New Topics in Food Engineering (Food Science and Technology)

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. The Author of this Book is mariann a. comeau Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Array ISBN . Additionally, process control and automation regularly appear among the top priorities identified in food engineering. New Topics in Food Engineering (Food Science and Technology) available in Russian. This book presents topical research in the study of food engineering, including tempering, polymorphism and fat crystallisation during industrial chocolate manufacture; trends in high pressure processing of foods; stability of dried foods; and, food packaging and predictive modelling of thermal properties of foods.