Foods undergo changes as a result of the processing; such changes may be physical, chemical, enzymatic, or microbiological. It is necessary to know the kinetics of chemical changes that occur during the processing of foods. Such quantitative knowledge is essential to the design and analysis of food processes. In this session, we review some selected physical and chemical concepts that are important in food engineering.
- Packaging concepts
- Preservation Processes
- Food dehydration/ drying
- Rheology of foods
- Thermal processing of foods
