New Topics in Food Engineering

NEW TOPICS IN FOOD ENGINEERING......Page 5
CONTENTS......Page 7
PREFACE......Page 9
ABSTRACT......Page 15
INTRODUCTION......Page 16
POLYMORPHISM AND FAT CRYSTALLIZATION IN CHOCOLATES......Page 17
TEMPERING PROCESSES DURING INDUSTRIAL CHOCOLATE MANUFACTURE......Page 19
Optimal Tempering......Page 20
Under-Tempering and Untempering......Page 21
Effects on Mechanical and Textural Properties......Page 22
Effect on Appearance (Colour, Gloss and Product Image)......Page 23
Effects on Melting Properties......Page 25
Effects on Microstructure......Page 28
 CONCLUSIONS AND RECOMMENDATIONS FOR PRODUCT QUALITY IMPROVEMENTS......Page 31
REFERENCES......Page 32
ABSTRACT......Page 37
INTRODUCTION......Page 38
Data Collection......Page 46
Data Analysis......Page 47
Non-Linear Partial Least Square Regression......Page 48
Artificial Neural Network (ANN) Method......Page 49
Absorbance Spectra of Cooked Ground Beef Patties......Page 51
Non-Linear Partial Least Square Regression Model......Page 52
Artificial Neural Network Model......Page 54
Discussion......Page 55
REFERENCES......Page 56
ABSTRACT......Page 59
INTRODUCTION......Page 60
Size-Exclusion Chromatography......Page 62
Calibration Procedure......Page 63
RESULTS AND DISCUSSION......Page 65
SEC Profiles and Distribution Properties......Page 66
Molecular Weights Distribution (MWD) Analysis......Page 69
Impact of Raw Material/Making Procedure on Properties Distribution......Page 71
Impact of Aging Time on Properties Distribution......Page 74
CONCLUSION......Page 79
REFERENCES......Page 80
1. INTRODUCTION......Page 83
2. THE HYPERSPECTRAL ALMOND DATABASE......Page 85
4.1. Various Branch and Bound Algorithms......Page 86
3) A Good Starting Search Level Kmin......Page 88
5. INDIVIDUAL WAVEBAND SELECTION RESULTS AND DISCUSSION......Page 89
6. THE RATIO FEATURE SELECTION METHOD......Page 91
6.1. Spectral Band Reduction......Page 92
6.3. Ratio Feature Ordering and Selection......Page 93
7. RATIO FEATURE SELECTION RESULTS AND DISCUSSION......Page 94
8. COMPARISON OF OUR PROPOSED METHODS WITH PRIOR ALGORITMS......Page 97
9. CONCLUSION......Page 98
REFERENCES......Page 99
ABSTRACT......Page 101
1.1. Simple Case of Elastic Solids [10]......Page 102
1.2. Viscoelastic Materials [10]......Page 103
2.1.1. Data Acquisition......Page 105
2.1.2. Signal Processing......Page 106
2.2. Reflectometry......Page 107
2.3.1. Background and Classical Horns for Newtonian Fluids Evaluation......Page 110
2.3.2. Resonant Approach based on a Vibrating Plate for Viscoelastic  Materials Evaluation......Page 111
3.1.1. Glycerin......Page 114
3.1.2. Honey......Page 115
3.2. Moisture Content in Honey......Page 116
3.3. Viscoelastic Properties of Water / Sorbitol Solutions......Page 118
3.4. Mangos [36]......Page 120
REFERENCES......Page 121
INTRODUCTION......Page 123
EFFECT OF HPP ON FOOD QUALITY......Page 124
Micronutrients......Page 127
Proteins and Enzymes......Page 132
EFFECTS ON BIOACTIVE COMPONENTS IN FOODS......Page 136
EFFECTS ON ANTIOXIDANT ACTIVITY (AA)......Page 137
OTHER HEALTH RELATED EFFECTS......Page 145
REFERENCES......Page 146
ABSTRACT......Page 153
INTRODUCTION......Page 154
THEORETICAL FRAME......Page 155
Sorption Isotherms......Page 156
Determination of Thermodynamic Parameters......Page 157
Calculation of Moisture Content Corresponding to the Micropore Volume......Page 159
Pore Blockage Kinetic Theory......Page 160
Sorption Kinetics......Page 161
Gibb’s Free Energy, Differential Enthalpy, Differential Entropy and Integral Entropy......Page 162
Enthalpy-Entropy Compensation......Page 165
Effect of Pore Blockage......Page 167
REFERENCES......Page 170
1.1. INTRODUCTION......Page 173
1.2. CURRENT SITUATION AND CHALLENGES OF SPRAY-DRYING AND FREEZE-DRYING METHODS......Page 174
1.3. PREVIOUS STUDIES ON FOOD USE OF LACTIC ACID BACTERIA......Page 177
1.4. VACUUM SPRAY DRYING (VSD)......Page 180
2.1. Construction of Vacuum Spray-Drying System......Page 181
2.1.1. Heating System......Page 185
2.1.2. Decompression System......Page 187
2.2. Operation of VSD System......Page 188
3.2.2. Drying Tower......Page 190
3.3.1. Preparation and Measurement of Physical/Chemical Property of Spray Liquid......Page 192
3.3.3. Evaluation Techniques Of Powder Products......Page 195
3.4.1. VSD Characteristics with Drying Tower A......Page 200
3.4.2. VSD Characteristics with Drying Tower B......Page 202
3.4.3. Comparison of VSD Characteristics in the Two Types of Drying Towers......Page 204
3.4.4. Typical Particle Size of VSD and Commercial Powder Food......Page 207
3.4.5. Proof Test of VSD Using Drying Tower B......Page 211
3.5. Summary......Page 212
4.2.1.1. Spray Liquid......Page 213
4.2.2.2. Measurement of Physical/Chemical Properties of Spray Liquid......Page 215
4.2.2.5. Storage Test of VSD Lactic Acid Bacteria Powder......Page 216
4.2.2.7. Measurement of Number of Living Lactic Acid Bacteria in Fermented Milk, Lactic Acid Bacteria Solution, VSD Lactic Acid Bacteria Powder, FR Solution, and FD Lactic Acid Bacteria Powder......Page 218
4.3.1. Powderization Characteristics of Lactic Acid Bacteria Solution......Page 220
4.3.2. Comparison Between VSD Sugar-Free Condensed Milk Powder and VSD Lactic Acid Bacteria Powder......Page 221
4.3.3. Retention of Number of Living Lactic Acid Bacteria in VSD Lactic Acid  Bacteria Powder......Page 222
5. OVERALL SUMMARY......Page 226
REFERENCES......Page 228
ABSTRACT......Page 235
INTRODUCTION......Page 236
Infusion Treatment of Raisin Samples......Page 238
Coating of Raisins Samples......Page 239
RESULTS AND DISCUSSION......Page 240
Infusion Treatment Study......Page 241
Coating of Raisins Samples......Page 245
CONCLUSION......Page 248
REFERENCES......Page 249
1. INTRODUCTION......Page 251
2. BIOPOLYMERS FOR FOOD PACKAGING......Page 252
3. ACTIVE AND ANTIMICROBIAL PACKAGING......Page 253
REFERENCES......Page 257
INTRODUCTION......Page 263
DENSITY AND POROSITY......Page 264
SPECIFIC HEAT CAPACITY......Page 267
THERMAL CONDUCTIVITY......Page 268
THERMAL DIFFUSIVITY......Page 272
Problem......Page 273
Solution Part 1: At 10°C (Start of the Process)......Page 274
Solution Part 2: At –20°C (End of the Process)......Page 275
CONCLUSION......Page 277
NOMENCLATURE......Page 278
REFERENCES......Page 279
1. INTRODUCTION......Page 281
Methods......Page 282
Dealcoholization......Page 283
Methods......Page 284
Membranes......Page 285
Multiple Emulsions......Page 286
Aerated Food Gels......Page 287
REFERENCES......Page 288
INTRODUCTION......Page 291
Eggs......Page 292
Beverages......Page 294
Polysaccharide Hydrolysis......Page 295
Synthesis of Fructo-Oligosaccharides......Page 297
REFERENCES......Page 299
INTRODUCTION......Page 303
PROCESS OPTIMIZATION......Page 305
1. Hardness......Page 306
WHITENESS INDEX (WI)......Page 308
INSTANT RICE GRAIN STRUCTURE......Page 309
INSTANT RICE PASTING PROPERTIES......Page 310
AMYLOSE - LIPID COMPLEXES......Page 312
REFERENCES......Page 313
INDEX......Page 315