Trends in food engineering:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Lancaster [u.a.]
Technomic Publ.
2000
|
| Schriftenreihe: | Food preservation technology series
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXIV, 347 S. Ill., graph. Darst. |
| ISBN: | 1566769914 |
Internformat
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| 245 | 1 | 0 | |a Trends in food engineering |c ed. by Jorge E. Lozano ... |
| 264 | 1 | |a Lancaster [u.a.] |b Technomic Publ. |c 2000 | |
| 300 | |a XXIV, 347 S. |b Ill., graph. Darst. | ||
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Datensatz im Suchindex
| _version_ | 1804128343121985536 |
|---|---|
| adam_text | TABLE OF CONTENTS
Series Preface xv
Preface xvii
Acknowledgments xix
Contributors xxi
PART 1: PHYSICAL AND SENSORY PROPERTIES
1. Structure-Property Relationships in Foods
J.M. Aguilera
Introduction 1
Food Structure 3
Food Engineers and Structure 5
Viewing Structures 6
Probing Structures 6
The Relevant Scale 7
Distinguishing Properties 8
Determining Relationships 9
Structure-Property Relationships in Foods 10
Lessons from Nature 11
Conclusions 12
Acknowledgments 13
References 13
2. Physical and Microstructural Properties of Frozen
Gelatinized Starch Suspensions
N.E. Zaritzky
Introduction 15
Starch Gelatinization 16
Starch Retrogradation 16
Glass Transitions 17
The Role of Starch in Frozen Systems 17
Gelatinization Enthalpy 18
Stability of Frozen Starch Pastes 20
Exudate Production and Texture Modifications 20
Ice Crystal Formation and Recrystallization 20
Amylopectin Retrogradation 22
Textural Changes 22
Rheological Behavior of Unfrozen and Frozen Starch Pastes 23
Glass Transition Temperatures of Starch Pastes 26
Conclusions 27
References 28
3. Correlation between Physico-Chemical and Sensory Data
G.E. Hough
Introduction 31
Principles of PLS 31
Definitions 31
Principles 32
Example of a PLS Application 33
Oral Texture 35
Flavor 35
General Conclusions from the Example 36
PLS Applications in Sensory Analysis 36
Final Remarks 38
References 38
4. Psychophysical Methods Applied to the Investigation
of Sensory Properties in Foods
M.C. Zamora
Introduction 41
Sensation Attributes 41
Measurement of Absolute Sensitivity 42
Signal Detection Theory 42
Scaling Techniques 43
Category Scaling 43
Structured Scales 43
Unstructured Scales 43
Ratio Scaling 44
Ratio and Partition Scaling 44
Psychophysical Laws 44
Weber s Law 44
Fechner s Law 45
Stevens Law 45
Measures of Time 46
Reaction Time 46
Time-Intensity Registers 47
Descriptive Analysis 48
Taster Variability 48
Comparative or Absolute Description 49
Multidimensional Sensory Evaluation 49
References 50
VI
5. Sensory and Instrumental Measures of Viscosity
E. Costell and L. Durdn
Introduction 53
Selection of Instrumental Viscosity Indices 54
Newtonian Fluids 54
Non-Newtonian Fluids 55
Empirical Correlations 56
Study Variability 57
Sensory and Instrumental Viscosity 58
Measuring Tool Differences 58
Instrumental and Methodological Differences 59
Variations in Sensory Analyses of Viscosity 60
Product Differences 61
Acknowledgments , 62
References 62
6. Food Composites
P.J. Lillford
Introduction 65
Failure under Mechanical Loading 66
Elasto-Viscous Fiber Composites 66
Particulate Composites Exhibiting Brittle Fracture 67
Liquid Filled Foams 68
Collapse under Thermal Treatment 70
Polymer Networks 70
Fat Crystals 70
Fat Continuous Emulsions 71
Ice Networks 73
Future Trends 73
Concluding Remarks 74
Acknowledgments 75
References 75
7. Thermal Properties and State Diagrams of Fruits
and Vegetables by DSC
A.M. Sereno
Introduction 77
Experimentation 77
Thermograms 78
Glass Transition, Devitrification, and Melting 78
Analysis of Results 81
VII
State Diagram 81
Specific Heat Capacities and Latent Heats 82
Unfrozen Water 84
Storage Stability 84
Final Remarks 86
References 87
8. A Thermorheological Model of Corn Starch Dispersion
During Gelatinization
W.H. Yang and M.A. Rao
Introduction 89
Materials and Methods 91
Corn Starch Dispersions 91
Dynamic Rheological Data 91
Heating Rates and Dynamic Frequencies 92
Results and Discussion 92
Influence of Heating Rate 92
Functional Viscosity Model 93
Modified Cox-Merz Rule 94
Conclusions 96
Acknowledgments 96
References 97
9. Integral and Differential Linear and Nonlinear
Constitutive Models for the Rheology of Wheat Flour Doughs
J.L. Kokini, M. Dhanasekharan, C.F. Wang, and H. Huang
Introduction 99
Linear Viscoelasticity 99
Nonlinear Viscoelasticity 102
Integral Viscoelastic Models 102
Nonlinear Differential Constitutive Models 108
The Giesekus Model 109
The White-Metzner Model 109
The Phan-Thien-Tanner Model 110
Concluding Remarks 114
Acknowledgments 114
References 114
PART 2: ADVANCES IN FOOD PROCESSING
10. Ultrafiltration of Apple Juice
J.E. Lozano, D.T. Constenla, andM.E. Carrin
Introduction 117
Vlll
Stationary Permeate Flux 118
Film Theory 120
Surface Renewal Theory 121
Resistance-in-Series Model 123
Permeate Flux as a Function of Time 124
Influence of VCR on the Permeate Flux 126
Permeate Flux and Volume Concentration Ratio 127
Hollow Fiber Ultrafiltration of Apple Juice 12 8
Micrographic Study Results 129
References 134
11. Simulation of Drying Rates and Quality Changes
During the Dehydration of Foodstuffs
G.H. Crapiste
Introduction 135
Quality Changes in Foods During Drying 13 6
Physical and Structural Changes 136
Chemical and Organoleptic Changes 138
Nutritional Changes 140
Mathematical Modeling 140
Simulation Results 144
Conclusions 146
Notation 146
References 147
12. Vacuum Impregnation in Fruit Processing
P. Fito, A. Chiralt, J.M. Barat, andJ. Martinez-Monzo
Introduction 149
VI Changes in Fruit 150
Composition Changes 150
Physical Property Changes in Fruit 151
Changes in Fruit Tissue Structure 152
Hypertonic Solutions 153
The Way to Equilibrium 155
Short Time Processes 155
Long Time Processes 157
Mass Transfer Mechanisms and Driving Forces 159
The Liquid Retention Capability of a Solid Matrix 159
Practical Criteria for Pseudoequilibrium Situation Definition 161
Notation 162
Acknowledgments 162
References 163
IX
13. Engineering Trends in Food Freezing
R.H. Mascheroni
Introduction 165
Present Equipment Design Objectives 166
Final Quality 166
Temperature of the Refrigerating Medium 167
Effective Heat Transfer Coefficient 167
Product Size and Shape 167
Other Factors 168
Methods to Reduce the Freezing Rate 169
Design Modifications in Circulation Conditions 169
Application of a Fast In itial Freezing Stage 111
Commonly Used Freezing Equipment 172
Hygienic and Sanitary Topics 172
Specifications for Food Processing Machines 174
Criteria for Hygienic Design 174
Reduction of Fixed and Operation Costs 175
Final Remarks 176
References 176
14. Evaluation of Freezing and Thawing Processes Using
Experimental and Mathematical Determinations
A.C. Rubiolo
Introduction 179
Mathematical Models 181
Experimental Determination 186
Conclusions 189
References 189
15. Minimal Processing of Fruits and Vegetables
R.P. Singh andJ.D. Mannapperuma
Introduction 191
Fruit and Vegetable Quality 191
Control of Environmental Factors 192
Modified Atmosphere Packaging 193
Mathematical Design 193
Perforated Packages 197
Notation 201
References 201
16. Minimal Preservation of Fruits: A CYTED Project
S.M. Alzamora, M.S. Tapia, A. Leunda, S.N. Guerrero,
A.M. Rojas, L.N. Gerschenson, andE. Parada Arias
Introduction 205
Vacuum Impregnation 208
Textural Aspects 210
Color Aspects 213
Microorganism Penetration and the Hydrodynamic 217
Mechanism
Use of Natural Antimicrobials 219
References 222
17. A Review of Nonthermal Technologies
S. Bolado-Rodriguez, MM. Gongora-Nieto, U. Pothakamury,
G.V. Barbosa-Canovas, andB.G. Swanson
Introduction 227
High Pressure Technology 228
Engineering Aspects 228
Biological Effects 230
In Microorganisms 230
In Enzymes 232
In Biochemical Reactions 233
In Microbial Cells 234
Applications 235
Pulsed Light Treatment 235
Engineering Aspects 236
Effects on Microorganisms 237
Applications 239
Pulsed Electric Fields Technology 240
Engineering Aspects 242
Biological Effects 244
In Microorganisms 244
In Enzymes 247
Applications 249
Oscillating Magnetic Fields 250
Generation 250
Biological Effects 252
In Microorganisms 252
In Enzymes 253
In Tissues and Membranes 254
Applications 255
References 256
XI
18. Minimally Processed Foods with High Hydrostatic Pressure
A. Lopez-Malo, E. Palou, G.V. Barbosa-Cdnovas, B.G. Swanson,
andJ. Welti-Chanes
Introduction 267
High Moisture Fruit Products 268
Stability 268
Microbiological Aspects 269
Color Changes 270
New Hurdles 271
High Hydrostatic Pressure 271
Effects on Microorganisms 272
Inactivation Kinetics 274
Microbial Spores 277
Enzymatic Reactions 278
Polyphenoloxidase and Color Changes 280
Final Remarks 282
References 283
PART 3: CURRENT TOPICS IN FOOD ENGINEERING
19. Biocatalysts for the Food Industry
A. Manes
Introduction 287
Sources of Biocatalysts 288
Types of Biocatalysts 288
Current Applications and Future Trends 289
Market Overview 290
Conventional Use in the Food Industry 292
Biocatalytic Processes in the Food Industry 292
Novel Applications and Recent Developments 293
Final Remarks 295
References 296
20. Enzymatic Synthesis of Food Additives
A. van derPadt, F. Boon, N. Heinsman, J. Sewalt, andK. van tRiet
Introduction 299
Biocatalysis Using Enzymes 299
Applying Enzymes 300
Enzyme Stability 300
Pros and Cons of Biocatalysis 301
Enzymatic Synthesis of Food Additives 302
Two Examples of Running Industrial Processes 302
xu
Aspartame 302
High Fructose Syrups 303
Ongoing Research for the Enzymatic Synthesis of Food 303
Additives
Flavors and Fragrances 304
Oligosaccharid.es 305
Oils and Fats 307
Concluding Remarks 308
References 308
21. Plastic Materials for Modified Atmosphere Packaging
R. Catald and R. Gavara
Introduction 311
Applications 312
Modified Atmosphere Packaging Factors 313
Food Requirements 314
Materials and Containers 315
Packaging Foods with Low/Null Exchange Gases 316
Packaging Foods that Exchange Gases 318
Low Permeable Non-porous Containers 319
High Permeable Non-porous Containers 320
High Permeable Porous Containers 321
Active Packaging 322
References 322
22. Gelation of Soybean Proteins at Acidic pH
M.C. Puppo andM.C. Anon
Introduction 327
Protein Conformation at Acidic pH 328
Structural Properties of Gels 329
Hydration and Rheological Properties of Gels 331
Conclusions 337
References 337
Index 341
xm
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| indexdate | 2024-07-09T18:47:44Z |
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| spelling | Trends in food engineering ed. by Jorge E. Lozano ... Lancaster [u.a.] Technomic Publ. 2000 XXIV, 347 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food preservation technology series Engenharia de alimentos larpcal Food industry and trade Congresses Food Preservation Congresses Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Physikalische Eigenschaft (DE-588)4134738-9 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1998 Bah'ia Blanca gnd-content Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Lebensmittel (DE-588)4034870-2 s Physikalische Eigenschaft (DE-588)4134738-9 s Sensorische Prüfung (DE-588)4054562-3 s Lebensmittelverarbeitung (DE-588)4167045-0 s Lozano, Jorge E. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009249860&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Trends in food engineering Engenharia de alimentos larpcal Food industry and trade Congresses Food Preservation Congresses Lebensmittelverarbeitung (DE-588)4167045-0 gnd Physikalische Eigenschaft (DE-588)4134738-9 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4167045-0 (DE-588)4134738-9 (DE-588)4054562-3 (DE-588)4034870-2 (DE-588)4034901-9 (DE-588)1071861417 |
| title | Trends in food engineering |
| title_auth | Trends in food engineering |
| title_exact_search | Trends in food engineering |
| title_full | Trends in food engineering ed. by Jorge E. Lozano ... |
| title_fullStr | Trends in food engineering ed. by Jorge E. Lozano ... |
| title_full_unstemmed | Trends in food engineering ed. by Jorge E. Lozano ... |
| title_short | Trends in food engineering |
| title_sort | trends in food engineering |
| topic | Engenharia de alimentos larpcal Food industry and trade Congresses Food Preservation Congresses Lebensmittelverarbeitung (DE-588)4167045-0 gnd Physikalische Eigenschaft (DE-588)4134738-9 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Engenharia de alimentos Food industry and trade Congresses Food Preservation Congresses Lebensmittelverarbeitung Physikalische Eigenschaft Sensorische Prüfung Lebensmittel Lebensmitteltechnologie Konferenzschrift 1998 Bah'ia Blanca |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009249860&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT lozanojorgee trendsinfoodengineering |