Transport Properties of Foods

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.

George D. Saravacos is Emeritus Professor at Rutgers University, New Brunswick, New Jersey Zacharias B. Maroulis is Professor of Chemical Engineering at the National Technical University of Athens, Greece

Preface

v

Introduction

1

(6)

Rheological Properties

3

(1)

Thermal Transport Properties

3

(1)

Mass Transport Properties

4

(3)

Transport Properties of Gases and Liquids

7

(22)

Introduction

7

(1)

Analogies of Transport Processes

8

(1)

Molecular Basis of Transport Processes

9

(5)

Ideal Gases

9

(1)

Thermodynamic Quantities

10

(2)

Real Gases

12

(2)

Prediction of Transport Properties of Fluids

14

(5)

Real Gases

15

(1)

Liquids

16

(2)

Comparison of Liquid/Gas Transport Properties

18

(1)

Gas Mixtures

19

(1)

Tables and Data Banks of Transport Properties

19

(10)

Food Structure and Transport Properties

29

(34)

Introduction

29

(1)

Molecular Structure

29

(3)

Molecular Dynamics and Molecular Simulations

29

(1)

Food Materials Science

30

(1)

Phase Transitions

30

(1)

Colloid and Surface Chemistry

31

(1)

Food Microstructure and Transport Properties

32

(4)

Examination of Food Microstructure

32

(1)

Food Cells and Tissues

32

(2)

Microstructure and Food Processing

34

(1)

Microstructure and Mass Transfer

34

(2)

Food Macrostructure and Transport Properties

36

(27)

Definitions

36

(4)

Food Macrostructure and Transport Properties

40

(5)

Determination of Food Macrostructure

45

(1)

Macrostructure of Model Foods

46

(4)

Macrostructure of Fruit and Vegetable Materials

50

(13)

Rheological Properties of Fluid Foods

63

(42)

Introduction

63

(3)

Rheological Models of Fluid Foods

66

(8)

Structure and Fluid Viscosity

66

(2)

Non-Newtonian Fluids

68

(3)

Effect of Temperature and Concentration

71

(2)

Dynamic Viscosity

73

(1)

Viscometric Measurements

74

(5)

Viscometers

74

(4)

Measurements on Fluid Foods

78

(1)

Rheological Data of Fluid Foods

79

(13)

Edible Oils

79

(1)

Aqueous Newtonian Foods

80

(5)

Plant Biopolymer Solutions and Suspensions

85

(4)

Cloudy Juices and Pulps

89

(1)

Emulsions and Complex Suspensions

90

(2)

Regression of Rheological Data of Foods

92

(13)

Edible Oils

92

(2)

Fruit and Vegetable Products

94

(6)

Chocolate

100

(5)

Transport of Water in Food Materials

105

(58)

Introduction

105

(1)

Diffusion of Water in Solids

106

(3)

Diffusion of Water in Polymers

107

(2)

Determination of Mass Diffusivity in Solids

109

(18)

Sorption Kinetics

110

(4)

Permeability Methods

114

(4)

Distribution of Diffusant

118

(2)

Drying Methods

120

(3)

Simplified Methods

123

(1)

Simulation Method

124

(1)

Numerical Methods

124

(1)

Regular Regime Method

125

(1)

Shrinkage Effect

126

(1)

Moisture Diffusivity in Model Food Materials

127

(17)

Effect of Measurement Method

127

(3)

Effect of Gelatinization and Extrusion

130

(3)

Effect of Sugars

133

(2)

Effect of Proteins and Lipids

135

(2)

Effect of Inert Particles

137

(1)

Effect of Pressure

138

(2)

Effect of Porosity

140

(1)

Effect of Temperature

141

(2)

Drying Mechanisms

143

(1)

Water Transport in Foods

144

(19)

Mechanisms of Water Transport

144

(1)

Effective Moisture Diffusivity

145

(1)

Water Transport in Cellular Foods

146

(1)

Water Transport in Osmotic Dehydration

147

(3)

Effect of Physical Structure

150

(2)

Effect of Physical/Chemical Treatments

152

(3)

Characteristic Moisture Diffusivities of Foods

155

(8)

Moisture Diffusivity Compilation of Literature Data for Food Materials

163

(74)

Introduction

163

(1)

Data Compilation

164

(33)

Moisture Diffusivity of Foods as a Function of Moisture Content and Temperature

197

(40)

Diffusivity and Permeability of Small Solutes in Food Systems

237

(32)

Introduction

237

(4)

Diffusivity of Small Solutes

237

(2)

Measurement of Diffusivity

239

(2)

Diffusivity in Fluid Foods

241

(2)

Dilute Solutions

241

(1)

Concentrated Solutions

242

(1)

Diffusion in Polymers

243

(8)

Diffusivity of Small Solutes in Polymers

244

(2)

Glass Transition

246

(1)

Clustering of Solutes in Polymers

247

(1)

Prediction of Diffusivity

248

(3)

Diffusion of Solutes in Foods

251

(8)

Diffusivity of Salts

251

(1)

Diffusivity of Organic Components

252

(2)

Volatile Flavor Retention

254

(4)

Flavor Encapsulation

258

(1)

Permeability in Food Systems

259

(10)

Permeability

259

(2)

Food Packaging Films

261

(1)

Food Coatings

262

(1)

Permeability/Diffusivity Relation

263

(6)

Thermal Conductivity and Diffusivity of Foods

269

(90)

Introduction

269

(1)

Measurement of Thermal Conductivity and Diffusivity

270

(5)

Thermal Conductivity

270

(3)

Thermal Diffusivity

273

(2)

Thermal Conductivity and Diffusivity Data of Foods

275

(5)

Unfrozen Foods

275

(1)

Frozen Foods

276

(1)

Analogy of Heat and Mass Diffusivity

276

(3)

Empirical Rules

279

(1)

Modeling of Thermal Transport Properties

280

(9)

Composition Models

280

(3)

Structural Models

283

(6)

Compilation of Thermal Conductivity Data of Foods

289

(37)

Thermal Conductivity of Foods as a Function of Moisture Content and Temperature

326

(33)

Heat and Mass Transfer Coefficients in Food Systems

359

(44)

Introduction

359

(1)

Heat Transfer Coefficients

360

(4)

Definitions

360

(1)

Determination of Heat Transfer Coefficients

361

(1)

General Correlations of the Heat Transfer Coefficient

362

(2)

Simplified Equations for Air and Water

364

(1)

Mass Transfer Coefficients

364

(5)

Definitions

364

(1)

Determination of Mass Transfer Coefficients

365

(1)

Empirical Correlations

366

(1)

Theories of Mass Transfer

367

(2)

Heat Transfer Coefficients in Food Systems

369

(5)

Heat Transfer in Fluid Foods

369

(2)

Heat Transfer in Canned Foods

371

(1)

Evaporation of Fluid Foods

372

(1)

Improvement of Heat/Mass Transfer

373

(1)

Heat Transfer Coefficients in Food Processing: Compilation of Literature Data

374

(17)

Mass Transfer Coefficients in Food Processing: Compilation of Literature Data

391

(12)

Appendix: Notation

403

(4)

Index

407

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Transport Properties of Foods

Summary

Author Biography

Table of Contents

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Summary

Author Biography

Table of Contents

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