Food Engineering 2000

I Trends in Food Engineering.- 1 The History and Future of Food Engineering.- II Physical Properties of Foods.- 2 Microstructural and Imaging Analyses as Related to Food Engineering.- 3 Engineering Properties of Foods: Current Status.- 4 Rheological Properties of Fluid Foods: Recent Developments.- 5 Multilayer Sorption Isotherms.- 6 Thermal Properties in Food Sterilization.- 7 The Physical State and Quality of Cereal-Based Foods.- III Advances in Food Processing.- 8 Structural Changes in the Minimal Processing of Fruits: Some Effects of Blanching and Sugar Impregnation.- 9 The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields.- 10 Minimally Processed High Moisture Fruit Products by Combined Methods: Results of a Multinational Project.- 11 Minimally Processed Foods: State of the Art and Future.- IV Modeling of Food Processing Operations.- 12 Salting of Manchego-Type Cheese by Vacuum Impregnation.- 13 Osmotic Dehydration: An Approach to the Modeling of Solid—Liquid Food Operations.- 14 Mass Transfer Modeling in Structured Foods.- 15 The Preparation of Software as an Educational Aid for Food Engineering Courses.- 16 Critical Points for On—Line Computer Simulation Control of the Canned-Food Sterilization Processes.- 17 Vision and Knowledge-Based Techniques in Raw Meat Classification for Cooked Ham Production.- V Food Packaging.- 18 High-Barrier Polymers for the Design of Food Packages.- 19 Trends in Food Packaging.- VI Food Engineering Education.- 20 Food Engineering Curricula: North American and Asian Perspectives.- 21 Human Resources Formation for Food Technology in Ibero-America.- 22 The Future of Food Engineering Education in Europe.