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Physical-Chemical Properties of Foods
New Tools for Prediction
1st Edition - September 18, 2015
Authors: Aïchatou Musavu Ndob, Malik Melas, André Lebert
Language: English
Paperback ISBN:9781785480072
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eBook ISBN:9780081008065
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The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential fo…Read more
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The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption.
This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved.
The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation.
Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths
Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator
Full with theoretical equations and examples to help you apply the content to your data
Food scientists, food engineers, postgraduate students of food sciences
Introduction
1: The Main Physical-chemical Properties
Abstract
1.1 Physical-chemical properties and qualities of biological products
1.2 Semi-empirical modeling of physical-chemical properties
1.3 From thermodynamic state quantities to the physical-chemical properties of food
2: A Thermodynamic Approach for Predicting Physical-chemical Properties
Abstract
2.1 A brief historical overview
2.2 The structure of the thermodynamic model
2.3 The Achard model
3: Applications to Biological Media
Abstract
3.1 Simple media
3.2 Integration of complex media in the thermodynamic model
3.3 Microorganisms culture media
3.4 Meat products
3.5 Dairy products
3.6 Conclusion on the use of the software for the prediction of physical-chemical properties of biological media
4: Usage in Process Simulators
Abstract
4.1 Introduction to numerical simulation
4.2 Prediction of the growth of micro-organisms during a drying process
Conclusion: The Extensions of the Thermodynamic Approach
Appendix 1: The UNIFAC Model
A1.1 Combinatorial contribution
A1.2 Residual contribution
Appendix 2: Debye–Hückel Expression for Long-Range Interactions
Appendix 3: Solvation Equations
A3.1 Hydrated species structure parameters
A3.2 Mole fractions corresponding to the standard hydrated state
A3.3 Analytical relation between γiSR and γiSR,H
Appendix 4: List of Functional Groups
Appendix 5: Parameters of Interaction Between Functional Groups
Bibliography
Index
No. of pages: 106
Language: English
Edition: 1
Published: September 18, 2015
Imprint: ISTE Press - Elsevier
Paperback ISBN: 9781785480072
eBook ISBN: 9780081008065
AN
Aïchatou Musavu Ndob
Affiliations and expertise
Université Blaise Pascal - Institut Pascal, France
MM
Malik Melas
Affiliations and expertise
Université Blaise Pascal - Institut Pascal, France
AL
André Lebert
Affiliations and expertise
Université Blaise Pascal - Institut Pascal, France
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