The engineering of food materials, that is, the industrial production and processing of food materials, requires the knowledge of an engineer and a good understanding of the food system in terms of its chemical, physical, and biological properties. In other words, it requires the knowledge of an engineering and scientific nature. Among the said knowledge, one subject stands out that most closely links a scientist and an engineer; that is the topic of kinetics. Generally speaking, kinetics is the study of motion. Because motions are time dependent, kinetics is the study of rates of changes. Traditionally, scientists have been interested in knowing the nature or the mechanism of reaction, and engineers have been interested in the efficiency of the reactions and that of reactors. These two subject matters can be rephrased as molecular (chemical) kinetics and reactor (chemical engineering) kinetics, respectively. Both subjects are important in enabling a food engineer to arrive at an optimal design for a food process.

Anti-Aging Report

Anti-Aging Report

When people generally think about anti-aging, they tend to think about the visible signs of wear and tear, those tell-tale wrinkles, age spots and their developing jowls. No-one wants to get old, let alone feel and look older than their years and anti-aging treatments are becoming so sought after by both men and women that the skincare market is colossal, but what really works?

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