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Advances in Food Engineering.

No fewer than 41 contributors joined the two editors in producing this informative text.

The 47 chapters are grouped under seven Parts whose titles are: Water relations of foods and their role in dehydration processes; Measurement of food properties and their role in optimizing food processing operations; Advances in heat and mass transfer and their application in improving food processing operations; Innovations in equipment design and plant operations; Structural and rheological considerations in food processing; Reaction kinetics in food processing, packaging and storage; and Food engineering research and development.

There just isn't the space to list all the chapters but a selection of their titles runs as follows; Water relations of foods - a key to product stability; Application of NMR spectroscopy in studying self-diffusion of water in cellulose packaging materials; Osmotic dehydration of food by semipermeable membrane coating; Structure/property measurements using magnetic resonance spectroscopy and imaging; Automatic measurement system for transport properties of food samples undergoing sublimation drying; Advances in Ohmic heating for sterilization of liquid-particle mixtures; Membrane technology in food and bioprocessing; Probalistic modelling and sensitivity analysis in heat transfer computations; Optimization of heat transfer in thermal processing of conduction heated foods; Deep frying expansion of Indonesian sago chips (Krupuk) as affected by the state of its bound water; Destruction of mould spores, mycotoxins and insects in grain by HTST (high temperature short time) treatment; Innovations in conduction heating models for on-line retort control of canned foods with any J-value; Food engineering innovation and re-invention - an example of industrial application; Quality design and plant operation in food processing; Yield stress - phenomena and measurement; The structure and rheology of processed starch materials; Influence of constituent concentration and particle diameter on rheological properties of food emulsions; Strain-stress formation in food undergoing a heat and moisture transfer process; Among seven unknown elastic parameters of porous foods, five can be calculated if two are given; Control of mass transfer in foods with edible coatings and films; The use of immobilized enzymes as time-temperature indicator system in thermal processing; Food engineering research - an opportunity for co-operation; Current research in water relation in foods and their role in food processes in Indonesia; and Current research in kinetics of food quality changes during processing and storage in Indonesia.

Obviously, this is a wide-ranging book which carries many references to further reading and incorporates numerous tables and diagrams to assist the reader.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jul 1, 1993
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