is the second one booklet stemming from the overseas Congress on Engineering in foodstuff, the 1st being Food Engineering Interfaces, in line with the final ICEF10. The subject of ICEF eleven, held in Athens, Greece in may well 2011, is “Food technique Engineering in a altering World.” The convention explored the methods foodstuff engineering contributes to the recommendations of important difficulties in a global of accelerating inhabitants and complexity that's lower than the critical constraints of restricted assets of uncooked fabrics, strength, and setting. The ebook, constructed from 32 chapters, gains an interdisciplinary concentration, together with nutrition fabrics technology, engineering homes of meals, advances in nutrition procedure expertise, novel nutrients tactics, sensible meals, nutrition waste engineering, meals approach layout and economics, modeling nutrients security and caliber, and innovation management.
Read or Download Advances in Food Process Engineering Research and Applications PDF
Best engineering books
Engineering Intelligent Hybrid Multi-Agent Systems
Engineering clever Hybrid Multi-Agent structures is set construction clever hybrid platforms. incorporated is assurance of functions and layout options concerning fusion platforms, transformation structures and blend structures. those functions are in parts concerning hybrid configurations of knowledge-based platforms, case-based reasoning, fuzzy structures, synthetic neural networks, genetic algorithms, and in wisdom discovery and information mining.
The almost limitless chances of glossy details and verbal exchange expertise. destiny companies will for that reason need to function in an ever extra dynamic and worldwide atmosphere. they should be extra agile, extra adaptive, and extra obvious. furthermore, they are going to be held extra publicly responsible for each e?
- Fostering Flexibility in the Engineering Work Force.
- Non-Newtonian flow in the process industries: fundamentals and engineering applications
- Ingenieurgeologie und Geomechanik im Talsperren- und Tunnelbau / Engineering Geology and Geomechanics in Dam and Tunnel Construction: Vorträge des 29. Geomechanik-Kolloquiums der Österreichischen Gesellschaft für Geomechanik / Contributions to the 29th Ge
- Modeling and Computation in Engineering II
- Engineering Information Systems in the Internet Context: IFIP TC8 / WG8.1 Working Conference on Engineering Information Systems in the Internet Context September 25–27, 2002, Kanazawa, Japan
- Genetic Engineering in Livestock: New Applications and Interdisciplinary Perspectives
Extra resources for Advances in Food Process Engineering Research and Applications
Sample text
1995; Stang 1998; Penth 2000; Kolb 2001; Tesch 2002; Floury et al. 2004; Freudig 2004; Aguilar et al. 2008). 4 to several mm. Today the well-known Microfluidizer also uses orifices of a specific design (so-called Y- or Z-chamber). Conventional Dairy Homogenization Process. -% fat, cream) using a separator. In conventional full-stream homogenization, milk is then standardized to the final product fat content by mixing these two phases in various ratios. The mixture is then homogenized (Fig. 6, left).
Fig. 14 Three-dimensional temperature distribution in a chicken wing after microwave treatment of 600 s (power was switched on after 200 s) as calculated using new simulation procedure (Source: Knoerzer et al. 2008) Fig. 15 Temperature profile in hot and cold spots in feedback-controlled heating scenario, with combined microwave/hot air treatment (Source: Knoerzer et al. 2008) (which will be in different locations depending upon the process and product; also, locations will change during processing) are captured.
The simulated heating of a “real” product, a chicken wing, was performed by introducing the product structure into the model through the multi-threshold MRI spin density measurement described earlier, allocating structure and material properties for fat, meat and bone components. The microwave power in this example was set to 25 W for 600 s. 14 shows the temperature distribution in the chicken wing after heating. It is obvious that uncontrolled process conditions led to the development of unacceptable non-uniform temperature distributions caused by a number of interacting microwave inherent factors, described in detail in the literature (Ringle and Donaldson 1975; Knoerzer 2006; Wa¨ppling-Raaholt and Ohlsson 2005; Ryyna¨nen et al.