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 booklet stemming from the overseas Congress on Engineering in foodstuff, the 1st being Food Engineering Interfaces, in line with the final ICEF10. The subject of ICEF eleven, held in Athens, Greece in may well 2011, is “Food technique Engineering in a altering World.” The convention explored the methods foodstuff engineering contributes to the recommendations of important difficulties in a global of accelerating inhabitants and complexity that's lower than the critical constraints of restricted assets of uncooked fabrics, strength, and setting. The ebook, constructed from 32 chapters, gains an interdisciplinary concentration, together with nutrition fabrics technology, engineering homes of meals, advances in nutrition procedure expertise, novel nutrients tactics, sensible meals, nutrition waste engineering, meals approach layout and economics, modeling nutrients security and caliber, and innovation management.

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1995; Stang 1998; Penth 2000; Kolb 2001; Tesch 2002; Floury et al. 2004; Freudig 2004; Aguilar et al. 2008). 4 to several mm. Today the well-known Microfluidizer also uses orifices of a specific design (so-called Y- or Z-chamber). Conventional Dairy Homogenization Process. -% fat, cream) using a separator. In conventional full-stream homogenization, milk is then standardized to the final product fat content by mixing these two phases in various ratios. The mixture is then homogenized (Fig. 6, left).

Fig. 14 Three-dimensional temperature distribution in a chicken wing after microwave treatment of 600 s (power was switched on after 200 s) as calculated using new simulation procedure (Source: Knoerzer et al. 2008) Fig. 15 Temperature profile in hot and cold spots in feedback-controlled heating scenario, with combined microwave/hot air treatment (Source: Knoerzer et al. 2008) (which will be in different locations depending upon the process and product; also, locations will change during processing) are captured.

The simulated heating of a “real” product, a chicken wing, was performed by introducing the product structure into the model through the multi-threshold MRI spin density measurement described earlier, allocating structure and material properties for fat, meat and bone components. The microwave power in this example was set to 25 W for 600 s. 14 shows the temperature distribution in the chicken wing after heating. It is obvious that uncontrolled process conditions led to the development of unacceptable non-uniform temperature distributions caused by a number of interacting microwave inherent factors, described in detail in the literature (Ringle and Donaldson 1975; Knoerzer 2006; Wa¨ppling-Raaholt and Ohlsson 2005; Ryyna¨nen et al.

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