投稿信息
投稿信息
审稿周期
投稿命中率
审稿费用
暂无数据
版面费用
暂无数据
中国人发表比例
2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%)
自引率
17.1 %
年文章数
1941
作者需知
暂无数据
NCBI查询
期刊简介
稿件收录要求
稿件收录要求
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. New Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes. The processes include any physical properties and changes to the food product that result in preservation of the food, extending to transportation, product shelf-life, or improvements in the product quality attributes. Research on the following specific processes is given priority: Transport of liquid and solid foods; Heating and cooling processes; Refrigerated food storage; Food preservation processes; Food freezing and frozen food storage; Food concentration processes; Crystallization processes; Dehydration processes for foods; Frying processes; Membrane separation processes; Extrusion processes; Packaging processes; Non-thermal processes including irradiation processing, high pressure processing and minimal processing technologies; Cleaning and sanitation processes; Extraction processes with supercritical fluids; Process development and design; Process instrumentation and control including sensors. Emphasis is also given to process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing. The journal welcomes papers on food quality and papers that extend the horizon of food process engineering.
