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Food Engineering
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Editors: Brendan C. Siegler
Book Description:
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 and hurdle technology in the food industry; the use of fourier transform infrared spectroscopy in food processing and engineering; current trends in drying and dehydration of foods and rice properties and dietary choices. (Imprint: Nova Press)

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Table of Contents:
Preface

Handling and Storage Environmental Conditions on the Physical Properties of Eggs and Production Losses;(pp. 1-83)
(Ayman Hafiz Amer Eissa, College of Agriculture and Food Sciences, King Faisal University, P.O.Box Al-Hassa-31982, Saudi Arabia)

Ozone Technology in the Food Industry;(pp. 85-146)
(Alex Augusto Gonçalves, Carolina Pereira Kechinski, Federal University of Semi Arid, Animal Science Department, Mossoró, RN, Brazil, and others)

Hurdle Technology in The Food Industry;(pp. 147-210)
(Alex Augusto Gonçalves, Carolina Pereira Kechinski, Federal University of Semi Arid, Animal Science Department, Mossoró, RN, Brazil, and others)

Potential Uses of Fourier Transform Infrared Spectroscopy (FTIR) in Food Processing and Engineering;(pp. 211-257)
(Adriana S. Franca, Leandro S. Oliveira, Departamento de Engenharia Mecânica/UFMG, Belo Horizonte, MG, Brasil)

Relative Contributions of Turgor, Cell Wall and Middle Lamella to the Mechanical Performance of Vegetable Tissues Determined through Controlled Osmotic Stress;(pp.259-310)
(Ana M. Rojas, Alejandro G. Marangoni, Lia N. Gerschenson, Maria E. Latorre, Marina F. de Escalada Plá, Industry Department, School of Exact and Natural Sciences (FCEN), University of Buenos Aires (UBA), Buenos Aires, Argentina, and others)

Current Trends in Drying and Dehydration of Foods;(pp. 311-352)
(Debabandya Mohapatra, Sabyasachi Mishra, College of Food Processing Technology & Bio-Energy, Anand Agricultural University, Anand, Gujarat, India, and others)

Rice Properties, Dietary Choices, Health and Environment;(pp. 353-403)
(Poritosh Roy, Takeo Shiina, Distribution Engineering Laboratory, National Food Research Institute, Tsukuba, Ibaraki, Japan)

Index

   Series:
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2011 - 2nd Quarter
   Pages: 7 x 10, 423 pp.
   ISBN: 978-1-61728-913-2
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Food Engineering