Selected Topics in Food Process Engineering
暫譯: 食品加工工程選題

Vega-Castro, Oscar A., Simpson, Ricardo, del Pilar Buera, Maria

Selected Topics in Food Process Engineering
  • 出版商: Springer
  • 出版日期: 2025-02-27
  • 售價: $11,520
  • 貴賓價: 9.5 折 $10,944
  • 語言: 英文
  • 頁數: 665
  • 裝訂: Hardcover - also called cloth, retail trade, or trade
  • ISBN: 3031624149
  • ISBN-13: 9783031624148

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相關主題

商品描述

This text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Colombia, in March 2022. Invited presentations were delivered by renowned food engineers worldwide and covered the latest on classic and novel topics driving food process engineering. The selected topics are centered on how food process engineering is addressing new challenges related to technical, social, economic and environmental realities.

Selected Topics in Food Process Engineering covers important ground in current and future food processing, including:

  • Food engineering contributions to health, environment and quality of life
  • The role of food engineering during pandemics
  • Modeling of food processes
  • Clean technologies for the processing and preservation of foods
  • Alternative thermal and nonthermal processes, challenges and opportunities to the food industry
  • Advancesin the characterization of food properties
  • Nanotechnology in food processing
  • Starch digestion
  • Extraction processes in the food industry
  • Food factory of the future

This text serves as an inspirational tool for future research in food engineering and beyond as it promotes the well-being of the population in terms of adequate food supply by bridging engineering knowledge, the food chain and the fourth industrial revolution.

商品描述(中文翻譯)

這段文字基於於2022年3月在哥倫比亞麥德林舉行的第十三屆伊比利亞美洲食品工程大會（CIBIA XIII）上的邀請報告。來自全球的知名食品工程師發表了邀請報告，涵蓋了推動食品過程工程的經典和新穎主題的最新進展。所選主題集中於食品過程工程如何應對與技術、社會、經濟和環境現實相關的新挑戰。

《食品過程工程中的選定主題》涵蓋了當前和未來食品加工中的重要領域，包括：
- 食品工程對健康、環境和生活品質的貢獻
- 食品工程在疫情期間的角色
- 食品過程的建模
- 食品加工和保存的清潔技術
- 替代熱處理和非熱處理過程、食品行業的挑戰與機會
- 食品性質特徵化的進展
- 食品加工中的納米技術
- 澱粉消化
- 食品行業的提取過程
- 未來的食品工廠

這段文字作為未來食品工程及其他領域研究的啟發工具，促進了在適當食品供應方面提升人口福祉，並將工程知識、食品鏈和第四次工業革命相結合。

作者簡介

Oscar Alfonso Vega Castro is a professor at the University of Antioquia-Campus Carmen de Viboral. He holds degrees in Agricultural Engineering from National University, an MSc in Food Technology, and a PhD in Engineering. His areas of expertise include unit operations and experiment design. Coordinator of the BIOALI research group. At the international level, he is a member of the academic committee of the SoFe (Society of Food Engineering), of the SIBIA (Ibero-American Society of Food Engineering), and of the IAEF (International Association of Engineers and Foods). He has published around 40 scientific articles in indexed journals and participated in around 45 international conferences. He was recently president of CIBIA XIII, the Ibero-American Congress of Food Engineering, held in Medellín. In 2014, he was the best professor at the University of Antioquia.

作者簡介(中文翻譯)

奧斯卡·阿方索·維加·卡斯特羅（Oscar Alfonso Vega Castro）是安提奧基亞大學（University of Antioquia）卡門·德·維沃拉爾校區的教授。他擁有國立大學的農業工程學位、食品科技碩士學位以及工程博士學位。他的專業領域包括單元操作和實驗設計。他是BIOALI研究小組的協調員。在國際層面上，他是食品工程學會（SoFe）、伊比利亞美洲食品工程學會（SIBIA）和國際工程師與食品協會（IAEF）學術委員會的成員。他在索引期刊上發表了約40篇科學文章，並參加了約45場國際會議。他最近擔任了在麥德林舉行的第十三屆伊比利亞美洲食品工程大會（CIBIA XIII）的主席。2014年，他被評選為安提奧基亞大學的最佳教授。

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