Engineering Properties of Foods, Fourth Edition

786 Pages·2014·10.69 MB·English

by  M.A. Rao

Food & Culinary Science R a o
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Fourth Edition
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It has been nearly a decade since the third edition of Engineering
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Properties of Foods was published, and food structure/microstructure
remains a subject of research interest. In fact, significant developments e FFooooddss

have taken place in the area of high-pressure processing (HPP), which r ooff
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has been approved for pasteurization of food by the Food and Drug n
Administration. Kinetic data related to HPP have proven important for g
validation of pressure-assisted pasteurization. Due to these develop-
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ments, three new chapters have been added to the Fourth Edition:
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• Food Microstructure Analysis
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• Glass Transition in Foods
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• Kinetics and Process Design for High-Pressure Processing
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The text focuses on elucidating the engineering aspects of food t
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properties and their variations, supplemented by representative data. e
Chapters have been updated and revised to include recent develop- s
ments. The book presents data on physical, chemical, and biological
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properties, illustrating their relevance and practical importance. The
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topics range from surface properties, rheological properties, and
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thermal properties to thermodynamic, dielectric, and gas exchange
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properties. The chapters follow a consistent format for ease of use.
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Each chapter contains an introduction, food property definition,
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measurement procedure, modeling, representative data compilation,
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and applications.

E D I T E D B Y
M . A . R a o • S y e d S . H . R i z v i
Fourth A s h i m K . D a t t a • J a s i m A h m e d
K15418 Edition

F o u r t h E d i t i o n
Engineering
Properties
Foods

of

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
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CONTENTS
Preface vii
Editors ix
Contributors xi
1 Mass–Volume–Area-Related Properties of Foods 1
M. Shafiur 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. Shafiur 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, significant developments have taken place in the area of high-pressure pro-
cessing (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 partici-
pation 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 definition, 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