Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods Design and implementation of food safety and preservation measures in the production of foods Biotechnological processes of food production Choice and design of food packaging materials Quality control of food production This new book deals with food engineering research from around the globe.
Author(s): Terrance P. Klening, Terrance P. Klening
Publisher: Nova Science Publishers, Inc.
Year: 2008
Language: English
Pages: 356
Tags: Пищевая промышленность;Процессы и аппараты пищевых производств;
FOOD ENGINEERING RESEARCHDEVELOPMENTS......Page 3
NOTICE TO THE READER......Page 6
CONTENTS......Page 7
PREFACE......Page 9
Abstract......Page 17
Introduction......Page 18
Fresh Products, Cooling Instead of Freezing – Superchilling......Page 20
Evaluation of Raw Material......Page 22
Improved Use of by-Products......Page 23
Low Energy Use in Production......Page 26
Value Chain Management, Including Optimisation ofTransportation......Page 28
Marketing Food Products......Page 29
Operations Research and Food Engineering......Page 31
New Methods for Data Analysis......Page 34
The Challenge of Tomorrow - Cooperation between Industry,Universites and Research Institutes......Page 35
Conclusion......Page 36
References......Page 37
Abstract......Page 41
2.1. Bulk and Bound Water......Page 42
2.2. Water Activity: a Measure of the State of Water in Food......Page 43
2.3. The Effect of Water Activity on Food Safety and Quality......Page 45
3.1. Substitution of pH reduction with Humectant Addiction asPre-stabilization Treatment: a Study on Pesto Sauce......Page 50
3.2. Acidification-aw Reduction Combined Treatment: a Study on PumpkinCreams......Page 55
4.1. Theoretical and Empirical Model to Predict Water Activity: Advantagesand Problems......Page 59
4.2. Study of empirical equation to predict aw values in vegetable creams.......Page 62
5. Water in Food in Terms of Dynamics......Page 68
5.1. Effects of Mobility Water on Osmodehydrated Apples: PreliminaryExperiments......Page 73
Conclusion......Page 74
References......Page 76
Abstract......Page 83
Tocols......Page 84
Phenolic Compounds......Page 85
Phytates, phospholipids, vitamins and enzymes......Page 86
Application of Natural Antioxidants......Page 87
Recovery of Natural Antioxidants......Page 88
Characterization of Antioxidant Extracts......Page 89
A Case Study: Recovery of Phenolic Compounds from Wine-Making by-Products......Page 90
Extraction of Phenolic Constituents......Page 92
Chemical Analyses......Page 93
Statistical Analysis......Page 95
Results and Discussion......Page 96
Food Applications of the Extracts......Page 105
Conclusion......Page 106
References......Page 107
Abstract......Page 115
General Considerations on Drying Process......Page 116
Convective Food Drying......Page 118
Theoretical......Page 121
Simplified Approach......Page 122
Complete Model......Page 126
Results and Discussion......Page 129
Conclusion......Page 144
References......Page 145
Introduction......Page 149
1. Product Quality Aspects......Page 150
1.1. Sorption and De-sorption Isotherm and Equilibrium Moisture Content......Page 151
1.2. Product Composition Changes during Drying......Page 155
1.4. Seed Germination Potential......Page 156
2.2. Dryer Type and Operation......Page 157
2.3. Modeling the Drying Process......Page 158
2.4. Quality Model......Page 168
2.5. Optimization of the Drying Operation......Page 170
Introduction......Page 172
3.1. Sensors and Sensed Parameters......Page 173
3.3. The Controller......Page 175
3.4. Quality of Control......Page 176
Symbols......Page 177
References......Page 178
Abstract......Page 183
Introduction......Page 184
Principles and Operation......Page 185
Microorganisms of Concern......Page 186
Determination of Thermal Resistance of Microorganisms and ProcessLethality......Page 187
B. Sterilization......Page 190
Quality Changes During CanningChanges in Nutritional and Sensory Properties of Foods......Page 192
Modelling and Optimization Processes using ResponseSurface Methodology (RSM)......Page 195
Advantages of RSM......Page 196
Background......Page 197
Materials and methods......Page 198
Analytical Methods......Page 200
Results and Discussion......Page 202
Effect of Pre-process Variables on pH of Canned Cowpeas......Page 204
Effect of Pre-process Variables on Drained Weight of the Canned Cowpeas......Page 205
Effect of Pre-process Variables On splitting of Canned Cowpeas......Page 207
Effect of Pre-process Variables on Ash Content of the Canned Cowpeas......Page 208
Effect of Pre-process Variables on Leached Solids......Page 210
Effect of Pre-process Variables on Phytate Content......Page 212
Effect of Pre-process Variables on Tannin Content of Canned Cowpeas......Page 214
Effect of Pre-process Variables on Hardness (Texture)......Page 215
Study Background......Page 217
Materials and Methods......Page 219
Results and Discussion......Page 220
Effect of the Pre-process Variables on Mineral (Ash) Content......Page 221
Effect of Pre-process Variables on pH......Page 222
Effect of Pre-process Variables on Drained Weight......Page 223
Effect of the Pre-process Variables on Percent Splitting......Page 225
Effect of Pre-process Variables on Leached Solids......Page 226
Effect of Pre-process Variables on Phytate Content......Page 228
Effect of Pre-process Variables on Tannin Content......Page 229
Effect of Pre-process Variables on Texture (Hardness)......Page 230
References......Page 232
Abstract......Page 237
I. Introduction......Page 238
Physicochemical Characterization......Page 239
a. Physicochemical Properties......Page 242
b. Rheology......Page 246
c. Surface Hydrophobicity......Page 248
d. Degree of Denaturation......Page 249
e. Application of Extruded-Milled Corn Starch-Whey Protein ConcentrateBlends in Foods......Page 250
References......Page 253
Abstract......Page 257
1. Introduction......Page 258
2.3. Image Acquisition System......Page 259
2.4. Image Processing System......Page 261
3.1. Temperature and Mass Experimental Data......Page 262
3.2. On-Line Color (Gray) from Images during Coffee Roasting......Page 263
3.3. Pixel Size Determination......Page 264
3.4. Heat and Mass Transfer Modelling......Page 269
3.5. Properties Estimation......Page 270
3.7. Simulation of the Heat and Mass Transfer......Page 271
3.8. Simulation of the Gray and Surface Kinetics......Page 273
4. Conclusion......Page 275
References......Page 276
Abstract......Page 279
Biodegradable Polymers......Page 280
Natural Fibres......Page 281
Plasticizing Agents......Page 282
Mechanical Properties......Page 283
Mechanical properties of films.......Page 284
Experimental Design......Page 285
Results and Discussion......Page 286
Maximum Resistance to the Traction (σmax).......Page 287
Elongation at Fracture (&#f949;f)......Page 290
Modulus of elasticity......Page 291
References......Page 292
Abstract......Page 295
I. Introduction......Page 296
a. Starch......Page 297
A. Sample Preparation......Page 298
B. Sample Characterization......Page 299
A. Physicochemical Analysis......Page 300
B. Structural Analysis......Page 302
C. Mechanical Analysis......Page 307
V. Conclusions......Page 308
References......Page 309
Abstract......Page 311
1. Encapsulation......Page 312
1.1. Encapsulated Material (Orange Peel Oil)......Page 313
1.2. Encapsulation Matrices......Page 314
Spray Drying......Page 316
Surface Oil Determination......Page 317
Physicochemical Characterization of Modified Starches......Page 318
Microcapsules Characterization......Page 319
References......Page 322
Abstract......Page 327
1. Introduction......Page 328
3. Results......Page 329
3.1. Food Calorie Supply......Page 333
3.2. Food Protein Supply......Page 334
4.1. Conclusions......Page 335
4.2. Balance of Food Nutrition Supply and Demand......Page 336
Acknowledgments......Page 338
References......Page 339
INDEX......Page 341
