Trends in Food Engineering

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ISBN: 9781566769914 | 1566769914
Cover: Hardcover
Copyright: 6/7/2000

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Trends in Food Engineering presents a wide vision of the state-of-the-art in food engineering, with an emphasis on topics vital to the food industry today. The book is divided into three sections. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes the latest developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Series Preface

Preface

xvii

Acknowledgments

xix

Contributors

xxi

PART 1: PHYSICAL AND SENSORY PROPERTIES

Structure-Property Relationships in Foods

J.M. Aguilera

Introduction

(2)

Food Structure

(2)

Food Engineers and Structure

(3)

Viewing Structures

(1)

Probing Structures

(1)

The Relevant Scale

(1)

Distinguishing Properties

(1)

Determining Relationships

(1)

Structure-Property Relationships in Foods

(1)

Lessons from Nature

(1)

Conclusions

(1)

Acknowledgments

(1)

References

(2)

Physical and Microstructural Properties of Frozen Gelatinized Starch Suspensions

N.E. Zaritzky

Introduction

(2)

Starch Gelatinization

(1)

Starch Retrogradation

(1)

Glass Transitions

(1)

The Role of Starch in Frozen Systems

(3)

Gelatinization Enthalpy

(2)

Stability of Frozen Starch Pastes

(3)

Exudate Production and Texture Modifications

(1)

Ice Crystal Formation and Recrystallization

(2)

Amylopectin Retrogradation

(1)

Textural Changes

(1)

Rheological Behavior of Unfrozen and Frozen Starch Pastes

(3)

Glass Transition Temperatures of Starch Pastes

(1)

Conclusions

(1)

References

(3)

Correlation between Physico-Chemical and Sensory Data

G.E. Hough

Introduction

(1)

Principles of PLS

(2)

Definitions

(1)

Principles

(1)

Example of a PLS Application

(3)

Oral Texture

(1)

Flavor

(1)

General Conclusions from the Example

(1)

PLS Applications in Sensory Analysis

(2)

Final Remarks

(1)

References

(3)

Psychophysical Methods Applied to the Investigation of Sensory Properties in Foods

M.C. Zamora

Introduction

(1)

Sensation Attributes

(1)

Measurement of Absolute Sensitivity

(1)

Signal Detection Theory

(1)

Scaling Techniques

(1)

Category Scaling

(1)

Structured Scales

(1)

Unstructured Scales

(1)

Ratio Scaling

(1)

Ratio and Partition Scaling

(1)

Psychophysical Laws

(2)

Weber's Law

(1)

Fechner's Law

(1)

Stevens' Law

(1)

Measures of Time

(2)

Reaction Time

(1)

Time-Intensity Registers

(1)

Descriptive Analysis

(2)

Taster Variability

(1)

Comparative or Absolute Description

(1)

Multidimensional Sensory Evaluation

(1)

References

(3)

Sensory and Instrumental Measures of Viscosity

E. Costell

L. Duran

Introduction

(1)

Selection of Instrumental Viscosity Indices

(2)

Newtonian Fluids

(1)

Non-Newtonian Fluids

(1)

Empirical Correlations

(1)

Study Variability

(5)

Sensory and Instrumental Viscosity

(1)

Measuring Tool Differences

(1)

Instrumental and Methodological Differences

(1)

Variations in Sensory Analyses of Viscosity

(1)

Product Differences

(1)

Acknowledgments

(1)

References

(3)

Food Composites

P.J. Lillford

Introduction

(1)

Failure under Mechanical Loading

(4)

Elasto-Viscous Fiber Composites

(1)

Particulate Composites Exhibiting Brittle Fracture

(1)

Liquid Filled Foams

(2)

Collapse under Thermal Treatment

(3)

Polymer Networks

(1)

Fat Crystals

(1)

Fat Continuous Emulsions

(2)

Ice Networks

(1)

Future Trends

(1)

Concluding Remarks

(1)

Acknowledgments

(1)

References

(2)

Thermal Properties and State Diagrams of Fruits and Vegetables by DSC

A.M. Sereno

Introduction

(1)

Experimentation

(4)

Thermograms

(1)

Glass Transition, Devitrification, and Melting

(3)

Analysis of Results

(3)

State Diagram

(1)

Specific Heat Capacities and Latent Heats

(2)

Unfrozen Water

(1)

Storage Stability

(2)

Final Remarks

(1)

References

(2)

A Thermorheological Model of Corn Starch Dispersion During Gelatinization

W.H. Yang

M.A. Rao

Introduction

(2)

Materials and Methods

(1)

Corn Starch Dispersions

(1)

Dynamic Rheological Data

(1)

Heating Rates and Dynamic Frequencies

(1)

Results and Discussion

(4)

Influence of Heating Rate

(1)

Functional Viscosity Model

(1)

Modified Cox-Merz Rule

(2)

Conclusions

(1)

Acknowledgments

(1)

References

(2)

Integral and Differential Linear and Nonlinear Constitutive Models for the Rheology of Wheat Flour Doughs

J.L. Kokini

M. Dhanasekharan

C.F. Wang

H. Huang

Introduction

(1)

Linear Viscoelasticity

(3)

Nonlinear Viscoelasticity

102

(1)

Integral Viscoelastic Models

102

(6)

Nonlinear Differential Constitutive Models

108

(6)

The Giesekus Model

109

(1)

The White-Metzner Model

109

(1)

The Phan-Thien-Tanner Model

110

(4)

Concluding Remarks

114

(1)

Acknowledgments

114

(1)

References

114

(3)

PART 2: ADVANCES IN FOOD PROCESSING

Ultrafiltration of Apple Juice

J.E. Lozano

D.T. Constenla

M.E. Carrin

Introduction

117

(1)

Stationary Permeate Flux

118

(6)

Film Theory

120

(1)

Surface Renewal Theory

121

(2)

Resistance-in-Series Model

123

(1)

Permeate Flux as a Function of Time

124

(4)

Influence of VCR on the Permeate Flux

126

(1)

Permeate Flux and Volume Concentration Ratio

127

(1)

Hollow Fiber Ultrafiltration of Apple Juice

128

(6)

Micrographic Study Results

129

(5)

References

134

(1)

Simulation of Drying Rates and Quality Changes During the Dehydration of Foodstuffs

G.H. Crapiste

Introduction

135

(1)

Quality Changes in Foods During Drying

136

(4)

Physical and Structural Changes

136

(2)

Chemical and Organoleptic Changes

138

(2)

Nutritional Changes

140

(1)

Mathematical Modeling

140

(4)

Simulation Results

144

(2)

Conclusions

146

(1)

Notation

146

(1)

References

147

(2)

Vacuum Impregnation in Fruit Processing

P. Fito

A. Chiralt

J.M. Barat

J. Martinez-Monzo

Introduction

149

(1)

VI Changes in Fruit

150

(3)

Composition Changes

150

(1)

Physical Property Changes in Fruit

151

(1)

Changes in Fruit Tissue Structure

152

(1)

Hypertonic Solutions

153

(2)

The Way to Equilibrium

155

(4)

Short Time Processes

155

(2)

Long Time Processes

157

(2)

Mass Transfer Mechanisms and Driving Forces

159

(2)

The Liquid Retention Capability of a Solid Matrix

159

(2)

Practical Criteria for Pseudoequilibrium Situation Definition

161

(1)

Notation

162

(1)

Acknowledgments

162

(1)

References

163

(2)

Engineering Trends in Food Freezing

R.H. Mascheroni

Introduction

165

(1)

Present Equipment Design Objectives

166

(6)

Final Quality

166

(1)

Temperature of the Refrigerating Medium

167

(1)

Effective Heat Transfer Coefficient

167

(1)

Product Size and Shape

167

(1)

Other Factors

168

(1)

Methods to Reduce the Freezing Rate

169

(1)

Design Modifications in Circulation Conditions

169

(2)

Application of a Fast Initial Freezing Stage

171

(1)

Commonly Used Freezing Equipment

172

(1)

Hygienic and Sanitary Topics

172

(3)

Specifications for Food Processing Machines

174

(1)

Criteria for Hygienic Design

174

(1)

Reduction of Fixed and Operation Costs

175

(1)

Final Remarks

176

(1)

References

176

(3)

Evaluation of Freezing and Thawing Processes Using Experimental and Mathematical Determinations

A.C. Rubiolo

Introduction

179

(2)

Mathematical Models

181

(5)

Experimental Determination

186

(3)

Conclusions

189

(1)

References

189

(2)

Minimal Processing of Fruits and Vegetables

R.P. Singh

J.D. Mannapperuma

Introduction

191

(1)

Fruit and Vegetable Quality

191

(1)

Control of Environmental Factors

192

(1)

Modified Atmosphere Packaging

193

(8)

Mathematical Design

193

(4)

Perforated Packages

197

(4)

Notation

201

(1)

References

201

(4)

Minimal Preservation of Fruits: A CYTED Project

S.M. Alzamora

M.S. Tapia

A. Leunda

S.N. Guerrero

A.M. Rojas

L.N. Gerschenson

E. Parada Arias

Introduction

205

(3)

Vacuum Impregnation

208

(9)

Textural Aspects

210

(3)

Color Aspects

213

(4)

Microorganism Penetration and the Hydrodynamic Mechanism

217

(2)

Use of Natural Antimicrobials

219

(3)

References

222

(5)

A Review of Nonthermal Technologies

S. Bolado-Rodriguez

M.M. Gongora-Nieto

U. Pothakamury

G. V. Barbosa-Canovas

B.G. Swanson

Introduction

227

(1)

High Pressure Technology

228

(7)

Engineering Aspects

228

(2)

Biological Effects

230

(1)

In Microorganisms

230

(2)

In Enzymes

232

(1)

In Biochemicals Reactions

233

(1)

In Microbial Cells

234

(1)

Applications

235

(1)

Pulsed Light Treatment

235

(5)

Engineering Aspects

236

(1)

Effects on Microorganisms

237

(2)

Applications

239

(1)

Pulsed Electric Fields Technology

240

(10)

Engineering Aspects

242

(2)

Biological Effects

244

(1)

In Microorganisms

244

(3)

In Enzymes

247

(2)

Applications

249

(1)

Oscillating Magnetic Fields

250

(6)

Generation

250

(2)

Biological Effects

252

(1)

In Microorganisms

252

(1)

In Enzymes

253

(1)

In Tissues and Membranes

254

(1)

Applications

255

(1)

References

256

(11)

Minimally Processed Foods with High Hydrostatic Pressure

A. Lopez-Malo

E. Palou

G.V. Barbosa-Canovas

B. G. Swanson

J. Welti-Chanes

Introduction

267

(1)

High Moisture Fruit Products

268

(3)

Stability

268

(1)

Microbiological Aspects

269

(1)

Color Changes

270

(1)

New Hurdles

271

(1)

High Hydrostatic Pressure

271

(11)

Effects on Microorganisms

272

(2)

Inactivation Kinetics

274

(3)

Microbial Spores

277

(1)

Enzymatic Reactions

278

(2)

Polyphenoloxidase and Color Changes

280

(2)

Final Remarks

282

(1)

References

283

(4)

PART 3: CURRENT TOPICS IN FOOD ENGINEERING

Biocatalysts for the Food Industry

A. Illanes

Introduction

287

(1)

Sources of Biocatalysts

288

(1)

Types of Biocatalysts

288

(1)

Current Applications and Future Trends

289

(1)

Market Overview

290

(2)

Conventional Use in the Food Industry

292

(1)

Biocatalytic Processes in the Food Industry

292

(1)

Novel Applications and Recent Developments

293

(2)

Final Remarks

295

(1)

References

296

(3)

Enzymatic Synthesis of Food Additives

A. van der Padt

F. Boon

N. Heinsman

J. Sewalt

K. van't Riet

Introduction

299

(1)

Biocatalysis Using Enzymes

299

(3)

Applying Enzymes

300

(1)

Enzyme Stability

300

(1)

Pros and Cons of Biocatalysis

301

(1)

Enzymatic Synthesis of Food Additives

302

(6)

Two Examples of Running Industrial Processes

302

(1)

Aspartame

302

(1)

High Fructose Syrups

303

(1)

Ongoing Research for the Enzymatic Synthesis of Food Additives

303

(1)

Flavors and Fragrances

304

(1)

Oligosaccharides

305

(2)

Oils and Fats

307

(1)

Concluding Remarks

308

(1)

References

308

(3)

Plastic Materials for Modified Atmosphere Packaging

R. Catala

R. Gavara

Introduction

311

(1)

Applications

312

(1)

Modified Atmosphere Packaging Factors

313

(1)

Food Requirements

314

(1)

Materials and Containers

315

(7)

Packaging Foods with Low/Null Exchange Gases

316

(2)

Packaging Foods that Exchange Gases

318

(1)

Low Permeable Non-porous Containers

319

(1)

High Permeable Non-porous Containers

320

(1)

High Permeable Porous Containers

321

(1)

Active Packaging

322

(1)

References

322

(5)

Gelation of Soybean Proteins at Acidic pH

M.C. Puppo

M.C. Anon

Introduction

327

(1)

Protein Conformation at Acidic pH

328

(1)

Structural Properties of Gels

329

(2)

Hydration and Rheological Properties of Gels

331

(6)

Conclusions

337

(1)

References

337

(4)

Index

341

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Trends in Food Engineering

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