Table Of Content

F o u r t h E d i t i o n EEnnggiinneeeerriinngg PPrrooppeerrttiieess FFooooddss ooff • • • E D I T E D B Y M . A . R a o • S y e d S . H . R i z v i A s h i m K . D a t t a • J a s i m A h m e d F o u r t h E d i t i o n Engineering Properties Foods of E D I T E D B Y M. A. Rao • Syed S. H. Rizvi Ashim K. Datta • Jasim Ahmed Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2014 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20140117 International Standard Book Number-13: 978-1-4665-5643-0 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. 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For permission to photocopy or use material electronically from this work, please access www.copyright.com (http:// www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com CONTENTS Preface vii Editors ix Contributors xi 1 Mass–Volume–Area-Related Properties of Foods 1 M. Shaiur Rahman 2 Surface Properties 37 Karl F. Schilke and Joseph McGuire 3 Food Microstructure Analysis 63 Bryony James 4 Glass Transition in Foods 93 Jasim Ahmed and M. Shaiur Rahman 5 Rheological Properties of Fluid Foods 121 M. A. Rao 6 Rheological Properties of Solid Foods 179 V. N. Mohan Rao and Ximena Quintero 7 Thermal Properties of Unfrozen Foods 223 Paul Nesvadba 8 Thermal Properties of Frozen Foods 247 Gail Bornhorst, Arnab Sarkar, and R. Paul Singh 9 Properties Relevant to Infrared Heating of Food 281 Ashim K. Datta and Marialuci Almeida v Contents 10 Mass Transfer Properties of Foods 311 George D. Saravacos and Magda Krokida 11 Thermodynamic Properties of Foods in Dehydration 359 Syed S. H. Rizvi 12 Physicochemical and Engineering Properties of Food in Membrane Separation Processes 437 Dipak Rana, Takeshi Matsuura, and Srinivasa Sourirajan 13 Electrical Conductivity of Foods 527 Sudhir K. Sastry and Pitiya Kamonpatana 14 Dielectric Properties of Foods 571 Ashim K. Datta, G. Sumnu, and G. S. V. Raghavan 15 Ultrasound Properties of Foods 637 Donghong Liu and Hao Feng 16 Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing 677 Ann Van Loey, Stefanie Christiaens, Ines Colle, Tara Grauwet, Lien Lemmens, Chantal Smout, Sandy Van Buggenhout, Liesbeth Vervoort, and Marc Hendrickx 17 Kinetics and Process Design for High-Pressure Processing 709 Tara Grauwet, Stijn Palmers, Liesbeth Vervoort, Ines Colle, Marc Hendrickx, and Ann Van Loey 18 Gas Exchange Properties of Fruits and Vegetables 739 Bart M. Nicolaï, Jeroen Lammertyn, Wendy Schotsmans, and Bert E. Verlinden vi PREFACE We are pleased to present the fourth edition of engineering Properties of Foods. During the last few years, food structure/microstructure has remained a subject of research interest. Furthermore, signiicant developments have taken place in the area of high-pressure processing (HPP), and the process has been approved by the Food and Drug Administration (FDA) for pasteurization of food. Kinetic data related to HPP play a crucial role for vali- dating pressure-assisted pasteurization. On the basis of these developments, three new chapters: “Food Microstructure Analysis,” “Glass Transition in Foods,” and ”Kinetics and Process Design for High-Pressure Processing” have been added in the fourth edition. Most of the existing chapters were revised to include recent developments in each subject. The chapter on colorimetric properties of food was removed from the earlier edition. Data on physical, chemical, and biological properties have been presented in the book to illustrate their relevance and practical importance. We included Dr. Jasim Ahmed as a coeditor to help with this rather large undertaking. In looking for experts on topics, we also made an effort to expand the international participation of authors. We made a special effort to follow a consistent format for the chapters so that readers can follow each chapter easily. Thus, each chapter includes an introduction, property deinition, measurement procedure, modeling, representative data compilation, and applications. We concentrated on the clear physical understanding of the properties and their varia- tions, supplemented by representative data. We avoided extensive data collection, for which electronic formats are likely to be more suitable. By providing a succinct presenta- tion of each property in a consistent format, we hope to make it useful to students as well as professionals. As computer-aided engineering (modeling) is becoming more common- place, the primary use of food properties data is expected to be in computer modeling of food processes. Data correlations with composition of food and temperature are particu- larly useful in this context since they allow easy inclusion of variation of properties in computer models. We have included such correlations as much as possible. Our sincere thanks to all the authors and reviewers whose participation and comments have certainly helped improve the chapters. We thank the editors at Taylor & Francis for their patience and help. M. A. Rao, Syed S. H. Rizvi, Ashim K. Datta, and Jasim Ahmed vii EDITORS M. A. Rao, PhD, is a professor emeritus of food engineering at Cornell University, Ithaca, New York. He focuses his research on the measurement and interpretation of rheological properties of foods. Dr. Rao and his coworkers have contributed many original articles, reviews, and book chapters, including the book: Rheology of Fluid and semisolid Foods: Principles and Applications, 2nd edition, Springer Publishers Inc., 2007. Professor Rao serves as the scientiic editor of the food engineering and physical properties section of the Journal of Food science. He was elected a fellow of the Institute of Food Technologists in 1997 and the Association of Food Scientists and Technologists (India) in 2000. He received the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists in 2000, the Distinguished Food Engineer award from IAFIS/FPEI-ASAE in 2003, and the Lifetime Achievement award from the International Association of Engineering and Food in 2011. Syed S. H. Rizvi, PhD, is a professor of food process engineering and international professor of food science at Cornell University, Ithaca, New York. His teaching and research focus on engineering aspects of food processing and manufacturing operations. He has authored or coauthored over 100 research articles, coedited ive books, and holds seven patents. He previously taught at Clemson University and The Ohio State University and worked at Nestle and Glaxo. A fellow of the Institute of Food Technologists, Professor Rizvi has received many awards in recognition of his teaching and research efforts, including the Chancellor Medal for Excellence in Teaching, State University of New York; International Dairy Foods Association Research Award in Food Processing; and Marcel Loncin Research Prize, Institute of Food Technologists. He earned his BS and MS from Punjab University, MEng (chemical engineering) from the University of Toronto, and PhD from The Ohio State University. Ashim K. Datta, PhD, is a professor of biological engineering at Cornell University, Ithaca, New York. He earned a PhD (1985) in agricultural (food) engineering from the University of Florida, Gainesville. His research interests are in the fundamental studies of heat and mass transport relevant to food processing—developing mechanistic, p hysics-based understanding and optimization of process, quality, and safety. Prediction of food properties in the context of modeling is of particular interest to him. Dr. Datta is a fellow of the Institute of Food Technologists and member of the American Society of Agricultural and Biological Engineers, and the American Institute of Chemical Engineers. He has authored and coauthored two textbooks and two monographs on heat and mass transfer and its modeling, with application to food and biomedical processes. Jasim Ahmed, PhD, is a research scientist of food process engineering at Kuwait Institute for Scientiic Research, Kuwait. He earned his BTech and MTech (food and biochemical engineering) from Jadavpur University, India, and a PhD (2000) in food technology from ix editoRs Guru Nanak Dev University, India. He previously taught at Guru Nanak Dev University, India and United Arab Emirates University, UAE. Dr. Ahmed has served as a visiting professor at McGill University, Canada, and research director, Biopolymer Division at Polymer Source Inc., Montreal, Canada. His research focus is the structure/microstructure of food. Dr. Ahmed is a professional member of the Institute of Food Technologists and a life member of the Association of Food Scientists & Technologists (AFSTI), India. He has authored or coauthored more than 100 peer-reviewed research papers, coedited six books including Handbook of Food Process design, starch-Based Polymeric Materials and nanocomposites: starch Chemistry, Processing and Applications. He is one of the editors of the international Journal of Food Properties, and he is on the editorial boards of several international journals. x CONTRIBUTORS Jasim Ahmed Pitiya Kamonpatana Food and Nutrition Program Ohio and Kasetsart University Kuwait Institute for Scientiic Research Bangkok, Thailand Kuwait Magda Krokida Marialuci Almeida National Technical University Cornell University Athens, Greece Ithaca, New York Jeroen Lammertyn Gail Bornhorst Katholieke University Leuven University of California Heverlee, Belgium Davis, California Lien Lemmens Sandy Van Buggenhout Laboratory of Food Technology Laboratory of Food Technology Leuven, Belgium Leuven, Belgium Donghong Liu Stefanie Christiaens Zhejiang University Laboratory of Food Technology Hangzhou, China Leuven, Belgium Ann Van Loey Ines Colle Laboratory of Food Technology Laboratory of Food Technology Leuven, Belgium Leuven, Belgium Takeshi Matsuura Ashim K. Datta University of Ottawa Cornell University Ottawa, Canada Ithaca, New York Joseph McGuire Hao Feng Oregon State University University of Illinois Corallis, Oregon Urbana, Illinois Tara Grauwet Paul Nesvadba Laboratory of Food Technology Rubislaw Consulting Limited Leuven, Belgium Aberdeen, United Kingdom Marc Hendrickx Bart M. Nicolaï Laboratory of Food Technology Katholieke University Leuven Leuven, Belgium Heverlee, Belgium Bryony James Stijn Palmers University of Auckland Laboratory of Food Technology Auckland, New Zealand Leuven, Belgium xi ContRiButoRs Ximena Quintero Sudhir K. Sastry PepsiCo American Foods The Ohio State University Plano, Texas Columbus, Ohio G. S. V. Raghavan Karl F. Schilke McGill University Oregon State University Quebec, Canada Corallis, Oregon M. Shaiur Rahman Wendy Schotsmans Sultan Qaboos University Katholieke University Leuven Muscat, Sultanate of Oman Heverlee, Belgium Dipak Rana R. Paul Singh University of Ottawa University of California Ottawa, Canada Davis, California M. A. Rao Chantal Smout Cornell University Laboratory of Food Technology Ithaca, New York Leuven, Belgium V. N. Mohan Rao Srinivasa Sourirajan PepsiCo American Foods University of Ottawa Plano, Texas Ottawa, Ontario, Canada Syed S. H. Rizvi G. Sumnu Cornell University Middle East Technical University Ithaca, New York Ankara, Turkey George D. Saravacos Bert E. Verlinden National Technical University Katholieke University Leuven Athens, Greece Heverlee, Belgium Arnab Sarkar Liesbeth Vervoort PepsiCo R&D Laboratory of Food Technology Dubai, United Arab Emirates Leuven, Belgium xii