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Food Properties and Computer-Aided Engineering of Food Processing Systems

  • Book
  • © 1989

Overview

Editors:
  1. R. Paul Singh

    1. Department of Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. Augusto G. Medina

    1. Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: NATO Science Series E: (NSSE, volume 168)

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Table of contents (44 chapters)

  1. Front Matter

    Pages i-xv
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  2. Role of Food Properties in Thermal Processing of Foods

    1. Front Matter

      Pages 1-1
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    2. Measurement and Prediction of Thermal Properties of Foods

      • E. G. Murakami, M. R. Okos
      Pages 3-48

    3. Food Properties, Heat Transfer Conditions and Sterilization Considerations in Retort Processes

      • Marvin A. Tung, Gerry F. Morello, Hosahalli S. Ramaswamy
      Pages 49-71

    4. Dielectric Properties and Microwave Processing

      • Thomas Ohlsson
      Pages 73-92

    5. Heat Penetration and Bacteriological Properties of Foods for Heat Sterilization Process Design

      • Richard L. Merson
      Pages 93-98

    6. Non-Isothermal Kinetic Data Generation for Food Constituents

      • K. R. Swartzel
      Pages 99-103

    7. Thermal Conductivity of Sucrose

      • Diarmuid A. Maccarthy, Nicholas Fabre
      Pages 105-111

    8. Local Measurement of Thermal Diffusivity of Foodstuffs

      • Stuart Thorne
      Pages 113-116

    9. Food Properties and Modeling Approaches of Importance in the Continuous Sterilization of Liquid-Particle Mixtures

      • Sudhir K. Sastry
      Pages 117-119

    10. Dielectric Properties and Product Variables

      • M. Kent
      Pages 121-123

    11. Line Chilling of Beef Carcasses: the selection of cooling regimes and the prediction of performance

      • B. M. Drumm, R. L. Joseph, B. M. McKenna
      Pages 125-131

  3. Thermodynamic, Sensory and Nutritional Properties in Food Processing and Dehydration Systems

    1. Front Matter

      Pages 133-133
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    2. Role of Water Activity

      • Marcus Karel
      Pages 135-155

    3. Thermodynamic Properties for Water Removal Processes in Solid and Liquid Foods

      • M. Le Maguer
      Pages 157-175

    4. Nutritional and Sensory Properties of Processed Foods

      • K. Paulus
      Pages 177-200

    5. Thermodynamically Interactive Heat and Mass Transfer Coupled With Shrinkage and Chemical Reactions

      • Kan-Ichi Hayakawa, Takeshi Furuta
      Pages 201-221

    6. Determination of Water Content and Moisture Sorption Isotherms of Cellulose Packaging Material

      • Horst Weisser, Franz Liebenspacher
      Pages 223-230

    7. Combined Freeze — and Air Drying

      • K. P. Poulsen, C. K. Wilkins, G. Urbanyi
      Pages 231-234

    8. Importance and Feasibility of Modeling and Controlling Hydration Properties in Fermentation Processes

      • D. Simatos, P. Gervais
      Pages 235-242
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Keywords

About this book

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 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

Editors and Affiliations

  • Department of Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, USA

    R. Paul Singh

  • Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal

    Augusto G. Medina

Bibliographic Information

  • Book Title: Food Properties and Computer-Aided Engineering of Food Processing Systems

  • Editors: R. Paul Singh, Augusto G. Medina

  • Series Title: NATO Science Series E:

  • DOI: https://doi.org/10.1007/978-94-009-2370-6

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1989

  • Hardcover ISBN: 978-0-7923-0242-1Published: 30 April 1989

  • Softcover ISBN: 978-94-010-7567-1Published: 21 April 2014

  • eBook ISBN: 978-94-009-2370-6Published: 06 December 2012

  • Series ISSN: 0168-132X

  • Edition Number: 1

  • Number of Pages: XVI, 593

  • Topics: Food Science

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