Food 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 B Physics

C Mathematical and Physical Sciences

D Behavioural and Social Sciences E Applied Sciences

F Computer and Systems Sciences G Ecological Sciences H Cell Biology

Series E: Applied Sciences - Vol. 168

Plenum Publishing Corporation London and New York

Kluwer Academic Publishers Dordrecht, Boston and London

Springer-Verlag Berlin, Heidelberg, New York, London, Paris and Tokyo

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 1 udes 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

ISBN-13: 978-94-010-7567-1 e- ISBN-13: 978-94-009-2370-6

001: 10.1 007/978-94-009-2370-6

Published by Kluwer Academic Publishers, P.O. Box 17, 3300 AA Dordrecht, The Netherlands.

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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

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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

Importance and feasibility of modeling and controlling hydration properties in fennentation processes

D. Simatos and P. Gervais

Part 3. Rheological properties and food extrusion

Flow properties of fluid food materials J.L. Doublier and J. Lefebvre

Food Extrusion J.M. Harper

Starch gelatinization D.B. Lund

Food engineering problems in rheology and non-Newtonian fluid mechanics J.F. Steffe, R.Y. Ofoli

231

235

245

271

299

313

Developments in measurement in rheological properties of food dispersions M.A. Rao

Non-oral texture evaluation of mixed gels. Selection of parameters L. Duran, M.H. Damasio, E. Costell and L. Izquierdo

Flow behavior of fruit jams at low shear rates. Calculation of yield stress L. Duran, E. Carbonell, E. Costell

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317

321

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

Statistical analysis of extrusion processes T. Jager and D.J.van Zuriichem

337

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 of an 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

Critical property requirements for supercritical fluid processing ofbiomaterials S.S.H. Rizvi, M. Zou, P. Kashulines and A. Benkrid

Food property effects in evaporation H.G. Schwartzberg

Ultrafiltration of rapeseed meal extracts M.J. Lewis and T.J.A. Finnigan

367

393

443

471

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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.

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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

Contributors

Burfoot D., AFRC Institute of Food Research· Bristol Laboratory, Langford, Bristol, BSI87DY United Kingdom

Cheryan M., Department of Food Science, University oflllinois, Urbana, IL 61801, U.S.A.

Collaco M.T.A., LNETI, Rua Vale Formoso, 1, 1900 Lisboa, Portugal

Costell E., Inst. Agroquimica Y TechnologiaAlimentes, Jaime Roig 11,46010 Valencia, Spain

De Baerdemaeker I., Agricultural Engineering Department, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3030 Leuven (Heverlee) Belgium

Doublier I.L., Laboratoire de Physicochimie des Macromolecules, Institut National de la Recherche Agronomique, B.P.527 44026 Nantes Cedex 03 France

Dumoulin E., Department Genie Industriel Alimentaire, Ecole Nationale Superiure des Industries Agricoles et Alimentaires (ENSIA), 1, Av. Des Olympiades, F-91305 Massy, France

Duran L., Inst. Agroquimica Y Technologia Alimentes, Jaime Roig II, 46010 Valencia, Spain

Empis I.M.A., Lab. Eng. Bioquimica, I.S.T. ·Av.Rovisco Pais, 1096 Lx. Codex Portugal

Farkas D., Campbell Institute for Research and Technology, Campbell Soup Company, Campbell Place, Camden, NJ 08103, U.S.A.

Griffin D., H. J. Heinz, Co. Ltd., Hayes Park, Hayes Middlesex, UB4 8AL United Kingdom

Harper I.M., Office of Research, Colorado State University, Fort Collins, CO 80523, U.S.A.

Hayakawa K., Food Science Department, Rutgers University - Cook College, New Brunswick, NJ 08903, U.S.A.

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Jager Th., Biotechnion-Department Food and Engineering, University ofWageningen, Dc Drcijen 12, 6703 BC Wageningen, The Netherlands

Jowitt R., Faculty of Science and Technology-Biotechnology, South Bank Polytechnic, Borough Road, London SEt OAA United Kingdom

Karel M., Department of Chemica1 Engineering, Massachusetts Institute of Technology, Cambridge, MA 02139, U.S.A.

Kent M., Torry Research Station, 135 Abbey Road, Aberdeen, AB98DG Scotland

Le Maguer M., The University of Alberta, Food Science Department, Edmonton, Alberta, T6G 2P5 Canada

Lebeault J .M., Division Des Procedes Biotechnologiques, Centre Recherche Royalliau, B.P. 233, 60206 Compiegne Cedex France

Lewis M.J., Department of Food Science and Technology, University of Reading, Reading, RG6 2AP United Kingdom

Lips A., Unilever Research, Colworth Laboratory, Shambrook, Bedford, MK44 lLQ United Kingdom

Lund D.B., Department of Food Science, Rutgers University, Cook College, New Brunswick, NJ 08903, U.S.A.

MacCarthy D., Food Engineering Department, University College, Cork, Ireland

Masi P., Instituto di Ingegeria Chimico·Alimentare, University of Salerno, 84081 Baronissi (Salerno), Italy

McKenna B.M., Department of Agricultural and Food Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland

Merson R. L., Department of Food Science and Technology, University of California, Davis, CA 95616, U.S.A.

Ohlsson T., SIK- The Swedish Institute for Food Research, P. O. Box 5401, S-40229 Goteborg, Sweden

Okos M.R., Agricultural Engineering Department, Purdue University, West Lafayette, IN 47907, U.S.A.

Oliveira F. A. , Escola Superior De Biotecnologia, Rua Dr. Antonio Bernardino De Almeida, 4200 Porto, Portugal

xiii

Oliveira J., Escola Superior De Biotecnologia, R. Dr. Antonio Bernardino De Almeida, 4200 Porto, Portugal

Paulus K.O., Bund Fur Lebensmittelrecht Und Lebensmittelkunde, Godesberger Allee 157,5300 Bonn 2 Fed. Rep. of Germany

Poulsen K.P., Department of Biotechnology, Block 221, The Technical University of Denmark, DK·2800 Lyngby Denmark

Rao M.A., Department of Food Science and Technology, Cornell University, Geneva, NY 14456, U.S.A.

Rizvi S.S.H., Institute of Food Sciences, Cornell University, Ithaca, NY 14853, U.S.A.

Sastry S.K., Department of Agricultural Engineering, Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, U.S.A.

Schwartzberg H.G., Department of Food Engineering, University of Massachusetts, Amherst, MA 01003, U.S.A.

Sereno A., Fac. Engenharia - Department Enga Quimica, Universidade Do Porto, Rua Dos Bragas, 4000 Porto, Portugal

Simatos D., Laboratoire de Biologie Physico· Chimique, Ecole Nationale Superieure de Biologie Appliquee a 1a Nutrition et a l'Alimentation (ENSBANA), Campus Universitaire, F-21000 Dijon, France

Singh R.P., Department of Agricultural Engineering, University of California, Davis, CA 95616, U.S.A.

Smith A.C., AFRC Institute of Food Research, NOlWich Laboratory, Colney Lane, NOlWich NR4 7UA United Kingdom

Steffe J.F., Department of Agricultural Engineering, Michigan State University, East Lansing, MI 48823, U.S.A.

Swartzel K.R., Department of Food Science, North Carolina State University, Box 7624, Raleigh, NC 27695, U.S.A.

Teixeira A.A., Agricultural Engineering Department, University of Florida, Frazier Rogers Hall, Gainesville, FL 32611, U.S.A.

Thorne S., Department Food and Nutritional Sciences, Kings College London, Campden Hill Road, London W8 7AR United Kingdom

Tung M.A., Technical University of Nova Scotia, Department of Food Science and Technology, Faculty of Engineering, P.O.Box 1000, Halifax, NS, B3I 2X4 Canada

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Weisser B., Lehrstuhl Fur Brauereianlagen Und Lebensmittelverpackungstechnik, Weihenstephan, Technical University of Munich, D·80S0 Freising 12, Fed. Rep. of Gennany

Other participants in the symposium

Barbosa D., Department Quimica, Faculdade De Engenharia, Rua Dos Bragas, 4000 Porto, Portugal

Bimbenet 1.1., Ensia·Ecole Nationale Superieure Des Industries, Agricoles Et Alimentaires, I, Av. Des Olympiades, 91305 Massy France

Gomes I.F., Fac. Ciencias • Department Quimica, Universidade Do Porto, pc. Gomes Teixeira, 4000 Porto, Portugal

Goncalves P., Fac. Engenharia·Department Enga Quimica, Universidade Do Porto, Rua Dos Bragas, 4000 Porto, Portugal

Iowitt R., Faculty of Science and Technology·Biotechnology, South Bank Polytechnic, Borough Road, London SEI OAA United Kingdom

Medina A.G., Escola Superior De Biotecnologia, Universidade Catolica Portuguesa, Rua Dr. Antonio Bernardino De Almeida, 4200 Porto Portugal

Piazza, C., Instituto di Ingegeria Chimico·A1imentare, University of Salerno, 84081 Baronissi (Salerno), Italy