Food Properties and Computer-Aided Engineering of Food Processing Systems

1. Role of food properties in thermal processing of foods.- Measurement and prediction of thermal properties of foods.- Food properties, heat transfer conditions and sterilization considerations in retort processes.- Dielectric properties and microwave processing.- Heat penetration and bacteriological properties of foods for heat sterilization process design.- Non-isothermal kinetic data generation for food constituents.- Thermal conductivity of sucrose.- Local measurement of thermal diffusivity of foodstuffs.- Food properties and modeling approaches of importance in the continuous sterilization of liquid particle mixtures.- Dielectric properties and product variable.- Line chilling of beef carcasses: the selection of cooling regimes and the prediction of performance.- 2. Thermodynamic, sensory and nutritional properties in food processing and dehydration systems.- Role of water activity.- Thermodynamic properties for water removal processes in solid and liquid foods.- Nutritional and sensory properties of processed foods.- Thermodynamically interactive heat and mass transfer coupled with shrinkage and chemical reactions.- Determination of water content and moisture sorption isotherms of cellulose packaging material.- Combined freeze- and air drying.- Importance and feasibility of modeling and controlling hydration properties in fermentation processes.- 3. Rheological properties and food extrusion.- Flow properties of fluid food materials.- Food Extrusion.- Starch gelatinization.- Food engineering problems in rheology and non-Newtonian fluid mechanics.- Developments in measurement in rheological properties of food dispersions.- Non-oral texture evaluation of mixed gels. Selection of parameters.- Flow behavior of fruit jams at low shear rates. Calculation of yield stress.- Rheology of concentrated dispersions of deformable particles such as gelatinized starch granules.- Rheology of food materials in the extrusion cooker.- Statistical analysis of extrusion processes.- The mathematical modelling of single-screw extruders and its application in the prediction of a time dependent performance.- The use of an in-line viscometer for the continuous control of a fruit pulp dilution process.- Study of the influence of temperature on the rheological behavior of gluten by means of dynamic mechanical analysis.- 4. Role of food properties in separation and fermentation processes.- Membrane separations: mechanisms and models.- Critical property requirements for supercritical fluid processing of biomaterials.- Food property effects in evaporation.- Ultrafiltration of rapeseed meal extracts.- The application of membrane filtration to silage effluent.- Extraction of lupinus Sp.alkaloids leads to cheap high protein food/feed raw material.- Recovery of cellulases from a fermentation broth.- The mass transfer process of water, soluble solids and reducing sugars in carrot cortex tissue.- 5. Computer-aided engineering of food processing systems.- Computer aided engineering in the food industry.- Computer-aided inventory management using time-temperature indicators.- Computer simulation of thermal processing for canned food sterilization.- Mathematical modeling in meat processing.- Simulation of heat transfer processes using stochastic parameters.- Determination of ethanol in complex liquid media for continuous processing control.