Published Special Issue
Volume 5, Issue 1-1
Expired Date:
Nov. 30, 2015
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Food Engineering and Packaging
Lead Guest Editor:
Professor Manal Sorour
Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research center, Cairo, Food Engineering and Packaging, Egypt
Guest Editors
Khaled Sayed Ahmed Nagy
Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research center
Giza, Egypt
Paper List
1
Authors: Entsar N. M.
Pages: 1-6 Published Online: Nov. 10, 2015
DOI: 10.11648/j.ijnfs.s.2016050101.11
Views 4623 Downloads 112
2
Authors: Marwa M. Helmy
Pages: 7-13 Published Online: Nov. 10, 2015
DOI: 10.11648/j.ijnfs.s.2016050101.12
Views 3644 Downloads 95
3
Authors: Manal A. Sorour, Samir M. H. Rabie, Asrar Y. I. Mohamed
Pages: 14-22 Published Online: Nov. 10, 2015
DOI: 10.11648/j.ijnfs.s.2016050101.13
Views 4173 Downloads 169
Introduction
Process engineering focuses on the design, operation, control, and optimization of chemical, physical, and biological processes. Process engineering encompasses a vast range of industries, such as chemical, petrochemical, mineral processing, advanced material, food, pharmaceutical, and biotechnological industries. Food Engineering also includes drying of fruit and vegetables, extrusion process, Food Rheology, waste water treatment and using nano technology in packaging.

Food packaging is an important part of food processing operations and food preservation. "Packaging" ensures safe product delivery to the ultimate consumer in a sound condition and at a minimum cost. In the last quarter of the twentieth century, many important developments in both materials and packaging systems led to the reduction of packaging costs and the development of novel and minimally processed foods. Packaging serves a number of different functions including preservation, containment, and convenience. Preservation is one of its major roles: packaging protects the contents against environmental, physical, and mechanical hazards (oxygen, water/moisture, light, contamination from microorganisms, rodents, and insects, physical damage, chemical attack, etc.) during storage and distribution.
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