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Introduction to Food Manufacturing Engineering
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TLDR
In this paper, a brief overview of unit operations in food engineering is presented, and the points of attention in studying engineering subjects related to food are also touched on the points in studying food processing and food engineering.Abstract:
The food and food ingredients we consume in our daily meals are mostly produced in great quantities in factories. Although the operations involved in the industrial manufacturing of food share many similarities with normal cooking operations, they also vary in many other aspects. Food processing and food engineering are two disciplines which are concerned with the industrial manufacturing of food. The former studies the respective unit processes along food production flows, while the latter studies principles and analysis approaches common for operations in food-manufacturing processes (unit operations) and thus covers a broad range of applications. In this chapter, we will present a brief overview of unit operations in food engineering. In addition, we will also touch on the points of attention in studying engineering subjects related to food.read more
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Formulation and Application of Nanoemulsions for Nutraceuticals and Phytochemicals
TL;DR: An overview of nanoemulsions definition, their preparation methods, properties and applications in food and agricultural sectors, along with challenges and legislations restricting their applications is presented.
Journal ArticleDOI
Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties
Zaida Natalia Uribe-Wandurraga,María Bravo-Villar,Marta Igual,Carmen Savall,Purificación García-Segovia,Javier Martínez-Monzó +5 more
TL;DR: In this paper, four types of fruits jams (plum, strawberry, apple, and peach), with or without sugar, were prepared using two microalgae biomass, Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract as ingredients at different mix levels of concentrations.
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A Practical Procedure for Measuring Contact Angles in Wettability Studies by the Sessile Drop Method
TL;DR: In this article, an old procedure used to carry out a graphical derivation of curves, which is based on the optical properties of plane mirrors, has been adapted for the measurement of the contact angle (θ) formed between a liquid drop and a flat solid substrate in wettability experiments carried out by the so-called "sessile drop" method.
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Advanced instrumental characterization of the coffee extracts produced by pilot scale instant coffee process
TL;DR: In this paper, a combination of 1H NMR and GC-MS was used to characterize samples from the small pilot-scale instant coffee process and compared with measurements for filter coffee made from the same coffee beans to better evaluate the effects of processing.