Food Engineering Reviews

期刊简介：Food Engineering Review publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including 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 considerations in food engineering; sustainability; and food engineering education.

【译文】食品工程评论期刊发表涵盖当今科学食品研究所有工程方面的文章。该期刊关注经典和现代食品工程主题，探讨食品加工的健康、营养和环境因素等基本因素。识别并讨论将随着时间的推移推动该学科发展的趋势，从实验室到工业实施。涉及的主题范围广泛，包括食品加工中的传质现象；食品加工工程；食品的物理性质；食品纳米科学和纳米工程；食品设备设计；食品工厂设计；食品过程建模；微生物失活动力学；保鲜技术；食品包装的工程方面；食品的货架期、储存和分销；食品加工中的仪器、控制和自动化；食品工程、健康与营养；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。