The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on…mehr
The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 -27, 1993 - summarizes the frontiers of world food engineering in 1993. Congress was joined by the 4th International Conference on Fouling and Cleaning. There were 476 active members from 31 countries participating in the Congress. The editors hope that readers will find this book to be a useful review of the current state of food engineering, and will consider future developments in this research field. The editors extend thanks to the members of the organizing committee of ICEF6, and the advisors, Dr. Ryozo Toei, Professor Emeritus of Kyoto University and Dr. Masao Fujimaki, Professor Emeritus of the University of Tokyo. They also acknowledge the international advisory board members who helped the organizing committee in many ways, and the 10 foundations and 66 companies that financially supported the ICEF6. Finally, the editors are indebted to the reviewers of the manuscripts of these proceedings.
Keynote Lecture.- Food Engineering - From Arts to Science.- Plenary Lectures.- Mechanical Emulsification.- Applications of NMR to Food Science and Engineering.- Progress in Pasteurization and Sterilization.- Fouling and Cleaning: Mechanisms and Models.- Supercritical Fluids: Fundamentals and Applications.- Neural Networks in Bioprocess Engineering.- Implementation of Model Based Optimization of Product Quality Parameters in Dairy Processes.- Physiological Functions of Foods.- Physical and Physicochemical Properties of Food.- Estimation of Double Layers Flow Model for Fluidity of Milk in a Capillary.- Effect of Moisture Content on Flow Characteristics of SPI Melt at an Elevated Temperature.- Novel Approach to Characterize the Flow Properties of Fine Dry Food Powders.- Viscosity Measurements of Fresh and Heat Stressed Frying Oil at High Temperatures.- Viscosity Properties by Amylograph of Rice.- Physicochemical Properties and Hypolipidemic Function of Levan and its Partial Hydrolysate.- The Use of Xylanolytic Enzymes in Processing of Cereals.- Viscoelasticity of Butter.- Viscoelastic Characteristics of Bread Crumb and Graphic Analysis of Compression Creep Curve.- Viscoelastic Behavior of Parboiled Rice.- Stress Relaxation Characteristics of Alfalfa Cubes.- Studies on Rheological Properties of Foods.- Rheology of Set Type and Stirred Type Yoghurt: Build-up, Break-down and Recovery; The Effects of pH, Temperature and Starter.- Monitoring of Milk Curd Formation by Means of Physical Properties.- Rheological Analysis of Jelly Strength in Heat Induced Gel Like Kamaboko.- Relationships of Rheological and Hydrodynamic Properties of Biopolymeric Ingredients to the Composite Surimi Gel Texture.- Hypocaloric Jams from Grape Juice.- Mechanical Properties of Foods Near the Sol-Gel Transition Point.- Effects of Sugars on the Gel-Sol Transition of Agarose and k -Carrageenan.- Rheological Changes During Sol-Gel Transition of Pectin-Sucrose/Fructose Dispersions.- Critical Behavior of Agarose Near the Sol-Gel Transition Point.- Microstructure of Hydrogel and its Relationship with Molecular-Sieve Characteristics in Gel Electrophoresis.- Physicochemical Studies on Gelation of Soybean 7S and 11s Proteins by Glucono-?-Lactone.- Rheological Models for Shelled Maize En-Masse.- Nondestructive Texture Measurement of Apples.- Description of Bread Textural Deterioration by Stress-Strain Curves, Recoverable Work, and Thermal Transitions.- Fracture Stress of Frozen Soybean Curd.- The Influence of Moisture Content on the Failure Mode of Biscuits.- Changes of Physical Properties of Drying Materials.- Effects of Baking and Storage Conditions on Mechanical Properties of White Bread.- Impedance Spectroscopic Analysis in Agricultural Products.- Finite Element Analysis on the Effective Thermal Conductivity of Dispersed Systems.- Measurement of Fraction of Frozen Water and Thermal Conductivity in Frozen Food Materials.- Thermophysical Properties of Raspberries and Apples.- A Thermomechanical Method for Determining Collapse Temperatures of Food Powders.- Thermal Studies of Natural Fruits.- Thermal Conversion of Starch at Low Water Activity.- Characterization of W/O/W Emulsions with a View to Possible Food Applications.- Application of Membrane Emulsification Method for Preparing Food Emulsions and Emulsion Characteristics.- Evaluation of Model Food Emulsion Stability by Hygrometric Measurements.- Addition of Soy Lysophospholipids Enhances Emulsifying Ability of Food Emulsifiers.- Changes in Water Activity and Functional Properties of Protein Hydrolysates.- Water Activity and Water Behavior of Soy Sauce, Dehydrated Soy Sauce and the Improvement on Hygroscopicity of Dehydrated Soy Sauce.- Sorption Isotherms and Heats of Sorption for Fruit Jams.- Water Sorption Isotherms of Food Model Mixtures.- Glass Transitions and Physical State of Dehydrated Milk Products.- Stickiness and Caking of Infant Formula Food Powders Related to the Glass Transition Phenomena.- Tentative
Keynote Lecture.- Food Engineering - From Arts to Science.- Plenary Lectures.- Mechanical Emulsification.- Applications of NMR to Food Science and Engineering.- Progress in Pasteurization and Sterilization.- Fouling and Cleaning: Mechanisms and Models.- Supercritical Fluids: Fundamentals and Applications.- Neural Networks in Bioprocess Engineering.- Implementation of Model Based Optimization of Product Quality Parameters in Dairy Processes.- Physiological Functions of Foods.- Physical and Physicochemical Properties of Food.- Estimation of Double Layers Flow Model for Fluidity of Milk in a Capillary.- Effect of Moisture Content on Flow Characteristics of SPI Melt at an Elevated Temperature.- Novel Approach to Characterize the Flow Properties of Fine Dry Food Powders.- Viscosity Measurements of Fresh and Heat Stressed Frying Oil at High Temperatures.- Viscosity Properties by Amylograph of Rice.- Physicochemical Properties and Hypolipidemic Function of Levan and its Partial Hydrolysate.- The Use of Xylanolytic Enzymes in Processing of Cereals.- Viscoelasticity of Butter.- Viscoelastic Characteristics of Bread Crumb and Graphic Analysis of Compression Creep Curve.- Viscoelastic Behavior of Parboiled Rice.- Stress Relaxation Characteristics of Alfalfa Cubes.- Studies on Rheological Properties of Foods.- Rheology of Set Type and Stirred Type Yoghurt: Build-up, Break-down and Recovery; The Effects of pH, Temperature and Starter.- Monitoring of Milk Curd Formation by Means of Physical Properties.- Rheological Analysis of Jelly Strength in Heat Induced Gel Like Kamaboko.- Relationships of Rheological and Hydrodynamic Properties of Biopolymeric Ingredients to the Composite Surimi Gel Texture.- Hypocaloric Jams from Grape Juice.- Mechanical Properties of Foods Near the Sol-Gel Transition Point.- Effects of Sugars on the Gel-Sol Transition of Agarose and k -Carrageenan.- Rheological Changes During Sol-Gel Transition of Pectin-Sucrose/Fructose Dispersions.- Critical Behavior of Agarose Near the Sol-Gel Transition Point.- Microstructure of Hydrogel and its Relationship with Molecular-Sieve Characteristics in Gel Electrophoresis.- Physicochemical Studies on Gelation of Soybean 7S and 11s Proteins by Glucono-?-Lactone.- Rheological Models for Shelled Maize En-Masse.- Nondestructive Texture Measurement of Apples.- Description of Bread Textural Deterioration by Stress-Strain Curves, Recoverable Work, and Thermal Transitions.- Fracture Stress of Frozen Soybean Curd.- The Influence of Moisture Content on the Failure Mode of Biscuits.- Changes of Physical Properties of Drying Materials.- Effects of Baking and Storage Conditions on Mechanical Properties of White Bread.- Impedance Spectroscopic Analysis in Agricultural Products.- Finite Element Analysis on the Effective Thermal Conductivity of Dispersed Systems.- Measurement of Fraction of Frozen Water and Thermal Conductivity in Frozen Food Materials.- Thermophysical Properties of Raspberries and Apples.- A Thermomechanical Method for Determining Collapse Temperatures of Food Powders.- Thermal Studies of Natural Fruits.- Thermal Conversion of Starch at Low Water Activity.- Characterization of W/O/W Emulsions with a View to Possible Food Applications.- Application of Membrane Emulsification Method for Preparing Food Emulsions and Emulsion Characteristics.- Evaluation of Model Food Emulsion Stability by Hygrometric Measurements.- Addition of Soy Lysophospholipids Enhances Emulsifying Ability of Food Emulsifiers.- Changes in Water Activity and Functional Properties of Protein Hydrolysates.- Water Activity and Water Behavior of Soy Sauce, Dehydrated Soy Sauce and the Improvement on Hygroscopicity of Dehydrated Soy Sauce.- Sorption Isotherms and Heats of Sorption for Fruit Jams.- Water Sorption Isotherms of Food Model Mixtures.- Glass Transitions and Physical State of Dehydrated Milk Products.- Stickiness and Caking of Infant Formula Food Powders Related to the Glass Transition Phenomena.- Tentative
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