Physics in Food Manufacturing: Case studies in fundamental and applied research

PRELIMS.pdf
	Acknowledgements
	Editor biographies
		Megan J Povey
		Melvin J Holmes
		Sameera Rafiq
		Elena Simone
		Michael Rappolt
		Mat Francis
	List of contributors
CH001.pdf
	Chapter 1 Physics in food manufacturing: case studies in fundamental and applied research—an introduction
CH002.pdf
	Chapter 2 Modelling heat transfer in foods
		2.1 Introduction
		2.2 Background
			2.2.1 Processing solid-like food products
			2.2.2 Processing liquid-like food products
		2.3 Current directions
			2.3.1 Using detailed structure data to assess heat/mass/momentum transfer
			2.3.2 Coupling a Lagrangian approach of food structure transformation and an Eulerian approach of heat and fluid flow
			2.3.3 Non-equilibrium crystallization modelling
		2.4 Outlook/conclusion
		References
CH003.pdf
	Chapter 3 Particle based modelling in industrial processing
		3.1 Introduction
		3.2 Background
			3.2.1 Discrete element method
			3.2.2 Smoothed particle hydrodynamics
			3.2.3 DEM-SPH coupling
			3.2.4 Gas-DEM coupling
		3.3 Current directions
			3.3.1 Primary mechanical processing
			3.3.2 More complex secondary processing
		3.4 Outlook
		Acknowledgements
		References
CH004.pdf
	Chapter 4 Models of surface viscosities of particle-laden fluid interfaces
		4.1 Introduction
		4.2 Background
		4.3 Current directions
			4.3.1 Hydrodynamic models
			4.3.2 Thermodynamic models
			4.3.3 Soft glassy rheology model
			4.3.4 Computational models
		4.4 Outlook
		References
CH005.pdf
	Chapter 5 Part I: Internal coffee particle phases and coffee brewing release profiles
		5.1 Introduction
		5.2 Background
			5.2.1 Particle size distribution (PSD)
			5.2.2 Internal structure of coffee particles—dry state
			5.2.3 Wet state
			5.2.4 Brewing, release profiles, and maximal yield
			5.2.5 Bed and grind effects on brewing
			5.2.6 Hinderance
			5.2.7 Solubility, volatility, and partitioning
		5.3 Current directions—measurement of release profiles
		5.4 Outlook
		5.5 Additional resources
		References
CH006.pdf
	Chapter 6 Part II: Modelling coffee brewing release profiles
		6.1 Introduction
		6.2 Background
			6.2.1 Modelling approaches
			6.2.2 Brew yield and maximal yield
			6.2.3 Modelling transport and interactions inside particles
		6.3 Modelling selected data sets
			6.3.1 Fitting models
			6.3.2 Hindered diffusion—caffeine in espresso brewing
			6.3.3 Acetaldehyde in gas stripping
			6.3.4 Acetic-acid—gas stripping from a wet bed
			6.3.5 Oil partitioning interactions
		6.4 Summary and discussion
		6.5 Outlook
		References
CH007.pdf
	Chapter 7 Crystal engineering approaches for the food industry
		7.1 Introduction
		7.2 Thermodynamic and kinetic aspects of crystallization from solution
			7.2.1 Solutions and solubility
			7.2.2 Crystal growth
			7.2.3 Polymorphism
		7.3 Temperature cycling for shape control of succinic acid in batch cooling crystallization processes
			7.3.1 Optimal design of crystallization processes for the recovery of a slow nucleating sugar with a complex chemical equilibrium in aqueous solution: the case of lactose
		7.4 Synthonic modelling of quercetin and its hydrates: explaining crystallization behaviour in terms of molecular conformation and crystal packing
		References
CH008.pdf
	Chapter 8 Particle characterisation methods for food formulation and processing
		8.1 Introduction
		8.2 The importance of particle size characterisation
			8.2.1 Size reduction by milling
			8.2.2 Sieving
			8.2.3 Laser diffraction
			8.2.4 Static image analysis
			8.2.5 Homogenisation
			8.2.6 Dynamic light scattering
			8.2.7 Granulation
			8.2.8 Spatial filter velocimetry
		8.3 Optimising food formulation stability
			8.3.1 Electrostatic stabilisation—zeta potential
			8.3.2 Colloidal stability and DLVO theory
			8.3.3 What is the optimal zeta potential required for a stable dispersion?
			8.3.4 Measuring zeta potential
			8.3.5 Steric stabilisation—size exclusion chromatography
		8.4 Food contamination and fortification
			8.4.1 X-ray fluorescence
		8.5 Summary
		References
CH009.pdf
	Chapter 9 Physics in the rehydration and structure formation of recombined dairy products
		9.1 Introduction
		9.2 Composition and nutrition
		9.3 Chemical and functional properties
		9.4 Milk processing
		9.5 Milk powder
		9.6 Structure formation
		9.7 Ultrasound techniques
		9.8 Structure characterisation
		9.9 Quantitative image analysis
		9.10 Summary
		References
CH010.pdf
	Chapter 10 Non-invasive sensing for food reassurance
		10.1 Introduction
		10.2 Techniques employed for non-invasive food assurance
			10.2.1 Optical techniques
			10.2.2 Acoustical techniques
			10.2.3 Electrical techniques
			10.2.4 X-ray techniques
			10.2.5 NMR and MRI
			10.2.6 Microwaves and terahertz waves
			10.2.7 Biosensors techniques
		10.3 Conclusions and future trends
		References
CH011.pdf
	Chapter 11 Lyotropic liquid crystalline phases for the formulation of future functional foods
		11.1 Introduction to lyotropic liquid crystalline nanoparticles (mesosomes)
		11.2 Stabilisation and functionalisation of mesosomes
		11.3 Advanced nanostructural analysis of cubosomes
		11.4 Delivery of natural polyphenolic compounds
		11.5 Influence of vitamin K1 on the phase diagram of monolinolein
		11.6 Polyunsaturated fatty acid—loaded mesosomes
		11.7 Conclusions and outlook
		Acknowledgments
		References
CH012.pdf
	Chapter 12 3D printing: its future in food processing
		12.1 Additive manufacturing
		12.2 The production of food using AM
		12.3 Properties of food materials used in 3D printing
		12.4 Current challenges of AM of food
		12.5 Advantages of additive manufactured food
		12.6 The future of additive manufacture in food processing
		References