ADVANCES IN FOOD ENGINEERING

By G. LUSAN

CONTENTS EXPERT COMMENTARY COMPUTER-VISION BASED ANALYSIS OF COLOR AS A TOOL FOR FOOD PROCESS CONTROL CHAPTER TRANSPORT PHENOMENA DURING DRYING OF FOOD MATERIALS THE INFLUENCE OF INTERACTIONS OCCURRING BETWEEN MICRO-ORGANISMS ON PREDICTING THE SAFETY OF THE DEVELOPMENT OF ENGINEERING TECHNOLOGY TO IMPROVE THE QUALITY OF PRODUCTION OF TROPICAL FRUIT IN DEVELOPING COUNTRIES DEVELOPMENT OF GEL PRODUCTS CONTAINING FRUIT PIECES USING OSMOTIC TREATMENTS WITHOUT BY- PRODUCT GENERATION QUALITY ASPECTS OF DEHYDRATED AND REHYDRATED FRUIT IN RELATION TO DRYING METHOD PEST CONTROL USING HIGH PRESSURE CARBON DIOXIDE AS AN ADVANCED TECHNOLOGY EFFECTS OF PERMEATION ON MASS TRANSFER COEFFICIENT FOR LAMINAR NON-NEWTONIAN FLUID FLOW IN MEMBRANE MODULES DURING CLARIFICATION/ CONCENTRATION OF FRUIT JUICE EFFECT OF SMOOTH ROLL GRINDING CONDITIONS ON REDUCTION OF SIZINGS IN THE WHEAT FLOUR MILLING PROCESS AN EFFECT OF RELATIVE AIR HUMIDITY ON THE CONTENT OF VOLATILE COMPOUNDS IN ROASTING COCOA BEANS BULGURATION: COMBINED COOKING AND DRYING OPERATION WATER SORPTION ON FOODSTUFFS - ALTERNATIVE MODELS A FORECAST ANALYSIS ON FOOD NUTRITION SUPPLY AND DEMAND WORLDWIDE