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SBE Special Section: Food Engineering (Complete 30-Page Section)

SBE Special Section
May
2019
  • Changing Tastes
  • Challenges and Opportunities in a Legacy Sector
  • Engineering Frozen Desserts
  • Small-Scale Winemaking
  • Single-Cell Proteins as Aquaculture Feed
  • Functional Surfaces in Food Processing
  • Putting Pressure on Food

     

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Features

Introduction to Industrial Insulation

Designing an insulation system is more nuanced than simply selecting a material that has a maximum use temperature above the operating temperature of your system.

Changing Tastes

Jell-O salads — neatly chopped vegetables, canned or fresh fruits, and cubes of meat or fish encased in shiny gelatin shaped into decorative molds — have, as Laura Shapiro says in her book Perfection Salad, “congealed in the decorative mold of history.” The once-ubiquitous buffet staple owed...

Challenges and Opportunities in a Legacy Sector

The food industry currently favors established companies, methods, and technologies, but increasing consumer interest in health and sustainability is demanding innovation. This is an opportunity for companies that can provide transformative innovation and disrupt the status quo.

Engineering Frozen Desserts

The scraped-surface freezer is at the core of ice cream production. Understanding and controlling this operation and the storage conditions of the final product are critical to creating the smooth and creamy treat consumers expect.

Small-Scale Winemaking

Winemaking at small scales can produce wines of distinction. Finding and managing exceptional vineyard sites is a critical first step in the winemaking process. Good grapes coupled with small-scale fermentations and smart cellar practices can produce compelling and interesting wines.

Single-Cell Proteins as Aquaculture Feed

The demand for aquaculture seafood is expected to increase to feed the growing global population. Producing this food source will require a supply of advanced protein ingredients to supplement or replace fishmeal. Single-cell proteins (SCP) could meet this need while leveraging the corn ethanol...

Functional Surfaces in Food Processing

Food contacts many inert surfaces that direct flow or induce turbulence during processing. These surfaces could be modified to provide additional capabilities. The feed spacer material of spiral-wound membranes used in dairy applications is one such surface that could be functionalized to mitigate...

Putting Pressure on Food

The food industry has embraced high-pressure processing (HPP) as a food safety technology. HPP may also help satisfy consumer demand for clean-label products that are safe, nutritious, and don’t include synthetic chemicals.

SBE Special Section: Food Engineering (Complete 30-Page Section)

Changing Tastes; Challenges and Opportunities in a Legacy Sector; Engineering Frozen Desserts; Small-Scale Winemaking; Single-Cell Proteins as Aquaculture Feed; Functional Surfaces in Food Processing; Putting Pressure on Food

Vapor-Phase Nonideality: When to Worry

Should you account for vapor property nonidealities in chemical process simulations? The answer will depend on the degree of uncertainty allowed in your system.

Thailand’s Petrochemical Industry

Thailand has one of the most well-developed petrochemical industries in Asia. This article provides insights into past and present trends, challenges, and key success factors for the Thai chemical industry.

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