Food Engineering Interfaces

1. Water Management in Food

   1. Front Matter

      Pages 471-471

      PDF

   2. Glass Transitions: Opportunities and Challenges

      • Yrjö H. Roos, Nattiga Silalai

      Pages 473-490

   3. Caking of Water-Soluble Amorphous and Crystalline Food Powders

      • Stefan Palzer, Karl Sommer

      Pages 491-514

   4. Effective Drying Zones and Nonlinear Dynamics in a Laboratory Spray Dryer

      • Ulises Ramón Morales-Durán, Liliana Alamilla-Beltrán, Humberto Hernández-Sánchez, Jose Jorge Chanona-Pérez, Antonio Ruperto Jiménez-Aparicio, Gustavo Fidel Gutiérrez-López

      Pages 515-534

   5. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media

      • I. Sam Saguy, Oranit Troygot, Alejandro Marabi, Rony Wallach

      Pages 535-552

   6. Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology

      • María Pilar del Buera

      Pages 553-573

2. Food Microstructure

   1. Front Matter

      Pages 575-575

      PDF

   2. Food Microstructures for Health, Well-being, and Pleasure

      • José Miguel Aguilera

      Pages 577-588

   3. Fruit Microstructure Evaluation Using Synchrotron X-Ray Computed Tomography

      • Pieter Verboven, Quang Tri Ho, Els Herremans, Hibru Kelemu Mebatsion, Bart Nicolaï, Greet Kerckhofs et al.

      Pages 589-598

   4. Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis

      • Fernando Mendoza, Nektarios Valous, Adriana Delgado, Da-Wen Sun

      Pages 599-616

3. Food Packaging

   1. Front Matter

      Pages 617-617

      PDF

   2. New Packaging Materials Based on Renewable Resources: Properties, Applications, and Prospects

      • Stéphane Guilbert, Carole Guillaume, Nathalie Gontard

      Pages 619-630

   3. Edible Coatings to Improve Food Quality and Safety

      • Noemí Zaritzky

      Pages 631-659

   4. Physical Properties of Edible Gelatin Films Colored with Chlorophyllide

      • Paulo J. A. Sobral, Rosemary A. Carvalho, Carmen S. Fávaro-Trindade

      Pages 661-678

4. Back Matter

   Pages 679-693

   PDF

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.

• food engieering
• food quality
• food safety
• food science
• biochemical engineering

• Dept. de Ingeniería Química y Bioproceso, Pontificia Universidad Católica de Chile, Santiago, Chile

  José Miguel Aguilera

• Depto. Procesos Químicos,, Biotecnológicos y Ambientales, Universidad Técnica Federico Santa María, Vaparaiso, Chile

  Ricardo Simpson

• Dept. de Ingeneria Quimica y Alimentos, Universidad de las Americas-Puebla, Cholula, Puebla, Mexico

  Jorge Welti-Chanes

• Pullman, USA

  Daniela Bermudez-Aguirre

• , Department of Biological Systems Enginee, Washington State University, Pullman, USA

  Gustavo Barbosa-Canovas

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