Food engineering

C.J. Schaschke

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. This book presents topical research in the study of food engineering, including: ozone technology in the food industry; current trends in drying and dehydration of foods; strategies for extending the shelf-life of foods using antimicrobial edible films; developments in high-pressure food processing; as well as tempering and polymorphism during chocolate manufacture.
LanguageEnglish
Title of host publicationFood Engineering
EditorsBrendan C Siegler
Place of PublicationHauppauge
Publication statusPublished - 1 Mar 2011

Fingerprint

food technology
Food
tempering
Food Storage
edible films
new products
chocolate
process control
automation
food processing
ozone
Food Handling
polymorphism
Food Industry
Ozone
Automation
food industry
shelf life
manufacturing
Dehydration

Keywords

  • food industry
  • food science
  • chemistry
  • food trade

Cite this

Schaschke, C. J. (2011). Food engineering. In B. C. Siegler (Ed.), Food Engineering Hauppauge .
Schaschke, C.J. / Food engineering. Food Engineering. editor / Brendan C Siegler. Hauppauge , 2011.
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Schaschke, CJ 2011, Food engineering. in BC Siegler (ed.), Food Engineering. Hauppauge .

Food engineering. / Schaschke, C.J.

Food Engineering. ed. / Brendan C Siegler. Hauppauge , 2011.

Research output: Chapter in Book/Report/Conference proceedingChapter

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ER -

Schaschke CJ. Food engineering. In Siegler BC, editor, Food Engineering. Hauppauge . 2011