FOOD SCIENCE AND TECHNOLOGY FOCUS ON FOOD ENGINEERING No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services FOOD SCIENCE AND TECHNOLOGY Additional books in this series can be found on Nova‟s website under the Series tab Additional E-books in this series can be found on Nova‟s website under the E-books tab FOOD SCIENCE AND TECHNOLOGY FOCUS ON FOOD ENGINEERING ROBERT J SHRECK EDITOR Nova Science Publishers, Inc New York Copyright © 2011 by Nova Science Publishers, Inc All rights reserved No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher For permission to use material from this book please contact us: Telephone 631-231-7269; Fax 631-231-8175 Web Site: http://www.novapublishers.com NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers‟ use of, or reliance upon, this material Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works Independent verification should be sought for any data, advice or recommendations contained in this book In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services If legal or any other expert assistance is required, the services of a competent person should be sought FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS Additional color graphics may be available in the e-book version of this book LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Focus on food engineering / editor: Robert J Shreck p cm (Food science and technology) ISBN 978-1-61209-895-1 (eBook) Food industry and trade I Shreck, Robert J II 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 Behavior of Hen‟s Eggs at Impact Loading Šárka Nedomová, Jan Trnka, Libor Severa, Pavla Stoklasová and Jaroslav Buchar Chapter Strategies for Extending Shelf Life of Foods Using Antimicrobial Edible Films Silvia K Flores, Lía N Gerschenson, Rosa J Jagus and Karen J Sanjurjo Chapter Developments in High-Pressure Food Processing Carl J Schaschke Chapter Spray Drying of Aỗai (Euterpe Oleracea Mart.) Juice: Effect Of Process Variables and Type of Carrier Agent on Product‟s Quality and Stability Renata V Tonon, Catherine Brabet and Míriam D Hubinger 69 101 125 Chapter Computed Tomography in Food Science Elena Fulladosa, Núria Garcia-Gil, Eva Santos-Garcés, Maria Font i Furnols, Israel Muñoz and Pere Gou 157 Chapter High Pressure Processing of Meat, Meat Products and Seafood Marco Campus 187 Chapter Advanced Modeling of Food Convective Drying: A Comparative Study Among Fundamental, Artificial Neural Networks and Hybrid Approaches Stefano Curcio, Maria Aversa and Alessandra Saraceno Chapter Response to Stress Conditions of Microorganisms Treated with Natural Antimicrobials in Cheese Whey Mariana von Staszewski, Rosa J Jagus, Sandra L Mugliaroli, Laura Hernaez and Giselle Lehrke 219 249 vi Chapter Chapter 10 Chapter 11 Index Contents Changes in Rheological Properties of Hard Cheese During its Ageing Libor Severa, Jan Trnka, Jaroslav Buchar, Pavla Stoklasová and Šárka Nedomová Focusing on Lamb Rennet Paste: Combining Tradition and Innovation in Cheese Production Antonella Santillo and Marzia Albenzio Effect of Different Food Preservation Treatments on Enzyme Activity, Mechanical Behavior and/or Color of Vegetal Tissues Lía N Gerschenson, Ana M Rojas, Marina F de Escalada Pla and Maria Emilia Latorre 273 319 341 361 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 - 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 - 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 crosslinked-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 - 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 microorganisms, 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 - This chapter describes and discusses some results obtained through the study of the microencapsulation of aỗai 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 These particles were then characterized with respect to water activity, bulk and absolute density, porosity, particle size distribution and morphology The samples produced with maltodextrin 20DE and with gum Arabic exhibited the highest water activity and the lowest particles size, while those produced with tapioca starch were the less porous, with the lowest bulk density and highest mean diameter Then, physical stability of particles, when exposed to different relative humidities, was evaluated through the construction of sorption isotherms and determination of the glass transition temperature The samples produced with maltodextrin 10DE exhibited the highest critical water activity, being considered as the most stable powder Glass transition temperature decreased with increasing moisture content, confirming the plasticizant effect of water on this property Finally, anthocyanin stability of powders stored at different temperatures and relative humidities was evaluated The increase of both these parameters resulted in higher anthocyanin degradation Maltodextrin 10DE was the carrier agent that showed the best pigment protection, for all the conditions studied Chapter - Computed tomography (CT) is one of the emerging technologies of interest to food science as it permits a non-destructive characterization of food products and their control throughout processing This work describes the history and physical basis of this technology as well as the working principles of CT It focuses on the latest research findings related to the application of this technology to different food products; especially dry-cured ham production as well as other issues like pig carcass classification A revision of other X-ray technologies applied to food science is also included In dry-cured ham production, CT helps the study of the factors which affect the salting/curing processes These processes can be monitored because salt can easily be detected due to the differences in densities of meat and salt Using experimental models, salt and water contents can be non-destructively determined at any moment during the process thus enabling the establishment of safety and quantity criteria in order to avoid either sensory defects or the microbiological hazards common in dry-cured ham For carcass classification purposes, CT can be used to obtain the lean content of carcasses which is of interest to the food industry as it defines the commercial value of the pig The estimation of the lean content is usually calculated from the physical measurements of subcutaneous fat depths and muscle thicknesses in specific locations Devices for this task need to be calibrated and therefore, the dissection is the reference method most commonly used, but this method is difficult and time consuming CT is an excellent tool for this task as it easily distinguishes the differences between lean, fat and bone ... version of this book LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Focus on food engineering / editor: Robert J Shreck p cm (Food science and technology) ISBN 978-1-61209-895-1 (eBook) Food. .. 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. .. differences between lean, fat and bone x Robert J Shreck Chapter - High Pressure Processing (HPP) allows decontamination of foods with minimal impact on their nutritional and sensory features The