Food Engineering Reviews

《食品工程评论》发表的评论涵盖了当今食品科学研究和食品工业的所有工程方面。报道集中在经典和现代新颖的食品工程主题，探索食品加工的健康、营养和环境等基本因素。《华尔街日报》确定并讨论了随着时间推移推动这一学科发展的趋势。讨论的主题范围广泛，包括食品加工中的运输现象；食品加工工程；食品物理特性；食品纳米科学和纳米工程；食品设备设计；食品工厂设计；食品加工建模；微生物灭活动力学；保存技术；食品包装的工程方面。老化；食品保质期、储存和分配；食品加工中的仪器、控制和自动化；食品工程、健康和营养；食品工程中的能源和经济考虑；可持续性；以及食品工程教育。

Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing Transport phenomena in food processing; Food process engineering; Physical properties of foods; Food nano-science and nano-engineering; Food equipment design; Food plant design; Modeling food processes; Microbial inactivation kinetics; Preservation technologies; Engineering aspects of food packaging; Shelf life, storage and distribution of foods; Instrumentation, control and automation in food processing; Food engineering, health and nutrition; Energy and economic consideration in food engineering; sustainability; and Food engineering education.