Engineering Properties of Foods Third Edition

DK1481_title 3/4/05 2:05 PM Page 1 Engineering Properties of Foods Third Edition M. A. Rao Syed S. H. Rizvi Ashim K. Datta Boca Raton London New York Singapore A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc. Published in 2005 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2005 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 987654321 International Standard Book Number-10: 0-8247-5328-3 (Hardcover) International Standard Book Number-13: 978-0-8247-5328-3 (Hardcover) Library of Congress Card Number 2004056967 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. 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Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Engineering properties of foods / edited by M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta.-- 3rd ed. p. cm. -- (Food science and technology; 142) ISBN 0-8247-5328-3 (alk. paper) 1. Food--Analysis. 2. Food industry and trade. I. Rao, M. A., 1937- II. Rizvi, S. S. H., 1948- III. Datta, Ashim K. IV. Food science and technology (Marcel Dekker, Inc.); 142. TP372.5.E54 2005 664--dc22 2004056967 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com Taylor & Francis Group and the CRC Press Web site at is the Academic Division of T&F Informa plc. http://www.crcpress.com Preface We are pleased to present the third edition of Engineering Properties of Foods. The third edition is comprehensive, with seven new chapters: Mass–Volume– Area-Related Properties of Foods, Properties Relevant to Infrared Heating of Foods, Electrical Conductivity of Foods, Ultrasound Properties, Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing, Gas Exchange Properties of Fruits and Vegetables, and Surface Properties. Two of the previous chapters, Thermal Properties and Dielectric Properties, have been completely rewritten. Thus, 9 out of 16 chapters are new. We have systemat- ically searched and included physical, chemical, and biological properties that are of practical importance and for which significant data exist. We have added Professor Ashim Datta as a co-editor to help with this rather large undertaking. In looking for experts on topics, we have also made an effort to expand the international participation of authors. We have added authors/co-authors from four additional countries. We have made a special effort to follow a consistent format for the chapters so that readers can follow it easily. Thus, chapters include an introduction, property definition, measurement procedure, modeling, representative data compilation, and applications. We have concentrated on clear physical understanding of the properties and their variations, supplemented by representative and sufficient data, staying away from extensive data collection, for which electronic formats are likely to be more suitable. By providing a succinct presentation of each property in a consistent format, we hope to make it useful to the student as well as the professional. As computer-aided engineering (modeling) is becoming more commonplace, the primary use of food properties data is expected to be in computer modeling of food processes. Data correlations with compositions and temperature are particularly useful in this context since they will allow easy inclusion of variable properties in computer models. We have included such correlations as much as possible. iii iv Rao, Rizvi, and Datta Our sincere thanks to all the authors and reviewers whose participation and comments certainly enhanced the chapters. We thank the editors at Marcel Dekker for their patience and help. M.A. Rao, Syed S.H. Rizvi, and Ashim K. Datta The Editors M.A. Rao is a professor of food engineering at Cornell University, Ithaca, New York. He focuses his research on the measurement and interpretation of rheological properties of foods. Many original papers, reviews, and book chapters were contributed by Rao and co-workers, including the book: Rheology of Fluid and Semisolid Foods: Principles and Applications, Aspen Publishers Inc., 1999 (Kluwer Academic/Plenum Publishers, Inc). Professor Rao serves as the scientific editor of the food engineering and physical properties section of the Journal of Food Science. He was elected a fellow of the Institute of Food Technologists in 1997 and the Association of Food Scientists and Technologists (India) in 2000. He received the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists in 2000 and the Distin- guished Food Engineer award from IAFIS/FPEI-ASAE in 2003. Syed S.H. Rizvi, Ph.D., is professor of food process engineering and international professor of food science at Cornell University, Ithaca, New York. His teaching and research focus on engineering aspects of food processing and manufacturing operations. He has authored or co-authored over 100 research articles, co-edited five books, and holds seven patents. He previously taught at Clemson University and The Ohio State University and worked at Nestle and Glaxo. A fellow of the Institute of Food Technologists, Professor Rizvi has received many awards in recognition of his teaching and research efforts including the Chancellor Medal for Excellence in Teaching, State University of New York; International Dairy Foods Association Research Award in Food Processing; and Marcel Loncin Research Prize, Institute of Food Technologists. He received his B.S. and M.S. degrees from Panjab University, M.Eng. (chemical engineering) from the University of Toronto, and Ph.D. from The Ohio State University. v vi Rao, Rizvi, and Datta Ashim K. Datta, Ph.D., is a professor of biological engineering at Cornell University, Ithaca, New York. He has a Ph.D. degree (1985) in agricultural engineering from the University of Florida, Gainesville. Dr. Datta has served as a visiting professor at the University of Minnesota and the Katholieke Universiteit Leuven, Belgium. His research interests are in the fundamental studies of heat and mass transport relevant to food processing. His current research focuses on combined microwave and conventional heating and on modeling of microbiological and chemical safety during food processing. Dr. Datta is a member of the American Society of Agricultural Engineers, American Institute of Chemical Engineers, and Institute of Food Technologists. He has authored and co-authored two books: Handbook of Microwave Tech- nology for Food Applications and Biological and Bioenvironmental Heat and Mass Transfer, and he serves on the editorial boards of several journals. Contributors Marialuci Almeida T. Matsuura Cornell University University of Ottawa Ithaca, New York Ottawa, Ontario, Canada Ashim K. Datta Michael J. McCarthy Cornell University University of California Ithaca, New York Davis, California F.J. Francis Kathryn L. McCarthy University of Massachusetts University of California Amherst, Massachusetts Davis, California Marc E. Hendrickx Joseph McGuire Katholieke Universiteit Leuven Oregon State University Leuven, Belgium Corvallis, Oregon Indrawati Katholieke Universiteit Leuven Paul Nesvadba Leuven, Belgium Rubislaw Consulting Limited Aberdeen, U.K. Jeroen Lammertyn Katholieke Universiteit Leuven Bart M. Nicolaï Heverlee, Belgium Katholieke Universiteit Leuven Heverlee, Belgium Zacharias B. Maroulis National Technical University of Ximena Quintero Athens Frito-Lay Athens, Greece Plano, Texas vii viii Rao, Rizvi, and Datta G.S.V. Raghavan Sudhir K. Sastry McGill University The Ohio State University Ste-Anne de Bellevue, Quebec, Columbus, Ohio Canada Wendy Schotsmans M. Shafiur Rahman Katholieke Universiteit Leuven Sultan Qaboos University Heverlee, Belgium Muscat, Sultanate of Oman R. Paul Singh D. Rana University of California University of Ottawa Davis, California Ottawa, Ontario, Canada Chantal Smout M.A. Rao Katholieke Universiteit Leuven Cornell University Leuven, Belgium Geneva, New York V.N. Mohan Rao S. Sourirajan Frito-Lay Ottawa, Ontario, Canada Plano, Texas G. Sumnu Syed S.H. Rizvi Middle East Technical University Cornell University Ankara, Turkey Ithaca, New

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