Design of Food Processing and Technologies: Studies on Physical Properties, Thermodynamics, Rheology and Emulsification

Dear Colleagues,

Food production is based on the development and processing of extraordinarily complex systems. Thus, it is essential to understand how the physical, rheological, and thermodynamic properties related to the food matrix impact the resulting processing. The knowledge of those characteristics takes place by obtaining experimental data as well as by mathematical modeling of their behavior. The fundamental study of the thermophysical and thermodynamic properties, solubility, rheological behavior, and emulsion characterization play a key role in the adequate design not only of the production processes and technologies but also of the equipment used by food industries.

In this sense, this Special Issue entitled “Design of Food Processing and Technologies: Studies on Physical Properties, Thermodynamics, Rheology, and Emulsification” encompasses research that focuses on studies regarding rheological behavior, thermodynamic and physical properties of systems related to food products, and their processing. Moreover, this issue also covers studies aiming at obtaining and characterizing emulsion templates used in food formulations. Topics include, but are not limited to:

• Thermodynamic equilibrium on separation and purification processes;
• Thermodynamic properties;
• Experimental data and modeling of physical properties;
• Rheological behavior of foods;
• Characterization and production of food emulsions.

Prof. Dr. Rodrigo Corrêa Basso
Prof. Dr. Tiago Carregari Polachini
Guest Editors

Manuscript Submission Information

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