Focus on Food Engineering Research and Developments

Vivian N. Pletney1600218989, 9781600218989, 9781606925676

This new book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: design of machinery and processes to produce foods; design and implementation of food safety and preservation measures in the production of foods; biotechnological processes of food production; choice and design of food packaging materials; and quality control of food production.

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Table of contents :
FOCUS ON FOOD ENGINEERING RESEARCH AND DEVELOPMENTS……Page 3
NOTICE TO THE READER……Page 6
CONTENTS……Page 7
PREFACE……Page 9
1. INTRODUCTION……Page 17
3. COMPUTER VISION BASED MEASUREMENT OF COLOR……Page 18
3.1. Description of the Technique……Page 19
3.2. Accuracy of Color Measurement……Page 22
REFERENCES……Page 26
APPENDIX 1. MATLAB CODE FOR EXTRACTING THE COLOR INFORMATION OF A POLYGONAL MARKED REGION IN AN IMAGE……Page 27
ABSTRACT……Page 29
Tray Dryers……Page 30
Rotary Dryers……Page 31
Microwave Dryers……Page 32
Superheated Steam Dryers……Page 33
Hybrid Dryers……Page 34
Porous Materials……Page 36
Hygroscopic and Non-Hygroscopic Materials……Page 37
Dimensionless Numbers……Page 38
Specific Humidity……Page 39
Gas Pressure……Page 40
Capillary Pressure……Page 41
Chemical Potential……Page 44
Concentration……Page 45
Saturation……Page 47
Mass Capacity……Page 48
Water Activity……Page 49
Equilibrium Moisture Content……Page 50
Sorption Isotherms……Page 51
Bound and Unbound Water……Page 52
Density……Page 53
Dry Solid Density……Page 55
Specific Heat……Page 56
Thermal Conductivity……Page 58
Thermal Diffusivity……Page 61
Inverse Approaches for the Prediction of Thermophysical Properties……Page 62
Enthalpy of Vaporization……Page 63
Mass Transfer Coefficients……Page 64
Diffusibility……Page 65
Porosity……Page 66
Permeability……Page 67
Flux and Driving Force……Page 70
Velocity and Mass Average Velocity……Page 71
Anisotropic Shrinkage……Page 72
Clapeyron-Clasius Equation……Page 73
Kelvin Equation……Page 74
5. DRYING KINETICS OF FOOD MATERIALS……Page 75
Drying in the Constant-Rate Period……Page 76
Controlling Resistance……Page 77
6. TRANSPORT PHENOMENA……Page 78
GAS TRANSPORT MECHANISMS……Page 79
Knudsen or Free Molecule Diffusion……Page 80
Slip Flux……Page 81
Viscous Flux……Page 84
Molecular Diffusion……Page 86
Stefan Diffusion……Page 87
Condensation-Evaporation……Page 89
Molecular Diffusion……Page 90
Surface Diffusion……Page 92
Hydrodynamic Flow……Page 93
Theoretical Models……Page 94
Molecular Diffusion Model……Page 95
Solutions of Diffusion Equation for Some Simple Geometries……Page 97
Conventional Shapes……Page 99
Nonconventional Shapes……Page 101
DIFFUSION MODEL FOR SHRINKING MEDIA……Page 102
Relation Between Solid Displacement and Water Loss……Page 103
Rheological Behavior……Page 105
Elastic Behavior……Page 106
Mathematical Transformation……Page 107
ANOTHER DIFFUSION MODEL FOR SHRINKING MEDIA……Page 109
RECEDING FRONT MODEL……Page 110
Wet Zone (1)……Page 111
PHILIP AND DE VRIES MODEL……Page 112
Water Vapor……Page 113
Potentials for Heat and Mass Transfer……Page 114
Transfer Fluxes……Page 115
Temperature Equation……Page 118
Pressure Equation……Page 119
KRISCHER MODEL……Page 122
Balance Equations……Page 123
Liquid Phase……Page 125
Balance Equations……Page 126
WHITAKER MODEL……Page 128
Mass Conservation……Page 129
Energy Conservation……Page 130
Gas Phase……Page 131
Boundary Conditions……Page 133
Volume Averaging Method……Page 134
Energy Conservation……Page 135
Capillary Pressure Formulation……Page 138
EMPRICAL AND SEMI-EMPRICAL MODELS……Page 139
Two Term, Modified Henderson and Pabis Models……Page 140
Geometric, Thompson, Wang and Singh, Logistic, Weibull Distribution Models……Page 141
8. SHRINKAGE……Page 142
Simplified Methods……Page 146
Regression Analysis Method……Page 148
Temperature……Page 149
Shrinkage……Page 150
CONCLUSION……Page 151
NOMENCLATURE……Page 168
Greek Letters……Page 170
Subscripts……Page 171
REFERENCES……Page 172
ABSTRACT……Page 181
MICROBIOLOGICAL QUALITY OF TVAROGS AND COTTAGE CHEESE……Page 182
THE DYNAMICS OF CHANGES OF FACULTATIVE ANAEROBIC MICRO-FLORA IN LACTIC ACID CHEESE……Page 186
PACKING AS A FACTOR DETERMINING THE PRODUCT QUALITY……Page 190
ASSESSMENT OF INTERACTIONS OCCURRING AMONG TVAROG MICRO-FLORA IN MODEL CONDITIONS……Page 195
THE INFLUENCE OF HERMETIC PACKING ON STARTER MICROFLORA AT HIGH CONTAMINATION LEVEL OF TVAROGS……Page 205
INVESTIGATION OF INTERACTIONS IN TVAROGS OF HIGH MICRO-FLORA CONTAMINATION LEVEL……Page 208
CHARACTERISTICS OF INTERACTIONS OCCURRING AMONG MICRO-ORGANISMS IN HERMETICALLY-PACKED TVAROGS……Page 213
DEVELOPMENT OF MATHEMATICAL MODEL FOR EVALUATION OF QUALITY OF LACTIC ACID CHEESE……Page 215
THE INFLUENCE OF INTERACTIONS AMONG MICRO-ORGANISMS ON PHYSICO-CHEMICAL PROPERTIES OF LACTIC ACID CHEESE STORED IN REFRIGERATING CONDITIONS……Page 221
SAFETY OF LACTIC ACID CHEESE……Page 224
DEVELOPMENT OF THE PROGRAM FOR EVALUATION OF STAPHYLOCOCCI GROWTH……Page 229
SURVIVAL RATE OF STAPHYLOCOCCI ON THE SURFACE OF TVAROGS AND THE SYNTHESIS OF ENTEROTOXIN DURING STORAGE……Page 231
METHODS OF OPTIMISING QUALITY OF TVAROGS……Page 236
Optimisation with Biocides……Page 237
Optimising the Quality through Modification of the Packing System……Page 242
Optimisation with the Help of Prediction Models……Page 244
REFERENCES……Page 245
ABSTRACT……Page 255
INTRODUCTION……Page 256
1.1. Post-Harvest Loss and Physical Characteristicsof Selected Tropical Fresh Fruit……Page 257
1.2. Mechanical and Textural Properties……Page 259
1.3. Testing and Measurement……Page 264
1.4. Sound and Ultrasound Properties……Page 267
1.5. Light Properties……Page 268
1.6. Near Infrared Properties……Page 270
1.8. Recommended Future Research Directions……Page 271
2.2. Mangosteen Sizing Machine……Page 279
2.3. Semi-Automatic Young Coconut Fruit Trimming Machine……Page 281
2.4. Semi-Automatic Young Coconut Fruit Opening Machine……Page 282
2.6. General Purpose Coconut Dehusking Machine……Page 283
2.7. Unripe Durian Cutting Machine……Page 284
2.8. Baby Corn Husking and Flesh Separating Machine……Page 285
2.9. Recommended Research Trend……Page 286
3.1. Present Status……Page 295
3.2. Interior Packaging Management……Page 297
3.3. Edible Films and Coatings for Fresh Produce……Page 299
3.4. Refrigerated Storage and Packaging……Page 302
3.5. Recommended Research Trend……Page 304
CONCLUSION……Page 312
REFERENCES……Page 313
ABSTRACT……Page 323
INTEREST OF DEVELOPMENT OF GEL PRODUCTS CONTAINING FRUIT PIECES……Page 324
THE USE OF OSMOTIC DEHYDRATION FOR THE FORMULATION OF FRUIT-GEL PRODUCT’S……Page 326
OPTIMIZATION OF PRODUCT FORMULATION IN A PROCESS WITHOUT BY-PRODUCT GENERATION……Page 336
CHARACTERIZATION AND STABILITY OF THE PRODUCT……Page 341
CONCLUSIONS……Page 348
REFERENCES……Page 349
ABSTRACT……Page 355
DEHYDRATED AND REHYDRATED FRUITS, A TRADITIONAL MARKET……Page 356
FOOD DRYING PROCESS. APPLICATION OF MICROWAVE TECHNOLOGY……Page 357
PRE-DRYING TREATMENTS……Page 358
HEAT TRANSFER MECHANISM AND DRYING KINETICS……Page 360
Optical Properties……Page 362
Structural Aspects……Page 365
CONCLUSION……Page 371
REFERENCES……Page 372
ABSTRACT……Page 377
INSECTS……Page 378
Adult……Page 379
Rusty Grain Beetle……Page 380
Rice Weevil……Page 381
Yellow Mealworm……Page 382
Confused Flour Beetle……Page 384
Cooling and Heating……Page 387
Diatomaceous Earth……Page 388
Chemicals……Page 389
HIGH PRESSURE CARBON DIOXIDE PROCESS (HPCO2PR) FOR INSECT CONTROL……Page 390
Researches and Developments on the HPCO2Pr……Page 392
Commercial Applications……Page 395
Operations……Page 399
Products Applied with High Pressure Carbon Dioxide System……Page 405
Cost of HPCO2Pr……Page 406
CHEMICAL AND PHYSICAL PROPERTIES OF CO2 (CITED FROM BOC)……Page 407
REFERENCES……Page 409
ABSTRACT……Page 413
2.1. Flow Through a Tube……Page 414
2.2. Flow through a Rectangular Channel……Page 429
3.1. Tubular Geometry……Page 443
3.2. Rectangular Geometry……Page 453
NOMENCLATURE……Page 463
REFERENCES……Page 465
A.1. Effective Viscosity ( eff μ )……Page 466
A.3. Effective Viscosity for Power Law Fluid……Page 467
Flow through a Rectangular Thin Channel……Page 468
ABSTRACT……Page 469
INTRODUCTION……Page 470
Sample Preparation……Page 472
Analysis……Page 473
Sample Characteristics……Page 474
The Effect of Roll Speed……Page 475
The Effect of Roll Differential……Page 478
REFERENCES……Page 481
ABSTRACT……Page 483
INTRODUCTION……Page 484
Roasting of Cocoa Beans……Page 485
RESULTS AND DISCUSSION……Page 486
Pyrazines……Page 492
Carbonyl Derivatives……Page 493
REFERENCES……Page 495
ABSTRACT……Page 499
INTRODUCTION……Page 500
Bulgurated-Wheat……Page 501
Bulgurated Triticale……Page 502
PRINCIPLES OF BULGURATION……Page 504
BULGURATION OPERATION……Page 506
REFERENCES……Page 509
ABSTRACT……Page 513
2. MODELS……Page 514
3. TEMPERATURE DEPENDENCE OF THE PARAMETERS OF SORPTION ISOTHERMS……Page 516
4. THE EQUATIONS FOR ISOSTERIC ENTHALPY OF SORPTION FROM THE STUDIED MODELS……Page 517
5. THE DESCRIPTION OF EXPERIMENTAL DATA……Page 518
6. EXPERIMENTAL DATA AND RESULTS……Page 519
6.2. Fitting the Multitemperature Data……Page 523
7. CONCLUSION……Page 527
REFERENCES……Page 528
NOMENCLATURE……Page 530
ABSTRACT……Page 533
1. INTRODUCTION……Page 534
3. RESULTS……Page 535
3.1. Food Calorie Supply……Page 539
3.2. Food Protein Supply……Page 540
4.1. Conclusions……Page 541
4.2. Balance of Food Nutrition Supply and Demand……Page 542
REFERENCES……Page 545
INDEX……Page 547