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By Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)

This is the second one book stemming from the foreign Congress on Engineering in nutrients, the 1st being Food Engineering Interfaces, in accordance with the final ICEF10. The subject of ICEF eleven, held in Athens, Greece in might 2011, is “Food strategy Engineering in a altering World.” The convention explored the methods meals engineering contributes to the options of significant difficulties in an international of accelerating inhabitants and complexity that's less than the serious constraints of restricted assets of uncooked fabrics, strength, and surroundings. The publication, created from 32 chapters, good points an interdisciplinary concentration, together with nutrients fabrics technological know-how, engineering houses of meals, advances in foodstuff technique know-how, novel nutrients strategies, practical meals, foodstuff waste engineering, foodstuff approach layout and economics, modeling nutrients security and caliber, and innovation management.

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48 UNESCO-IHE, Delft, The Netherlands Miettinen TA, Puska P, Gylling H, Vanhanen HT, Vartiainen E (1995) Reduction of serum cholesterol with sitostanol-ester margarine in a mildly hypercholesterolemic population. N Engl J Med 333(20):1308–1312 Nestle´ (ed) (2007) Der Nestle´-Bericht zum Wassermanagement. , Avenue Nestle´ 55, CH-1800 Vevey Ohlsson T, Bengtsson NE (2001) Microwave technology and foods. Adv Food Nutr Res 43:65–140 Peleg M (2006) Advanced quantitative microbiology for foods and biosystems: models for predicting growth and inactivation.

It is obvious that uncontrolled process conditions led to the development of unacceptable non-uniform temperature distributions caused by a number of interacting microwave inherent factors, described in detail in the literature (Ringle and Donaldson 1975; Knoerzer 2006; Wa¨ppling-Raaholt and Ohlsson 2005; Ryyna¨nen et al. 2004; Risman 1992; Sinell 1986; Ohlsson and Bengtsson 2001; Buffler 1993). Controlled Microwave Heating of a Model Food Cylinder. In simulated microwave heating scenarios, temperature distributions are known at any point in time.

12 Visual comparison between simulated (left) and measured (right) heating of model food cylinder (at a discrete time) (Source: Knoerzer et al. 2008) a predefined maximum temperature in the hot spot is reached and turning it back on after falling below that value according to the description in the “Process Conditions” subsection. The simulation was programmed to stop after a predefined temperature in the coldest spot is reached and held for a defined time. Model Validation. Validation was performed by visually comparing simulated and measured three-dimensional temperature distribution results.

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