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Food Properties and Computer-Aided Engineering of Food Processing Systems
NATO ASI Series Advanced Science Institutes Series
A Series presenting the results of activities sponsored by the NA TO Science Committee, which aims at the dissemination of advanced scientific and technological knowledge, with a view to strengthening links between scientific communities.
The Series is published by an international board of publishers in conjunction with the NATO Scientific Affairs Division
A Life Sciences B Physics
C Mathematical and Physical Sciences
D Behavioural and Social Sciences E Applied Sciences
F Computer and Systems Sciences G Ecological Sciences H Cell Biology
Series E: Applied Sciences - Vol. 168
Plenum Publishing Corporation London and New York
Kluwer Academic Publishers Dordrecht, Boston and London
Springer-Verlag Berlin, Heidelberg, New York, London, Paris and Tokyo
Food Properties and Computer-Aided Engineering of Food Processing Systems edited by
R. Paul Singh Department of Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, California, U.S.A.
and
Augusto G. Medina Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal
Kluwer Academic Publishers
Dordrecht / Boston / London
Published in cooperation with NATO Scientific Affairs Division
Proceedings of the NATO Advanced Research Workshop on Food Properties and Computer-Aided Engineering of Food Processing Systems Porto, Portugal October 16-21, 1988
Library of Congress Cataloging In Publication Data NATO Advanced Research Workshop on Food Properties and Computer-aided
Engineering of Food Processing Systems (1988 : Porto, Portugal) Food properties and computer-aided engineering of food processing
systems I edited by R. Paul Singh and Augusto G. Medina. p. cm. -- (NATO ASI series. Series E. Applied sciences; vol.
168) ·Proceedings of the NATO Advanced Research Workshop on Food
Properties and Computer-aided Engineering of Food Processing Systems. Porto. Portuga 1 October 16-21. 1988."
Inc 1 udes index.
1. Food industry and trade--Data processing--Congresses. 2. Food--Testing--Congresses. I. Singh. R. Paul. II. Medina. Augusto G. III. North Atlantic Treaty Organization. Scientific Affairs Division. IV. Title. V. Series: NATD ASI series. Series E. Applied sciences; no. 168. TP370.5.N37 1988 664' .02·0285--dc20
ISBN-13: 978-94-010-7567-1 e- ISBN-13: 978-94-009-2370-6
001: 10.1 007/978-94-009-2370-6
Published by Kluwer Academic Publishers, P.O. Box 17, 3300 AA Dordrecht, The Netherlands.
89-2617
Kluwer Academic Publishers incorporates the publishing programmes of D. Reidel, Martinus Nijhoff, Dr W. Junk and MTP Press.
Sold and distributed in the U.S.A. and Canada by Kluwer Academic Publishers, 101 Philip Drive, Norwell, MA 02061, U.S.A.
In all other countries, sold and distributed by Kluwer Academic Publishers Group, P.O. Box 322, 3300 AH Dordrecht, The Netherlands.
All Rights Reserved © 1989 by Kluwer Academic Publishers Softcover reprint of the hardcover 1 st edition 1989
No part of the material protected by this copyright notice may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without written permission from the copyright owner.
CONTENTS
Preface IX
Acknowledgements X
Contributors XI
Other Participants in the Symposium XV
Part 1. Role of food properties in thermal processing of foods
Measurement and prediction of thermal properties of foods E.G. Murakami and M.R. Okos 3
Food properties, heat transfer conditions and sterilization considerations in retort processes M.A. Tung, G.F. Morello and H.S. Ramaswamy 49
Dielectric properties and microwave processing T.Ohlsson 73
Heat penetration and bacteriological properties of foods for heat sterilization process design R.L. Merson 93
Non·isothermal kinetic data generation for food constituents K.R. Swartzel 99
Thermal conductivity of sucrose D. MacCarthy and N. Fabre 105
Local measurement of thermal diffusivity of foodstuffs S. Thorne 113
Food properties and modeling approaches of importance in the continuous sterilization ofliquid particle mixtures
S.K. Sastry 117
Dielectric properties and product variable M. Kent 121
Line chilling of beef carcasses: the selection of cooling regimes and the prediction of performance B.M. Drumm, R.L. Joseph and B.M. McKenna 125
vi
Part 2. Thermodynamic, sensory and nutritional properties in food processing and dehydration systems
Role of water activity M. Karel 135
Theonodynamic properties for water removal processes in solid and liquid foods M. Le Maguer 157
Nutritional and sensory properties of processed foods K. Paulus 177
Thermodynamically intemcti.ve heat and mass transfer coupled with shrinkage and chemical reactions
K. Hayakawa and T. Furuta 201
Detcnnination of water content and moisture sorption isotbenns of cellulose packaging material H. Weisser and F. Liebenspacher 223
Combined freeze- and air drying K.P. Poulsen, C.K. Wilkins and G. Urbanyi
Importance and feasibility of modeling and controlling hydration properties in fennentation processes
D. Simatos and P. Gervais
Part 3. Rheological properties and food extrusion
Flow properties of fluid food materials J.L. Doublier and J. Lefebvre
Food Extrusion J.M. Harper
Starch gelatinization D.B. Lund
Food engineering problems in rheology and non-Newtonian fluid mechanics J.F. Steffe, R.Y. Ofoli
231
235
245
271
299
313
Developments in measurement in rheological properties of food dispersions M.A. Rao
Non-oral texture evaluation of mixed gels. Selection of parameters L. Duran, M.H. Damasio, E. Costell and L. Izquierdo
Flow behavior of fruit jams at low shear rates. Calculation of yield stress L. Duran, E. Carbonell, E. Costell
vii
317
321
327
Rheology of concentrated dispersions of deformable particles such as gelatinized starch granules LD. Evans and A. Lips 333
Rheology of food materials in the extrusion cooker A.C. Smith
Statistical analysis of extrusion processes T. Jager and D.J.van Zuriichem
337
341
The mathematical modelling of single-screw extruders and its application in the prediction of a time dependent performance
J.C. Oliveira and J. Lamb 345
The use of an in-line viscometer for the continuous control of a fruit pulp dilution process D. Griffin 351
Study of the influence of temperature on the rheological behavior of gluten by means of dynamic mechanical analysis
P. Masi 357
Part 4. Role of food properties in separation and fermentation processes
Membrane separations: mechanisms and models M. Cheryan
Critical property requirements for supercritical fluid processing ofbiomaterials S.S.H. Rizvi, M. Zou, P. Kashulines and A. Benkrid
Food property effects in evaporation H.G. Schwartzberg
Ultrafiltration of rapeseed meal extracts M.J. Lewis and T.J.A. Finnigan
367
393
443
471
viii
The application of membrane filtration to silage effluent A.P .Dunlea, V.A. Dodd and B.M.McKenna 475
Extraction oflupinus Sp.alkaloids leads to cheap high protein food/feed raw material I.M.S. Azevedo, 1. Henriques, L.B. daCosta and I.M.A. Empis 485
Recovery of cellulases from a fermentation broth M.T.A. Collaco, I.C. Roseiro and C.l. Pacheco 489
The mass transfer process of water, soluble solids and reducing sugars in carrot cortex tissue F.A.R. Oliveira and 1. Lamb 497
Part 5. Computer-aided engineering of food processing systems
Computer aided engineering in the food industry S. Havlik, L. Deer and M.R. Okos 507
Computer-aided inventory management using time· temperature indicators R. P. Singh 535
Computer simulation of thermal processing for canned food sterilization A.A. Teixeira 543
Mathematical modeling in meat processing D. Burfoot and C. Bailey 553
Simulation of heat transfer processes using stochastic parameters 1. De Baerdemaeker and B. Nicolai 557
Determination of ethanol in complex liquid media for continuous processing control E.D. Dumoulin 565
Index 571
Preface
Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values.
Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under these projects are Physical Properties of Foods1 and Physical Properties of Foods2.
Similar to the coordinated effort in Europe, there has been another comprehensive research program underway in the United States. This effort, North Central Research Project NC-136 "Improvement in Thermal Processes" has contributing members from 17 major universities within the United States. A recent publication Physical and Chemical Properties of Foods3 includes contributions from some of the work done by member institutions. It is expected that with the increasing demands for improvements in processing efficiencies, their will be greater needs for better and more complete information on food properties.
Although research programs described above have continued across the Atlantic during the last two decades, there have been little or no opportunities for the concerned scientists from North America and Europe to meet and discuss their research efforts. Such a meeting should lead to collaboration and a more concerted effort in future work in this area. With this goal in mind, a workshop was proposed to NATO and it received keen support. An Advanced Research Workshop, under the auspices of NATO, was held in Porto, Portugal, October 18-25, 1988. This book is the compilation of contributions presented at this workshop.
The workshop was attended by 50 scientists from 14 countries. The format of the workshop was designed to review recent advances in selected unit operations, and the role of food properties in their design and operation. Comprehensive review papers in each session were followed by several short communications from participating scientists who are currently involved in research in those identified areas.
ix
x
The major sessions identified for the workshop were thermal processing (including heat sterilization), food dehydration, food extNSion, food fermentation and separation processes. The final session focused on computer-aided engineering. It is evident that computers are bound to play an ever increasing role in food manufacturing. The last session was planned to review what has been accomplished currently in computer-aided applications in food processing and explore opportunities for the future.
In conducting this workshop considerable discussion time was allowed after each presentation, a separate panel discussion was held at the end of each day to identify topics of future research.
The five parts of this book follow the papers presented in the five day-long sessions at the workshop. Discussion held at the end of each presentation is included with the papers. The collective recommendations developed during the panel discussions are included at the end of each part.
It is hoped that this book will be useful to the practicing engineer in the food industry for data, and methods important in food property measurement. The comprehensive reviews on the role of food properties in selected unit operations describe what is known at present, and what is envisioned for the future. Several papers provide a comprehensive treatment of assigned subjects; these reviews should be a resource material for teaching graduate courses on advanced food engineering topics.
1. Jowitt, R. F. Escher, B.Hallstrom, H.F.Th. Meffert, W.E.L. Spiess, G.Vos (Eds). 1983. Physical Properties of Foods, Elsevier Applied Science, London.
2. Jowitt, R, F. Escher, M.Kent, B. McKenna, M.Roques. 1987. Physical Properties of Foods -2, Elsevier Applied Science, New York, USA
3. Okos, M. 1985 Physical and Chemical Properties of Foods. American Society of Agricultural Engineers, St.Joseph, Michigan, USA
Acknowledgements
This workshop was allocated a grant from NATO. In addition, the following Portuguese institutions and companies provided fmancial support: A.A. Ferreira Succrs, Banco de Fomento Nacional, Cockbum Smithes & Cia, Comissao de Viticultura da Regiao dos Vinhos Verdes, FIMA - Fabrica Imperial de Margarina, FLAD - Fundacio Luso Americana para 0 Desenvolvimento, GIST -Brocades, Instituto do Vinho do Porto, JNICT - Junta Nacional de Investigacao Cientifica e Tecnol6gica, Lactolusa, Nestle - Produtos Alimentares S.A., RAR- Refinarias de Acucar Reunidas, Sociedade dos Vinhos Borges & Irmao and UNICER - Uniao Cervejeira E.P.
We take this opportunity to thank all the authors for the diligent preparation and submission of their manuscripts. We are grateful to Ronald Jowitt and Jacques Bimbenet, our colleagues on the organizing committee, for their valuable input.
R. PAUL SINGH A.G.MEDINA
Contributors
Burfoot D., AFRC Institute of Food Research· Bristol Laboratory, Langford, Bristol, BSI87DY United Kingdom
Cheryan M., Department of Food Science, University oflllinois, Urbana, IL 61801, U.S.A.
Collaco M.T.A., LNETI, Rua Vale Formoso, 1, 1900 Lisboa, Portugal
Costell E., Inst. Agroquimica Y TechnologiaAlimentes, Jaime Roig 11,46010 Valencia, Spain
De Baerdemaeker I., Agricultural Engineering Department, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3030 Leuven (Heverlee) Belgium
Doublier I.L., Laboratoire de Physicochimie des Macromolecules, Institut National de la Recherche Agronomique, B.P.527 44026 Nantes Cedex 03 France
Dumoulin E., Department Genie Industriel Alimentaire, Ecole Nationale Superiure des Industries Agricoles et Alimentaires (ENSIA), 1, Av. Des Olympiades, F-91305 Massy, France
Duran L., Inst. Agroquimica Y Technologia Alimentes, Jaime Roig II, 46010 Valencia, Spain
Empis I.M.A., Lab. Eng. Bioquimica, I.S.T. ·Av.Rovisco Pais, 1096 Lx. Codex Portugal
Farkas D., Campbell Institute for Research and Technology, Campbell Soup Company, Campbell Place, Camden, NJ 08103, U.S.A.
Griffin D., H. J. Heinz, Co. Ltd., Hayes Park, Hayes Middlesex, UB4 8AL United Kingdom
Harper I.M., Office of Research, Colorado State University, Fort Collins, CO 80523, U.S.A.
Hayakawa K., Food Science Department, Rutgers University - Cook College, New Brunswick, NJ 08903, U.S.A.
xi
xii
Jager Th., Biotechnion-Department Food and Engineering, University ofWageningen, Dc Drcijen 12, 6703 BC Wageningen, The Netherlands
Jowitt R., Faculty of Science and Technology-Biotechnology, South Bank Polytechnic, Borough Road, London SEt OAA United Kingdom
Karel M., Department of Chemica1 Engineering, Massachusetts Institute of Technology, Cambridge, MA 02139, U.S.A.
Kent M., Torry Research Station, 135 Abbey Road, Aberdeen, AB98DG Scotland
Le Maguer M., The University of Alberta, Food Science Department, Edmonton, Alberta, T6G 2P5 Canada
Lebeault J .M., Division Des Procedes Biotechnologiques, Centre Recherche Royalliau, B.P. 233, 60206 Compiegne Cedex France
Lewis M.J., Department of Food Science and Technology, University of Reading, Reading, RG6 2AP United Kingdom
Lips A., Unilever Research, Colworth Laboratory, Shambrook, Bedford, MK44 lLQ United Kingdom
Lund D.B., Department of Food Science, Rutgers University, Cook College, New Brunswick, NJ 08903, U.S.A.
MacCarthy D., Food Engineering Department, University College, Cork, Ireland
Masi P., Instituto di Ingegeria Chimico·Alimentare, University of Salerno, 84081 Baronissi (Salerno), Italy
McKenna B.M., Department of Agricultural and Food Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
Merson R. L., Department of Food Science and Technology, University of California, Davis, CA 95616, U.S.A.
Ohlsson T., SIK- The Swedish Institute for Food Research, P. O. Box 5401, S-40229 Goteborg, Sweden
Okos M.R., Agricultural Engineering Department, Purdue University, West Lafayette, IN 47907, U.S.A.
Oliveira F. A. , Escola Superior De Biotecnologia, Rua Dr. Antonio Bernardino De Almeida, 4200 Porto, Portugal
xiii
Oliveira J., Escola Superior De Biotecnologia, R. Dr. Antonio Bernardino De Almeida, 4200 Porto, Portugal
Paulus K.O., Bund Fur Lebensmittelrecht Und Lebensmittelkunde, Godesberger Allee 157,5300 Bonn 2 Fed. Rep. of Germany
Poulsen K.P., Department of Biotechnology, Block 221, The Technical University of Denmark, DK·2800 Lyngby Denmark
Rao M.A., Department of Food Science and Technology, Cornell University, Geneva, NY 14456, U.S.A.
Rizvi S.S.H., Institute of Food Sciences, Cornell University, Ithaca, NY 14853, U.S.A.
Sastry S.K., Department of Agricultural Engineering, Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, U.S.A.
Schwartzberg H.G., Department of Food Engineering, University of Massachusetts, Amherst, MA 01003, U.S.A.
Sereno A., Fac. Engenharia - Department Enga Quimica, Universidade Do Porto, Rua Dos Bragas, 4000 Porto, Portugal
Simatos D., Laboratoire de Biologie Physico· Chimique, Ecole Nationale Superieure de Biologie Appliquee a 1a Nutrition et a l'Alimentation (ENSBANA), Campus Universitaire, F-21000 Dijon, France
Singh R.P., Department of Agricultural Engineering, University of California, Davis, CA 95616, U.S.A.
Smith A.C., AFRC Institute of Food Research, NOlWich Laboratory, Colney Lane, NOlWich NR4 7UA United Kingdom
Steffe J.F., Department of Agricultural Engineering, Michigan State University, East Lansing, MI 48823, U.S.A.
Swartzel K.R., Department of Food Science, North Carolina State University, Box 7624, Raleigh, NC 27695, U.S.A.
Teixeira A.A., Agricultural Engineering Department, University of Florida, Frazier Rogers Hall, Gainesville, FL 32611, U.S.A.
Thorne S., Department Food and Nutritional Sciences, Kings College London, Campden Hill Road, London W8 7AR United Kingdom
Tung M.A., Technical University of Nova Scotia, Department of Food Science and Technology, Faculty of Engineering, P.O.Box 1000, Halifax, NS, B3I 2X4 Canada
xiv
Weisser B., Lehrstuhl Fur Brauereianlagen Und Lebensmittelverpackungstechnik, Weihenstephan, Technical University of Munich, D·80S0 Freising 12, Fed. Rep. of Gennany
Other participants in the symposium
Barbosa D., Department Quimica, Faculdade De Engenharia, Rua Dos Bragas, 4000 Porto, Portugal
Bimbenet 1.1., Ensia·Ecole Nationale Superieure Des Industries, Agricoles Et Alimentaires, I, Av. Des Olympiades, 91305 Massy France
Gomes I.F., Fac. Ciencias • Department Quimica, Universidade Do Porto, pc. Gomes Teixeira, 4000 Porto, Portugal
Goncalves P., Fac. Engenharia·Department Enga Quimica, Universidade Do Porto, Rua Dos Bragas, 4000 Porto, Portugal
Iowitt R., Faculty of Science and Technology·Biotechnology, South Bank Polytechnic, Borough Road, London SEI OAA United Kingdom
Medina A.G., Escola Superior De Biotecnologia, Universidade Catolica Portuguesa, Rua Dr. Antonio Bernardino De Almeida, 4200 Porto Portugal
Piazza, C., Instituto di Ingegeria Chimico·A1imentare, University of Salerno, 84081 Baronissi (Salerno), Italy