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International Journal of Food Engineering

International Journal of Food Engineering

Increased IMPACT FACTOR 2010: 0.388
5-year IMPACT FACTOR: 0.620

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International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.

Publication History

Annual, updated continuously
Content available since 2005 (Volume 1, Issue 1)
ISSN: 1556-3758

Aims and Scope

International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.

Supplementary Materials

Instructions for Authors

Final Manuscript Preparation Guidelines

Please find here details on copyediting, typesetting, and layout requirements pertaining to final manuscript submission to this journal. All manuscripts must have correct formatting to be considered ready for publication.

COPYEDITING

The EdiKit system has been designed to improve the scholarly publication process for authors. Among the many improvements we offer over traditional journals, the most significant is that we have dramatically shortened the period between the initial submission and the final publication of a peer-reviewed article. Much of this time savings is due to the innovative use of electronic publication. These innovations, however, require certain changes in the way authors need to prepare accepted manuscripts for electronic publication.
De Gruyter does not copyedit manuscripts for this journal until further notice. However, De Gruyter does offer support to authors during the process. Authors are their own copyeditors and typesetters. This means that authors need to pay greater attention to the editing and look of their manuscripts than is typically required by print journals. If you have reasons to doubt your proficiency with respect to spelling, grammar, etc. (e.g., because English is not your native language), then you may wish to employ—at your expense—the services of a professional copyeditor.

Please get in touch with the copyeditors directly to discuss details.

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    Areas of expertise: LaTeX, Linguistics, economics, mathematics

FORMATTING REQUIREMENTS

CONTENT and STRUCTURE

ALL MANUSCRIPTS

  • Copyedit your manuscript.
  • Do not include a title page or abstract. (Begin the document with the introduction. The title page and abstract will be added to your paper by the EdiKit system.)
  • Do not include page numbers, headers, or footers. (The EdiKit system will add the appropriate header with page numbers).
  • Do not identify author names in the actual text of your manuscript; all such information is discarded when we receive your submission. To add or edit co-authors, you must use the “revise submission” form.
  • Make sure all author and co-author information is complete. Click on “Preview submission” to make sure that all your co-authors' names and affiliations appear correctly.
  • Do not include acknowledgments in your manuscript. Instead, enter acknowledgments in the coverpage footnote section on the “revise submission” form, so that they may be incorporated into the title page produced for publication.
  • Write your article in English (unless the journal expressly permits non-English submissions).
  • Submit your manuscript, including tables, figures, appendices, etc., as a single file (Word, RTF, or PDF files are accepted).
  • Use the following document structure (keep in mind that there is no title page):
    1. Introduction (titling this section is optional)
    2. Subsequent sections which include all tables, figures, and footnotes referenced in the text
    3. Appendices (if any)
    4. References - Include a proper bibliography following the guidelines in the References section below.

BOOK REVIEWS

  • Book reviews must start with the citation of the book at the top of the first page.

PAGE LAYOUT and SPACING

  • Page size must be 8.5 x 11-inches (“letter” size). Do not use A4.
  • All margins (left, right, top and bottom) must be 1.5 inches (3.8 cm), including your tables and figures.
  • Single space your text.
  • Use a single column layout with both left and right margins justified. (Footnotes and references must be both left- and right- justified as well.)
  • Indent all paragraphs except those following a section heading.
  • An indent should be at least 10 em-spaces.
  • Equations, long quotations, theorems, propositions, special remarks, tables, figures, etc. should be set off from the surrounding text by additional space above and below. Otherwise, do not insert an extra space between paragraphs of text.
  • Do not “widow” or “orphan” text; make sure that headings are on the same page as the text that follows them, and do not begin a page with the last line of a paragraph. This also applies to titles or notes attached to tables.
  • There should be no pages where more than a quarter of the page is empty space, unless it is absolutely impossible to do so.
  • All text should be fully justified, left and right (i.e., flush with the left and right margins).

FONTS
TYPE and SIZE

We cannot accept Type3 fonts. The following is a brief guide to fonts with respect to layout.

  •  Font:
    • Main Body—12 pt. Times or the closest comparable font available
    • Equations—12 pt. Times or the closest comparable font available
    • Footnotes—10 pt. Times or the closest comparable font available
    • Tables, graphs & figures—Text accompanying graphs, figures and tables should be no smaller than 8 pt.   

FONT FACES
Use Times or the closest comparable font available, except, possibly, where special symbols are needed. If you desire a second font, for instance for headings, use a sans serif font (e.g., Arial or Computer Modern Sans Serif).

COLORED TEXT

  • Set the font color to black for the majority of the text. De Gruyter encourages authors to take advantage of the ability to use color in the production of figures, maps, images, and graphs. However, you need to appreciate that this will cause some of your readers problems when they print the document on a black and white printer. For this reason, you are advised to avoid the use of colors in situations where their translation to black and white would render the material illegible or incomprehensible.
  • Please ensure that there are no colored mark-ups or comments in the final version, unless they are meant to be part of the final text. (You may need to “accept all changes” in track changes or set your document to “normal” in final markup.)

EMPHASIZED TEXT, TITLES, and FOREIGN TERMS

  • To indicate text you wish to emphasize, use italics rather than underlining. The use of color to emphasize text is discouraged.
  • Foreign terms should be set in italics rather than underlined.
  • Titles of books, movies, etc., should be set in italics rather than underlined.

HEADINGS
Headings (e.g., title of sections) should be distinguished from the main body text by their fonts or by using small caps.

  • Use the same font face for all headings and indicate the hierarchy by reducing the font size.
  • Put space above and below headings. Spacing must be consistent around all headings.
  • Be consistent in whether or not you use headline case, or you capitalize the first word and leave the rest in lower-case.

FOOTNOTES

  • Footnotes must appear at the bottom of the page on which they are referenced rather than at the end of the paper.
  • Footnotes must be in 10 pt. Times or closest comparable font available.
  • They must be single spaced, and there must be a footnote separator rule (line).
  • Please make sure there is no excess blank space above or below the footnote line divider.
  • Footnote numbers or symbols in the text must follow, rather than precede, punctuation.
  • Excessively long footnotes are better handled in an appendix.
  • All footnotes should be fully justified, left and right (i.e., flush with the left and right margins).

TABLES, FIGURES & GRAPHS

  • If figures are included, use high-resolution figures, preferably encoded as encapsulated * PostScript (eps).
  • To the extent possible, tables and figures should appear in the document near where they are referenced in the text.
  • Large tables or figures should be put on pages by themselves.
  • Make sure to use at least 8 pt. font size in tables, figures and graphs.
  • Everything must be easily readable when viewed on a computer screen at 100% and when physically printed.
  • In no case should tables or figures be in a separate document or file. All tables and figures must fit within 1.5" margins on all sides (top, bottom, left and right) in both portrait and landscape view.

MATHEMATICS and EQUATIONS

  • Roman letters used in mathematical expressions as variables must be italicized. Roman letters used as part of multi-letter function names should not be italicized. Subscripts and superscripts must be a smaller font size than the main text.
  • Use 12 pt. Times or the closest comparable font available
  • Type short mathematical expressions inline.
  • Longer expressions must appear as display math, as must expressions using many different levels (e.g., such as fractions).
  • Important definitions or concepts can also be set off as display math.
  • Number your equations sequentially.
  • Insert a blank line before and after each equation.
  • Whether equation numbers are on the right or left is the choice of the author(s). However, make sure to be consistent in this.
  • Avoid symbols and notation in unusual fonts. This will not only enhance the clarity of the manuscript, but it will also help ensure that it displays correctly on the reader's screen and prints correctly.
  • When proofing your document, pay particular attention to the rendering of the mathematics, especially symbols and notation drawn from other-than-standard fonts.

REFERENCES
REFERENCES WITHIN TEXT

  • Within the text of your manuscript, use the author-date method of citation. For instance, “As noted by Smith (1776).”
  • When there are two authors, use both last names. For instance, “Edlin and Reichelstein (1996) claim … ”
  • If there are three or more authors give the last name of the first author and append et al. For instance, a 1987 work by Abel, Baker, and Charley, would be cited as “Abel et al. (1987).”
  • If two or more cited works share the same authors and dates, use “a,” “b,” and so on to distinguish among them. For instance, “Jones (1994b) provides a more general analysis of the model introduced in Example 3 of Jones (1994a).”
  • After the first cite in the text using the author-date method, subsequent cites can use just the last names if that would be unambiguous. For example, Edlin and Reichelstein (1996) can be followed by just Edlin and Reichelstein provided no other Edlin and Reichelstein article is referenced; if one is, then the date must always be attached.
  • When citations appear within parentheses, use commas—rather than parentheses or brackets—to separate the date from the surrounding text. For instance, “ … (see Smith, 1776, for an early discussion of this).”

REFERENCE SECTION
It is the author's obligation to provide complete references with the necessary information. Our editors do not check this.

  • After the last sentence of your submission (text or appendix), please insert a line break—not a page break—and begin your references on the same page.
  • Do not split an individual reference between two pages. If the entirety of the reference does not fit on the page it starts on, then move the entire reference to start on the following page.
  • References must be in alphabetical order and have margins that are both left- and right- justified. You may choose not to right-justify the margin of individual references if the spacing looks too awkward.
  • Use hanging indents for citations (i.e., the first line of the citation should be flush with the left margin and all other lines should be indented from the left margin by a set amount). Citations should be single-spaced with extra space between citations.
  • Within the references section, the citations can be formatted as you like, provided (i) the formatting is consistent and (ii) each citation begins with the last name of the first author. That is, the following would all be acceptable:
          Smith, Adam (1776) The Wealth of Nations, …
          Smith, A., The Wealth of Nations, … , 1776.
          Smith, Adam: The Wealth of Nations, 1776, …

International Journal of Food Engineering is covered by the following abstracting and indexing services:

  • Advanced Polymers Abstracts (CSA)
  • Advanced Technologies Database with Aerospace
  • Aerospace & High Technology Database (CSA)
  • AGRICOLA
  • Aluminium Industry Abstracts (CSA)
  • ANTE: Abstracts in New Technologies and Engineering (CSA)
  • BIOBASE
  • Biological Sciences (CSA)
  • Biotechnology and Bioengineering Abstracts (CSA)
  • Biotechnology Research Abstracts (CSA)
  • CAB Abstracts
  • Ceramic Abstracts / World Ceramics Abstracts (CSA)
  • Chemical Abstracts (CAS)
  • Compendex
  • Composites Industry Abstracts
  • Computer & Information Systems Abstracts (CSA)
  • Copper Technical Reference Library (CSA)
  • Corrosion Abstracts (CSA)
  • CSA / ASCE Civil Engineering Abstracts
  • Current Abstracts
  • Earthquake Engineering Abstracts (CSA)
  • Electronics and Communications Abstracts (CSA)
  • EMBASE
  • Engineered Materials Abstracts (CSA)
  • Engineering Research Database (CSA)
  • Engineering Village 2
  • Environmental Science and Pollution Management (CSA)
  • Food Science and Technology Abstracts (FTSA)
  • Health and Safety Science Abstracts (CSA)
  • IEEE Inspec
  • Industrial and Applied Microbiology Abstracts (Microbiology A) (CSA)
  • Intute
  • Materials Business File (CSA)
  • Materials Research Database (CSA)
  • Mechanical & Transportation Engineering Abstracts (CSA)
  • METADEX (CSA)
  • Paperchem
  • Plant Breeding Abstracts
  • Plant Genetic Resources Abstracts
  • Postharvest News and Information
  • Poultry Abstracts
  • Review of Aromatic and Medicinal Plants
  • Rice Abstracts
  • Scopus
  • Science Citation Index (Thomson/ISI) 2010 impact factor: 0.388
  • Solid State and Superconductivity Abstracts (CSA)
  • Sugar Industry Abstracts
  • Technology Research Database (CSA)
  • The Engineering Index Monthly
  • TOC Premier
  • WorldCat

Founding Editor

Professor Xiao Dong Chen
Chair of Biotechnology and Food Engineering
Department of Chemical Engineering
Monash University
Building 36, Clayton Campus, VIC 3800
Australia
Phone: +61-3-9905 9344
Fax: +61-3-9905 5686
dong.chen@eng.monash.edu.au
http://www.eng.monash.edu.au/chemeng/people/academics/asxdc.html


Associate Editors of IJFE

Mathematical Modelling

Dr. Mark Nelson
School of Mathematics and Applied Statistics,
University of Wollongong,
Northfields Avenue, Wollongong, NSW 2522
Phone: (61)-2-4221-4400
(61)-2-4221-4845
mnelson@uow.edu.au
http://www.uow.edu.au/~mnelson/


Heat, Mass Transfer and Drying in Food Processing

Dr. Meng Wai Woo
Department of Chemical Engineering
Monash University,
Clayton, Melbourne, VIC 3800
Australia
Telephone: +61 3 9905 3440
Fax: +61 3 9905 5686
meng.woo@eng.monash.edu.au
woomengwai@gmail.com


Process Control and Simulations

Associate Professor Brent Young
Department of Chemical and Materials Engineering
The University of Auckland,
Auckland City,
New Zealand
b.young@auckland.ac.nz


International Editorial Board Members

Professor José Miguel Aguilera
Department of Chemical and Bioprocess Engineering,
College of Engineering,
Pontificia Universidad Católica de Chile,
Vicuña Mackenna 4860,
P.O. Box 306, Santiago 22, Chile.
Phone: +56-2-686-4254
Fax: +56-2-686-5803
jmaguile@ing.puc.cl

Dr. V.M. (Bala) Balasubramaniam
Department of Food Science & Technology
The Ohio State University
333 Parker Food Science & Technology Building
2015 Fyffe Road, Columbus, OH 43210-1007
Phone: 614-292-1732
Fax: 614-292-0218
Website: http://works.bepress.com/bala
E-mail: balasubramaniam.1@osu.edu

Dr. Bipan Bansal
Fonterra Co-operative Group Limited
Dairy Farm Road, Private Bag 11029
Palmerston North, New Zealand
Tel : +64 6 350 4600 x 7078
Fax: +64 6 356 1476
E-mail : bipan.bansal@fonterra.com
http://works.bepress.com/bipan_bansal
http://www.fonterra.com

Dr. Jose J. Benedito
Grupo de Análisis y Simulación de Procesos Agroalimentarios
Departamento de Tecnología de Alimentos
Escuela Técnica Superior de Ingenieros Agrónomos
Universidad Politécnica de Valencia
Camino de Vera s/n, 46022 - Valencia (España)
Th:+34-96-3879366
Fax:+34-96-3879839
jjbenedi@tal.upv.es

Dr Bhesh Bhandari
Senior Lecturer
School of Land and Food Sciences
University of Queensland
St. Lucia QLD 4072
Phone: +61-07 33469192
Fax: +61-07 33651177
b.bhandari@uq.edu.au

Dr. Su-Ling Brooks
Department of Process Engineering and Applied Science
Dalhousie University
P.O. Box 1000
Halifax NS B3J 2X4 Canada
su@cantab.net

A/Professor Guohua Chen
Department of Chemical Engineering
The Hong Kong University of Science and Technology
Clear Water Bay, Kowloon, Hong Kong
Ph: +852-2358-7138
Fax:+852-2358-0054
kechengh@ust.hk

Dr. Nyuk Ling Chin
Department of Process and Food Engineering
Faculty of Engineering
Universiti Putra Malaysia
43400 UPM, Serdang, Malaysia
chinnl@eng.upm.edu.my

Dr. Sakamon Devahastin
Dept. of Food Engineering
King Mongkut's University of Technology Thonburi
91 Pracha u-tid Rd., Bangmod, Tungkru
Bangkok 10140, Thailand
Ph: (662) 470-9246; Fax: (662) 470-9240
sakamon.dev@kmutt.ac.th
http://works.bepress.com/devahastin
http://www.geocities.com/sakamon

Professor Ashim K. Datta
Biological and Environmental Engineering
Cornell University
208 Riley-Robb Hall
Ithaca, NY 14851
Ph: +1-607-255-2482
Fax: +1-607-255-4080
akd1@cornell.edu
http://www.bee.cornell.edu/datta

Dr. Matt Hardin
Division of Chemical Engineering
School of Engineering
University of Queensland
St Lucia 4072
Australia
Phone: + 61 7 3365 3889
Fax: + 61 7 3365 4199
Email: matth@cheque.uq.edu.au

Dr Bryony James
Department of Chemical and Materials Engineering
University of Auckland
Private Bag 92019
Auckland
New Zealand
Phone: +64 9 3737999
Fax: +64 9 3737421
b.james@auckland.ac.nz

Dr. Dong Li
College of Engineering
China Agricultural University
P. O. Box 50
17 Qinghua Donglu
Beijing 100083, China
Phone: +86-10-62737351
Fax: +86-10-62737351
Mobile Phone: +86-13683051585
dongli@cau.edu.cn

Associate Professor Yongli Mi
Department of Chemical Engineering
Hong Kong University of Science and Technology
Tel: +852-2358-7127
keymix@ust.hk

Professor Gauri S. Mittal
School of Engineering
University of Guelph
Guelph, Ontario, Canada, N1G 2W1
Tel: +1-519-824-4120 Extn 52431
Fax: +1-519-836-0227
gmittal@uoguelph.ca
http://www.soe.uoguelph.ca/faculty_pages/gauri_m.html

Professor Arun S. Mujumdar
Department of Mechanical Engineering
National University of Singapore
9 Engineering Drive 1
Singapore 117576
Tel: (65)6874 4623
mpeasm@nus.edu.sg
Websites:http://works.bepress.com/arun
www.geocities.com/AS_Mujumdar
http://serve.me.nus.edu.sg/arun/

Dr. Sing Kiong Nguang
Department of Electrical and Computer Engineering,
The University of Auckland, Auckland, New Zealand,
Phone: +64-9-3737599 x 88285
Fax: +64-9-3737461
sk.nguang@auckland.ac.nz

Associate Professor Minh Nguyen
School of Applied Sciences
University of Newcastle
PO box 127, Brush road,
Ourimbah, NSW 2258, Australia
Tel: +61 2 4348 4115
Fax: +61 2 4348 4145
Website: http://works.bepress.com/m_h_nguyen
Email: minh.nguyen@newcastle.edu.au

Associate Professor Necati Özkan
Central Laboratory
Middle East Technical University
Ankara - TURKEY
Tel: 90-312- 210 6428
Fax: 90-312- 210 6425
Website: http://works.bepress.com/necati_ozkan
e.mail: nozkan@metu.edu.tr

A/Professor Shafiur Rahman
Department of Bioresource and Agricultural Engineering,
College of Agricultural and Marine Sciences,
Sultan Qaboos University, Al-Khod 123, Oman
Phone: + 968 515 236
Fax: + 968 513 418
shafiur@squ.edu.om

Dr. Carmen Rosselló
Chemistry Department
Ctra Valldemossa km 7,5
University of Illes Balears
E-07122-Palma de Mallorca, Spain
Phone: + 34 971 17 32 39
Fax: + 34 971 17 34 26
carmen.rossello@uib.es

A/Professor Shyam S. Sablani
Department of Bioresource and Agricultural Engineering,
College of Agricultural and Marine Sciences,
Sultan Qaboos University, Al-Khod 123, Oman
Phone: + 968 515 289
Fax: + 968 513 418
shyam@squ.edu.om

Professor Juming Tang
WSU IMPACT Fellow of Food Engineering
Department of Biological Systems Engineering
Washington State University
Pullman, WA, 99164-6120
Tel: 509-335-2140
Fax: 509-335-2722
jtang@wsu.edu
http://www.microwaveheating.wsu.edu/

Dr. Ian Wilson
Department of Chemical Engineering
University of Cambridge
New Museums Site
Pembroke Street
Cambridge
CB2 3RA
United Kingdom
Ph: +44-1223-334791
Fax: +44-1223-334796
Website: http://www.cheng.cam.ac.uk
diw11@hermes.cam.ac.uk

Dr. Long Yu (FRACI)
CSIRO, Manufacturing and Infrastructure Technology
Clayton South, Melbourne
Vic. 3169, Australia
Tel: +61-3-9545 2797
Fax: +61-3-9544 1128
long.yu@csiro.au

A/Professor Weibiao Zhou
Food Science and Technology Programme
Department of Chemistry
National University of Singapore
Science Drive 4
Singapore 117543
Phone: +65 6874 3501
Fax: +65 6775 7895
Website: http://works.bepress.com/weibiao_zhou
chmzwb@nus.edu.sg

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  • I cannot access the full document even if I have already entered the token.

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  • We do currently offer free online access to our new journals via an access token (http://www.degruyter.com/page/flavor) but that only includes articles published in 2011 and 2012. Since this article was published in an issue from 2005 it is unfortunately not freely available at the moment.

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  • sir ,when DOI will work .

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