Food Materials Science and Engineering – Wiley-Blackwell

414 Pages·4.97 MB·english

by  Bhandari B.

Food Materials Science and Engineering
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Food Materials Science and Engineering

Edited by
Bhesh Bhandari

Professor of Food Processing Technology
and Engineering
School of Agriculture and Food Sciences
The University of Queensland
Brisbane, Queensland
Australia
Yrjö H. Roos

Professor of Food Technology
School of Food and Nutritional Sciences
University College Cork
Cork
Ireland
A John Wiley & Sons, Ltd., Publication
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This edition first published 2012 © 2012 by Blackwell Publishing Ltd.
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Library of Congress Cataloging-in-Publication Data
Bhandari, Bhesh.
Food materials science and engineering / Bhesh Bhandari, YrjÖ H. Roos.
Includes bibliographical references and index.
ISBN 978-1-4051-9922-3 (hardback)
1. Food–Composition. 2. Food–Analysis. I. Roos, YrjÖ H. II. Title.
TX531.B49 2012
636.08′52–dc23
2012010719
A catalogue record for this book is available from the British Library.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be
available in electronic books.
Cover design by Meaden Creative
Cover image: © Nemo1024/istockphoto.com
Set in 10/12pt Times by SPi Publisher Services, Pondicherry, India
1 2012
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Contents
Preface ix
List of Contributors xi
1 Food Materials Science and Engineering: An Overview 1
Bhesh Bhandari and Yrjö H. Roos
1.1 Introduction 1
1.2 Molecular basis of food materials 4
1.3 Observation of materials at various size ranges and size-property
relationship 5
1.4 Amorphous and crystalline structures of materials 7
1.5 Gel structures of food materials 10
1.6 Interfacial properties of the food materials 14
1.7 Application of materials science in food design and development
of engineered food materials 21
1.8 Conclusion 23
References 23
2 Micro to Macro Level Structures of Food Materials 26
Deepak Bhopatkar, Bruce R. Hamaker and Osvaldo H. Campanella
2.1 Microstructure definitions 26
2.2 Measurement of microstructures/nanostructures 28
2.3 The relationship between structure and quality 31
2.4 Microstructure and emulsions 35
2.5 Structure and sensory perception 37
2.6 Process to control the structure of food materials 39
2.7 Concluding remarks 45
References 45
3 Characterisation Techniques in Food Materials Science 52
Elliot Paul Gilbert, Amparo Lopez-Rubio and Michael J. Gidley
3.1 Introduction 52
3.2 Nuclear Magnetic Resonance (NMR) 53
3.3 Fourier Transform Infra-Red (FT-IR) 59
3.4 X-ray powder diffraction 64
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vi Contents
3.5 Small angle neutron & X-ray scattering (SANS and SAXS) 68
3.6 Confocal microscopy 78
3.7 Scanning electron microscopy 81
3.8 Atomic Force Microscopy (AFM) 84
3.9 Summary 87
References 87
4 Interfacial Phenomena in Structured Foods 94
Matt Golding
4.1 Introduction 94
4.2 Visualisation of surface structures 95
4.3 Fundamentals of interfacial assembly 102
4.4 The dynamic interface 108
4.5 Conclusions and future directions 130
References 131
5 Phase and State Transitions and Related Phenomena in Foods 136
Yrjö H. Roos
5.1 Introduction 136
5.2 Phase and state transitions 137
5.3 Food properties and formulation 144
5.4 Conclusions 148
References 149
6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation
and Rheology 151
Jason R. Stokes
6.1 Introduction 151
6.2 Rheology of food gels: yielding and gelling soft matter 152
6.3 Formation and structure of biopolymer network gels 153
6.4 Formation and structure of micro- and nano-gel particles 159
6.5 Structure–rheology relationships of food gels and food gel structures 165
6.6 Outlook 171
Acknowledgements 172
References 172
7 Materials Science Approaches Towards Food Design 177
Job Ubbink
7.1 Introduction 177
7.2 Consumer-driven food design 177
7.3 Food design based on the supplemented state diagram 179
7.4 Design of foods and encapsulation systems in the glassy state 191
7.5 Retro-design for the delivery of bioactive ingredients in foods 195
7.6 Concluding remarks 201
References 202
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Contents vii
8 Food Structures and Delivery of Nutrients 204
Ranjan Sharma
8.1 Introduction 204
8.2 Nutrient digestion and absorption in the gastrointestinal tract 205
8.3 Nutrients and their delivery challenges 208
8.4 Essential fatty acids 209
8.5 Antioxidants including vitamins and minerals 209
8.6 Probiotic bacteria 211
8.7 Plant sterols 211
8.8 Food structures and technologies for protection and delivery
of nutrients 212
8.9 Protein-based structures for nutrient delivery 212
8.10 Microencapsulation 214
8.11 Fluidised bed coating 214
8.12 Spray drying 215
8.13 Spray chilling 215
8.14 Extrusion 216
8.15 Nanoparticles and emulsions 216
8.16 Food structure and bio-accessibility of nutrients 217
8.17 Conclusions and future directions 218
References 218
9 Effects of Emerging Processing Technologies on Food Material Properties 222
Henry Jaeger, Kai Reineke, Katharina Schoessler and Dietrich Knorr
9.1 Introduction 222
9.2 Pulsed electric fields (PEF) effect on food material properties 223
9.3 Isostatic high pressure (HP) effects on food material properties 237
9.4 Ultrasound (US) effect on food material properties 247
9.5 Conclusion and future trends 253
References 254
10 Food Protein Nanoparticles: Formation, Properties and Applications 263
Simon M. Loveday, M. A. Rao and Harjinder Singh
10.1 Introduction 263
10.2 Characterising the rheological properties of gels and dispersions 264
10.3 Formation and functionality of whey protein nanoparticles 265
10.4 Nanofibrils from food proteins 269
10.5 Protein − polysaccharide complexes 285
10.6 Concluding remarks 287
Notation 288
References 289
11 Nanocomposites for Food and Beverage Packaging Materials 295
Maria D. Sanchez Garcia and Jose M. Lagaron
11.1 Introduction 295
11.2 Barrier properties in packaging 298
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viii Contents
11.3 Nanofillers for nanocomposite packaging materials 305
11.4 Examples of nanocomposites and their properties 309
11.5 Nanobiocomposites: concepts and barrier properties 311
11.6 Future trends 315
References 315
12 Encapsulation Techniques for Food Ingredient Systems 320
Zhongxiang Fang and Bhesh Bhandari
12.1 Introduction 320
12.2 Microencapsulation techniques 323
12.3 Conclusion 343
References 344
13 Food Texture is Only Partly Rheology 349
Olena Kravchuk, Peter Torley and Jason R. Stokes
13.1 Introduction 349
13.2 Texture is a multi-parameter sensory property 350
13.3 Texture research is driven by consumer food acceptance 351
13.4 Current directions in texture research 352
13.5 ‘Texture receptors’ 354
13.6 Oral processing 355
13.7 Role of saliva in sensory texture 357
13.8 Instrumental methods for texture quantification 359
13.9 Sensory evaluations of texture 362
13.10 Statistical methods in texture studies 365
13.11 Summary 368
References 369
14 Materials Science of Freezing and Frozen Foods 373
Yrjö H. Roos
14.1 Introduction 373
14.2 Freezing of simple solutions 374
14.3 Nucleation and crystal growth 375
14.4 Materials science aspects of nucleation in food freezing 377
14.5 Time-dependent ice formation 380
14.6 Manipulation of nucleation and crystal size 381
14.7 Recrystallisation in frozen foods 382
14.8 Conclusions 384
References 385
Index 387
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Preface
M aterials science is a multidisciplinary field that integrates the knowledge of physics,
chemistry and processing. Material science involves the control of the properties of the
materials by changing the chemical composition and structure. The spectrum of these
p roperties includes chemical (composition, structure, phases etc.), physical (electrical,
thermal, magnetic, optical, acoustic), mechanical (strength, ductility, toughness, rigidity)
and dimensional (size, shape, surface texture). The structure can be altered by invoking a
process. In conventional terms materials science categorises the materials into three classes:
metal, polymer and ceramics. In the metallurgy area materials science is well developed.
Many composites are now being developed to generate new materials with desired
properties. A composite is a mixture of two or more materials that has properties different
than any single material. At the moment there is an extensive research being undertaken on
composites in the metal, polymer and ceramic industries to develop novel materials with
enhanced properties. Materials science normally represents the solid state of matters.
F ood science is a new discipline that has evolved in the past few decades. The activities
within this discipline also include the development of new food products, design of processes
to produce these foods. The control of structure of the food for consumer acceptability and
shelf-life has become extremely important. In materials science we can treat food as another
material that has a dominance of polymer. The major components of foods such as protein
and carbohydrates are called biopolymers. When we compare conventional materials
science (mentioned above) and food science, there are many similarities, except the food
system is already a complex composite system. Bringing the knowledge of materials s cience
to food materials is a novel attempt to advance the food science in a newer direction.
Actually, many food scientists are already working within the area of materials science
knowingly or unknowingly.
A s a recent development, food science has embraced the area of phase transition and
nanotechnology. Researches in these two areas have helped to better understand the
behaviour of the food components and food as a composite mixture during processing and
storage. These two emerging fields and the growing importance of food micro- and macro-
structures have encouraged shifting the research direction to materials science. Although
conventional material science involves mainly the solid state of matter, food science
discipline greatly includes the liquid state structures such as emulsions and colloids.
I n the food science curriculum, food physics, food chemistry and food processing and
engineering are normally the core courses. Food materials science combines all this inter-
disciplinary knowledge into a single domain within food materials science and engineering.
The materials science approach helps to explain why food materials behave as they do.
Students require better understanding and analytical capability of how the food system
behaves based on the knowledge of composition, structure and processing conditions. Thus,
materials science is a new integrated approach of thinking as compared to conventional food
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x Preface
science that involved separated study on chemistry, physics, processing and engineering.
Materials science is also very important for teachers and researchers in food science as a
better way of evaluating the behaviour of the food materials from the way they are formulated
and processed. Food packaging is certainly one area that has already used the materials
science approach since the packaging materials can be composites of polymer, metal and
ceramics.
In this book we have tried to bring together most of the relevant areas of food science that
are related to materials science. The introductory part (Chapter 1) introduces the historical
background of materials science and its relevance to food materials science. It is important
for the students to understand the molecular basis of a matter to understand materials
science. This book is intended to help the students and food scientists to understand the
actual meaning of materials and materials science. There are other chapters in the book that
incorporate food materials properties, processing and performance. There are some chapters
that include the content that is relevant to the microstructures and sensory properties. Since
food is a multicomponent mixture and properties of the food materials vary widely, it is
impossible to include all the food materials science related topics. Therefore, one might find
this book lacking in certain areas.
T he editors hope that this book covers novel information which is helpful to the students
and research communities in food science. There is a very limited number of consolidated
books that cover food materials science, although a number of books in food science can
provide scattered information related to food materials science. We anticipate that this book
can be instrumental in developing new concepts or in applying new concepts to new food
products and processes. We have selected contributors with an experienced background in
food materials science. This has greatly enhanced the quality of materials included in the
book. Somewhat later than planned, the book has finally taken shape. We would like to
thank all the contributors of the book. Without their contributions publication of this book
may not have been possible.
One of the editors Bhesh Bhandari would like to thank his wife Anju Bhandari, son
Abhishta Pierre Bhandari and daughter Dalima Bradie Bhandari for providing free time and
moral support to bring this book into realisation. Much of the time committed by Yrjö H.
Roos was taken from his family. He is grateful for the support and understanding, and the
warm feelings given by his wife, Ms. Naritchaya Potes and children, Julia and Johan,
throughout the manuscript reviews and writing until completion of this book.
Bhesh Bhandari
Yrjö Roos
Editors

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List of Contributors
Bhesh Bhandari Amparo Lopez-Rubio
School of Agriculture and Food Sciences, Novel Materials and Nanotechnology
The University of Queensland, Laboratory,
Brisbane, QLD4072, IATA-CSIC,
Australia Apdo. correos 73,
46100 Burjassot,
Deepak Bhopatkar Valencia,
Whistler Center for Carbohydrate Research, Spain
745 Agriculture Mall Drive,
Purdue University, Zhongxiang Fang
West Lafayette, School of Agriculture and Food Sciences,
Indiana 47907 The University of Queensland,
Department of Food Science, Brisbane, Qld 4072,
745 Agriculture Mall Drive, Australia
Purdue University, School of Biosystems Engineering
West Lafayette, and Food Science,
Indiana 47907 Zhejiang University,
Hangzhou, 310029,
Osvaldo H. Campanella China
Whistler Center for Carbohydrate
Research, Maria D. Sanchez Garcia
745 Agriculture Mall Drive, Novel Materials and Nanotechnology Group,
Purdue University, IATA, CSIC,
West Lafayette, Av. Agustin Escardino 7,
Indiana 47907 46980 Paterna,
Agricultural and Biological Engineering, Spain
225 South University Street,
Purdue University, Michael J. Gidley
West Lafayette, Centre for Nutrition and Food Sciences,
Indiana 47907 The University of Queensland,
Brisbane QLD 4072,
Elliot Paul Gilbert Australia
Bragg Institute,
Australian Nuclear Science and Technology Matt Golding
Organisation, Institute of Food Nutrition and Human
Locked Bag 2001, Health,
Kirrawee DC, Massey University,
NSW 2232, Palmerston North,
Australia New Zealand
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