UsefulLinks
Other Applied Science Fields
Food Science and Technology
Food Processing Engineering
1. Introduction to Food Processing Engineering
2. Mathematical and Engineering Fundamentals
3. Properties of Food Materials
4. Thermodynamics in Food Processing
5. Fluid Mechanics
6. Heat Transfer
7. Mass Transfer
8. Food Processing Unit Operations
9. Thermal Processing Operations
10. Dehydration and Water Removal
11. Refrigeration and Freezing
12. Emerging Processing Technologies
13. Food Packaging Engineering
14. Process Control and Automation
15. Food Plant Design and Layout
16. Cleaning and Sanitation
17. Food Safety and Quality Systems
18. Economic Analysis and Optimization
12.
Emerging Processing Technologies
12.1.
High Pressure Processing
12.1.1.
Pressure Effects on Microorganisms
12.1.2.
Pressure Effects on Food Quality
12.1.3.
Equipment Design
12.1.4.
Commercial Applications
12.2.
Pulsed Electric Field Processing
12.2.1.
Mechanism of Action
12.2.2.
Equipment Configuration
12.2.3.
Process Parameters
12.2.4.
Applications and Limitations
12.3.
Ultrasound Processing
12.3.1.
Low Power Applications
12.3.2.
High Power Applications
12.3.3.
Sonochemical Effects
12.3.4.
Equipment Design
12.4.
Irradiation Processing
12.4.1.
Types of Ionizing Radiation
12.4.2.
Radiation Effects
12.4.3.
Dosimetry
12.4.4.
Regulatory Aspects
12.5.
Plasma Processing
12.5.1.
Cold Plasma Technology
12.5.2.
Antimicrobial Effects
12.5.3.
Surface Modifications
12.5.4.
Equipment and Applications
12.6.
Ohmic Heating
12.6.1.
Electrical Conductivity Requirements
12.6.2.
Equipment Design
12.6.3.
Process Control
Previous
11. Refrigeration and Freezing
Go to top
Next
13. Food Packaging Engineering