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VOLUME I
PROCEEDINGS OF THE EIGHTH
International Congresson Engineering and Food
—ICEF8—
EDITED BY
I Welti-ChanesUniversidad de lasAmfricas-Puebla
G. Y Barbosa-CanovasWashington State University
J. M. AguileraR Universidad Catolica de Chile
L C, Lopez-Leal • P. Wesche-EbelingA. Lopez-Malo E. Palou-Garcia
Universidadde las Americas-Pueblo
TECHNOMIC[PUBLISHING CO., INC,
T ANCASTER'BASEI
Table of Contents
5 'if :.,< .
s >
I'M; :j'''--;-\iru0-:*ucJVolume 1
Preface xliii
Acknowledgments xlv
CHAPTER"!. FOOD PROPERTIES
Development of a Method for the Measurement of the
Effective Thermal Conductivity of Food Substances
Containing Significant Air Voidage 3
J. K. CARSON, A. C. CLEU\ND, S. J. LOVATT
andD J. TANNER
Effect of Bulk Density on the Thermal Conductivity ofCooked Rice •••(•
9
J. K CHUN, Y J LEE] S "g SHIN and K H. KIM
Effect of Moisture and Temperature on the SpecificHeat of Corn and Rice Determined by Differential
Scanning Calorimetry 14
A. VALDEZ-FRAGOSO, H. MUJICA-PAZ, J. WELTI-CHANES
andJ. J. BIMBENET
Thermal Properties of Different Lupin Species Proteins 18
M. M. FALCAO-RODRIGUES and M. L. B DA COSTA
Measurement and Prediction of Thermal Properties of
Tomato Using MDSC 23
A. F. BARONI and M D. HUBINGER
Thermophysical Properties of Tropical Fruit Juice 28
S. C. S R. DE MOURA, SPM. GERMER, D C R JARDIM
and M. S SADAHIRA
Hi
iv Table of Contents
Thermophysical Properties of Tropical Fruit
Pulps by TMDSC 34
E. J. SANJINEZ-ARGANDONA, A. L. M. BRAGA, M. D. HUBINGER
and R. L. DA CUNHA
Prediction of Thermodynamic Properties in Organic Acid
Solutions by a Modified UNIFAC Model 40
M. C. MAFFIA, M. MACHADO, L. FLORENCIO and
A.J. MEIRELLES
Textural Properties of Popcorn Cakes 45
J. REVECO, C. ROVEDO and R. R SINGH
Conditioning of Fruits and Vegetables to Reduce
Handling Damage 50
G. M. HYDE and A. L. BARITELLE
Textural Changes of Potato Slices during Heat Treatment 55
S. SEGNINI, G. UDEMBA, R. OSTE and R DEJMEK
Portable Plane Angle Penetrometer for Industrial Control of
the Curd Firmness at the Cutting Time 60
A. E. HERNANDEZ-MONZON and J. A. DIAZ-ABREU
The Behavior of Mechanical Properties of Toast at Different
Water Activities 65
A. L. M. BRAGA and R. L. DA CUNHA
Gel Strength of Mixed Goat Meat and Beef Proteins
with K-Carrageenan 71
A. TOTOSAUS, I. GUERRERO and J. G. MONTEJANO
On-Line Image Analysis of Swell and Color during Roastingof Coffee Beans 74
J. A. H. PEREZ, B. HEYD and G. TRYSTRAM
Determining Topping Percentage and Distribution of Pizzas
Using a Computer Vision System 78
D.-W. SUN
Non-Contact Bruise Detection in Applesby Thermal Imaging 83
J. VARITH, G. M. HYDE, A. L. BARITELLE, J. K. FELLMAN
and T. SATTABONGKOT
Quantitative Characterization of Potato Product Surfaces
Using Scale-Sensitive Analysis 88
F PEDRESCHI and J. M. AGUILERA
Table ofContents v
Determining Roughness in the Epidermis of Fruits
by Laser Technique 94
C. A. G. DE PINERES-ROCHA, C. TORRES
and L. MATTOS
Quantitative Measurement of Food Color Spectrum with
Machine Vision: Software and Examples 99
D. A. LUZURIAGAand M. 0. BALABAN
Measurement of the Shape Change in Solidifying Chocolate
Using a Non-Invasive Laser Technique 104
K. PINSCHOWER, R J. FRYER and A. G. F. STAPLEY
Development of 3-D Visualizing Technique for Internal
Distribution of Chemical Components inside the Whole
Body of a Grain 109
Y OGAWA, T. OHTANI, J. SUGIYAMA, S. HAG1WARA,
K. I.KUDOHandT. HIGUCH1
Spectral Measurement of Moisture in Potato Chips 115
N. G. YEE
Product Engineering of Instant Powders by
Jet Agglomeration 120
M. WOLLNY and H. SCHUBERT
Effect of Storage Conditions on the Flowability of Flour
and Whey Permeate Powders 126
J. J. FITZPATRICK and E. TEUNOU
Development of a Population Balance Model to Study the
Fouling of Whey Protein Aggregates in a TemperatureControlled Shear Field 131
E. LEONILIDI, A. S. BURBIDGE, B. ELLIOTT, R J. FRYER,
M. J. HOUNSLOW and G, ALBURQUERQUE
Dielectric Properties of Granny-Smith Apple as Affected
by Vacuum Impregnation Treatment and Water Content 136
M, E. MARTiN, A. ANDRES, N. MARTINEZ-NAVARRETE,
A. CHIRALT and R FITO
Measurement of Dielectric Properties by Partially Filled
Cylindrical Resonators141
M. REGIER, R FRITZ and H. SCHUBERT
Effective Electrical Conductivity of Food Mixtures146
L. J. DAVIES and R J. FRYER
vi Table ofContents
Influence of Osmotic Treatment on the Volatile Profile of
Strawberry {Fragaria x ananassa var. Chadler) 151
I. ESCRICHE, A. CHIRALT, J. MORENO
and J. A. SERRA
Sensory Analysis of Acidified Dairy Products UsingResponse Surface Methodology 156
M. G. ROCHA
Electronic Nose for Monitoring the Integrated Muscatel
Aroma Production and Recovery by Pervaporation 161
C. PINHEIRO, T SCHAFER, C. RODRIGUES, S. ROCHA,A. BARROS, I. DELGADILLO and J. G. CRESPO
Some Flavour Components of Cocuy 166E. M. GARRIDO and T CAPOTE
The Near-Infrared Imaging to Visualize the SpatialDistribution of the Sugar Content for Various Kinds
of Melons 170
M. TSUTA, J. SUGIYAMA and Y SAGARA
Gelling Characteristics of Pectin Extracted from BlueberryFruit {Vaccinium corymbosum) 175R. STUCKRATH, S. MENDEZand C. IBARRA
Textural and Color Changes during Ripeningof Avocado to Be Used for Minimal Processing 179J. WELTI-CHANES, L. DORANTES-ALVAREZ,A. SANDOVAL-DOMINGUEZ and A. LOPEZ-MALO
Relation between Physico-Chemical and RheologicalProperties for the Manguifera indica L. var.
Tommy Atkins upon Its Apparent Harvest Index 184G. CAEZ-RAMIREZ, M, F. RODRfGUEZ-GONZALEZ and
H.J.AGUILAR
Characterization of Food Surfaces (Roughness) Usingthe Differential Box-Counting Method 189R. QUEVEDO, J. M. AGUILERA and F. PEDRESCHI
CHAPTER 2. PHYSICO-CHEMISTRY OF FOODS
Thermal Properties of Corn Flour by DSC: Effectof Heating Rate, Water to Flour Ratio and
Particle Size 197C. OJEDA, C. M. HAROS, M. TOLABA and
A. CALCETA-RESIO
Table ofContents vii
Glass Transition Temperature of Dry Solids: A Crucial
Optimization Parameter for Freeze-Drying 202
J. GIASSON and C. RATTI
The Effect of Extraction Methods and Water Content
on Tg and Tp of Starch as Studied by DSC 207
M. J. B. FERREIRA and M. L. B. DA COSTA
An Approximation to Calorimetric Analysis on
Dispersions at Different Concentrations of Mesquite(Prosopis sp.) and Locust Bean (Ceratonia sp.)Seed Gums 211
A. HERNAnDEZ-TINOCO, J. A. SALAZAR-MONTOYA and
E. G. RAMOS-RAMIREZ
Dielectric Analysis of Gelatin in the Glassy and
Rubbery States 216
S. IWAMOTO, H. KUMAGAI and 0. MIYAWAKI
The Role of Sucrose and Hydrocolloids on Thermal
Transitions and Viscoelastic Response of Starch Pastes 221
A. KRUGER, C. FERRERO and N. E. ZARITZKY
Thermal Determination for Starch Gelatinization 226
M. URENA-PERALTA and C. VELEZMORO
Determination of Kinetic Parameters of Rice Parboiling
by Means of Differential Calorimetry 230
G. ELBERT, M. TOLABA, M. HAROS and C. SUAREZ
The Effects of Shear and Temperature History on
the Crystallization of Chocolate 235
A. G. F. STAPLEY and R J. FRYER
Kinetics of Crystal Sugar Inhibition on Dulce de Leche
as Affected by Locust Bean Gum 241
G. R TERAN-ORTIZ, L. R. DE ABREU and J. CAL-VIDAL
Energy Transfers during Melting of Low HydratedStarch under Shear and Extrusion Conditions 246
G. DELLA-VALLE, C. BARRON and R COLONNA
Melting Properties of Fat in Manchego Type Cheese 251
C, GONZALEZ-MARTINEZ and A. CHIRALT
Hygroscopic Properties in Osmotic Dehydrated Mango 257
J. A. GUERRERO-BELTRAN, A. VALDEZ-FRAGOSO and
J. WELTI-CHANES
viii Table ofContents
Application of the Enthalpy-Entropy Compensation
Model to Water Adsorption in Potato and Garlic 263
J. A. GUERRERO-BELTRAN, J. HERRERA-LOPEZ,H. MUJICA-PAZ, A. LOPEZ-ZAMORA and J. WELTI-CHANES
Prediction of Moisture Sorption Isotherms for
Multicomponent Powders 269
K. D. FOSTER, J. E. BRONLUND and A. H. J. PATERSON
Temperature Effect on Moisture Sorption Isotherms of
Biodegradable Films 274
C. A. R. BASTIDA and E. F. HUICOCHEA
Moisture Sorption Behavior of Salt ImpregnatedOnion and Tomato 278
A. F. BARONI, M. D. HUBINGER and F. C. MENEGALU
Oxidation Kinetics of DHA Oil and DHA Ethyl Ester 283
H. YOSHII, T. FURUTA, T. BABA, K. MARUYAMA
and R LINKO
Choice of Chlorophyllase or Peroxidase for Blanchingof Swiss Chard Leaves, Using Kinetic Parameters 289
V BIFANI, A. SAN MARTIN, S. SHOCH, J. ROMERO
and M. IHL
Biscuit Browning Kinetics as a Function of Local
Temperature and Moisture Content 294
B. BROYART, G. TRYSTRAM and N. COQUE
Desorption Data for Cooked Beef 299
A. E. DELGADO and D.-W. SUN
Glass Transition Temperatures, State Diagram and
Sorption Properties of Garlic 304
A. M. SERENOandM.M. SA
Non-Enzymatic Browning in Dehydrated Potato and
Starch Model Systems in Relation to Physical State 309
C. SCHEBOR, J. CHIRIFE and M. R BUERA
Modified GAB Isotherm for High Water Activities 314
R E. VIOLLAZ and C, 0. ROVEDO
CHAPTER 3. TRANSPORT PHENOMENA
Contact Heat Transfer Coefficient during Double-Sided
Cooking ofMeat Patties 321
S. E. ZORRILLA, S. WICHCHUKIT and R. R SINGH
Table of Contents ix
Heat Transfer Study and Modelling during Emmental
(Swiss Cheese) Ripening 326
A. S. PAJONK, R. SAUREL, D. BLANC, R LAURENT and
J. ANDRIEU
Liquid-to-Particle Heat Transfer Coefficients in
Heterogeneous Pipe Flow Systems: The Effect
ofLoading 332
M. N. AHMAD, J. A. IWEIDA and T. R. A. MAGEE
Heat and Mass Transfer during Cake Baking 337
T. R. A. MAGEE and W. A. M. MCMINN
Systematic Measurement of Model Food Properties
during Mixed Regime Thermal Processing 342
Y. R YONG, A. N. EMERY and R J. FRYER
Modelling of Air Velocity Fields and Heat Transfer
during Cooling or Heating Process of Food Products
Using a Macroporous Media Approach 347
G. ALVAREZ, D. FLICK and J, MOUREH
Study on the Frying Process of Donuts 353
J. F. VELEZ-RUIZ and M. E. SOSA-MORALES
Effect of Frying Conditions on Kinetics and Structural
Properties ofFried Potatoes 358
M. K. KROKIDA, V. OREOPOULOU, Z. B. MAROULIS and
G. SARAVACOS
Determination of Water Diffusion Coefficient of
Viscous Products Using a Thin Film Dryer 363
M. RADERER, A. BESSON, I. HACKE and
K. SOMMER
Freeze-Drying Condition and Transport Properties
for Miso Paste 368
K, KAMINISHI, T. ARAKI, Y. SAGARA and K.-l. KUDOH
Kinetics ofMass Transfer in Apple Tissue duringGlucose Impregnation Process 373
D. SALVATORI and S. M. ALZAMORA
Modeling of Prato Cheese Salting: Fickian and Neural
Network Approaches 378
A. F. BARONI, M. R. MENEZES, E. A. A. ADELL and
E. R RIBEIRO
X Table of Contents
Effect of Sodium Chloride on Meat Tissue
Microstructure and Its Influence on the Diffusion
of Nitrite and Nitrate Salts 383
A. PINOTTI, A. CALIFANO and N. ZARITZKY
Salting, Drying and Smoking of Pork Meat. Interactions
Effects Due to Simultaneous Units Operations 389
I. POLIGNE, A. COLLIGNAN and G. TRYSTRAM
Moisture Diffusivity during Baking of Cake Batter 394
M. MARCOTTEand 0. D. BAIK
A New Non-Fickian Diffusion Model Which Is Able
to Describe Water Migration in Starchy Food
during Cooking 400
H. WATANABE, M. FUKUOKA, T MIHORI and Y. I. GOMI
Mass Transfer and Residence Time Distributions
in a Spinning Cone Column 406
M. E. VARGAS, K. NIRANJAN, L. PYLE and
G. GUTIERREZ
Modeling the Effect of Roast and Temperatureon C02 Diffusion and Sorption in FRG Coffee 411
E. SHIMONI and T R LABUZA
Apparent Distribution Coefficient of a Saccharide
onto a Cation-Exchange Resin 416
S. ADACHI and R. MATSUNO
CHAPTER 4. RHEOLOGY
Flow Properties of Chicory (Cichorium intybus L.) Extract 425
R. I. NOGUEIRA, K. J, PARK and E. DEYRMENDJIAN
Rheological Behavior of Coffee Extract 430
J. TEUS-ROMERO, R. A. F. CABRAL,M. A. POUZELLI, A. L. GABAS and V. R. N. TELIS
Rheological Preliminary Behavior of "Cajd"(Spondias lutea L.) Juices: Integral and Concentrated 435
M. M. M. ASSIS, S. C. S. LANNES, L H. PELIZER
and S. SATO
Rheology of Casein Solutions as Affected by Plant Enzymes 440
G. MENDEZ-MONTEALVO, R OSORIO-DIAZ,J. SOLORZA-FERIA, E. GONZALEZ-REYES and
E. GARCIA-DOMINGUEZ
Table ofContents xi
Lubricated Squeezing Flow Viscometry for Textural
Evaluation of Semi Liquid Foods 444
M. G. CORRADINI, T. SUWONSICHON and M. PELEG
Resistance Coefficients in Valves and 90° Bend
for a Power-Law Fluid in Laminar Flow 451
J. A. LINARES-GARCIAand L. R MARTINEZ-PADILLA
Influence of Sucrose Addition and Storage on Flow
Behavior of Assai {Euterpe oleracea Mart.) Pulp 456
F. R. B. D. CARNEIRO, M. D. HUBINGER, R. A. JORGE
and R. L. DA CUNHA
The Influence of Temperature on the Rheological
Behavior of Rehydrated Whole Egg, Egg Yolk
and Egg White 461
S. M. OHATAandL. A. VIOTTO
In-Line Viscosity Measurement of Pizza Sauces
Using Tube and Vibrational Viscometry 467
R J. CULLEN, A, R DUFFY, C. R O'DONNELL and
D. O'CALLAGHAN
Using Positron Emission Particle Tracking (PEPT)
to Study Food Flows 473
R J. FRYER, R G. FAIRHURST, M. BARIGOU
and D. J, PARKER
Rheological and Analytical Characterization
of Products of Chagalapoli (Icacorea compressa) 478
G. VIVAR-VERA, D. CANTU-LOZANO, J. J. CORTES-AVELAR,
M. M. LE6N-GUZMAN and M. E. GARCiA-REYES
Rheological Behavior of Camu-Camu (Myrciaria dubia)
Juice as Affected by Temperature 483
A. A. QUISPE-RAMlREZ and M, C. CRUZ-ROMERO
Effect of Hydrodynamic Shear on Fractionated
Palm Kernel Oil Products 487
D. R. A. BIAK and R J, FRYER
Yield Stress in Dispersions of a Gum from Quince 492
E. CHAVEZ, L. G. MONTOYA, J. MORALES and
H. MEDRANO
Influence of Xanthan Gum on Rheological Propertiesof Starch Gels 498
I. G. MANDALA, E. D. PALOGOU and
A. E. KOSTAROPOULOS
xn Table ofContents
Intrinsic Viscosity of Xanthan Gum in Water with
Different Solutes 504
M. H. F. GARCIA, I. C. FREITAS, R. L. DA CUNHA
and F. C. MENEGALLI
Viscoelastic Behavior of Waxy Maize Starch-Gellan
Mixtures under Small Amplitude Oscillatory Shear 509
A.!. RODRIGUEZ-HERNANDEZ, A. TECANTE and
J. L. DOUBLIER
Steady and Small-Deformation Rheology of Crosslinked
Waxy Maize Starch-Gellan Pastes and Co-Gels 514
M. G. SOSA-HERRERA, A. TECANTE and J. L. DOUBLIER
The Importance of Visco-Elasticity in Sheetingof Wheat Flour Dough 519
M. R MORGENSTERN, A. J. WILSON, M. ROSS and
F. AL-HAKKAK
Effect of Mixing Time on Farinographic Consistency,
Water Activity and Other Chemical Parameters
of Salty and Sweet Bread 524
G. CALDERON-DOMINGUEZ, R. ARANA-ERRASQUIN,
R. FARRERA-REBOLLO, M. E. SANCHEZ-PARDO and
L. DUQUE-RODRIGUEZ
Effect of Mixing and Resting Time on ExtensographicCharacteristics of Salty and Sweet Dough 529
G. CALDERbN-DOMfNGUEZ, R. ARANA-ERRASQUIN,R, FARRERA-REBOLLO, M. E. SANCHEZ-PARDO and
L. DUQUE-RODRIGUEZ
Influence of Dough Sour in Bread Making 534
L. VAZQUEZ, A. E. PONCE and L. HERNANDEZ
Characterization of "Suero Costefio"
(Fermented Milk) and Its Application Effect
as Improver for Bread Making Wheat Flour 539
G. CAEZ-RAMIREZ, J. G. SERPA, A. M. CHAMIE, R GARCIA and
H. J. AGUILAR
Characteristics of Rice Flour Pastes—Effects ofpH,Com Starch and Phosphate Addition 545
H. H. WANG and D.-W. SUN
Effect of Folic Acid, Ascorbic Acid and Azodicarbonamide
Mixes on a Brcadmaking-Product Volume 550
R M. E. SANCHEZ, G. E. JIMENEZ, R, L. DUQUE,D. G. CALDER6N, R. R. FARRERAand R. I. DEL ANGEL
Table of Contents xiii
Rheological Determination of Gelification Point
with Vane Rheometer in Malanga (Colocasia esculenta)
Starch Suspensions 554
K. MARTiNEZ-ROJAS, D. CANTU-LOZANO,M. PETTERSON-LORANCA and B. CRUZ-RIVERA
Influence of Shear on Casein-Carrageenan Interactions
Using Uniaxial Compression 559
K. 0. RIBEIRO, E. SABADINI and R. L DA CUNHA
Dynamic Rheological Properties of Gellan-Egg White
Mixed Gels 565
A. TOTOSAUS, M. BARROSO, E. PONCE, I. GUERRERO and
R MONTERO
Gelatinisation of Wheat Starch under Extrusion
Conditions Using a Novel Concentric
Cylinder Viscometer 568
A. J. SANDOVAL and D. L. PYLE
Rheological Behavior of White and Cream Cheese 573
N. BERTOLA, A. BEVILACQUA and N. ZARITZKY
Rheological Characteristics of Cheddar Cheese during
Heating and Cooling 578
V. VENUGOPALand K. MUTHUKUMARAPPAN
Rheological Behavior ofFull and Low-Fat Requeijao
at Small and Large Deformations under Shear 583
I. C. FREITAS, A, F. BARONI, M. D. HUBINGER,
F. C. MENEGALU and R. L. DA CUNHA
Relationship BetweenUltrasonic Velocity and Mahon
Cheese Texture 589
J. BENEDITO, J. A. CARCEL, R. GONZALEZ, N. SANJUAN
and A. MULET
Texture Differences between Stirred and Set
Fermented Milk by an Exopolysaccharide
Producing Strain ofLactobacillus delbrueckii
subsp. bulgaricus 594
J. DOMINGUEZ-SOBERANES, M. GARCfA-GARIBAY,N. CASAS-ALENCASTER and L. R MARTfNEZ-PADILLA
Viscoelastic Behavior of MinasFrescal 599
E. SABADINI, A, A. CAMPOS, W. H. VIOTTO and
R.L DA CUNHA
xiv Table of Contents
Rheological and Thermal Analysisof Liquid Crystalline Phases 604
E. A. MANDUJANO, J. E. V CARTER and C. I. B. GUEVARA
Setting Time and Temperature during Gelation
of Apple Pectin/Sucrose Dispersions 609
D. CONSTENLA and J. E. LOZANO
Scaling Analysis on Elasticity of Agarose Gel
near the Sol-Gel Transition Point 614
T. FUJI I, T. YANO, H. KUMAGA1 and 0. MIYAWAKI
CHAPTERS. EMULSIONS
Engineering Aspects of Novel Food Emulsifying Processes 623
H. SCHUBERT and 0. BEHREND
Hydrodynamic Stabilization of Food Emulsions 628
T. DANNER, H. SCHUBERT and M. STANG
Performances of a New High Pressure Homogenizerto Make Fine Food Emulsions 633
A. DESRUMAUX, C. LOISELand J. MARCAND
Droplet Disruption and Coalescence in
High-Pressure Homogenizers 638
S. BROSELand H. SCHUBERT
Stability of Meat Emulsion with Non-Meat Proteins 643
N. A. G. RAMOS and M. E. FARfAS
CHAPTER 6. THERMAL PROCESSING, COOLINGAND FREEZING
6.1 THERMAL PROCESSING
Probabilistic Analysis of Thermal Processingof Discrete Solids
, 651K. CRONIN, K. ABODAYEH, A. D. DEMIRand J. FITZPATRICK
Non Invasive Temperature Measurementin Thermal Processing—An Innovative Approach 656R. M. GEORGE and R S. RICHARDSON
Optimising the In-Container Mixing of a Tomato
Product during End-over-End Rotary Thermal Processing 660S. R EMOND and G. S. TUCKER
Table ofContents xv
Effect of Guar Gum Concentration, Rotation Speed, Particle
Concentration, Retort Temperature, and Diameter
of Rotation on Heat Transfer Rates duringEnd-over-End Processing of Canned
Particulate Non-Newtonian Fluids 665
H. KRISHNAMURTHY H. S. RAMASWAMY G. SANCHEZ,S. SABLANI and R K. PANDEY
Simulation of Conduction Heating in Conical Shapes 671
R PORNCHALOEMPONG, M. 0. BALABAN and K. V. CHAU
Thermal Processing Optimization of Quality Retention
in a Conical Shape 676
R PORNCHALOEMPONG, M. O. BALABAN and K. V. CHAU
Modelling the Change of Thiamine Concentration
in Canned Meat 682
R BARROSO, F. PROENQA, J, RIBEIRO, M. A. N. D. A. LEMOS,F. LEMOSandJ. EMPIS
Thermal Processing of Canned Uchuvas (Physalis peruviana L.)in Syrup 687
H. J. AGUILAR, E. RIOFRlO and S. SANABRIA
Canning: Continuous Processing 692
M. L. GENTA, S, J, SORIA, A. M. jANDULA and
N. V. ALVAREZ
Thermal Damage Evaluation of Prickle Pear Juice
during Concentration 697
A. ARGAIZ-JAMET
Multivariate Control Charts for Double Seam
with Global a = 0.001 in a Sardines Canning Process 702
G. V.REYES and N.R.BRACHO
Evaluation of Commercial UHT Milk and Optimizationof Industrial Process 708
R. SIMPSON, M. JIMENEZ, M. VEGA, A. ROMERO
and M. COSTA
Application of Biochemical Time-TemperatureIntegrators to Food Pasteurisation Treatments 713
G. TUCKER
Evaluation of Color Formation Kinetics during
Cooking of Ham Emulsions 718
T KOUTCHMA, L. CHIU, J, R G. PIETTE and H. S. RAMASWAMY
xvi Table of Contents
Effect of Different Cooking Conditions on CookingYield and Retention of Vitamin Bj in Pork Neck 724
A. LASSEN, M. KALL and K. HANSEN
The Performance ofDifferent Dehydro-Protective
Agents on Thermal Stability of B-Galactosidase
from Different Sources 729
L. BURIN, M. F. MAZZOBRE and M. R BUERA
6.2 COOLING AND FREEZING
Prediction of Ice Content from Differential Scanning
Calorimetry Data 737
R. L EDMONDS, L. K. CREAMER and J. E. BRONLUND
Efficient Chilling of Fish with Ice Slurry and Methods
for Minimising Salt Uptake 742
0. FLESLAND
Ice Crystal Structuring as Affected by Amino Acid
Type Substances 748
C. S. CARNEIRO
Three Dimensional Analysis of Heat Transfer duringFood Thawing by Far-Infrared Radiation ,
753
CM. LIU and N. SAKAI
Predictive Control of Food Freezing via
Orthogonal Collocation 759
H. FIBRIANTO, L. BOILLEREAUX and J.-M. FLAUS
XH-NMR Assessment of Water Behaviour in Ice Cream 764
I LUCAS, S. DOMINIAWSYK, F. MARIETTE and G. ALVAREZ
Ice Crystallisation Phenomena on a Scraped Surface 769
L, Y. ZHENG, A. B, RUSSELL and R M. M. BONGERS
Mass Transfer during Immersion Freezing 774
V 0. SALVADOR!, D. OLIVERA and R. H. MASCHERONI
Experimental and Theoretical Study of Heat Transfer
and Ice Mean Crystal Size during Ice Cream Freezing 779
E. FAYDI, J. ANDRIEU and R LAURENT
Development ofProgressive Freeze-Concentration 784
0, MIYAWAKI, L. LIU, T. FUJI I and K. HAYAKAWA
Comparison of Product Quality after Air Blast
and Cryogenic Freezing Processes 789
R S. RICHARDSON and R. M. GEORGE
Table of Contents xvii
Mechanical and Color Changes Associatedwith Dehydrofreezing of Strawberry 793N. MARTINEZ-NAVARRETE, G. MORAGA,J. MARTINEZ-MONZO, F. BOTELLA, N. TIRADOand A. CHIRALT
Osmodehydrofreezing of Guava 798
V AGUILAR-BERNAL, E. PALOU and A. L6PEZ-MALO
Thermal and Structural Changes of Frozen
Strawberries Using Vacuum and AtmosphericImpregnation with Cryoprotectans 803
S. L. VIDALES, S. M. ALZAMORA, G. BERTOLO andD. TORREGGIANI
Ellagic Acid Composition and Radical ScavengingCapacity in Raspberry Fruit Affected
by Frozen Storage 808
B. DE ANCOS, E. M. GONZALEZ and M. R CANO
Effects of Different Solutes in Concentration Changesof Ascorbic Acid during the Frozen Strawberry Storage 814
A. C. RUBIOLO and M. I. AMER
Antemortem and Postmortem Factors Affect PigCarcass Quality in the Slaughterhouse inChihuahua City 819
D. E. MARTINEZ, C. C. RUIZ, G. F. A. NUNEZ, J. JIMENEZand B. A. TORRES
Shelf-Life Modeling of Frozen Vegetables for Quality
Optimization with Time Temperature Indicators (TTI) 824
M. C. GIANNAKOUROU, A. SKIADOPOULOS, A, K. POLYDERA
and R S. TAOUKIS
Experimental Investigation on Rapid Coolingof Cooked Meats and Controlling of Cooling Weight Loss 829
L.-J. WANG and D.-W. SUN
Cryoprotective Effect of Carbohydrates and Polyolsin Egg and Surimi Freezing 834
I. STAVRINADOU, R PAPADEAS and C. TZIA
Determination of Mass Transfer Coefficients in
Refrigerated Storage 839
L. A. CAMPANONE, V. 0. SALVADORI, L. A. ROCHE and
R. H. MASCHERONI
xviii Table ofContents
Dynamic Modelling and Simulation of VapourCompression Cycles for Food Refrigerationand Freezing Control 844
D. LEDUCQ, J. GUILPART and G, TRYSTRAM
Determination of Safe Reheating Instructions
for Refrigerated Food Products Targetedfor Microwave Heating 850
R S. RICHARDSON and G. I. HOOPER
CHAPTER 7. PROCESSING AND STABILITY
7.1 FOODPROCESS
Minimally Processed Cladodes (Nopalitos): Effects
of Presentation, Temperature and Type of Packagingon Shelf Lives 857
A. argAiz-jamet f. ruiz-hernAndez, d. tovar-gonzAlez,J. A. GUERRERO-BELTRAN and R WESCHE-EBELING
Food Mixed Products with Lupin Protein Isolates 862
R L. PIZARRO, E. ARNAU, A. ROSSI and N. SAMMAN
Tissue Damage in Carrots (Daucus carota) Sliced at
Different Temperatures 867
F. GOMEZ-GALINDO and I. SJOHOLM
Comparative Study of Rice Bran By-Product.Physical, Chemical and Biological Answers 872
M. R. B. LEMOS, L. A. SOUZA-SOARES and
E. BADIALE-FURLONG
Name Investigation: Lactosoy, New AlimentaryAlternative for the Next Millenium 878
C. A. G. P. ROCHA
Experimental Approach for the Development ofMammon Exploitation 883
H. C. PEREZ and J. A. DURAN
Soaking Time, NaHC03 Concentration
and Cooking Kinetics of Chickpeas 887
R. ARCE-GARCIA, M. T. JIMENEZ-MUNGUIA, A. IBARZ,E. PALOU and A. L6PEZ-MALO
Evaluation of C02 and Ethylene Production
of Melon during Storage in Sealed Chambers 892
L. MEZA, H. S. GARCfA-GALINDO, B. TOVAR-G6MEZ and
M. M.-M. DEOCA
Table ofContents xix
Evaluation of the Effect of Chemical Peelingon Mexican Green Peppers (Capsicum annum) 897L. A. OCHOA-MARTlNEZ, r. vallarta-gonzAlez,H. MEDRANO-ROLDAN and J. MORALES-CASTRO
Optimization of the Pre-Treatment for PhysicalRefining ofVegetable Oils 902T VERLEYEN, R. VERHE, K. DEWETTINCK andA. HUYGHEBAERT
Detection of Antimicrobial-Producing Lactic Acid
Bacteria in Cold-Stored Fresh-Cut Vegetables 906R. GOMEZ, M. MUNOZ, B. DE ANCOS and
M. P. CANO
Wet-Milling of Whole and Grits Corn Kernels.Influence on Yield and Gelatinization Behaviorof Isolated Starch 910O. E. PEREZ, M. HAROS and C. SUAREZ
Effects of Wheat Flour Substitution with
Amaranth Flour on the Quality of a Pasta Product 915R W. EBELING and A. A. JAMET
Development of Amaranth-Containing Granolato Promote the Cultivation of this Cereal 920R W. EBELING, A. A. JAMET and J. A. G. BELTRAN
Obtaining of Milk Curd Using Rectified Current 925C. A. G. DE P1NERES-ROCHA
Shelf-Stable Argentine Seaweed 931C. A. CAMPOS, S. N. GUERRERO, L. N. GERSHENSONand S. M. ALZAMORA
Cod Salting by Vacuum Impregnation 936S. RODRIGUEZ-BARONA, J. M. BARAT, A. ANDRES
and R FITO
Cod Desalting by Vacuum Impregnation 941S. RODRfGUEZ-BARONA, J. B. IBANEZ, J. M. BARAT,A. ANDRES and R FITO
Influence of Process Variables on "Tasajo"Dry Salting 946
G. ANDUJAR, A. ARGUELLES, A. ANDRES, J. M. BARAT
and R FITO
XX Table of Contents
Pectinesterase Activity and Starch Changes during
Long Time-Low Temperature Blanching 950
J. c. montanez-sAenz, A. F. AGUILERA-CARBO,
J. C. CONTRERAS-ESQUIVEL, C N. AGUILAR and
M. L. REYES-VEGA
Color Changes in Clarified Fruit and VegetableJuices by Mixing Ratio 956
J. H. LEE and Y H. CHOI
Prediction of PPO Inactivation Kinetics
in Whole Strawberry 961
R J. FITO, J. MORENO, I. ESCRICHE and R FITO
Aeration of a Model Cake Batter in a Pressure Whisk:
Bubble Build-Up and Size Distribution 966
A. H. MASSEY and K. NIRANJAN
Some Factors That Affect the Dehulling Abilityof Sunflower Achenes 971
M. B. FERNANDEZ, I. C. RICCOBENE and S. M. NOLASCO
Fluidized Bed Process for Coating of Solid Particles 977
B. GUIGNON, C. ESCRIVA, A. DUQUENOY and E. DUMOULIN
Fluidized Bed Coating in Food Technology:Process and Product Quality 982
K. DEWETTINCK and A. HUYGHEBAERT
7.2 FOOD STABILITY
Stabilization of Passion Fruit (Passiflora edulis) Pulpby Combined Methods and Effectiveness
of Anti-Browning Agents 989
J. G. SOTO, V. G6MEZ-L6PEZ and M. S. TAPIA
Inhibition of Yeast Isolated from Fruit by Combined
Stress Factors 995
L, ELGUEZABAL, R NAVARRO, A. ARAY J. MATA,N. MARCANO, C. GARCIA and J. LEVEL
Influence of System Composition on Sorbic Acid
Stability in Model Aqueous Systems and Emulsions 1001
M, CASTRO, 0. GARRO, L. N. GERSCHENSON and
C. A. CAMPOS
Improving Shelf Life of Mixed Vegetables for Soup 1006
S, VIEIRA, M. MOLDAO-MARTINS, R FALCATO, M. J. MOREIRA
anrJM. L B. DA COSTA
Table ofContents xxi
Mechanical and Colour Changes in Smoked and DehydratedSalmon (Salmo salar) during Storage at Vacuum and
Modified Atmosphere 1012
M. DEL MAR CAMACHO, G. BUGUENO, C. CARRASCO,N. MARTINEZ-NAVARRETE and A. CHIRALT
The Relationship between Autoxidation and Solvent-Extraction of
Linoleic Acid Encapsulated with a Polysaccharideby Hot-Air-Drying and Freeze-Drying 1017
Y MINEMOTO, E. ISHIDO, S. ADACHI and R. MATSUNO
Microencapsulation for Enhancing Storage Stabilityof Extracts from Aster scaber and Aster glehni 1022
K. H. KIM, Y C. KANG, J. H. CHO, J. R. YOON
and H. K. KIM
Chemical, Physicochemical and Sensory Studies
on the Anthocyanins of Hibiscus sabdariffa.Part 1. Chemistry 1027
L. ANCHONDO, F. A, I. CHINAS and M. NAISH
Changes in the Composition of Capulin (Black
Cherry, Primus serotina Ehrh) during Maturation 1032
R WESCHE-EBELING and A. ARGAIZ-JAMET
Potential of Small and Medium Sized Rainbow Trout
(Salmo gairdneri) in the Manufacture
of Pickled-Chilled Products 1037
R WESCHE-EBELING and A. ARGAIZ-JAMET
Treatments on the Quality of Papaya Fruit
during Storage1042
D. LUNA, L. M. BUSTAMANTE, G. GONZALEZ,S. J. DOMiNGUEZ, B. S. BAUTISTA, K. SHIRAI and
M. E. BOSQUEZ
Variation of Vitamin C and Anthocyanins Content
during Strawberry Storage Using Saccharose
Esters Covering 1047
R M. ALBARRACIN, A. F. BALELLA,' F. MELE and
H. V. DE FAROLFI
Modeling Ascorbic Acid Degradation in Orange
Juice with Added Ascorbic Acid 1053
M. C. MANSO, F. A. R. OLIVEIRA and J. FITZPATRICK
Author Index 1-1
Subject Index I-11