Journal of Food Process Engineering

Overview

Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, publish the best original research on applications of engineering principles and concepts to food and food processes. The processes include any physical properties and changes to the food product that result in preservation of the food, extending to transportation, product shelf-life, or improvements in the product quality attributes.

Aims and Scope

TheJournal of Food Process Engineering publishes the best original research on applications of engineering principles and concepts to food and food processes with emphasis on process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. JFPE covers a range of topics, including:

Transport of liquid and solid foods  
Heating and cooling processes 
Refrigerated food storage
Food preservation processes  
Food freezing and frozen food storage
Food concentration processes
Crystallization processes
Dehydration processes for foods
Frying processes
Membrane separation processes 
Extrusion processes
Packaging processes
Non-thermal processes including irradiation processing, high pressure processing and minimal processing technologies
Cleaning and sanitation processes
Extraction processes with supercritical fluids  
Process development and design
Process instrumentation and control including sensors

Keywords

Food processing and packaging, engineering, post-production, food storage

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