JOURNAL OF FOOD PROCESS ENGINEERING

The Journal of Food Process Engineering publishes the best original research on applications of engineering principles and physics concepts to food and food processes with emphasis on process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing. Read by researchers, food, agricultural, biological, and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. JFPE covers a range of topics, including:Transport of liquid and solid foodsHeating and cooling processesFood freezing and frozen food storageFrying processesMembrane separation processesNew and improved extrusion processesPackaging processes including Modified Atmosphere Packaging and intelligent packagingNon-thermal processes including irradiation processing, high pressure processing and other high pressure based technologies, pulsed electric fields, application of gases in food preservation, UV, Ultrasound, filtration, cold plasma, and other similar minimal processing technologies. Articles highlighting innovative combinations of nonthermal or thermal-nonthermal technologies for food manufacturing are also welcome.Cleaning and sanitation processesProcess engineering technological solutions for produce safetyProcess development and designProcess instrumentation and control including sensors for the detection and identification of contaminants in food safety and quality. Nanotechnology applications to food processes (nanosensors, new ingredients, new process technologies, sensors)Use of biotechnology to improve food processesAdvanced processing technologies to improve food safety, quality, nutrition, and reduce food wasteGreen, clean, and sustainable process technology

JOURNAL OF FOOD PROCESS ENGINEERING期刊中文简介

《食品加工工程杂志》发表了关于工程原理和物理概念在食品和食品加工中应用的最佳原创研究，重点是过程模拟，包括描述过程的数学模型，并允许扩大食品制造过程。由研究人员、食品、农业、生物和化学工程师以及工业专家阅读，这是唯一专门研究食品加工工程方面的国际期刊。JFPE涵盖了一系列主题，包括：液体和固体食品的运输加热和冷却过程食品冷冻和冷冻食品储存油炸过程膜分离工艺新的和改进的挤压工艺包装工艺包括改性气氛包装和智能包装非热处理包括辐照处理、高压处理和其他高压技术、脉冲电场、食品保存中气体的应用、紫外线、超声波、过滤、冷等离子体和其他类似的最小处理技术。文章强调创新组合的非热或热非热食品制造技术也受到欢迎。清洁和卫生过程生产安全过程工程技术解决方案过程开发与设计过程仪表和控制，包括用于检测和识别食品安全和质量中污染物的传感器。纳米技术在食品加工中的应用（纳米传感器、新原料、新工艺技术、传感器）利用生物技术改进食品加工改进食品安全、质量、营养和减少食品浪费的先进加工技术绿色、清洁、可持续的工艺技术

中科院SCI期刊分区：

大类学科	分区	小类学科	分区	Top期刊	综述期刊
农林科学	3区	ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技	4区 4区	否	否