Engineering Properties of Foods - Barbosa-Cánovas G.V., Juliano P
FOOD ENGINEERING – Vol. I - Engineering Properties of Foods - Barbosa-Cánovas G.V., Juliano P. and Peleg M. ENGINEERING PROPERTIES OF FOODS Barbosa-Cánovas G.V. and Juliano P. Washington State University, USA Peleg M. University of Massachusetts, USA Keywords: Food engineering, engineering property, physical, thermal, heat, electrical, foods, density, porosity, shrinkage, particulates, powders, compressibility, flowability, conductivity, permittivity, dielectric, color, gloss, translucency, microstructure, microscopy, diffusivity, texture Contents 1. Introduction 2. Thermal Properties 2.1. Definitions 2.2. Thermal Variations in Properties and Methods of Determination 2.3. Food Processing Applications 3. Optical Properties 3.1 Definitions 3.2. Methods and Applications 4. Electrical Properties 4.1. Electrical Conductivity and Permittivity 4.2. Methods and Applications 5. Mechanical Properties 5.1. Structural and Geometrical Properties 5.1.1. Density 5.1.2. Porosity 5.1.3. Shrinkage 5.2. Rheology and Texture 6. Properties of Food Powders 6.1. Primary Properties 6.2. Secondary Properties 7. Role ofUNESCO Food Microstructure in Engineering – EOLSSProperties 7.1. Structural Characterization of Foods 7.2. Practical Implications Glossary SAMPLE CHAPTERS Bibliography Biographical Sketches Summary The engineering properties of foods are important, if not essential, in the process design and manufacture of food products. They can be classified as thermal (specific heat, thermal conductivity, and diffusivity), optical (color, gloss, and translucency), electrical (conductivity and permittivity), mechanical (structural, geometrical, and strength), and ©Encyclopedia of Life Support Systems (EOLSS) FOOD ENGINEERING – Vol. I - Engineering Properties of Foods - Barbosa-Cánovas G.V., Juliano P. and Peleg M. food powder (primary and secondary) properties. Most of these properties indicate changes in the chemical composition and structural organization of foods ranging from the molecular to the macroscopic level.
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