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Integrating Food Processing Technology in Chemical Engineering Undergraduate Teaching

Journal of Applied Food Technology, 2021
Chemical engineering and food processing are two individual disciplines that are related to each other in many scientific and engineering principles. However, food processing is not widely taught in a typical chemical engineering curriculum.
Ching Lik Hii
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Flow and Thermal Properties of Stevia Powder

Acta Technologica Agriculturae, 2018
Stevia (Stevia rebaudiana Bertoni) has recently received a lot of attention as a sweetener due to its taste and low calorific value. Flow and thermal properties of foods play a significant role in the quantitative analysis of unit operations in the food ...
Mahapatra Ajit K., Kapsoiyo Agnes J., Birmingham Sierra C., Ekefre Daniel, Biswas Bipul K.   +4 more
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Production routing in perishable and quality degradable supply chains

Heliyon, 2020
Generally, the major goal in perishable supply chains is preserving the product's quality along with improving its logistic performance. In this regard, temperature seems to be the most important and most sensitive factor, since uncontrolled temperature ...
Fateme Manouchehri, Ali Shahandeh Nookabadi, Mahdi Kadivar   +2 more
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Influence of Thermal Treatment Conditions and Fruit Batches Variability on the Rheology and Physicochemical Profile of Golden Delicious Apple Purée

Foods
Apple purée is a processed food typically obtained from ground apples, where quality depends on colour, consistency, and shelf-life. Thermal treatments are commonly applied to adjust rheology and deactivate enzymes responsible for post-packaging ...
Shichao Li, Alessandro Zanchin, Anna Perbellini, Sebastiano Meggio, Nicola Gabardi, Marco Luzzini, Lorenzo Guerrini   +6 more
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Assessing the Carasau Bread Doughs Microwave Spectra

Foods
Carasau bread (CB) is a traditional Sardinian flatbread with significant market potential, driving the need for advanced quality monitoring solutions in its production.
Elisabetta Orrù, Matteo B. Lodi, Luca Lodi   +2 more
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Food information engineering

AI Magazine
AbstractFood information engineering relies on statistical and AI techniques (e.g., symbolic, connectionist, and neurosymbolic AI) for collecting, storing, processing, diffusing, and putting food information in a form exploitable by humans and machines. Food information is collected manually and automatically.
Azanzi Jiomekong, Allard Oelen, Sören Auer, Anna-Lena Lorenz, Lars Vogt   +4 more
openaire   +1 more source

Teaching Reform of Food Processing Machinery and Equipment Based on Engineering Education Certification

Liang you shipin ke-ji, 2022
Based on the background of engineering education certification, the course objectives of “Food Processing Machinery and Equipment” were optimized by integrating the concept and standard of engineering education certification and the major training ...
XIA Qiu-yu, CHEN Jian-ping, SONG Wen-kui, LIU Shu-cheng   +3 more
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Potential Use of BME Development Kit and Machine Learning Methods for Odor Identification: A Case Study

Applied Sciences
Ensuring food quality and safety is a growing challenge in the food industry, where early detection of contamination or spoilage is crucial. Using gas sensors combined with Artificial Intelligence (AI) offers an innovative and effective approach to food ...
José Pereira, Afonso Mota, Pedro Couto, António Valente, Carlos Serôdio   +4 more
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Advances in Computational Fluid Dynamics of Mechanical Processes in Food Engineering: Mixing, Extrusion, Drying, and Process Optimization

Applied Sciences
Mechanical processes such as mixing, extrusion, and drying are key operations in food engineering, with a significant impact on product quality and process efficiency.
Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Anna Czajkowska, Sylwia Mierzejewska, Zdzisław Domiszewski, Tomasz Rydzkowski, Joanna Piepiórka-Stepuk, Andrzej Półtorak   +9 more
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Optimization of the antioxidant-rich xanthone extract from mangosteen (Garcinia mangostana L.) pericarp via microwave-assisted extraction

Heliyon, 2019
Total phenolic content (TPC) and antioxidant properties of xanthone extract from mangosteen pericarp via microwave-assisted extraction (MAE) method was optimized by response surface methodology (RSM).
Nor Azizah Mohammad, Dayang Norulfairuz Abang Zaidel, Ida Idayu Muhamad, Mariani Abdul Hamid, Harisun Yaakob, Yanti Maslina Mohd Jusoh   +5 more
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