Food engineering

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Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry. [1]

Contents

Food engineering encompasses a wide range of activities. Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also employ food engineers. Specific food engineering activities include:

Topics

In the development of food engineering, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are developed to facilitate automation and flexible food manufacturing. Furthermore, energy saving and minimization of environmental problems continue to be important food engineering issues, and significant progress is being made in waste management, efficient utilization of energy, and reduction of effluents and emissions in food production.

Typical topics include:food people

See also

References

  1. Singh , R Paul; Dennis R. Heldman (2013). Introduction to Food Engineering (5th ed.). Academic Press. p. 1. ISBN   0123985307.
  2. García, MR; Cabo, ML; Herrera, JR; Ramilo-Fernández, G; Alonso, AA; Balsa-Canto, E (March 2017). "Smart sensor to predict retail fresh fish quality under ice storage". Journal of Food Engineering. 197: 87–97. doi:10.1016/j.jfoodeng.2016.11.006.
  3. García, MR; Vilas, C; Herrera, JR; Bernárdez, M; Balsa-Canto, E; Alonso, AA (2 September 2015). "Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius)". International journal of food microbiology. 208: 65–74. doi:10.1016/j.ijfoodmicro.2015.05.012. PMID   26058006.
  4. Mabrook, M.F.; Petty, M.C. (2003). "Effect of composition on the electrical conductance of milk". Journal of Food Engineering. 60 (3): 321–325. doi:10.1016/S0260-8774(03)00054-2.
  5. Damez, J.L.; Clerion, S.; Abouelkaram, S.; Lepetit, J. (2008). "Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing". Journal of Food Engineering. 85 (1): 116–122. doi:10.1016/j.jfoodeng.2007.07.026.
  6. Rehman, M.; Abu Izneid, J.A.; Abdullha, M.Z.; Arshad, M.R. (2011). "Assessment of quality of fruits using impedance spectroscopy". International Journal of Food Science & Technology. 46 (6): 1303–1309. doi:10.1111/j.1365-2621.2011.02636.x.
  7. Harker, F.R.; Forbes, S.K. (1997). "Ripening and development of chilling injury in persimmon fruit: An electrical impedance study". New Zealand Journal of Crop and Horticultural Science. 25 (2): 149–157. doi:10.1080/01140671.1997.9514001.