Food Properties and Computer-Aided Engineering of Food Processing Systems

Front Matter....Pages i-xv
Front Matter....Pages 1-1
Measurement and Prediction of Thermal Properties of Foods....Pages 3-48
Food Properties, Heat Transfer Conditions and Sterilization Considerations in Retort Processes....Pages 49-71
Dielectric Properties and Microwave Processing....Pages 73-92
Heat Penetration and Bacteriological Properties of Foods for Heat Sterilization Process Design....Pages 93-98
Non-Isothermal Kinetic Data Generation for Food Constituents....Pages 99-103
Thermal Conductivity of Sucrose....Pages 105-111
Local Measurement of Thermal Diffusivity of Foodstuffs....Pages 113-116
Food Properties and Modeling Approaches of Importance in the Continuous Sterilization of Liquid-Particle Mixtures....Pages 117-119
Dielectric Properties and Product Variables....Pages 121-123
Line Chilling of Beef Carcasses: the selection of cooling regimes and the prediction of performance....Pages 125-131
Front Matter....Pages 133-133
Role of Water Activity....Pages 135-155
Thermodynamic Properties for Water Removal Processes in Solid and Liquid Foods....Pages 157-175
Nutritional and Sensory Properties of Processed Foods....Pages 177-200
Thermodynamically Interactive Heat and Mass Transfer Coupled With Shrinkage and Chemical Reactions....Pages 201-221
Determination of Water Content and Moisture Sorption Isotherms of Cellulose Packaging Material....Pages 223-230
Combined Freeze — and Air Drying....Pages 231-234
Importance and Feasibility of Modeling and Controlling Hydration Properties in Fermentation Processes....Pages 235-242
Front Matter....Pages 243-243
Flow Properties of Fluid Food Materials....Pages 245-269
Food Extrusion....Pages 271-297
Starch Gelatinization....Pages 299-311
Front Matter....Pages 243-243
Food Engineering Problems in Rheology and Non-Newtonian Fluid Mechanics....Pages 313-316
Developments in Measurement of Rheological Properties of Food Dispersions....Pages 317-319
Non-Oral Texture Evaluation of Mixed Gels. Selection of Parameters....Pages 321-326
Flow Behaviour of Fruit Jams at Low Shear Rates. Calculation of Yield Stress....Pages 327-332
Rheology of Concentrated Dispersions of Deformable Particles such as Gelatinised Starch Granules....Pages 333-336
Rheology of Food Materials in the Extrusion Cooker....Pages 337-339
Statistical Analysis of Extrusion Processes....Pages 341-343
The Mathematical Modelling of Single-Screw Extruders and its Application in the Prediction of a Time Dependent Performance....Pages 345-349
The Use of an In-Line Viscometer for the Continuous Control of a Fruit Pulp Dilution Process....Pages 351-355
Study of the Influence of Temperature on the Rheological Behaviour of Gluten by Means of Dynamic Mechanical Analysis....Pages 357-363
Front Matter....Pages 365-365
Membrane Separations: Mechanisms and Models....Pages 367-391
Critical Property Requirements for Supercritical Fluid Processing of Biomaterials....Pages 393-441
Food Property Effects in Evaporation....Pages 443-470
Ultrafiltration of Rapeseed Meal Extracts....Pages 471-473
The Application of Membrane Filtration to Silage Effluent....Pages 475-483
Extraction of Lupinus Sp. Alkaloids Leads to Cheap High Protein Food/Feed Raw Material....Pages 485-488
Recovery of Cellulases From a Fermentation Broth....Pages 489-496
The Mass Transfer Process of Water, Soluble Solids and Reducing Sugars in Carrot Cortex Tissue....Pages 497-503
Front Matter....Pages 505-505
Computer Aided Engineering in the Food Industry....Pages 507-533
Computer-Aided Inventory Management Using Time-Temperature Indicators....Pages 535-542
Front Matter....Pages 505-505
Computer Simulation of Thermal Processing for Canned Food Sterilization....Pages 543-552
Mathematical Modelling in Meat Processing....Pages 553-556
Simulation of Heat Transfer Processes Using Stochastic Parameters....Pages 557-563
Determination of Ethanol in Complex Liquid Media for Continuous Processing Control....Pages 565-569
Back Matter....Pages 571-593