Food Engineering Interfaces
Samenvatting
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work.
The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.
Specificaties
Inhoudsopgave
1. The Beginning, Current and Future of Food Engineering: A Perspective
Dennis Heldman and Daryl Lund
2. Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows
Kiran Vyakaranam and Jozef Kokini
3. CFD: An Innovative and Effective Design Tool for the Food Industry
Tomás Norton and Da-Wen Sun
4. Incorporation of Fibers in Foods: A Food Engineering Challenge
Madhuvanti Kale, Dhananjay Pai, Bruce Hamaker, and Osvaldo Campanella
5. Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach
Samrendra Singh and R. Paul Singh
6. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes Viktor A. Nedović, Verica Manojlović, Branko Bugarski, and Ronnie Willaert
7. Multi-Factorial Assessment of Microbial Risks in Foods: Merging Engineering, Science and Social Dimensions
Valerie Davidson, Juliana Ruzante, and Carlos Daza Donoso
8. Development of Eco-Efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry
Michèle Marcotte, Yves Arcand, Dominique Maxime, and Denyse Landry
9. Food Process Economics
George Saravacos and Zacharias Maroulis
10. Systemic Approach to Curriculum Design and Development
Inés Ecima, Maurcio Pardo, and Gloria González-Mariño
II Advances in Food Process Engineering
11. Innovations in Thermal Treatment of Food
Arthur Teixeira
12. Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling
Ricardo Simpson and Alik Abakarov
13. Recent Advances in Emerging Nonthermal Technologies
Daniela Bermúdez-Aguirre and Gustavo Barbosa-Cánovas
14. High-Pressure Induced Effects on Bacterial Spores, Vegetative Microorganisms and Enzymes
Dietrich Knorr, Kai Reineke, Alexander Mathys, Volker Heinz, and Roman Buckow
15. High Pressure Sterilization of Foods
Hosahalli Ramaswamy
16. Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide
Feral Temelli and Bernhard Seifried
17. Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant
Essential Oils
José M. del Valle, Juan C. de la Fuente, Edgar Uquiche, Carsten Zetzl, and Gerd Brunner
III Water Management in Food
18. Glass Transitions: Opportunities and Challenges
Yrjö H. Roos and Nattiga Silalai
19. Caking of Water-soluble Amorphous and Crystalline Food Powders
Stefan Palzer and Karl Sommer
20. Effective Drying Zones and Non-Linear Dynamics in a Laboratory Spray Dryer
Ulises-Ramón Morales-Durán, Liliana Alamilla-Beltrán, Humberto Hernández-Sánchez, Jose-Jorge Chanona-Pérez, Antonio-Ruperto Jiménez-Aparicio, and Gustavo-Fidel Gutiérrez-López
21. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media
Sam Saguy, Oranit Troygot, Alejandro Marabi, and Rony Wallach
22. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology
María del Pilar Buera
IV Food Microstructure
23. Food Microstructures for Health, Wellbeing, and Pleasure
José Miguel Aguilera
24. Fruit Microstructure Evaluation Using Synchrotron X-ray Computed Tomography
Pieter Verboven, Quang Tri Ho, Els Herremans, Hibru Kelemu Mebatsion, Greet Kerckhofs, Martine Wevers, Peter Cloetens, and Bart Nicolaï
25. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis
Fernando Mendoza, Nektarios Valous, Adriana Delgado, and Da-Wen Sun
V. Food Packaging
26. New Packaging Materials Based on Renewable Resources: Properties, Applications and Prospects
Stéphane Guilbert, Carole Guillaume, and Nathalie Gontard
27. Edible Coatings to Improve Food Quality and Safety
Noemí Zaritzky
28. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide
Paulo J.A. Sobral, Rosemary A. Carvalho, and Carmen S. Fávaro-Trindade