Journal of Food Engineering

article

Thermal Kinetics of Color Changes in Pea Puree

Seonggyun Shin, Santi R. Bhowmik

Journal of Food Engineering > 1995 > 24 > 1 > 77-86

Change in food color is associated with heat treatment of the food. Retention of food color after thermal processing may be used to predict the extent of quality deterioration of food resulting from exposure to heat. Samples of green pea puree were heat treated for different lengths of time at several temperatures to determine thermal destruction of color. Hunter color scale values (L, a, and b)...

article

A Naive Model of Starch Gelatinization Kinetics

B. Zanoni, A. Schiraldi, R. Simonetta

Journal of Food Engineering > 1995 > 24 > 1 > 25-33

A naive model of starch gelatinization kinetics was constructed to determine a control parameter of the baking process (i.e. a baking index).Bread dough samples were instantaneously heated at different temperatures (60-90°C) for varying times and then subjected to differential scanning calorimetry to evaluate the extent of starch gelatinization. Calorimetric traces, after smoothing and standardization,...

article

A Mathematical Model of Simultaneous Heat and Moisture Transfer during Drying of Potato

N. Wang, J. G. Brennan

Journal of Food Engineering > 1995 > 24 > 1 > 47-60

A mathematical model of simultaneous heat and moisture transfer is proposed for the prediction of moisture and temperature distributions during drying in a slab-shaped solid. The model took into account the effect of moisture-solid interaction at the drying surface by means of sorption isotherms of food. Non-constant physical and thermal properties were also incorporated in the model. The model...

article

The Effect of Phase Transitions on Release of n-Propanol Entrapped in Carbohydrate Glasses

Guy Levi, Marcus Karel

Journal of Food Engineering > 1995 > 24 > 1 > 1-13

The mobility of an organic volatile probe (1-n-propanol), incorporated in two types of amorphous carbohydrate glasses, was evaluated by measuring probe retention as a function of time. Retention was found to depend on temperature, moisture content and the degree of matrix collapse. In sucrose glasses, crystallization and probe release occur simultaneously and both crystallization and release depend...

article

Incipient Carrier Fluid Velocity for Particulate Flow in a Holding Tube

S. Grabowski, H. S. Ramaswamy

Journal of Food Engineering > 1995 > 24 > 1 > 123-136

The incipient or start-up fluid velocity of water and starch suspensions (2 and 4%) containing discrete food particles (carrot, parsnip, and potato cubes) as well as nylon spheres was investigated in the following range of conditions: temperatures of 80, 100 and 110°C; particle sizes for spheres of 19 1, 12 7, 9 53 and 6 35 mm diameter and for cubes of 12 7, 10 and 7 6 mm; tube diameters of...

article

Three-Phase Extraction of Chinese Rapeseed using the Karr Column

J. Liu, M. Shi, L. L. Diosady, L. J. Rubin

Journal of Food Engineering > 1995 > 24 > 1 > 35-45

The solvent-extraction method developed in our laboratory for canola has been optimized for the treatment of Chinese rapeseed on bench- and semi-pilot-plant scale. The seed was treated with a two-phase solvent system consisting of methanol containing 10% ammonia and 5% water (CH ₃ OH/NH ₃ /H ₂ O) as the polar phase and hexane as the non-polar phase. A reciprocating liquid-liquid...

article

A Fuzzy Controller for a Batch Cooking Process

V.J. Davidson, K. D. Smith

Journal of Food Engineering > 1995 > 24 > 1 > 15-24

A fuzzy controller has been developed for a batch cooking process in a smokehouse. Product temperature is monitored during the cooking process to determine whether it is within the typical range for the particular operating conditions. If product temperature is outside the normal operating range, the operator is alerted and remedial actions are recommended. At each time step, the controller estimates...

article

Effective Moisture Diffusivity of Plain Yogurt Undergoing Microwave Vacuum Drying

Suk Shin Kim, Santi R. Bhowmik

Journal of Food Engineering > 1995 > 24 > 1 > 137-148

The effective moisture diffusivity of yogurt was estimated by the method of slopes of the drying curve and the regular regime technique using the isothermal drying data obtained by microwave vacuum drying. The use of microwave vacuum drying seemed advantageous for obtaining the isothermal data. The method of slopes of the drying curve was found useful for estimating effective moisture diffusivity...

article

Meatball Cooking - Modeling and Simulation

E. Huang, G. S. Mittal

Journal of Food Engineering > 1995 > 24 > 1 > 87-100

Mathematical models were developed to predict the temperature and mass histories of meatballs (4 7 cm diameter, 60 g) during forced convection baking, natural convection baking (broiling), and boiling. The finite difference method was used to solve the simultaneous heat and moisture transfer equations using constant transport properties and the continuous system modeling program (CSMP). Surface...

article

Fracture Stress of Frozen Food Analyzed by a Two-Component Model Consisting of Pure Water Ice and Concentrated Amorphous Solution

Hisahiko Watanabe, Cun Qi Tang, Tomowo Mihori

Journal of Food Engineering > 1995 > 24 > 1 > 113-122

Fracture stress of soybean curd was measured at temperatures between -20°C and -196°C by compression tests. Fracture stress increased as the temperature decreased until it reached a characteristic temperature; below this temperature the fracture stress was constant. Fracture stress varied with the moisture content of the sample measured before freezing; the lower the moisture content, the higher...

article

Optimization of the Surimi Processing System with a Central Composite Design Method

S. Y. Hsu

Journal of Food Engineering > 1995 > 24 > 1 > 101-111

A nine-factor central composite design was used for studying the effects of nine major processing variables on the quality of frozen surimi and the optimal surimi processing system. The results of analysis of variance showed that the total effects of the leaching water (L), leaching cycle (N), amount of salt (S), amount of sugar (U) and frozen storage (F) on the gel quality and whiteness of the product...

article

Changes in Structure, Density and Porosity of Potato during Dehydration

N. Wang, J. G. Brennan

Journal of Food Engineering > 1995 > 24 > 1 > 61-76

Structural changes in potato during drying were studied by light microscopy. It was observed that the degree of shrinkage of potato during low-temperature drying is greater than at high-temperature drying. Shrinkage also affects the physical properties of materials, such as the density and porosity. In the early stage of drying the density increased as the moisture content decreased, reaching a...

article

Numerical Solution of Response Surface Equations for Extrusion Cooked Cereals

J. Vainionpää

Journal of Food Engineering > 1995 > 24 > 2 > 181-196

Response surface equations modelling the cooking extrusion of wheat flour have been studied using canonical analysis. The response surface model of the water absorption index has been selected as a defining product property in the analysis, in which a numerical solution of the extrusion process variables of the model has been computed. Subsequently the values of the process parameters have been...

article

The Influence of Solid and Sugar Contents on Rheological Characteristics of Akamu, a Semi-liquid Maize Food

P.A. Sopade, T.E. Filibus

Journal of Food Engineering > 1995 > 24 > 2 > 197-211

An investigation was carried out on the effects of solid (5-13%) and sugar (0-54%) contents on the viscosity of akamu. A rotational viscometer was used at speeds between 10 and 100 rev/min. The viscosity was measured at 30°C, 40°C, 50°C, 60°C, and 70°C. An empirical power-law equation fitted the rheological behaviour with correlation coefficients between -0 9932 and -1 0000. Akamu exhibited...

article

Influence of Galactomannan on the Structure and Thermal Behaviour of Xanthan/Galactomannan Mixtures

Paulo B. Fernandes

Journal of Food Engineering > 1995 > 24 > 2 > 269-283

Mixed gels of xanthan gum and galactomannans (guar, whole and fractionated locust bean gum -- LBG) were compared by means of oscillatory shear measurements. Whatever the LBG fraction, a synergistic maximum was observed when the ratio of xanthan to galactomannan was 1:1. However, the magnitude of this maximum varied with the LBG fraction used. The thermal behaviour of 1:1 xanthan/LBF fractions was...

article

Influence of Start-up Procedure on Crossflow Microfiltration of Raw Cane Sugar

M. Dornier, R. Petermann, Martine Decloux

Journal of Food Engineering > 1995 > 24 > 2 > 213-224

Different start-up procedures have been applied on a crossflow microfiltration plant for the clarification of solutions from raw cane sugar. Compared to the abrupt start-up mode, a progressive setting-up of both transmembrane pressure and crossflow velocity allowed the permeate fluxes to increase significantly without any alteration of the clarifying effect. This result has been proved on three...

article

Theoretical Consideration of the General Validity of the Equivalent Point Method in Thermal Process Evaluation

G. Maesmans, M. Hendrickx, S. De Cordt, P. Tobback

Journal of Food Engineering > 1995 > 24 > 2 > 225-248

The general validity of the Equivalent Point Method as an evaluation technique in thermal processing is considered. An analysis, based on analytical expressions for the impact of a heat treatment on food quality attributes indicates that the basic assumption of the methodology, i.e. a unique intersection point for a series of thermal reduction relationships, is only warranted theoretically for isothermal...

article

The Starch Gelatinization in Potatoes during Cooking in Relation to the Modelling of Texture Kinetics

Bert E. Verlinden, Bart M. Nicolaï, Josse De Baerdemaeker

Journal of Food Engineering > 1995 > 24 > 2 > 165-179

A dynamic model for texture changes during cooking treatments of potato samples was developed. The model includes the kinetics of the gelatinization process and was compared with a simpler model lacking this feature. Model parameters were derived from texture measurements on potato samples. The experimental results and simulations show that the gelatinization process contributes only to a limited...

article

Thermophysical Properties of Fresh and Dried White Onion Slices

R. S. Rapusas, R. H. Driscoll

Journal of Food Engineering > 1995 > 24 > 2 > 149-164

The variation of the specific heat, effective thermal conductivity and density of onion (Allium cepa L., cv. Southport White Globe) slices with moisture content at near ambient temperature was determined by the method of mixtures, the line heat-source probe and the liquid displacement method respectively. The specific heat, the effective thermal conductivity and the calculated effective thermal diffusivity...

article

New Semi-empirical Approach to Handle Time-variable Boundary Conditions during Sterilisation of Non-conductive Heating Foods

J. Noronha, M. Hendrickx, A. Van Loey, P. Tobback

Journal of Food Engineering > 1995 > 24 > 2 > 249-268

Semi-empirical methods for the prediction of time-temperature histories in conductive and non-conductive (convective and mixed mode) heating foods subjected to a time-variable processing temperature are proposed. Four alternatives are considered: (i) Hayakawa's method (Duhamel's theorem and Hayakawa's formulae); (ii) Duhamel's theorem with analytical solution; (iii) numerical solution with apparent...

INFONA - science communication portal

Journal of Food Engineering

Thermal Kinetics of Color Changes in Pea Puree

A Naive Model of Starch Gelatinization Kinetics

A Mathematical Model of Simultaneous Heat and Moisture Transfer during Drying of Potato

The Effect of Phase Transitions on Release of n-Propanol Entrapped in Carbohydrate Glasses

Incipient Carrier Fluid Velocity for Particulate Flow in a Holding Tube

Three-Phase Extraction of Chinese Rapeseed using the Karr Column

A Fuzzy Controller for a Batch Cooking Process

Effective Moisture Diffusivity of Plain Yogurt Undergoing Microwave Vacuum Drying

Meatball Cooking - Modeling and Simulation

Fracture Stress of Frozen Food Analyzed by a Two-Component Model Consisting of Pure Water Ice and Concentrated Amorphous Solution

Optimization of the Surimi Processing System with a Central Composite Design Method

Changes in Structure, Density and Porosity of Potato during Dehydration

Numerical Solution of Response Surface Equations for Extrusion Cooked Cereals

The Influence of Solid and Sugar Contents on Rheological Characteristics of Akamu, a Semi-liquid Maize Food

Influence of Galactomannan on the Structure and Thermal Behaviour of Xanthan/Galactomannan Mixtures

Influence of Start-up Procedure on Crossflow Microfiltration of Raw Cane Sugar

Theoretical Consideration of the General Validity of the Equivalent Point Method in Thermal Process Evaluation

The Starch Gelatinization in Potatoes during Cooking in Relation to the Modelling of Texture Kinetics

Thermophysical Properties of Fresh and Dried White Onion Slices

New Semi-empirical Approach to Handle Time-variable Boundary Conditions during Sterilisation of Non-conductive Heating Foods

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