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Series: Food science and technology series (Nova Science Publishers) TP370.F528 2011 664--dc22 2011002381 Published by Nova Science Publishers, Inc. New York CONTENTS Preface vii Chapter 1 Behavior of Hen‟s Eggs at Impact Loading 1 Šárka Nedomová, Jan Trnka, Libor Severa, Pavla Stoklasová and Jaroslav Buchar Chapter 2 Strategies for Extending Shelf Life of Foods Using Antimicrobial Edible Films 69 Silvia K. Jagus and Karen J. Sanjurjo Chapter 3 Developments in High-Pressure Food Processing 101 Carl J.
Schaschke Chapter 4 Spray Drying of Açai (Euterpe Oleracea Mart.) Juice: Effect Of Process Variables and Type of Carrier Agent on Product‟s Quality and Stability 125 Renata V. Tonon, Catherine Brabet and Míriam D. Hubinger Chapter 5 Computed Tomography in Food Science 157 Elena Fulladosa, Núria Garcia-Gil, Eva Santos-Garcés, Maria Font i Furnols, Israel Muñoz and Pere Gou Chapter 6 High Pressure Processing of Meat, Meat Products and Seafood 187 Marco Campus Chapter 7 Advanced Modeling of Food Convective Drying: A Comparative Study Among Fundamental, Artificial Neural Networks and Hybrid Approaches 219 Stefano Curcio, Maria Aversa and Alessandra Saraceno Chapter 8 Response to Stress Conditions of Microorganisms Treated with Natural Antimicrobials in Cheese Whey 249 Mariana von Staszewski, Rosa J. Mugliaroli, Laura Hernaez and Giselle Lehrke vi Contents Chapter 9 Changes in Rheological Properties of Hard Cheese During its Ageing 273 Libor Severa, Jan Trnka, Jaroslav Buchar, Pavla Stoklasová and Šárka Nedomová Chapter 10 Focusing on Lamb Rennet Paste: Combining Tradition and Innovation in Cheese Production 319 Antonella Santillo and Marzia Albenzio Chapter 11 Effect of Different Food Preservation Treatments on Enzyme Activity, Mechanical Behavior and/or Color of Vegetal Tissues 341 Lía N.
de Escalada Pla and Maria Emilia Latorre Index 361 PREFACE In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. This book presents topical research in the study of food engineering, including: ozone technology in the food industry; current trends in drying and dehydration of foods; strategies for extending the shelf-life of foods using antimicrobial edible films; developments in high-pressure food processing; as well as tempering and polymorphism during chocolate manufacture.
Chapter 1 - Behavior of the hen‟s eggs under impact loading has been investigated. Two main problems have been solved. The first one was focused on the non- destructive impact of the egg. In this part, eggs were excited by the ball impact on the blunt side, sharp side, or on the equator, and the response signals were detected by the laser-vibrometers.
These sensors record the velocity of the vibration at a certain point in the direction of the laser beam. In the test, the laser beam was focused normally to the eggshell surface at a selected node on the meridian of the egg. The response wave signals were then transformed from time to frequency domain and the frequency spectrum was analyzed. The specific objectives of the research were to: (1) analyze the response time signals and frequency signals of eggs, (2) find the effect factors on dynamic resonance frequency, and (3) establish relationship between the dominant frequency and the egg‟s physical properties.
The finite element model of the egg has been developed. The eggshell is considered as linear isotropic elastic material. Its behavior is then described by the Young modulus E and by the Poisson constant . The numerical simulation has been performed using LS DYNA 3D finite element code.
Computed signals exhibit very good agreement with experimental ones. The second part of the research was focused on a different type of impact loading when the egg, lying in a planar support, was loaded by the falling rod. The instrumentation of the rod enabled us to obtain the time history of the force at the point of the bar impact. The velocity of the rod was gradually increased up to a certain critical value at which the eggshell failure starts.
Numerical simulation of these experiments enabled us to obtain the stress at which the eggshell fracture occurs. This stress represents the eggshell‟s strength. This viii Robert J. Shreck strength is dependent on the egg shape as well as on the eggshell thickness.
It seems that this strength is an intrinsic material parameter which may be affected by the eggshell microstructure, by its chemical composition and by structural elements distribution. Achieved results have been used for the study of the hen‟s eggshell behavior at the impact on a rigid plate. Numerical results are in a reasonable agreement with records of the high speed camera. Chapter 2 - The development and production of new packaging materials, which are friendlier with the environment, is actually being studied with the purpose of minimizing the environmental pollution that is produced by the use of traditional, non-biodegradable packaging.
In the framework of this interest, the study of the use of biopolymers to produce “edible films” has considerably progressed in the last decade. Starches, proteins, cellulose and derivatives, gums, chitosan, among other hydrocolloids, have been used for producing this kind of films. The presence of a plasticizer agent is always required to minimize brittle structure and antimicrobials or other additives can be included in the film formulation. Antimicrobials will provide the film with specific functional properties in addition to their inherent barrier properties to the water vapor and oxygen and, in this case, the edible films can be thought of as an active packaging material since they are able to support and, eventually, release the food preservatives.
The films will perform as an additional microbial stress factor in order to protect the food from the external contamination and, therefore, will contribute to produce shelf life extension. The object of the present study was the production of tapioca starch - glycerol based edible films containing the preservatives potassium sorbate (KS) or nisin. Physicochemical properties of films such as crystalline fraction, solubility in water, sorptional behavior and color attributes were studied. In order to optimize the film functionality, the influence of soy oil addition to the film formulation, the use of sodium trimetaphosphate-chemically cross- linked-tapioca starch and the use of different filmmaking techniques, were evaluated.
The study of the effect of the film composition on the physicochemical properties and antimicrobial activity behavior will help to predict the potential usefulness of the film for a particular food system. Chapter 3 - This chapter reports the developments made in the processing of foods using high pressure which over the past two decades. Consumers these days generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an alternative to thermal processing which can destroy harmful microorganisms rendering the food safe to eat.
As a way of minimally processing food, it has the potential to preserve the quality of foods in many cases and even be responsible for producing new textures and properties. The effect of high pressure on the molecular structure of food proteins is to change their functional properties in surprising and often useful ways. A pressure of ten thousand times greater than atmospheric is capable of coagulating the albumin of egg without the use of heat. The purpose of using high pressure instead of heat is to preserve and even improve food quality in terms of taste, flavour, texture and colour.
The molecular structure of many food components including sugars, oils, vitamins, lipids and pigments are able to resist the effects of high pressures. Pressure is capable of affecting only the weaker bonds and forces sufficient to alter the delicate molecular structures, as in the case of proteins. There have been some excellent examples worldwide of commercially applying high pressure in the processing of fruits, fish and shellfish, meat and dairy products. Research continues to understand fully the remarkable effects of high pressure on the constituents of Preface ix food.
In general, this has been in the areas of food safety with the destruction of micro- organisms, the activation and deactivation of enzymes; the functional properties of foods components to form foams, gels and emulsions; thermodynamics with the control of phase change. The most important of these has been to establish the sterilisation properties of high pressure food processing. Many harmful microorganisms differ significantly in their ability to withstand pressure while bacteria, yeasts and moulds are readily killed with spores being only inactivated by pressure after germination. Chapter 4 - This chapter describes and discusses some results obtained through the study of the microencapsulation of açai juice by spray drying using different carrier agents.
Initially, the influence of process conditions on the moisture content, process yield and anthocyanin retention was evaluated using a central composite design. From the conditions selected in this first section (inlet air temperature of 140ºC, feed flow rate of 15 g/min and 6% of carrier agent), particles were produced using four types of carrier agents: maltodextrin 10DE, maltodextrin 20DE, gum Arabic and tapioca starch.