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

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Advances in Food Process Engineering Research and Applications

Part of the book series: Food Engineering Series ((FSES))

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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Authors and Affiliations

  1. Section of Food Process Engineering, Karlsruhe Institute of Technology (KIT), Institute of Engineering in Life Sciences, D – 76131, Karlsruhe, Germany

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

Authors
  1. Heike P. Schuchmann
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  2. Karsten Köhler
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  3. M. Azad Emin
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  4. Helmar Schubert
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Corresponding author

Correspondence to Heike P. Schuchmann .

Editor information

Editors and Affiliations

  1. Agricultural University of Athens Dept. Food Science & Technology, Athens, Greece

    Stavros Yanniotis

  2. School of Chemical Engineering Laboratory of Food Chemistry and Technol, National Technical University of Athens Division IV-Product and Process Developm, Athens, Greece

    Petros Taoukis

  3. Department of Food Science and Technolog, Agricultural University of Athens, Athens, Greece

    Nikolaos G. Stoforos

  4. Department of Nutrition and Dietetics, Harokopion University, Kallithea, Athens, Greece

    Vaios T. Karathanos

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Schuchmann, H.P., Köhler, K., Emin, M.A., Schubert, H. (2013). Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_2

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