Automation for Food Engineering
The book discusses advanced techniques, such as medical imaging, mathematical analysis, and statistical modeling, which have proven successful in food engineering. The authors use the characteristics of food processes to describe concepts, and they employ data from food engineering applications to explain the methods. To aid in the comprehension of technical information, they provide real-world examples and case studies from food engineering projects.
Accelerating New Food Product Design and Development
To compete in today’s marketplace, food product developers are under pressure to create innovative new products at a time when there are demands to cut back on development costs, labor, and other problem solving tools. In Accelerating and Optimizing New Food Product Design and Development, a group of seasoned food industry business professionals show today’s food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency. The book is organized into three parts to make reading and referencing easy.
Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are a pre-requisite for planning, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries as well as in all related quality control activities.