Food engineering as an advancing branch of chemical engineering

International Journal of Food Engineering

Volumn 2, Issue 2, 2006, Pages

  Xiao, Dong Chen ^a   Ji, Yeon Yoo ^a  

^a MONASH UNIVERSITY   (Australia)

Author keywords

Chemical engineering; Food engineering; Microstructural engineering; Nanotechnology; Nutrition engineering

Indexed keywords

COMPUTER SUPPORTED COOPERATIVE WORK; FOOD PRODUCTS; MICROSTRUCTURE; NANOTECHNOLOGY; NUTRITION; TECHNOLOGY TRANSFER;

FOOD ENGINEERING; MICROSTRUCTURAL ENGINEERING; NUTRITION ENGINEERING;

CHEMICAL ENGINEERING;

EID: 33745817388     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (29)

1. Aguilera, J.M. (2000) Microstructure and food product engineering. Food Technology, 54(11), 56-58, 60, 62, 64, 66
2. Aguilera, J.M. (2003) Drying and dried products under the microscope. Food Science and Technology International, 9(3), 137-143
3. Aguilera, J.M. (2005) Why food microstructure? Journal of Food Engineering, 67, 3-11
4. nd Edition) Gaitherburg, MD: Aspen Publishers, Inc.
5. Bassingthwaighte, J., Goresky, C A., Linehan, J.H. (Eds) (1998) Whole organ approaches to cellular metabolism. Springer Berlin Heidelberg, New York
6. Bennett, G., Gorce, J.P., Keddie, J.L., McDonald, P.J., Berglind, H. Magnetic resonance profiling studies of the drying of film-forming aqueous dispersions and glue layers. Magnetic Resonance Imaging, 2003, 21, 235-241
7. Castellanos, M.,Wilson, D.B.,Shuler, M.L. (2004) A modular minimal cell model: purine and pyrimidine transport and metabolism. PNAS, 101(17), 6681-6686
8. th APCChE (2002) on CD Rom, Christchurch, New Zealand. Paper No. 166 (18 pages) (Keynote).
9. Chen, X.D. (2003) Heat-mass transfer and structure formation during drying of food droplets. Drying Technology 2003, 22(1&2), 179-190
10. Chen, X.D. (2004a) Heat transfer in food processing industry, Sixth International Symposium on Heat Transfer (6-ISHT), (Symposium Keynote) June 15 - 19, 2004, Beijing, China (on CD rom)
11. Chen, X.D. (2004b) Food powder stickiness, functionality and microstructure, International Workshop and Symposium on Industrial Drying (Symposium Keynote), Chemical Engineering Division, University of Mumbai, and Institute of Chemical Technology, Mumbai, India, 20-23 December, 2004
12. Chen, X.D. (2006a) Simultaneous Heat and Mass Transfer. A chapter prepared for inclusion in Handbook of Modelling Food Processing edited by S Sablani, A K Datta, A Mujumdar, CRC Press (in press)
13. Chen, X.D. (2006b) Guest Editorial: Drying and Microstructure. Drying Technology, 24, 121-122
14. Chen, X.D. (2006c) Guest Editorial: Separation and Purification in Food Industry, Separation and Purification Technology, 48, 93
15. Chen, X.D. and Nguang, D. (2005) Microstructure analysis and thermal properties of ice cream. International Journal of Food Properties (revised)
16. Guillot, G., Trokiner, A., Darrasse, L., Dupas, A., Ferdossi, F., Kassab, G., Hulin, J.P., Rigord, P., Saint-Jalmes, H. NMR imaging applied to various studies of porous media. Magnetic Resonance Imaging, 1991, 9, 821-825
17. Harrison.R and Lunt.G.G (1980) Biological Membranes: Their Structure and Function, Blackie Publishing house, London, 1980, pp174-237.
18. Hills, B.P., Wright, K.M., Wright, J.J., Carpenter, T.A., Hall, L.D. (1994) An MRI study of drying in granular beds of nonporous particles. Magnetic Resonance Imaging, 12(7), 1053-1063
19. Kim, E.H.J., Chen, X.D. and Pearce, D. (2002) Surface characterisation of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloids and Surfaces B: Biointerfaces, 26, 197-212
20. Kim, E.H.J., Chen, X.D. and Pearce, D. (2003) On the mechanisms of surface formation and the surface compositions of industrial milk powders. Drying Technology, 21(2), 265-278.
21. Mantle, M.D., Reis, N.C., Griffith, R.F., Gladden, L.F. (2003) MRI studies of the evaporation of single liquid droplet from porous surfaces. Magnetic Resonance Imaging, 21, 293-297
22. Moore, S. (1999) Nanocomposites achieves exceptional barrier in films. Modern Plastics, 76(2), 31-32.
23. Moraru, C.I., Panchapakesan, C.P., Huang, Q.R., Takhistov, P. Liu, S. and Kokini, J.L. (2003) Nanotechnology: A new frontier in Food Science. Food Technology, 57(12), 24-29.
24. Ramaswamy, R., Balasubramaniam, V.M., Sastry, S.K. (2005) Effect of high pressure and irradiation treatments on hydration characteristics of navy beans. International Journal of Food Engineering, 1(4), Article 3 (1-16)
25. Reis, N.C., Griffiths, R.F., Mantle, M.D., Gladden, L.F. (2003) Investigation of the evaporation of embedded liquid droplets from porous surfaces using magnetic resonance imaging. International Journal of Heat and Mass Transfer, 46, 1279-1292
26. Ruiz-Cabrera, M.A., Foucat, L., Bonny, J.M., Renou, J.P., Daudin, J.D. (2005a) Assessment of water diffusivity in gelatine gel from moisture profiles. I. Nondestructive measurement of 1D moisture profiles during drying from 2D nuclear resonance images. Journal of Food Engineering, 68, 209-219
27. Ruiz-Cabrera, M.A., Foucat, L., Bonny, J.M., Renou, J.P., Daudin, J.D. (2005b) Assessment of water diffusivity in gelatine gel from moisture profiles. II. Data processing adapted to material shrinkage. Journal of Food Engineering, 68, 221-231
28. Shuler, M.L. (1999) Single-cell models" promise and limitations. Journal of Biotechnology, 71, 225-228
29. Zhang, M., Duan, Z., Shan, W., An, J. (2005) A study on the preservation of vegetable juices using 'quasi-nanoscale' silver particles. International Journal of Food Engineering, 1(2), Article 4 (1-7)