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Food Process Engineering Research and Innovation in a Fast-Changing World Read chapter Read first chapter

2013 | OriginalPaper | Chapter

2. Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies

Authors : Heike P. Schuchmann, Karsten Köhler, M. Azad Emin, Helmar Schubert

Published in: Advances in Food Process Engineering Research and Applications

Publisher: Springer US

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Abstract

Part II concentrates on insights gained from model-based numerical simulation offering an improved understanding of underlying mechanisms and – based on this – technical innovations. Two examples from ongoing research emphasize the need to use basic chemical engineering tools in food process engineering and product development research. Specific emphasis is given to material characterization, modern equipment design techniques, and numerical simulation tools. The examples cover the design of new homogenization valves for emulsification and dispersion applications and the design of food extruders for the stabilization and encapsulation of lipophilic bioactive components, as utilized for the manufacture of functional foods.

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previous chapter Food Process Engineering Research and Innovation in a Fast-Changing World
next chapter Erratum To: Chapter 14 Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating
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Metadata
Title
Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies
Authors
Heike P. Schuchmann
Karsten Köhler
M. Azad Emin
Helmar Schubert
Copyright Year
2013
Publisher
Springer US
Book
Advances in Food Process Engineering Research and Applications

Print ISBN: 978-1-4614-7905-5

Electronic ISBN: 978-1-4614-7906-2

Copyright Year: 2013

DOI
https://doi.org/10.1007/978-1-4614-7906-2_2