and Food for the 21st Centurv Food.r c.c..1<11(/l Food Texture and Viscosity. Concept and Measurement. New

Transcription

1 306 and Food for the 21st Centurv Food.r c.c..1<11(/l Food Texture and Viscosity. Concept and Measurement. New Other Food Quality Attributes," in Texture Measurements in Foods, A. Kramer and A. Dordrecht: D Abstract,

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3 31 Engineering and Food for the 21st of Rheological Properties in Food Process Engineering 1) 1.

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5 314 Engineering and Food for the 21 st Century Relevance of Rheologica! Properties in Food Process Engineering rneoiogícar pronernes on less narameters, Por instance, Li46 studied the effect of the flow laminar falling in food process force correction Stokes's factor for -Wheat Purpose/hvpothesis lmportant remarks moisture - Twin-screw extruder parameters of the dough. -Uiiai.LUii -,-,mutua> starch system flow 60/1997 Evaluation of pressure Bingharn plastic minced fish 49/1984 -Non-Newtonian fluids - Theoretical approach Expression to calculare energy Mathematical and solutions for kinetic evaluation. 51/ /1986 -Herschel-Bulkley fluids Determine optimum - Theoreticaldevelopment economicdiameter on power Optimal diame ter estimated from mass, economic, and flow parameters. Develop empirical 53/ /1991 factors Comparison and Newtonian fluids development of -Laminar and turbulent relationships for friction ftows factors -Sodiurn CMe solutions Modeling two phase, phase tube Newtonian flow yield stress. consumption 56/1994 -Horizontal eme solutions pipe pseudoplastic Reynolds ""mh,,,,, I,,, fluids equation for Reynolds number as a function of low indexo

6 sterilization process, 74/ Thin evaporation Simulation -Water and sugar solutions evaporation 77/1989 -Newtonian -Nurnerical annncations evaporation was 78/1989 solutions CMC exchange ftow Correlations were developed = <.: tmil! = minimum residence time Model -Heating/cooling 67/1990 -Starch solutions and water Evaluations particle/fluid convective h h - Whey protein solution heat exchanger Effect of viscosity whey coefficient -Water and starch Incipient velocity was -Particulare ftow ftow profiles

7 318 Engineering Food for the 21 st Centurv Relevance of Properties in Food Process stress, or viscosity as a function of concentration and/or between separation viscosity. 101/1977 -Sweet potato puree Flow characteristics of Flow properties were 94/1980 and -Spray drying drop size of dried products, droplet size of N and NN 95/1982 -Theoretical derivation Droplet diameter of power An equation for drop developed. -Drum drying - Theoretical 103/1989 -Roasted peanuts Effects of drying conditions 104/1995 -Potato, apple, and carrot Determination of heat Coefficients for cylinders 97/1996 atornization and milk Fluid and semisolid food materials exhibit food comnonents

8 Food Ref.jyeal' Material/experimental Pu rpose/hvpothesis 105/1981 -Egg custard Characterizing of stress decay changes 106/1983 -Ketchup, butter, Relationship between cheese, viscoelastic properties of food 107/1984 -Coagulating viscoelastic -Dynamic tests properties 108/1987 -Food gels Rheological changes proteins of 109/1990 -Processed cheese analogs Relation between structure, -Sensorial rheology, sensory to Viscosity and normal stress followed power-law Dynamic techniques information on milk gel. Rheological and textural follow proteins. Stress and work were related to and structure /1993 -Whey protein concentrates Study of structure - Thermal gelation formation -Dynamic Higher 4. J. and G. V. Barbosa-Cánovas. Selected Dairy Products," Crit. Rev. Fd. Sei. & Nutr., 37(4): N. K. 13/1995 -Therrnal gelation/denaturation and rheological properties in Symposium of Food Rheology at the XXX Mexican Congress of Food Science Mexico. 8. Finney, E. E "Elernentary Concepts of Rheology Relevant to Food Texture Measurements of A. A. Szczesniak, 114/1996 -Surimi-like material from beef and pork Examine properties functional of surimi Gel hardness of samples affected by protein and cooking ternperature. 9. York: Gordon and Breach Science Publishers, pp R Viscoelastie Fluids. An Introduction to Materials. 15/ Wheat dough -Microscopy studies microscopy and rheology Microscopy interpret rheometric data