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Food Production and Processing
Published in Shintaro Furusaki, John Garside, L.S. Fan, The Expanding World of Chemical Engineering, 2019
Food chemistry and microbiology are important sciences for chemical engineers who work in the food industry. Since nutrition is receiving increasing attention, some background in nutritional chemistry is desirable as well. There are significant needs for both mechanical and chemical engineers in food production and processing. Food chemists and chemical engineers are needed at all degree levels. Many chemical engineers do not have any special food science education as they enter positions in the food industry; however, those who know they want to work in food processing are encouraged to build their background by taking food chemistry, food microbiology and other food related elective courses such as biochemical engineering and bioseparations which are offered in many chemical engineering departments. Interfacial phenomena affect the quality of many food products, especially those where emulsions are formed. Understanding the physical chemistry of food systems is often the key to developing a desirable product. Knowledge from courses in chemistry and biochemistry provides the background to understand and apply food chemistry principles to food systems.
Process Controls in the Food Industry: Problems and Solutions
Published in Gauri S. Mittal, Computerized Control Systems in the Food Industry, 2018
To analyze the behavior of food processes, the physical and chemical phenomena occurring during the processes are mathematically modeled. These models are needed to design food process controllers. Digital computers make it easy to use the models in process control algorithms. The models assist in making decisions and thus provide more accurate and easier processing, and they predict the behavior of food processes continuously when the external disturbances and manipulated variables are changing with time. Thus understanding of the food process dynamics greatly influences the design of effective controls. This is a major bottleneck in the proper designing of food process controllers: many times food processes are poorly understood, or their physical, chemical, or microbial parameters are poorly known or measured [19]. In these cases, process models based on inadequate knowledge are insufficient to describe the dynamic behavior of an actual process. Due to the uncertain biological nature of the food, food engineers face the most difficult and challenging task of effective process control design. They have to rely heavily on their knowledge of microbiology, biochemistry, food chemistry, and food processing coupled with basic engineering principles.
Sources of Information: For Clean up Agencies
Published in Charles R. Foden, Jack L. Weddell, First Responder’s Guide to Agricultural Chemical Accidents, 2018
Charles R. Foden, Jack L. Weddell
This data base contains over 50,000 full text articles taken from journals published by the American Chemical Society. The journals covered are: Accounts of Chemical ResearchAnalytical Chemistry (RESEARCH PAPERS ONLY)BiochemistryChemical ReviewEnvironmental Science and Technology (1982 to Present) (RESEARCH PAPERS ONLY)Inorganic ChemistryJournal of Agricultural and Food ChemistryJournal of the American Chemical Society (July 1980 to Present)Journal of Chemistry and Engineering DataJournal of Chemical Information and Computer ScienceJournal of Medicinal Chemistry (1976 to Present)Journal of Physical ChemistryLangmuir (1985 to Present)Macromolecules, andOrganometallies (1982 to Present) For the Journal of the American Chemical Society, Journal of Organic Chemistry, Inorganic Chemistry, and Organometallies, The Registry Numbers assigned by the Chemical Abstracts Service are listed.
Study on the Pyrolysis Kinetics of Corn and Qualification of Pyrolysis Products
Published in Combustion Science and Technology, 2023
Heng Yu, Congxue Yao, Yifan Zhou, Jingwen Wang, Wenru Zeng, Lei Song, Xiaowei Mu, Yuan Hu
Similarly, there are some new pyrolysis products with smaller yields. The structures of these compounds are shown in Figure 8, such as N- (furan-3-ylmethylene-hydroxycarbonylmethyl) benzamide, naphthalene, Cyclopent-4-ene-1,3-dione, 3-butyltetrahydro-2-methyl base-furan, and 2-cyclopropyl-pentane. This may be related to the Maillard reaction, which is one of the important non-enzymatic browning reactions between protein and carbohydrate, and it is widely reported in food chemistry research. Maillard reaction is a chemical reaction that occurs between a carbonyl group (within reducing sugar) and an amino group (within protein) (Li et al. 2016). On the one hand, this has formed a large number of characteristic flavors and dark brown polymer compounds in the food industry (Wang, Qian, Yao 2011). On the other hand, it can promote the formation of N-heterocyclic compounds and polycyclic aromatic hydrocarbons during pyrolysis (Chao et al. 2016).