Physics in Food Manufacturing: Case studies in fundamental and applied research

PRELIMS.pdf
Acknowledgements
Editor biographies
Megan J Povey
Melvin J Holmes
Sameera Rafiq
Elena Simone
Michael Rappolt
Mat Francis
List of contributors
CH001.pdf
Chapter 1 Physics in food manufacturing: case studies in fundamental and applied research—an introduction
CH002.pdf
Chapter 2 Modelling heat transfer in foods
2.1 Introduction
2.2 Background
2.2.1 Processing solid-like food products
2.2.2 Processing liquid-like food products
2.3 Current directions
2.3.1 Using detailed structure data to assess heat/mass/momentum transfer
2.3.2 Coupling a Lagrangian approach of food structure transformation and an Eulerian approach of heat and fluid flow
2.3.3 Non-equilibrium crystallization modelling
2.4 Outlook/conclusion
References
CH003.pdf
Chapter 3 Particle based modelling in industrial processing
3.1 Introduction
3.2 Background
3.2.1 Discrete element method
3.2.2 Smoothed particle hydrodynamics
3.2.3 DEM-SPH coupling
3.2.4 Gas-DEM coupling
3.3 Current directions
3.3.1 Primary mechanical processing
3.3.2 More complex secondary processing
3.4 Outlook
Acknowledgements
References
CH004.pdf
Chapter 4 Models of surface viscosities of particle-laden fluid interfaces
4.1 Introduction
4.2 Background
4.3 Current directions
4.3.1 Hydrodynamic models
4.3.2 Thermodynamic models
4.3.3 Soft glassy rheology model
4.3.4 Computational models
4.4 Outlook
References
CH005.pdf
Chapter 5 Part I: Internal coffee particle phases and coffee brewing release profiles
5.1 Introduction
5.2 Background
5.2.1 Particle size distribution (PSD)
5.2.2 Internal structure of coffee particles—dry state
5.2.3 Wet state
5.2.4 Brewing, release profiles, and maximal yield
5.2.5 Bed and grind effects on brewing
5.2.6 Hinderance
5.2.7 Solubility, volatility, and partitioning
5.3 Current directions—measurement of release profiles
5.4 Outlook
5.5 Additional resources
References
CH006.pdf
Chapter 6 Part II: Modelling coffee brewing release profiles
6.1 Introduction
6.2 Background
6.2.1 Modelling approaches
6.2.2 Brew yield and maximal yield
6.2.3 Modelling transport and interactions inside particles
6.3 Modelling selected data sets
6.3.1 Fitting models
6.3.2 Hindered diffusion—caffeine in espresso brewing
6.3.3 Acetaldehyde in gas stripping
6.3.4 Acetic-acid—gas stripping from a wet bed
6.3.5 Oil partitioning interactions
6.4 Summary and discussion
6.5 Outlook
References
CH007.pdf
Chapter 7 Crystal engineering approaches for the food industry
7.1 Introduction
7.2 Thermodynamic and kinetic aspects of crystallization from solution
7.2.1 Solutions and solubility
7.2.2 Crystal growth
7.2.3 Polymorphism
7.3 Temperature cycling for shape control of succinic acid in batch cooling crystallization processes
7.3.1 Optimal design of crystallization processes for the recovery of a slow nucleating sugar with a complex chemical equilibrium in aqueous solution: the case of lactose
7.4 Synthonic modelling of quercetin and its hydrates: explaining crystallization behaviour in terms of molecular conformation and crystal packing
References
CH008.pdf
Chapter 8 Particle characterisation methods for food formulation and processing
8.1 Introduction
8.2 The importance of particle size characterisation
8.2.1 Size reduction by milling
8.2.2 Sieving
8.2.3 Laser diffraction
8.2.4 Static image analysis
8.2.5 Homogenisation
8.2.6 Dynamic light scattering
8.2.7 Granulation
8.2.8 Spatial filter velocimetry
8.3 Optimising food formulation stability
8.3.1 Electrostatic stabilisation—zeta potential
8.3.2 Colloidal stability and DLVO theory
8.3.3 What is the optimal zeta potential required for a stable dispersion?
8.3.4 Measuring zeta potential
8.3.5 Steric stabilisation—size exclusion chromatography
8.4 Food contamination and fortification
8.4.1 X-ray fluorescence
8.5 Summary
References
CH009.pdf
Chapter 9 Physics in the rehydration and structure formation of recombined dairy products
9.1 Introduction
9.2 Composition and nutrition
9.3 Chemical and functional properties
9.4 Milk processing
9.5 Milk powder
9.6 Structure formation
9.7 Ultrasound techniques
9.8 Structure characterisation
9.9 Quantitative image analysis
9.10 Summary
References
CH010.pdf
Chapter 10 Non-invasive sensing for food reassurance
10.1 Introduction
10.2 Techniques employed for non-invasive food assurance
10.2.1 Optical techniques
10.2.2 Acoustical techniques
10.2.3 Electrical techniques
10.2.4 X-ray techniques
10.2.5 NMR and MRI
10.2.6 Microwaves and terahertz waves
10.2.7 Biosensors techniques
10.3 Conclusions and future trends
References
CH011.pdf
Chapter 11 Lyotropic liquid crystalline phases for the formulation of future functional foods
11.1 Introduction to lyotropic liquid crystalline nanoparticles (mesosomes)
11.2 Stabilisation and functionalisation of mesosomes
11.3 Advanced nanostructural analysis of cubosomes
11.4 Delivery of natural polyphenolic compounds
11.5 Influence of vitamin K1 on the phase diagram of monolinolein
11.6 Polyunsaturated fatty acid—loaded mesosomes
11.7 Conclusions and outlook
Acknowledgments
References
CH012.pdf
Chapter 12 3D printing: its future in food processing
12.1 Additive manufacturing
12.2 The production of food using AM
12.3 Properties of food materials used in 3D printing
12.4 Current challenges of AM of food
12.5 Advantages of additive manufactured food
12.6 The future of additive manufacture in food processing
References