What Are the Different Types of Food Technology Courses?
Food engineering is a general term for engineering and technical fields such as food and oil processing, food manufacturing and beverage manufacturing.
Food engineering
(Technology)
Right!
- Chinese name
- Food engineering
- Brief introduction
- Food and beverage engineering
- research direction
- Processing methods used in food industry production
- Food engineering is a general term for engineering and technical fields such as food and oil processing, food manufacturing and beverage manufacturing.
- A technical science that studies the processing methods, processes, and devices used in food industry production. Food engineering is the design of food production processes and equipment
- The development process of food engineering is as long as that of the food production industry, which can be traced back to ancient fermentation and evaporation processes. Historically
- In food production, in order to improve labor productivity, reduce pollution, improve product quality, reduce labor intensity, eliminate human error, operate safely and increase the service life of equipment, the continuous and automated production process has become an important component of food machinery and equipment section. food
- Food engineering is a young technical discipline. It extensively draws on the latest achievements of other industrial sectors, and continuously improves and develops it in combination with the characteristics of food processing. Emerging processing technologies, such as aseptic packaging, cooking and extrusion technology, freeze concentration and ultrafiltration technology, have updated traditional processing concepts. These technologies have played an important role in shortening the food chain, reducing food contamination, and minimizing the loss of nutrients in food. Especially the cooking and extrusion technology, which combines food processing, heating, cooling, shearing and molding into one machine, and completes the high-temperature and short-time sterilization and cooking of food without the discharge of pollutants.
- The further development of food engineering will focus on solving the following problems: Improve food packaging with new packaging methods and equipment, improve food preservation performance and shelf life. Improve emerging technologies such as cooking and extrusion technology, aseptic packaging technology. Research reasonable energy-saving devices to reduce frozen food and
- A. Leniger, WA Berarloo, Food Process Engineering, D. Reidel Publishing Co., Dordrecht / Boston, 1975. NNPotter, Food Science, 3rd Edition, The A Publishing Co., Westport Connecticut, 1978. SM Henderson, PL Pey Li, Ding Xiaolin, Song Zhengliang, Zhou Qingche, "Agricultural Processing Engineering", Agricultural Press, Beijing, 1984. SMHenderson, PLPerry, Agricultural Process Engineering, 3rd Edition, 1976. Food Engineering-reverse osmosis membrane mechanism reverse osmosis mechanism model 1. Priority adsorption pore model: Weak spot dry electron microscope, no holes were found. The wet film specimen is not a sample of an electron microscope. 2. Dissolution-diffusion model: Porous is not considered. 3. Dry-closed-wet-open model. In the last century, 1993, a "dry-closed-wet-open" reverse osmosis model was proposed, unifying the two most classic reverse osmosis mechanism models, the pore model, and the dissolution diffusion model. Brief description of the dry-closed and wet-opened model: When the film is dry, the film shrinks and the pores are closed. Under the electron microscope, the film is "dense and non-porous", which is called "dry-closed". Called "wet open". Collectively referred to as "dry closed wet open reverse osmosis model"