Food Properties and Computer-Aided Engineering of Food Processing Systems

  • R. Paul Singh
  • Augusto G. Medina

Part of the NATO ASI Series book series (NSSE, volume 168)

Table of contents

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

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

  4. Rheological Properties and Food Extrusion

  5. Role of food properties in separation and fermentation processes

    1. Front Matter
      Pages 365-365
    2. Munir Cheryan
      Pages 367-391
    3. S. S. H. Rizvi, M. Zou, P. Kashulines, A. Benkrid
      Pages 393-441
    4. H. G. Schwartzberg
      Pages 443-470
    5. M. J. Lewis, T. J. A. Finnigan
      Pages 471-473
    6. A. P. Dunlea, V. A. Dodd, B. M. McKenna
      Pages 475-483
    7. João M. S. Azevedo, Ma João Henriques, Ma Luisa B. da Costa, José M. A. Empis
      Pages 485-488
    8. M. T. Amaral Collaço, J. Carlos Roseiro, C. J. Pacheco
      Pages 489-496
  6. Computer-Aided Engineering of Food Processing Systems

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 .


Filtration Gluten food engineering food industry food processing processing rheology

Editors and affiliations

  • R. Paul Singh
    • 1
  • Augusto G. Medina
    • 2
  1. 1.Department of Agricultural Engineering, Department of Food Science and TechnologyUniversity of CaliforniaDavisUSA
  2. 2.Escola Superior de BiotecnologiaUniversidade Catolica PortuguesaPortoPortugal

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1989
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-7567-1
  • Online ISBN 978-94-009-2370-6
  • Series Print ISSN 0168-132X
  • Buy this book on publisher's site