New topics in food engineering

326 Pages·2011·7.17 MB·english

by  Mariann A Comeau

FOOD SCIENCE AND TECHNOLOGY

NEW TOPICS IN FOOD ENGINEERING

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FOOD SCIENCE AND TECHNOLOGY

NEW TOPICS IN FOOD ENGINEERING

MARIANN A. COMEAU
EDITOR

Nova Science Publishers, Inc.
New York
Copyright © 2011 by Nova Science Publishers, Inc.

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New topics in food engineering / editor: Mariann A. Comeau.
p. cm. -- (Food science and technology)
Includes index.
ISBN 978-1-61209-896-8 (eBook)
1. Food industry and trade. I. Comeau, Mariann A. II. Series: Food science and technology
series (Nova Science Publishers)
TP370.N44 2011
664--dc22
2011002382

Published by Nova Science Publishers, Inc. (cid:169) New York
CONTENTS

Preface vii 
Chapter 1 Tempering, Polymorphism and Fat Crystallization During Industrial
Chocolate Manufacture: Regimes, Behaviours and their Effects on
Finished Chocolate Quality 13 
Emmanuel Ohene Afoakwa and Alistair Paterson 
Chapter 2 Non-linear Modeling of Quality of Cooked Ground Beef Patties
with Visible-NIR Spectroscopy 35 
Sreekala G. Bajwa and Jason K. Apple 
Chapter 3 Molecular Size Distribution in Long-aged Food Beverages and
Alcoholic Drinks: A Preliminary Inquiry towards Understanding
Physical-and Sensory-Related Properties 57 
Pasquale Massimiliano Falcone and Paolo Giudici 
Chapter 4 Hyperspectral Waveband Selection for Detection of Almonds
with Internal Damage 81 
Songyot Nakariyakul 
Chapter 5 High Frequency Ultrasonic Techniques Dedicated to Food
Physical Properties Assessment 99 
D. Laux, J. Y. Ferrandis, V. Cereser Camara, H. Blasco
and M. Valente 
Chapter 6 Trends in High Pressure Processing of Foods: Food Quality
and Bioactive Components 121 
Shirani Gamlath and Lara Wakeling 
Chapter 7 Thermodynamic and Kinetic Criteria to Study the
Stability of Dried Foods 151 
Cesar I. Beristain, Eduardo J. Vernon-Carter
and Ebner Azuara 
Chapter 8 Development of Vacuum Spray Drying System for Probiotics
Powder 171 
Yutaka Kitamura and Yukari Yanase
vi Contents
Chapter 9 Application of Vacuum Impregnation and Edible Films to Improve
The Quality of Raisin-Cereal Systems 233 
Pau Talens and María José Fabra 
Chapter 10 Food Packaging: Innovative Concept and Necessities 249 
Kelen Cristina Dos Reis 
Chapter 11 Predictive Modelling of Thermal Properties of Foods 261 
James K. Carson 
Chapter 12 Applications of Membrane Contactors in the Food Industry 279 
Catherine Charcosset 
Chapter 13 Possibilities for Removal of Glucose From Various
Foodstuffs and Food Bioprocesses 289 
K. Bélafi-Bakó 
Chapter 14 Instant Rice Physicochemical Properties and Eating Quality 301 
Prisana Suwannaporn 
Index 313
PREFACE

In the development of food engineering, one of the many challenges is to employ modern
tools and knowledge to develop new products and processes. Simultaneously, improving
quality, safety, and security remain critical issues in food engineering. Additionally, process
control and automation regularly appear among the top priorities identified in food
engineering. This book presents topical research in the study of food engineering, including:
ozone technology in the food industry; current trends in drying and dehydration of foods;
strategies for extending the shelf-life of foods using antimicrobial edible films; developments
in high-pressure food processing; as well as tempering and polymorphism during chocolate
manufacture.
Chapter 1 - Tempering, a technique of shearing chocolate mass at controlled temperatures
is used to promote cocoa butter crystallization in a thermodynamically stable polymorphic
form. During chocolate manufacture, the process is used to obtain the stable form V (or ß ) of
2
cocoa butter having a melting temperature of 32-34 °C, which gives the desired glossy
appearance, good snap, contraction and enhanced shelf life characteristics. However, the
tempering sequences, their behaviour during pre-crystallization, the consequential regimes
attained and their effects on product quality characteristics are not very well understood.
Variations in temper regimes attained during pre-crystallization of chocolates influence their
crystallinity, polymorphic status and other physical quality characteristics. Over-tempering
causes increases in product hardness, stickiness with reduced gloss and darkening of product
surfaces. Under-tempering induces fat bloom in products with consequential quality defects in
structure, texture, melting properties and appearance (colour and surface gloss). Thus, the
different temper regimes attained during pre-crystallization result in wide variations in
product quality attributes with varied influences on quality. In a modern competitive
confectionery market, understanding the variables leading to chocolate pre-crystallization
during tempering and effects of the regimes attained on the quality of the finished products
are vital to assurances in quality and shelf characteristics.
Chapter 2 - Chemometric models based on partial least square regression (PLSR) have
been successfully used to estimate nutrient content of different raw meat products from
spectroscopic measurements. Preliminary studies to establish a chemometric model for
estimating nutrient concentration of cooked ground beef patties from spectroscopic data
indicated that the linear PLSR models are not adequate to represent fat and calories.
Therefore, this study was conducted to examine two non-linear modeling methods using
PLSR and artificial neural networks (ANN). In this study, spectral absorbance in the visible
and near infrared (VNIR) region along with data from proximate analysis was utilized to
viii Mariann A. Comeau
develop and validate the two non-linear models for predicting fat, calories, cholesterol and
moisture content of cooked ground beef patties. When compared to a linear chemometric
model based on PLSR, both non-linear models performed significantly better. The ANN
model exhibited the best performance which was indicated by a validation R2 value of 0.93
and residual predictive deviation (RPD) of 3.3 and 3.4 for fat and calories respectively. Both
non-linear models resulted in RPD ≥ 3 under validation, indicating that they are acceptable.
However, the model performance was only fair for cholesterol and moisture content.
Chapter 3 - The present study supports the idea that physical- and sensory-related
properties of long-aged beverages and alcoholic drinks containing reducing sugars would be
described not by an unique value rather as a distribution of values due to the time-dependent
increase of molecular heterogeneity in molecular sizes and structure. A wide range of
beverages and alcoholic drinks obtained after different aging periods at room temperature
were fractioned by Size-Exclusion Chromatography (SEC), then the elution profiles were
analyzed by using a chemical-groups sensitive detector, i.e. an ultraviolet-visible (UV-VIS),
coupled to a mass-sensitive detector. i.e. a differential refractive device (DRI). The analysis
of the probability density function as well as of the cumulative density function allowed
comparing the distribution properties over a wide range among the investigated samples. This
is because, unlike small molecules, such liquid matrices undergo accumulation of high
molecular size biopolymers (melanoidins) throughout the aging period. In general, results
proved that all the investigated matrices would be defined as heterogeneous mixtures of
chromophore-labeled copolymers, uncolored and brown, highly polydispersed with respect to
their molecular size (ranging between 0.2kDa to over 2000kDa) and their chemical structure.
In particular, the molecular size distribution of the end-products was attributed to the raw
materials used for their production; while, the relative content of the biopolymers is strictly
related to the extent of the thermal treatment applied along to the making process (when it is
applied) as well as to the length of the storage time at room temperature.
Chapter 4 - Detection of concealed damage in almonds is an important production
inspection application. Internally damaged almonds are not easily distinguished from normal
ones by their external appearances, and, when cooked, they taste bitter. Prior study showed
that using the whole spectrum of hyperspectral data from 700-1400 nm could distinguish
internally damaged nuts from normal ones at an error rates as low as 12.4%. However, the
hyperspectral system is rather slow and cannot achieve an inspection rate of 40 nuts/s
required by almond processing plants. Thus, a feature selection algorithm is needed to choose
only a small subset of useful wavebands from hyperspectral data for use in a real-time
multispectral camera. In this study, author introduce two novel feature selection techniques;
one method is developed to select an optimal subset of individual wavebands, while the other
aims to find good sets of band ratios. Author thoroughly discuss the advantages and
disadvantages of both algorithms. Experimental results demonstrate that the author proposed
methods give higher classification rates than other state-of-the-art algorithms.
Chapter 5 - Usually, viscoleastic properties of materials (complex shear moduli and
viscosity) are evaluated with rheometers which can give G’, G’’ for instance, on wide
bandwidths thanks to the Time Temperature Superposition principle. It is clear that the
knowledge of such properties is very interesting on a fundamental point of view because
information on material microstructure can be deduced from master curves. On a more
practical point of view, it can be used to improve fabrication processes, to perform quality
controls, especially in food industry and engineering. This powerful method can fail to give