Food Properties and Computer-Aided Engineering of Food Processing Systems PDF
Preview Food Properties and Computer-Aided Engineering of Food Processing Systems
Food Properties and Computer-Aided Engineering of Food Processing Systems NATO ASI Series Advanced Science Institutes Series A Series presenting the results of activities sponsored by the NA TO Science Committee, which aims at the dissemination of advanced scientific and technological knowledge, with a view to strengthening links between scientific communities. The Series is published by an international board of publishers in conjunction with the NATO Scientific Affairs Division A Life Sciences Plenum Publishing Corporation B Physics London and New York C Mathematical Kluwer Academic Publishers and Physical Sciences Dordrecht, Boston and London D Behavioural and Social Sciences E Applied Sciences F Computer and Systems Sciences Springer-Verlag G Ecological Sciences Berlin, Heidelberg, New York, London, H Cell Biology Paris and Tokyo Series E: Applied Sciences -Vol. 168 Food Properties and Computer-Aided Engineering of Food Processing Systems edited by R. Paul Singh Department of Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, California, U.S.A. and Augusto G. Medina Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal Kluwer Academic Publishers Dordrecht / Boston / London Published in cooperation with NATO Scientific Affairs Division Proceedings of the NATO Advanced Research Workshop on Food Properties and Computer-Aided Engineering of Food Processing Systems Porto, Portugal October 16-21, 1988 Library of Congress Cataloging In Publication Data NATO Advanced Research Workshop on Food Properties and Computer-aided Engineering of Food Processing Systems (1988 : Porto, Portugal) Food properties and computer-aided engineering of food processing systems I edited by R. Paul Singh and Augusto G. Medina. p. cm. -- (NATO ASI series. Series E. Applied sciences; vol. 168) ·Proceedings of the NATO Advanced Research Workshop on Food Properties and Computer-aided Engineering of Food Processing Systems. Porto. Portuga 1 October 16-21. 1988." Inc 1u des index. 1. Food industry and trade--Data processing--Congresses. 2. Food- -Testing--Congresses. I. Singh. R. Paul. II. Medina. Augusto G. III. North Atlantic Treaty Organization. Scientific Affairs Division. IV. Title. V. Series: NATD ASI series. Series E. Applied sciences; no. 168. TP370.5.N37 1988 664' .02·0285--dc20 89-2617 ISBN-13: 978-94-010-7567-1 e- ISBN-13: 978-94-009-2370-6 001: 10.1 007/978-94-009-2370-6 Published by Kluwer Academic Publishers, P.O. Box 17, 3300 AA Dordrecht, The Netherlands. Kluwer Academic Publishers incorporates the publishing programmes of D. Reidel, Martinus Nijhoff, Dr W. Junk and MTP Press. Sold and distributed in the U.S.A. and Canada by Kluwer Academic Publishers, 101 Philip Drive, Norwell, MA 02061, U.S.A. In all other countries, sold and distributed by Kluwer Academic Publishers Group, P.O. Box 322, 3300 AH Dordrecht, The Netherlands. All Rights Reserved © 1989 by Kluwer Academic Publishers Softcover reprint of the hardcover 1s t edition 1989 No part of the material protected by this copyright notice may be reproduced or utilized in any form or by any means, electronic or mechanical, including photo copying, recording or by any information storage and retrieval system, without written permission from the copyright owner. CONTENTS Preface IX Acknowledgements X Contributors XI Other Participants in the Symposium XV Part 1. Role of food properties in thermal processing of foods Measurement and prediction of thermal properties of foods E.G. Murakami and M.R. Okos 3 Food properties, heat transfer conditions and sterilization considerations in retort processes M.A. Tung, G.F. Morello and H.S. Ramaswamy 49 Dielectric properties and microwave processing T.Ohlsson 73 Heat penetration and bacteriological properties of foods for heat sterilization process design R.L. Merson 93 Non·isothermal kinetic data generation for food constituents K.R. Swartzel 99 Thermal conductivity of sucrose D. MacCarthy and N. Fabre 105 Local measurement of thermal diffusivity of foodstuffs S. Thorne 113 Food properties and modeling approaches of importance in the continuous sterilization ofliquid particle mixtures S.K. Sastry 117 Dielectric properties and product variable M. Kent 121 Line chilling of beef carcasses: the selection of cooling regimes and the prediction of performance B.M. Drumm, R.L. Joseph and B.M. McKenna 125 vi Part 2. Thermodynamic, sensory and nutritional properties in food processing and dehydration systems Role of water activity M. Karel 135 Theonodynamic properties for water removal processes in solid and liquid foods M. Le Maguer 157 Nutritional and sensory properties of processed foods K. Paulus 177 Thermodynamically intemcti.ve heat and mass transfer coupled with shrinkage and chemical reactions K. Hayakawa and T. Furuta 201 Detcnnination of water content and moisture sorption isotbenns of cellulose packaging material H. Weisser and F. Liebenspacher 223 Combined freeze-and air drying K.P. Poulsen, C.K. Wilkins and G. Urbanyi 231 Importance and feasibility of modeling and controlling hydration properties in fennentation processes D. Simatos and P. Gervais 235 Part 3. Rheological properties and food extrusion Flow properties of fluid food materials J.L. Doublier and J. Lefebvre 245 Food Extrusion J.M. Harper 271 Starch gelatinization D.B. Lund 299 Food engineering problems in rheology and non-Newtonian fluid mechanics J.F. Steffe, R.Y. Ofoli 313 vii Developments in measurement in rheological properties of food dispersions M.A. Rao 317 Non-oral texture evaluation of mixed gels. Selection of parameters L. Duran, M.H. Damasio, E. Costell and L. Izquierdo 321 Flow behavior of fruit jams at low shear rates. Calculation of yield stress L. Duran, E. Carbonell, E. Costell 327 Rheology of concentrated dispersions of deformable particles such as gelatinized starch granules LD. Evans and A. Lips 333 Rheology of food materials in the extrusion cooker A.C. Smith 337 Statistical analysis of extrusion processes T. Jager and D.J.van Zuriichem 341 The mathematical modelling of single-screw extruders and its application in the prediction of a time dependent performance J.C. Oliveira and J. Lamb 345 The use ofa n in-line viscometer for the continuous control of a fruit pulp dilution process D. Griffin 351 Study of the influence of temperature on the rheological behavior of gluten by means of dynamic mechanical analysis P. Masi 357 Part 4. Role of food properties in separation and fermentation processes Membrane separations: mechanisms and models M. Cheryan 367 Critical property requirements for supercritical fluid processing ofbiomaterials S.S.H. Rizvi, M. Zou, P. Kashulines and A. Benkrid 393 Food property effects in evaporation H.G. Schwartzberg 443 Ultrafiltration of rapeseed meal extracts M.J. Lewis and T.J.A. Finnigan 471 viii The application of membrane filtration to silage effluent A.P .Dunlea, V.A. Dodd and B.M.McKenna 475 Extraction oflupinus Sp.alkaloids leads to cheap high protein food/feed raw material I.M.S. Azevedo, 1. Henriques, L.B. daCosta and I.M.A. Empis 485 Recovery of cellulases from a fermentation broth M.T.A. Collaco, I.C. Roseiro and C.l. Pacheco 489 The mass transfer process of water, soluble solids and reducing sugars in carrot cortex tissue F.A.R. Oliveira and 1. Lamb 497 Part 5. Computer-aided engineering of food processing systems Computer aided engineering in the food industry S. Havlik, L. Deer and M.R. Okos 507 Computer-aided inventory management using time· temperature indicators R. P. Singh 535 Computer simulation of thermal processing for canned food sterilization A.A. Teixeira 543 Mathematical modeling in meat processing D. Burfoot and C. Bailey 553 Simulation of heat transfer processes using stochastic parameters 1. De Baerdemaeker and B. Nicolai 557 Determination of ethanol in complex liquid media for continuous processing control E.D. Dumoulin 565 Index 571 Preface Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under these projects are Physical Properties of Foods1 and Physical Properties of Foods2. Similar to the coordinated effort in Europe, there has been another comprehensive research program underway in the United States. This effort, North Central Research Project NC-136 "Improvement in Thermal Processes" has contributing members from 17 major universities within the United States. A recent publication Physical and Chemical Properties of Foods3 includes contributions from some of the work done by member institutions. It is expected that with the increasing demands for improvements in processing efficiencies, their will be greater needs for better and more complete information on food properties. Although research programs described above have continued across the Atlantic during the last two decades, there have been little or no opportunities for the concerned scientists from North America and Europe to meet and discuss their research efforts. Such a meeting should lead to collaboration and a more concerted effort in future work in this area. With this goal in mind, a workshop was proposed to NATO and it received keen support. An Advanced Research Workshop, under the auspices of NATO, was held in Porto, Portugal, October 18-25, 1988. This book is the compilation of contributions presented at this workshop. The workshop was attended by 50 scientists from 14 countries. The format of the workshop was designed to review recent advances in selected unit operations, and the role of food properties in their design and operation. Comprehensive review papers in each session were followed by several short communications from participating scientists who are currently involved in research in those identified areas. ix x The major sessions identified for the workshop were thermal processing (including heat sterilization), food dehydration, food extNSion, food fermentation and separation processes. The final session focused on computer-aided engineering. It is evident that computers are bound to play an ever increasing role in food manufacturing. The last session was planned to review what has been accomplished currently in computer-aided applications in food processing and explore opportunities for the future. In conducting this workshop considerable discussion time was allowed after each presentation, a separate panel discussion was held at the end of each day to identify topics of future research. The five parts of this book follow the papers presented in the five day-long sessions at the workshop. Discussion held at the end of each presentation is included with the papers. The collective recommendations developed during the panel discussions are included at the end of each part. It is hoped that this book will be useful to the practicing engineer in the food industry for data, and methods important in food property measurement. The comprehensive reviews on the role of food properties in selected unit operations describe what is known at present, and what is envisioned for the future. Several papers provide a comprehensive treatment of assigned subjects; these reviews should be a resource material for teaching graduate courses on advanced food engineering topics. 1. Jowitt, R. F. Escher, B.Hallstrom, H.F.Th. Meffert, W.E.L. Spiess, G.Vos (Eds). 1983. Physical Properties of Foods, Elsevier Applied Science, London. 2. Jowitt, R, F. Escher, M.Kent, B. McKenna, M.Roques. 1987. Physical Properties of Foods -2, Elsevier Applied Science, New York, USA 3. Okos, M. 1985 Physical and Chemical Properties of Foods. American Society of Agricultural Engineers, St.Joseph, Michigan, USA Acknowledgements This workshop was allocated a grant from NATO. In addition, the following Portuguese institutions and companies provided fmancial support: A.A. Ferreira Succrs, Banco de Fomento Nacional, Cockbum Smithes & Cia, Comissao de Viticultura da Regiao dos Vinhos Verdes, FIMA -Fabrica Imperial de Margarina, FLAD -Fundacio Luso Americana para 0 Desenvolvimento, GIST- Brocades, Instituto do Vinho do Porto, JNICT -Junta Nacional de Investigacao Cientifica e Tecnol6gica, Lactolusa, Nestle - Produtos Alimentares S.A., RAR- Refinarias de Acucar Reunidas, Sociedade dos Vinhos Borges & Irmao and UNICER -Uniao Cervejeira E.P. We take this opportunity to thank all the authors for the diligent preparation and submission of their manuscripts. We are grateful to Ronald Jowitt and Jacques Bimbenet, our colleagues on the organizing committee, for their valuable input. R. PAUL SINGH A.G.MEDINA
The list of books you might like
