01About This Special Issue
Process engineering focuses on the design, operation, control, and optimization of chemical, physical, and biological processes. Process engineering encompasses a vast range of industries, such as chemical, petrochemical, mineral processing, advanced material, food, pharmaceutical, and biotechnological industries. Food Engineering also includes drying of fruit and vegetables, extrusion process, Food Rheology, waste water treatment and using nano technology in packaging.Food packaging is an important part of food processing operations and food preservation. "Packaging" ensures safe product delivery to the ultimate consumer in a sound condition and at a minimum cost. In the last quarter of the twentieth century, many important developments in both materials and packaging systems led to the reduction of packaging costs and the development of novel and minimally processed foods. Packaging serves a number of different functions including preservation, containment, and convenience. Preservation is one of its major roles: packaging protects the contents against environmental, physical, and mechanical hazards (oxygen, water/moisture, light, contamination from microorganisms, rodents, and insects, physical damage, chemical attack, etc.) during storage and distribution.
02Meet the Guest Editors
Our distinguished editors bring deep subject-matter expertise to curate high-quality research and ensure a rigorous peer-review process.
Lead Guest Editor
Manal Sorour
Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research center, Cairo, Egypt
Guest Editor
Khaled Sayed Ahmed Nagy
Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research center, Giza, Egypt
03Published Articles
The following articles have been published in this special issue.
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Rheological Properties of Some Fruit Spreads
Issue: Volume 5, Issue 1-1, January 2016Pages: 14-22Received: 30 September 2015Accepted: 25 October 2015Published: 10 November 2015DOI: 10.11648/j.ijnfs.s.2016050101.13Downloads:Views:Abstract: Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agen... Show More -
Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives
Issue: Volume 5, Issue 1-1, January 2016Pages: 7-13Received: 30 September 2015Accepted: 25 October 2015Published: 10 November 2015DOI: 10.11648/j.ijnfs.s.2016050101.12Downloads:Views:Abstract: Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The result... Show More -
Mixing Process of Apple Juice Concentrate
Issue: Volume 5, Issue 1-1, January 2016Pages: 1-6Received: 19 September 2015Accepted: 23 October 2015Published: 10 November 2015DOI: 10.11648/j.ijnfs.s.2016050101.11Downloads:Views:Abstract: The rheological properties of apple concentrate were studied over the range 4-70°C, solid concentration 71 wt% of apple concentrate, and shear rate 9.3-74.4 s-1. Shear rate - shear stress data indicate that apple juice concentrate (71%) behaves as pseudoplastic fluid at (4, 10°C) while the concentrate exhibited Newtonian fluid at temperatures studi... Show More
