Food Engineering: Integrated Approaches PDF
Preview Food Engineering: Integrated Approaches
Food Engineering: Integrated Approaches FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Cánovas, Washington State University Advisory Board José Miguel Aguilera, Pontifi cia Universidad Católica de Chile Xiao Dong Chen, Monash University J. Peter Clark, Clark Consulting Richard W. Hartel, University of Wisconsin Albert Ibarz, University of Lleida Jozef Kokini, Rutgers University Michèle Marcotte, Agriculture & Agri-Food Canada Michael McCarthy, University of California at Davis Keshavan Niranjan, University of Reading Micha Peleg, University of Massachusetts Shafi ur Rahman, Sultan Qaboos University M. Anandha Rao, Cornell University Yrjö Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Américas-Puebla Titles José M. Aguilera and Peter J. Lillford, Food Materials Science (2008) José M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, María S. Tapia, and Aurelio López-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo V. Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan, Food Powders: Physical Properties, Processing, and Functionality (2005) Gustavo F. Gutiérrez-López, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes, Efrén Parada-Arias, Food Engineering: Integrated Approaches (2008) Richard W. Hartel, Crystallization in Foods (2001) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) S. Donald Holdsworth and Ricardo Simpson, Thermal Processing of Packaged Foods, Second Edition (2008) Lothar Leistner and Grahame Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality (2002) Michael J. Lewis and Neil J. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Jorge E. Lozano, Fruit Manufacturing (2006) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications, Second Edition (2007) Javier Raso Pueyo and Volker Heinz, Pulsed Electric Field Technology for the Food Industry: Fundamentals and Applications (2006) George D. Saravacos and Athanasios E. Kostaropoulos, Handbook of Food Processing Equipment (2002) Stavros Yanniotis, Solving Problems in Food Engineering (2008) Food Engineering: Integrated Approaches Edited by Gustavo F. Gutiérrez-López Instituto Politécnico Nacional México, DF, México Gustavo V. Barbosa-Cánovas Washington State University Pullman, WA, USA Jorge Welti-Chanes Universidad de las Américas-Puebla Cholula, Puebla, México and Efrén Parada-Arias Instituto Politécnico Nacional México, DF, México Gustavo F. Gutiérrez-López Gustavo V. Barbosa-Cánovas Escuela Nacional de Ciencias Biológicas Biological System Engineering Dept. Instituto Politécnico Nacional Washington State University Carpio y Plan de Ayala s/n Pullman, WA 99164-6120, USA Col. San Tómas Email: [email protected] Código Postal 11340, México, D.F. Email: [email protected] Jorge Welti-Chanes Efrén Parada-Arias Departamento de Ingeniería Química y Escuela Nacional de Ciencias Biológicas Alimentos Instituto Politécnico Nacional Universidad de las Américas-Puebla Carpio y Plan de Ayala s/n Santa Catarina Mártir 72820 Col. San Tómas Cholula, Puebla, México Código Postal 11340, México, D.F. Email: [email protected] Email: [email protected] Series Editors: Gustavo V. Barbosa-Cánovas Washington State University Department of Biological Systems Engineering Pullman, Washington 99164-6120, USA ISBN: 978-0-387-75429-1 e-ISBN: 978-0-387-75430-7 Library of Congress Control Number: 2007938046 © 2008 Springer Science+Business Media, LLC All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identifi ed as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper 9 8 7 6 5 4 3 2 1 springer.com To our families Preface Food engineering has developed to a level at which integrated approaches to the various situations involved in the discipline have become the essential ingredients of successful process and product development. For this reason, it is relevant to identify recent and ongoing efforts toward the use and inclusion of tools and dis- ciplines within the food engineering fi eld. Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the fi eld. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more in- tegrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive under- standing of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of- the-art technology, and applications of the involved disciplines, and further en- courages scientifi c collaboration among researchers. This book is mainly directed to academics, and to undergraduate and post- graduate students in food engineering, food science and food technology. Scholars will fi nd a selection of innovative topics ranging from bubbles in food and trans- port phenomena in food systems to practical food processing applications at the industrial level. Professionals working in food research centers and food indus- tries may also fi nd this book useful. This book was produced through an Iberoamerican effort to integrate food engineering in a comprehensive way. This work has been made possible by the catalyzing activity of the Iberoamerican Program of Science and Technology for Development (CYTED), which has provided an appropriate forum for the launch- ing of food engineering networks and projects from which the Iberoamerican vii viii Preface Congresses on Food Engineering series were conceived. The general subjects covered were discussed in the fi fth version of this series, and carefully updated and revised for their inclusion in this book. The fi rst chapter describes the activity of CYTED program in the Agri-Food area. The next 12 chapters review novel applications of engineering principles, transport phenomena and new scopes for analyzing food processing, and consti- tute a platform for the next two chapters. These chapters provide a framework for the integrated approach to food engineering and a view of the profound scope of food product design. This framework constitutes the basis for the following 17 chapters, in which specifi c examples of an integrated approach to food engi- neering are presented, with the aim of covering as broadly and deeply as possible the different subjects discussed. Finally, two chapters on food engineering educa- tion programs are presented, with the purpose of disseminating alternatives for internationalizing students and supervisors’ activities in food studies. It is very likely that many of the procedures and techniques described are being or will be used in the food industry. It is hoped that this volume will constitute a worthy addition to the existing literature on food engineering and that readers will fi nd in it balanced, systematic and harmonized information. G. F. Gutiérrez-López G. V. Barbosa-Cánovas J. Welti-Chanes E. Parada-Arias Acknowledgements The editors wish to express their gratitude to the following institutions and indi- viduals who contributed to making this book possible: The National Polytechnic Institute (IPN), Mexico City, Mexico; the National School of Biological Sciences (ENCB-IPN), Mexico City, Mexico; the Center for Non-thermal Processing of Food, Washington State University, Pullman, USA; the Universidad de las Américas, Puebla, Mexico; and the Ibero-American Program for Science and Technology for Development (CYTED). Thanks to Jeanne C. Bagby, Intensive American Language Center, Washington State University, Pullman, USA, for her professionalism and dedication through- out the entire editing process; to Dr. Enrique Villa Rivera, Director General, IPN, Mexico, for his constant support and encouragement to make CIBIA V a real- ity, as well as this book; to the CIBIA V Organizing Committee team: Liliana Alamilla, Jorge Chanona, Carlos Ordorica and María Elena Sosa for their effi- cient and intensive work and support towards the preparation of this book. Finally, we wish to thank our fellow colleagues: Lidia Dorantes, Gloria Dávila, Ma. Eugenia Jaramillo, Rosalva Mora, Cristian Jiménez, Georgina Calderón, Humberto Hernández and Reynold Farrera for their valuable comments and suggestions throughout the preparation of the book; and Vicky Aguilar, Raúl Elías, Darío Iker Téllez and Maribel Cornejo from ENCB-IPN for their decisive participation in helping the editors prepare the final version of this book by revis- ing references, formatting the manuscript, and incorporating in the text all the editorial comments. ix Contents 1. Scientif ic and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program . . . . . 1 J.L. Solleiro and G.F. Gutiérrez-López 2. Food Sterilization by Combining High Pressure and Thermal Energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 G.V. Barbosa-Cánovas and P. Juliano 3. Nonlinear Kinetics: Principles and Potential Food Applications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 M.G. Corradini, M.D. Normand, and M. Peleg 4. Consequences of Matrix Structural Changes on Functional Stability of Enzymes as Affected by Electrolytes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 M.F. Mazzobre, P.R. Santagapita, N. Gutiérrez, and M. del P. Buera 5. Air Impingement Cooling of Cylindrical Objects Using Slot Jets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 S.K. Singh and R. Paul Singh 6. New Technologies to Preserve Quality of Fresh-Cut Produce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105 G.A. González-Aguilar, S. Ruiz-Cruz, R. Cruz-Valenzuela, J.F. Ayala-Zavala, L.A. De La Rosa, and E. Alvarez-Parrilla 7. Advanced Food Products & Process Engineering (SAFES) I: Concepts & Methodology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 P. Fito, M. Le Maguer, N. Betoret, and P.J. Fito xi
The list of books you might like
