Contemporary Food Engineering

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Contemporary Food Engineering is a book series published by CRC Press / Taylor & Francis, a leading international renowned publisher. The Series Editor is Dr Da-Wen Sun, Professor of Food and Biosystems Engineering in University College Dublin.

[edit] Scope of the Book Series

Consisting of edited books, the Contemporary Food Engineering book series attempts to address some of the recent developments in food engineering. Advances in classical unit operations in engineering applied to food manufacturing are covered as well as such topics as progresses in the transport and storage of liquid and solid foods; heating, chilling and freezing of foods; mass transfer in foods; chemical and biochemical aspects of food engineering and the use of kinetic analysis; dehydration, thermal processing, non-thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing; shelf-life, electronic indicators in inventory management, and sustainable technologies in food processing; and packaging, cleaning, and sanitation. The books aim at professional food scientists, academics researching food engineering problems, and graduate level students.

The editors of the books are leading engineers and scientists from many parts of the world. All the editors were asked to present their books in a manner that will address the market need and pinpoint the cutting edge technologies in food engineering. Furthermore, all contributions are written by internationally renowned experts who have both academic and professional credentials. All authors have attempted to provide critical, comprehensive and readily accessible information on the art and science of a relevant topic in each chapter, with reference lists to be used by readers for further information. Therefore, each book can serve as an essential reference source to students and researchers in universities and research institutions.