Table Of ContentFood 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 Plenum Publishing Corporation
B Physics London and New York
C Mathematical Kluwer Academic Publishers
and Physical Sciences Dordrecht, Boston and London
D Behavioural and Social Sciences
E Applied Sciences
F Computer and Systems Sciences Springer-Verlag
G Ecological Sciences Berlin, Heidelberg, New York, London,
H Cell Biology Paris and Tokyo
Series E: Applied Sciences -Vol. 168
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 1u des 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 89-2617
ISBN-13: 978-94-010-7567-1 e- ISBN-13: 978-94-009-2370-6
001: 10.1 007/978-94-009-2370-6
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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 231
Importance and feasibility of modeling and controlling hydration properties in fennentation
processes
D. Simatos and P. Gervais 235
Part 3. Rheological properties and food extrusion
Flow properties of fluid food materials
J.L. Doublier and J. Lefebvre 245
Food Extrusion
J.M. Harper 271
Starch gelatinization
D.B. Lund 299
Food engineering problems in rheology and non-Newtonian fluid mechanics
J.F. Steffe, R.Y. Ofoli 313
vii
Developments in measurement in rheological properties of food dispersions
M.A. Rao 317
Non-oral texture evaluation of mixed gels. Selection of parameters
L. Duran, M.H. Damasio, E. Costell and L. Izquierdo 321
Flow behavior of fruit jams at low shear rates. Calculation of yield stress
L. Duran, E. Carbonell, E. Costell 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 337
Statistical analysis of extrusion processes
T. Jager and D.J.van Zuriichem 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 ofa n 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 367
Critical property requirements for supercritical fluid processing ofbiomaterials
S.S.H. Rizvi, M. Zou, P. Kashulines and A. Benkrid 393
Food property effects in evaporation
H.G. Schwartzberg 443
Ultrafiltration of rapeseed meal extracts
M.J. Lewis and T.J.A. Finnigan 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
