Food Properties and Computer-Aided Engineering of Food Processing Systems

Description

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods . Front Matter....Pages i-xv Front Matter....Pages 1-1 Measurement and Prediction of Thermal Properties of Foods....Pages 3-48 Food Properties, Heat Transfer Conditions and Sterilization Considerations in Retort Processes....Pages 49-71 Dielectric Properties and Microwave Processing....Pages 73-92 Heat Penetration and Bacteriological Properties of Foods for Heat Sterilization Process Design....Pages 93-98 Non-Isothermal Kinetic Data Generation for Food Constituents....Pages 99-103 Thermal Conductivity of Sucrose....Pages 105-111 Local Measurement of Thermal Diffusivity of Foodstuffs....Pages 113-116 Food Properties and Modeling Approaches of Importance in the Continuous Sterilization of Liquid-Particle Mixtures....Pages 117-119 Dielectric Properties and Product Variables....Pages 121-123 Line Chilling of Beef Carcasses: the selection of cooling regimes and the prediction of performance....Pages 125-131 Front Matter....Pages 133-133 Role of Water Activity....Pages 135-155 Thermodynamic Properties for Water Removal Processes in Solid and Liquid Foods....Pages 157-175 Nutritional and Sensory Properties of Processed Foods....Pages 177-200 Thermodynamically Interactive Heat and Mass Transfer Coupled With Shrinkage and Chemical Reactions....Pages 201-221 Determination of Water Content and Moisture Sorption Isotherms of Cellulose Packaging Material....Pages 223-230 Combined Freeze — and Air Drying....Pages 231-234 Importance and Feasibility of Modeling and Controlling Hydration Properties in Fermentation Processes....Pages 235-242 Front Matter....Pages 243-243 Flow Properties of Fluid Food Materials....Pages 245-269 Food Extrusion....Pages 271-297 Starch Gelatinization....Pages 299-311 Front Matter....Pages 243-243 Food Engineering Problems in Rheology and Non-Newtonian Fluid Mechanics....Pages 313-316 Developments in Measurement of Rheological Properties of Food Dispersions....Pages 317-319 Non-Oral Texture Evaluation of Mixed Gels. Selection of Parameters....Pages 321-326 Flow Behaviour of Fruit Jams at Low Shear Rates. Calculation of Yield Stress....Pages 327-332 Rheology of Concentrated Dispersions of Deformable Particles such as Gelatinised Starch Granules....Pages 333-336 Rheology of Food Materials in the Extrusion Cooker....Pages 337-339 Statistical Analysis of Extrusion Processes....Pages 341-343 The Mathematical Modelling of Single-Screw Extruders and its Application in the Prediction of a Time Dependent Performance....Pages 345-349 The Use of an In-Line Viscometer for the Continuous Control of a Fruit Pulp Dilution Process....Pages 351-355 Study of the Influence of Temperature on the Rheological Behaviour of Gluten by Means of Dynamic Mechanical Analysis....Pages 357-363 Front Matter....Pages 365-365 Membrane Separations: Mechanisms and Models....Pages 367-391 Critical Property Requirements for Supercritical Fluid Processing of Biomaterials....Pages 393-441 Food Property Effects in Evaporation....Pages 443-470 Ultrafiltration of Rapeseed Meal Extracts....Pages 471-473 The Application of Membrane Filtration to Silage Effluent....Pages 475-483 Extraction of Lupinus Sp. Alkaloids Leads to Cheap High Protein Food/Feed Raw Material....Pages 485-488 Recovery of Cellulases From a Fermentation Broth....Pages 489-496 The Mass Transfer Process of Water, Soluble Solids and Reducing Sugars in Carrot Cortex Tissue....Pages 497-503 Front Matter....Pages 505-505 Computer Aided Engineering in the Food Industry....Pages 507-533 Computer-Aided Inventory Management Using Time-Temperature Indicators....Pages 535-542 Front Matter....Pages 505-505 Computer Simulation of Thermal Processing for Canned Food Sterilization....Pages 543-552 Mathematical Modelling in Meat Processing....Pages 553-556 Simulation of Heat Transfer Processes Using Stochastic Parameters....Pages 557-563 Determination of Ethanol in Complex Liquid Media for Continuous Processing Control....Pages 565-569 Back Matter....Pages 571-593