Table Of ContentNEW FOOD ENGINEERING
RESEARCH TRENDS
NEW FOOD ENGINEERING
RESEARCH TRENDS
ALAN P. URWAYE
EDITOR
Nova Science Publishers, Inc.
New York
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New food engineering research trends / Alan P. Urwaye, editor.
p. cm.
Includes index.
ISBN-13: 978-1-60692-828-8
1. Food industry and trade--Research. I. Urwaye, Alan P.
TP370.8.N49 207
64-dc2 207028954
Published by Nova Science Publishers, Inc. New York
CONTENTS
Preface vii
Chapter 1 Ionizing Irradiation of Foods 1
Albert Ibarz
Chapter 2 Fruits and Vegetables Dehydration in Tray Dryers 45
Dionissios P. Margaris and Adrian-Gabriel Ghiaus
Chapter 3 Ultrasound in Fruit Processing 103
Sueli Rodrigues and Fabiano A.N. Fernandes
Chapter 4 Optimisation of the Conversion of Ergosterol in
Mushrooms to Vitamin D, and Its Bioavailability 137
Conrad O. Perera and Viraj J. Jasinghe
Chapter 5 Protein Hydrolysis with Enzyme Recycle
by Membrane Ultrafiltration 169
Antonio Guadix, Emilia M. Guadix
and Carlos A. Prieto
Chapter 6 The Development of the Processing of Yuba
(Protein-Lipid Film) 195
Li Zaigui, Shen Qun and Lin Qing
Chapter 7 Far-Infrared Heating in Paddy Drying Process 225
Naret Meeso
Chapter 8 A Novel Two-Stage Dynamic Packaging for Respiring
Produce: Concepts and Mathematics 257
Tobias Thiele and Benno Kunz
Index 271
PREFACE
This new book presents new research in the growing field of food engineering which
refers to the engineering aspects of food production and processing. Food engineering
includes, but is not limited to, the application of agricultural engineering and chemical
engineering principles to food materials. Genetic engineering of plants and animals is not
normally the work of a food engineer.
Food engineering is a very wide field of activities. Among its domain of knowledge and
action are: Design of machinery and processes to produce foods Design and implementation
of food safety and preservation measures in the production of foods Biotechnological
processes of food production Choice and design of food packaging materials Quality control
of food production
Chapter 1 - Irradiation, like other types of food treatments, is a method used to make food
safer for the consumer and to increase its useful life in good conditions. In this chapter the
interaction of ionizing radiation with matter and the sources of production of ionizing
radiation are described. The biological effects caused by this type of radiation are also
described. Likewise, the application of ionizing radiation in the food industry is described as
well as the effects that it has on most food components. The inhibitory effect on micro-
organisms is described, as well as the effects on different kinds of foods such as meat,
poultry, fish and shellfish, eggs and egg-derived products, tubers and bulbs, seeds, legumes,
dry fruits, spices, seasonings and herbs, and for quarantine treatment. Finally, a short
description of food treatment plants, dosimeters and certain current normative aspects of the
ionizing radiation used are given.
Chapter 2 - Dehydration involves simultaneous transfer of heat, mass and momentum in
which heat penetrates into the product and moisture is removed by evaporation into an
unsaturated gas phase. Owing to the complexity of the process, no generalized theory
currently exists to explain the mechanism of internal moisture movement. In this Chapter, the
investigation of momentum, heat and mass transfer phenomena, in both laboratory and large
scale convective drying systems (suitable for dehydration of thermolabile products) by means
of experimental measurements and numerical simulation are presented.
The air flow inside complex geometry spaces, such as drying rooms containing hundreds
of trays arranged in rows and columns, is analyzed by solution of 3-D momentum turbulent
flow equations for different room configurations. Laboratory measurement data, concerning
the space velocity distribution and the pressure field of the air flow over one tray, are
provided and used for validation of turbulence models. The results of the flow investigation
viii Alan P. Urwaye
lead to practical suggestions for the improvement of the air flow uniformity inside the drying
space which is very important for the quality of the product.
A novel numerical code, DrySAC, able to predict the unsteady-state processes taking
place in a complex drying system, was developed. Unlike other attempts to predict drying
processes, DrySAC takes into account not only the drying process itself, but also the behavior
of the other system equipment and the interaction between them. Drying curves, evolution of
the air state parameters in characteristic points of the system and product properties are
predicted during the drying of various fruits and vegetables and. As a practical validation of
the code, the predicted values compared with the measured data taken in-situ showed very
good agreement. When a dryer configuration is given, the numerical DrySAC code can be
used for optimization of the process parameters when a dryer configuration is given. For the
most of the studied cases, an air recirculation ratio of around 75 % has proved to be the
optimum, giving a minimum drying time. The code can be used both for evaluation of
existing dryers and for optimum design of the new units with valuable impacts in increasing
the efficiency of the systems and in reduction of energy consumption.
Aiming to overcome the lack of experimental data in the open literature, a laboratory
drying unit was constructed and is under operation for testing and monitoring the dehydration
of agricultural products. Using this facility, experimental drying curves are set up for the
drying of horticulture products under controlled conditions of the drying air parameters,
which are gathered by means of a data acquisition system. The laboratory experimental
results are useful for the validation of numerical models which further are an essential tool for
optimization and increasing the efficiency of the drying process. Drying of agricultural
products remains an open research field mainly because of their delicate and hard to be
established, properties.
Chapter 3 - Power ultrasound has been successfully employed in the chemical industry,
polymer and plastic industry for many years and its use has been growing in the food
industry. Power ultrasound can produce chemical, mechanical or physical effects on the
processes or products where it is applied. Taking advantage of one of the effects or their
combination, power ultrasound has been used in the food industry in drying, freezing,
extraction processes and enzyme inactivation. The use of ultrasound in ambient fluids is well
known to cause a number of physical effects (turbulence, particle agglomeration,
microstreaming and biological cell rupture) as well as chemical effects (free radical
formation). These effects arise mainly from the phenomenon known as cavitation.
Herein a brief review of the use of ultrasound in the food industry is presented and the
main applications are discussed. A comprehensive discussion on the effects of ultrasound in
the tissue structure of fruits is presented along with photomicrographs of melons submitted to
ultrasound.
A detailed discussion is presented concerning the use of ultrasonic waves in drying,
where an ultrasonic pre-treatment can be used prior to air-drying. The methods involved in
the ultrasonic pre-treatment are presented along with the results obtained for several fruits
such as melons, bananas, pineapples, papayas and other. Mathematical models that can be
used to simulate the process are presented. Optimization of the drying process is also
discussed for ultrasonic pre-treatment and ultrasound-assisted osmotic dehydration.
Chapter 4 - The conversion of ergosterol in mushrooms to vitamin D2 by exposure to
ultra violet (UV) light was studied under different UV lamps (UV-A, UV-B, and UV-C) and
was found to be significantly different (p<0.05). Analysis of ergosterol content in different
