Download Advances in Food Process Engineering Research and by Helmar Schubert, Heike P. Schuchmann (auth.), Stavros PDF

By Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)

This is the second one ebook stemming from the foreign Congress on Engineering in foodstuff, the 1st being Food Engineering Interfaces, in keeping with the final ICEF10. The subject matter of ICEF eleven, held in Athens, Greece in may possibly 2011, is “Food method Engineering in a altering World.” The convention explored the methods nutrition engineering contributes to the strategies of important difficulties in a global of accelerating inhabitants and complexity that's less than the critical constraints of restricted assets of uncooked fabrics, power, and atmosphere. The publication, made out of 32 chapters, positive aspects an interdisciplinary concentration, together with nutrition fabrics technology, engineering houses of meals, advances in meals technique expertise, novel foodstuff techniques, useful meals, nutrition waste engineering, meals strategy layout and economics, modeling meals defense and caliber, and innovation management.

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Development of adjusted processes and food products by utilizing the knowledge established in basic chemical engineering using modern tools, such as numerical process simulation, online process analysis, novel measuring devices, microstructuring apparatus engineering, and nanostructuring technologies. Research in these fields will lead to a better understanding of the relationship between microstructures and submicron structures and functional properties, such as consumer-oriented sensory or texture properties or bioavailability/bioactivity of food components, and will therefore enable a targeted product design.

Studying emulsifiers of the sucrose fatty acid esters, experimental data revealed that indeed oil-soluble emulsifiers with high HLB values could stabilise phytosterols against interface crystallisation far better than those with lower HLB values of a similar group. For the water-soluble emulsifiers, among others, the group of Tween emulsifiers (cf. Sect. 1) was investigated in terms of their ability to stabilise phytosterols against interface crystallisation. Here, experimental data show that the size of the emulsifier molecule and, thus, the time required for diffusion to the interface are even more important than the HLB value of the emulsifier.

Therefore, this emulsion can be considered intrinsically microbially stable (Badolato Bo¨nisch 2009). These results show the immense influence of food structure on the microbial stability of food and the opportunity to produce microbially stable food without the need for additional preservatives. 2 Multiphysics Simulation of Microwave Processing and Utilisation of Magnetic Resonance Imaging By heating volumetrically, microwave processes have several advantages over conventional heating processes.

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