↓ Skip to main content

Food Engineering Interfaces

Overview of attention for book
Cover of 'Food Engineering Interfaces'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 The Beginning, Current, and Future of Food Engineering: A Perspective
  3. Altmetric Badge
    Chapter 2 Advances in 3D Numerical Simulation of Viscous and Viscoelastic Mixing Flows
  4. Altmetric Badge
    Chapter 3 CFD: An Innovative and Effective Design Tool for the Food Industry
  5. Altmetric Badge
    Chapter 4 Incorporation of Fibers in Foods: A Food Engineering Challenge
  6. Altmetric Badge
    Chapter 5 Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach
  7. Altmetric Badge
    Chapter 6 State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes
  8. Altmetric Badge
    Chapter 7 Multifactorial Assessment of Microbial Risks in Foods: Merging Engineering, Science, and Social Dimensions
  9. Altmetric Badge
    Chapter 8 Development of Eco-efficiency Indicators to Assess the Environmental Performance of the Canadian Food and Beverage Industry
  10. Altmetric Badge
    Chapter 9 Food Process Economics
  11. Altmetric Badge
    Chapter 10 Systemic Approach to Curriculum Design and Development
  12. Altmetric Badge
    Chapter 11 Innovations in Thermal Treatment of Food
  13. Altmetric Badge
    Chapter 12 Optimization of Food Thermal Processing: Sterilization Stage and Plant Production Scheduling
  14. Altmetric Badge
    Chapter 13 Recent Advances in Emerging Nonthermal Technologies
  15. Altmetric Badge
    Chapter 14 High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes
  16. Altmetric Badge
    Chapter 15 High Pressure Sterilization of Foods
  17. Altmetric Badge
    Chapter 16 Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide
  18. Altmetric Badge
    Chapter 17 Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils
  19. Altmetric Badge
    Chapter 18 Glass Transitions: Opportunities and Challenges
  20. Altmetric Badge
    Chapter 19 Caking of Water-Soluble Amorphous and Crystalline Food Powders
  21. Altmetric Badge
    Chapter 20 Effective Drying Zones and Nonlinear Dynamics in a Laboratory Spray Dryer
  22. Altmetric Badge
    Chapter 21 Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media
  23. Altmetric Badge
    Chapter 22 Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology
  24. Altmetric Badge
    Chapter 23 Food Microstructures for Health, Well-being, and Pleasure
  25. Altmetric Badge
    Chapter 24 Fruit Microstructure Evaluation Using Synchrotron X-Ray Computed Tomography
  26. Altmetric Badge
    Chapter 25 Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis
  27. Altmetric Badge
    Chapter 26 New Packaging Materials Based on Renewable Resources: Properties, Applications, and Prospects
  28. Altmetric Badge
    Chapter 27 Edible Coatings to Improve Food Quality and Safety
  29. Altmetric Badge
    Chapter 28 Physical Properties of Edible Gelatin Films Colored with Chlorophyllide
Attention for Chapter 3: CFD: An Innovative and Effective Design Tool for the Food Industry
Altmetric Badge

Citations

dimensions_citation
24 Dimensions

Readers on

mendeley
9 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Chapter title
CFD: An Innovative and Effective Design Tool for the Food Industry
Chapter number 3
Book title
Food Engineering Interfaces
Published by
Springer, New York, NY, January 2010
DOI 10.1007/978-1-4419-7475-4_3
Book ISBNs
978-1-4419-7474-7, 978-1-4419-7475-4
Authors

Tomás Norton, Da-Wen Sun

Mendeley readers

The data shown below were compiled from readership statistics for 9 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 9 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 3 33%
Student > Ph. D. Student 2 22%
Professor 1 11%
Researcher 1 11%
Student > Postgraduate 1 11%
Other 0 0%
Unknown 1 11%
Readers by discipline Count As %
Engineering 3 33%
Agricultural and Biological Sciences 3 33%
Arts and Humanities 1 11%
Unknown 2 22%