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

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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