Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in

part |2 pages

Part I: Vision

chapter 1|12 pages

Food Engineering for the 21st Century

ByD. B. Lund

chapter 2|20 pages

Trends in Food Engineering

ByG. Trystram, J. J. Bimbenet

chapter 3|6 pages

Challenges for the Process Specialist in the 21st Century

ByK. R. Swartzel

chapter 4|16 pages

Sustainability of Food Sector Development in Tropical Areas

ByA. L. Raoult-Wack, N. Bricas

part |2 pages

Part II: Physical Chemistry

chapter 6|20 pages

State Transitions and Reaction Rates in Concentrated Food Systems

ByY. H. Roos, S. M. Lievonen

chapter 8|20 pages

Triacylglyceride Crystallization in Vegetable Oils

ByJ. F. Toro-Vazquez, E. Dibildox-Alvarado, V. Herrera-Coronado, M. Charó-Alonso

chapter 10|10 pages

Stabilization Mechanisms for Anthocyanin: The Case for Copolymerization Reactions

ByP. Wesche-Ebeling, A. Argaiz-Jamet

part |2 pages

Part III: Mass Transport

chapter 11|24 pages

Transport Properties in Food Engineering

ByG. D. Saravacos

chapter 12|16 pages

Mass Transfer and Related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress

ByW. E. L. Spiess, D. Behsnilian, M. Ferrando, M. Gaiser, U. Gärtner, M. Hasch, E. Mayer-Miebach, A. Rathjen, E. Walz

chapter 13|24 pages

Non-Fickian Mass Transfer in Fruit Tissue

ByV. Gekas, F. A. R. Oliveira, G. H. Crapiste

chapter 14|18 pages

The Cellular Approach in Modeling Mass Transfer in Fruit Tissues

ByM. Le Maguer, G. Mazzanti, C. Fernandez

chapter 15|18 pages

Mass Transport and Deformation Relaxation Phenomena in Plant Tissues

ByP. Fito, A. Chiralt, J. M. Barat, J. Martínez-Monzó

chapter 16|16 pages

The Relation between Sublimation Rate and Volatile Retention during the Freeze-Drying of Coffee

ByK. Niranjan, J. M. Pardo, D. S. Mottram

chapter 17|20 pages

A Proposal of Analysis of the Drying Phenomena by Means of Fractal Theory

ByG. F. Gutiérrez-López, J. Chanona-Pérez, L. Alamilla-Beltrán, A. Hernández- Parada, A. Jiménez-Aparicio, R. Farrera-Rebollo, C. Ordorica-Vargas

part |2 pages

Part IV: Food Rheology

chapter 18|16 pages

Relationship between Rheology and Food Texture

ByM. C. Bourne

chapter 19|20 pages

Relevance of Rheological Properties in Food Process Engineering

ByJ. Vélez-Ruíz

chapter 20|20 pages

Relevance of Rheological Properties in Food Process Engineering

ByP. J. Carreau, F. Cotton, G. P. Citerne, M. Moan

chapter 21|14 pages

Mixing of Viscoelastic Fluids: A New Strategy to Elucidate the Influence of Elasticity on Power Consumption

ByE. Brito-De La Fuente, F. Bertrand, P. Carreau, P. A. Tanguy

chapter 22|20 pages

Microstructuring of Multiphase Food Systems in Shear and Elongational Process Flows

ByE. J. Windhab, P. Fischer, M. Stranzinger, S. Kaufmann

chapter 23|12 pages

Modeling Viscosity of Starch Dispersion and Dough during Heating: Master Curves of Complex Viscosity

ByJ. Tattiyakul, H.-J. Liao, M. A. Rao

chapter 24|22 pages

The Role of Rheology in Extrusion

ByO. H. Campanella, P. X. Li, K. A. Ross, M. R. Okos

chapter 25|16 pages

Nonlinear Viscoelasticity Modeling of Vegetable Protein-Stabilized Emulsions

ByC. Gallegos, J. M. Franco, J. M. Madiedo, A. Raymundo, I. Sousa

chapter 27|16 pages

Rheo-Reactor for Studying Food Processes: Specific Cases of Foaming and Freezing

ByL. Choplin, B. E. Chavez-Montes, E. Schaer

part |2 pages

Part V: Food Structure

chapter 28|12 pages

Levels of Structure and Mechanical Properties of Solid Foods

ByM. Peleg

chapter 29|18 pages

Structure–Functionality Relationships in Foods

ByA. H. Barrett

chapter 30|18 pages

Structure and Food Engineering

ByJ. M. Aguilera

chapter 31|18 pages

Viewing Food Microstructure

ByJ. C. G. Blonk

part |2 pages

Part VI: Thermal Processing and Packaging

chapter 32|10 pages

Active Packaging: Science and Application

ByM. L. Rooney

chapter 33|20 pages

Mass Transfer in Food/Plastic Packaging Systems

ByR. Gavara, R. Catalá

chapter 35|16 pages

Cooling Uniformity in Overpressure Retorts Using Water Spray and Full Immersion

ByM. A. Tung, G. F. Morello, A. T. Paulson, I. J. Britt

part |2 pages

Part VII: Minimal Processing

chapter 37|8 pages

Shelf-Life Prediction of Minimally Processed Chilled Foods

ByB. M. McKenna

chapter 38|16 pages

Update on Hurdle Technology

ByL. Leistner

chapter 39|20 pages

Microbial Behavior Modeling as a Tool in the Design and Control of Minimally Processed Foods

ByS. M. Alzamora, A. López-Malo

chapter 41|26 pages

Approaches for Safety Assessment of Minimally Processed Fruits and Vegetables

ByM. S. Tapia, J. Welti-Chanes

part |2 pages

Part VIII: Emerging Technologies

chapter 42|16 pages

Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies

ByD. Knorr, V. Heinz, A. Angersbach, D.-U. Lee

chapter 43|12 pages

Innovative Fruit Preservation Methods Using High Pressure

ByE. Palou, A. López-Malo, J. Welti-Chanes

chapter 44|12 pages

Production Issues Related to UHP Food

ByE. Y. Ting, R. G. Marshall

chapter 45|24 pages

Enhanced Thermal Effects under Microwave Heating Conditions

ByH. S. Ramaswamy, T. Koutchma, S. Tajchakavit

chapter 46|22 pages

Applications of Low-Intensity Ultrasonics in the Dairy Industry

ByA. Mulet, J. A. Cárcel, J. Benedito, N. Sanjuan

chapter 47|10 pages

Ohmic Heating and Moderate Electric Field (MEF) Processing

ByS. K. Sastry, A. Yousef, H-Y. Cho, R. Unal, S. Salengke, W-C. Wang, M. Lima, S. Kulshrestha, P. Wongsa-Ngasri, I. Sensoy

chapter 48|14 pages

Design, Construction, and Evaluation of a Sanitary Pilot Plant System PEF

ByQ. H. Zhang, C. B. Streaker, Jr., H. W. Yeom

part |2 pages

Part IX: Process Control

chapter 49|20 pages

Recent Advances in Simulation for the Process Industries

ByD. Bogle

chapter 50|16 pages

Simulation-Based Design of Food Products and Processes

ByA. K. Datta

chapter 51|24 pages

Modeling and Simulation of Reactive and Separation Food Bed Processes

ByF. López-Isunza, E. S. Pérez-Cisneros, S. I. Flores y De Hoyos

chapter 52|20 pages

Modeling Bean Heating during Batch Roasting of Coffee Beans

ByH. G. Schwartzberg

part |2 pages

Part X: Food Biotechnology

chapter 53|20 pages

New Frontiers for Food Processing: The Impact of Changes in Agrobiotechnology

ByR. Quintero-Ramírez

chapter 54|14 pages

Novel and Potential Applications of α-Amylases in the Food Industry

ByG. Saab-Rincón, G. del Río, R. I. Santamaría, M. L. Díaz, X. Soberón, A. López-Munguía

chapter 55|22 pages

Modeling Conditions Affecting the Production of a Bacteriocin by Enterococus faecium UQ1 and the Kinetics of the Bacteriocin Antilisterial Activity

ByB. García-Almendárez, J. Ibarra-Silva, L. Mayorga-Martínez, J. Domínguez- Domínguez, C. Regalado

part |2 pages

Part XI: Environmental

chapter 56|10 pages

Clean Technology in the Food Manufacturing Industry

ByP. J. Lillford, M. F. Edwards

chapter 57|16 pages

Pest Control in the Food Industry: Raw Materials Control

ByP. Valle-Vega

part |2 pages

Part XII: Space Missions

chapter 58|14 pages

Storage Stability and Nutritive Value of Food for Long-Term Manned Space Missions

ByD. Zasypkin, T.-C. Lee

chapter 59|14 pages

Preservation Methods Utilized for Space Food

ByY. Vodovotz, Ch. T. Bourland

chapter 60|6 pages

NASA Food Technology Commercial Space Center

ByD. G. Olson

chapter 61|10 pages

Role of the Internet in Food Engineering Teaching

ByR.P. Singh

chapter 62|12 pages

Teaching Food Engineering with the aid of Multimedia

ByM. López-Leiva

chapter 63|8 pages

A Low-Cost, Versatile Laboratory Experiment in Food Engineering Using the Internet

ByF. Courtois, R. P. Singh

chapter 64|14 pages

Toward a Virtual Cooperative Training Program in Food Engineering

ByE. Parada-Arias, G. F. Gutiérrez-López, C. Ordorica-Vargas