SUBJECT INDEX

Absotption driven heat pump, 453 Absotption refrigeration system, 456 Absotption-driven evaporators, 457 Accomplished sterilization, 544 Accumulated lethality, 550 Activation energy, 536 Activity coefficient, 164,400 Adsotption spectrum, 136 Air drying, 231 Air leakage in evaporators, 462 Alkaloid content in lupine, 485

A

Alternative direction general implicit fmite difference, 208 Ammonia, 454 Amotphous phases, 300 Amotphous polymers, 299 Amylograph,278 Amylopectin, 277, 300 Amylose, 277, 300 Amylose-lipid complex, 302 Anisotropic mass diffusivity, 211,213 Annealing, 145, 307 Antithixotropy, 250 Apparent viscosity, 276, 348 Apparent diffusion coefficient in supercritical fluids, 428 Apple sauce - magnitude of slip coefficient in, 318 Aroma loss

in batch evaporation, 446 in falling film evaporation, 446

Aroma retention, 232 Aroma stripping during evaporation, 446 Aroma, 237 Aromatic polymer membrane, 477 Arrhenius activation energy of starch gelatinization, 307 Arrhenius equation, 100, 187, 150,276 Artificial intelligence, 507, 528 Ascorbic acid degradation

571

572

in dehydrated sweet potato, 192 in intermediate moisture food, 191

Ascorbic acid stability, 190 Aseptic packaging

boundary layer effect, 551 fluid viscosity in, 551 heat penetration test, 552 holding tube, 551 of discrete particulates, 551 of foods containing particulate matter, 117 relative velocity between the fluid and particle, 552 residence time, 551 surface heat transfer coefficient, 551

Aseptic Processing, 313 At-line automatic determination of ethanol, 565 At-line measurement, 565 Automated process control, 508

Baby foods, 317 Bacterial lethality, 548 Batch operations, 510 Beet sugar evaporators, 455 BET monolayer value, 138 Beta-carotin

degradation in air drying, 192 degradation in dehydrated sweet potato, 192

Bingham model, 328 Bingham viscosity, 252 Bingham yield stress, 318 Biochemica1 oxygen demand, 475 Biot number, 56 Boiling point elevation, 444, 452, 457 Bound water, 27

B

Boundary layer effects during aseptic processing, 551 Brine reconcentrate, 457 Brinkman numbers, 315 Bulk density, 121 Buoyancy effects in supercritica1 fluids, 428

Claustrldium botulinum, 94 Caffeine extraction with supercritical fluids, 422 Calendria, 458 Cane sugar evaporation, 445

c

Canned acid foods, 95 Capillary rheometer, 253, 254, 278, 337, 338 Carbon dioxide

density of, 396, 397 kinematic viscosity of, 396, 397 viscosity of, 396, 397

Carob bean gum, 321 Casson equation, 264, 329 Casson-Cross model, 264 Cellophane, 224 Cellulases, 489 Cellulose acetate membJanes, 477 Cellulose paper, 224 Centerpoint lethality accumulation, 64 Centerpoint lethality values (Fo), 67 Centrifugal blowers, 451 Chemical oxygen demand- percentage reduction of, 475 Chemical potential, 162 Chilling of beef carcasses, 125 Chlorophyll removal from Canota oil, 412 Coaxial cylinderviscometers, 278, 318 Cohesive energy density, 409 Cold spot location, 60 Cold toughening, 125 Collapse tempeJature, 143 Colorloss ofin canned peas, 190 Comparisons ofheat-tmnsfer correlations in evapomtors, 465 Compressibility, 335 Compression Jatios, 451 Compression section, 273 Compressor stability in an evaporator, 454 Computer aided manufacturing, 507 Computer integmted manufacturing, 507 Computer models in food extrusion, 290 Computer simulations- of extruder, 287 Computer aided engineering, 507 Concentrated amorphous solute phase, 144 Concentmted dispersions, 333 Concentrated omnge juice, 317 Concentration polarization, 369, 373, 384 Concentric cylinder viscometer, 327 Condensate flashing, 449 Condensation, 202 Conduction heating foods, 61 Cone and plate viscometer, 278 Constituents offoods - influence on properties, 178 Controlled stress rheometers, 264

573

574

Convection cooking, 555 Convective heat transfer coefficient, 313 Convective mass transfer coefficient, 212 Cook period, 60,66 Cooker diagnostic system, 530 Cooking, 277 Corrosive brines in evaporators, 458 Cotton linters paper, 224 Creep-compliance parameter, 317,318 Critical property data of

carbon dioxide, 398 methane, 398 water, 398

Critical propertyofbiomaterials, 393 Critical Reynolds number, 464 Cross equation, 262 Cross linking - degree of, 276 Cryogenic chilling, 127 Crystallization, 159, 160 Cylindrical pressure cell, 53

Debittering oflupines, 485, 486 Debye-Huckellimitinglaw,167 Deformability, 333 Degradation reactions during evaporation, 445 Denaturation of

bean protein thermal, 189 whey protein, 189

Density, 282 Density of- major food components, 17 Density dependence on dielectric measurement, 121 Density of carbon dioxide above its critical point, 411 Density - in food extrusion, 282 Dextrinization,277 Diafiltration, 472 Die, 271, 337 Die size, 287 Die swell phenomena, 315 Dielectric constant, 76 Dielectric heating, 75 Dielectric index of refraction, 86 Dielectric loss factor, 76 Dielectric measuring methods

distributive model, 80 modified Fricke model, 80

D

Q-value,79 resonance cavity, 79

Dielectric mismatch, 83 Dielectric properties, 76, 121 Differential distillation during evapomtion, 446 Diffusion coefficient measurement - Diffusion cell technique, 417 Diffusion coefficient modeling in supercritical fluids, 414 Diffusion coefficients of solutes in supercritica1 solvents

beozene,415 caffeine, 415 carbon dioxide, 415

Diffusion in supercritical fluids, 414 Diffusion process, 147 Diffusional flux, 203 Dimensional analysis, 285 Dimensional analysis in extrusion process design, 273 Dirichlet boundary conditions, 559 Distillation, 161, 393 Distribution factor, 20 Dough tempemture, 286 Dough, 276, 278 Drag coefficient, 118 Drag flow, 284 Drying - Transport properties important in, 147 DSC thermogram

determination of glass transition temperature, 144 durum wheat gluten, 358 for rice starch samples, 280 water/rice starch mixtures, 302

Dufour thermal conductivity, 205 Durum wheat gluten

DSC thermogram of, 359 rlneologicalproperties, 359

Effect ofliquid level in Robert evaporator, 460 Effective moleallar weight, 27, 31 Effective viscosity, 314 Effects in evaporation, 448 Ejectors, 450 Elastic modulus, 334 Electrical conductivity, 118 Electrophoresis, 471 Ellis model, 118 Energy efficient design, 527 Energy inefficiency, 125

E

575

576

Energy of sorption, 136 Energy use comparison, 453 Enthalpy of gelatinization, 303 Enthalpy, 281 Entrainment, 461 Entrapped air, 59 Equations of state, 401 Equivalent lethality in food sterilization, 548 Evaporation, 159, 160 Evaporation

boiling point elevations in, 445 changes in heat capacity during, 444 degradation reactions during, 445 flavor changes during, 444 foaming effects in , 445 fouling, 445 Fouling-induced resistance to heat transfer, 446 overall heat-transfer coefficient in, 445 property changes, 444 side effects, 444 stripping aromas during, 444 surface tension effects in, 445 thermal conductivity decrease, 444 uses of, 443 viscosity changes in, 444

Evaporators - steam bleeding in , 455 Excess enthalpy, 163 Excess Gibbs energy, 163 Excess Helmholtz energy, 163 Expert systems, 529 Extended UNIQUAC equation, 167 Extensional rheology, 337 Extraction, 161 Extraction

enzyme aided, 485 rapeseed meal, 471

Extruder - wear, 347 Extruder metering zone, 337 Extrusion data bank, 290 Extrusion process, 272

F

Falling film evaporator - computed heat transfer coefficients, 465 Falling-film evaporators - heat transfer in, 461, 462 Fat - determination by using dielectric measurement, 122 Fatty acids, 402

Feed section, 273 Fennentation Broth, 489 Fennentation processes, 565 Fennentation,235,489,518 Ferullcacid Filamentous fungi, 235 Filtration flux, 203 Filtration thennal conductivity, 205 Fine porous foods, 10, 22 Finite difference method, 125, 546 Finite element method, 215, 287 Finnness loss ofin canned peas, 190 First effect Vapor load, 449 First-in-first-out (FIFO), 535 Fitch apparatus, 5, 12 Flash pots, 449 Flash technique, 9 Flexible package, 59 Flexible retort pouch, 56 Flory theory, 334 Flory-Huggins, 301 Flow behavior - of fruit jams, 327 Flow curves of

goar gum, 263 margarine, 263 mayonnaise, 265 starch paste, 265

Flow in extrusion, 283 Flow index values, 330 Flow properties, 245, 261 Flow, 284 Flowabillty, 351 Fluid behavior index, 347 Fluid consistency index, 347 Fluid viscosity- during aseptic processing, 551 Flux rates in ultrafiltration of rapeseed meal, 471 Foaming effects in evaporation, 445 Food dispersion, 317 Food doughs, 278 Food extrusion - problems in, 314 Food powders, 24 Food suspension, 317 Forced convection, 64 Forced-circulation evaporators, 465 Fouling

calcium salts, 445 deposits during evaporation, 445

577

578

duringevaporcuion,445 incrustation during evaporation, 445 kinetics in evaporation, 446 oxides, 445 protein, 445 rapeseed meal extraction, 471 resistance to heat transfer, 446 silica, 445

Fractional steam content, 57 Freeze drying, 231 Freezing and freeze drying, 161 Freezing points ofliquid foods, 28 Friction factors- in food extrusion, 283 Friction loss coefficient, 314 Fringed micelle model, 300 Fruit jams - flow behavior of, 322 Fruit pulp, 352 Fugacity, 400

GAB isotherm, 139 Gas chromatographic detection of ethanol, 566 Gas chromatography, 232 Gel, 150, 321, 334 GeIatinised starch suspensions, 335 Gelatinization, 277,281,299 GeIfiltration, 489 General method, 66 Gibbs free energy, 137 Gibbs-Duhem equation, 139 Glass transition, 143,299, 300, 302 Glassy polymer, 299 Glucosinolate, 471 Gluten - kinetics of network formation in, 357 Graetz Number, 315 Granules, 299 GrashoffNumber, 428 Grass fermentation, 475 Grease resistant paper sorption isotherm of, 227 Guargum

flow curves of, 263 sensory tests of, 322

G

Guarded hot-plate technique, 113 Guggenheim-Anderson-de Boer sorption equation, 223

Hagen-Poiseulle equation, 421 Head space analysis, 232 Heat and mass transfer during meat processing, 553 Heat and moisture transfer - simulation of, 201 Heat capacity

decrease during evapomtion, 444 in food extrusion, 280

Heat penetmtion curves,50 test- during aseptic processing, 551 use ofbeatiog rate index in, 61

Heat pump working fluid, 454 Heat sterilization

anaerobic chamber, 94 continuous, 117 D value in, 94 decimal reduction time in, 93 F value in, 93 media redox potentials, 94 required F values in, 94 survivor curve in, 94

Heat transfer coefficients in evaporators, 463 in extruder, 285 in falling-film evaporators, 462 lethality distribution, 63

Heating rate index (fIt) in beat penetration tests, 61 in rate limiting surface heat transfer, 58 in water immersion retort, 65

H

fh values for silicone rubber and nylon bricks, 62 packaged teflon bricks, 63

Herschel - Bulkley model, 264, 328 Herschel-Bulkley fluids, 313 High temperature-short time process, 548 Hydrocolloid, 321 Hydrodynamic aspects of mass transfer in supercriticaI fluids, 425 Hydrogen bonding mechanism, 376 Hygroscopic brines, 457 Hysteresis, 142

579

580

Impedence of food, 83 Incomplete wetting in evapomtors, 463 Infinite surface heat tmnsfer coefficient, 59 Initial moisture content - influence of, 212 Ink-bottle phenomenon, 143 Intermediate moisture foods, 164, 191 Interstitial velocity in supercritical extraction, 423 Inventory management, 535 Inversion

effect of pH, 445 effect oftempemture, 445 of sugar in evaporation, 444

Irreversible thermodynamics, 378, 379 Isotherm, 138 Isothermal Newtonian model, 284 Isotropic mass diffusivity, 213

Kappa-carmgeenan, 321 Keey model, 19 Kinetic data for enzyme inactivation, 188 Kinetic data genemtion for food constituents

continuous flow method, 100 equivalent point, 101 linearly increasing tempemture method, 100 use of reactor in, 99

Kinetic factors for nutritional properties, 188 Kinetic modeling of quality changes, 535 Kinetic pammeters - calculations of, 192 Kinetic studies - problems in, 192 Kinetics of

microbial destruction, 188 starch gelatinization, 306

Lagarde retort, 57 Last-in-last-out (UFO), 535 Leaching of soluble solids from carrots, 497 Leeks, 231 Lethality distribution, 66, 67 Limiting surface heat tmnsfer coefficient concept, 58 Line heat source technique, 5

I

K

L

Linoleic acid - solubility of, 425 Liquid crystals, 95 Liquid distributors in falling film evaporators, 461 Liquid-liquid extraction, 393 Liquid-particle film heat transfer coefficient

in aseptic processing, 117 liquid crystal use in, 95 surface temperature indicator use in, 95

Literature values of thermal conductivities, 18 Long-tube, rising-film evaporators, 461 Loss modulus, 358 Loss-factor, 122 Luikov's models, 202 Luikov's phase convergency criterion, 214 Lupine seed, 485

Machine vision, 530 Maize - slit die entrance pressure, 339 Maple syrup production, 458 Margarines - flow curves of, 263 Mass diffusivity, 203

M

Mass transfer coefficient in supercritical extraction, 423 Mass transfer

from liquids in extraction, 423 from solids into supercritical fluids, 422 in supercritical fluids, 414 of reducing sugars in carrots, 497 of soluble solids in carrots, 497

Maximum tolerable temperatures in evaporation malt extract, 445 orange juice ,445 skim milk, 445 tomato paste, 445 whey, 445 yeast and meat extracts, 445

Maxwell-Eucken equation, 13 Mayonnaise - flow curves of, 265 Mean residence times in Robert evaporators, 460 Mechanical vapor recompression, 451 Membrane Filtration, 475 Membrane performance, 482 Membrane permeability coefficient, 370 Membrane separation, 367 Membrane transport models, 377 Metabolic heat production, 129

581

582

Metering section, 273 Microfiltration, 368, 385 Microrheology, 333 Microwave beating

attenuation in, 80 field concentration in, 86 heating uniformity in, 81 impedance mismatch in, 86 run-away heating in, 84

Microwave oven antenna in, 82 batch type,74 conveyorized, 74 microwave generator in, 82 mode stirrers in, 82 multimode pattern in, 82 resonance field pattern in, 82

Microwave penetration in foods, 83 Microwave Power absorption

attenuation factor, 83 Lambert absorption expression, 83

Microwave processing cooking, 74 drying and expansion, 74 pasteurization, 75 processing tempering, 74 processing, 73

Minimum film thickness, 464 Mixer viscometer, 318 Mixer, 317 Mixing role, 405 Modeling of single screw extruders, 284 MODEX (Model oriented diagnostic expert), 530 Mohr and Mallouk's model, 346 Moisture detennination with microwaves, 80 Moisture transfer, 201 Molar internal energy, 408 Molasses - batch fennentation of, 567 Molecular weight cut off - in reverse osmosis, 475 Monte Carlo simulations, 557 Motive steam, 450 Multi-effect evaporators, 448 Multi-stage compressors, 451

Nanofiltration, 368

N

Natural convection, 458 Natural language processing, 530 Newtonian bidimensional channel flow, 346 Newtonian liquid, 250 NMR method, 224 Non-condensibles in an evaporator

ammonia , 447 carbon dioxide, 447 in an evaporator, 447

Non-equilibrium melting process, 301 Non-Newtonian behavior, 245 Non-Newtonian fluids, 313 Non-oral texture, 321 Noncontinuous processes, 510 Nonenzymatic browning Nonporous systems, 26 Nusselt number, 286 Nusselt's equation, 465 Nutrient density, 181 Nutritional properties, 177 Nutritional properties- changes in, 184 Nutritive value

Odor removal in evaporation, 444 Ohmic heating, 118 Oil-in-water emulsions, 261 Oleic acid, 425 On-line computer control, 550 On-line rheometer, 314 On-line viscometer, 337 Operating characteristics of extruders, 272 Optimization curve in food sterilization, 548 Optimization, 510 Orange juice concentration, 444 Oscillating disk viscometer, 422 Oscillatory measurements, 335 Osmotic coefficient, 139 Osmotic de-swelling, 334 Osmotic pressure

apple juice, 372 coffee extract, 372 grape juice, 372 in Ultrafiltration, 387 lactic acid, 372 lactose, 372

583

o

584

milk,372 mushroom blanch water, 372 orange juice, 372 serum albumin, 371 sodium chloride, 372 whey protein concentrate, 372 whey, 372

Ostwald-de Waele power law model, 118 Overall heat-transfer coefficient in evaporation, 444 Oxidation of dehydrated foods, 192

Parallel mechanical vapor recompression, 451 Particle transport, 313 Pattern recognition, 530 Penetration depth of microwaves, 84 Peng-Robinson equation of state, 403 Penicillium roquefoJti, 235 Permittivity, 76, 122 Perturbation techniques, 557 Pervaporation, 456 Phase diagram ofa pure substance, 394, 395 Phase equilibria

in supercritical fluid processing, 393 relations, 159

Phase transformation, 299 Phase transition, 144, 299 Physical property data bank, 289 Pipeline design, 314 Plasticization, 301 Plug flow, 287 Poiseuille law, 255 Polarization, 456 Polysulfonic membrane, 477 Porosity, 20, 203 Porous materials - large, 23 Potato granules - slit die entrance pressure, 339 Power law equation, 262 Power law fluids, 276, 284 Power requirement in extrusion, 283

p

PPDPAK (Preliminary process design package), 516 Preferential sorption-Capillary flow mechanism, 377, 378 Preheater, 449 Pressure cookin/Y'vacuum cooling, 554 Pressure flow, 285 Pressure mass diffusivity, 203 Probe method, 8

Process automation, 352 deviation, 543 modeling, 514 optimization in food sterilization, 548 optimization, 183 simulation, 521

Properties influenced by carbohydrcrtes, 179 fats, 179 proteins, 179

Protein denaturation in evaporcrtion, 444 Protein doughs- coefficients of viscosity equation in, 280 Protein/polysaccharide mixtures, 262 Proteins, 277 Pseudoplastics, 276, 279 Psychrometric chart, 140 Puffing, 144 Pulse method, 9 Pump selection, 314

Quality assurance, 351 Quality changes in foods during storage, 536

Rapeseed meal extracts, 471 Rapeseed meal, 471 Reaction rate dependence of sensory properties, 192 Reactive-kinetic phenomena in food extrusion, 314 Ready-to-eat cereal manufacture, 271 Redlich-Kwong equation of state, 403 Refrigeration, 126 Regulatory requirements, 126 Rehydration, 231 Rejection in rapeseed meal extraction, 471

Q

R

Relative velocity between the fluid and particle- during aseptic processing, 551 Relative volatility during evaporation, 446 Residence Time Distribution (RTD)- in extruder, 286 Residence time

during aseptic processing, 551 in food extruders, 283, 315

Retail display - shelflife in, 553 Retort performance ,6 7 Retort pouches, 61

585

586

Reverse osmosis membrane-solution system physical-chemical-structural description of, 378

Reverse osmosis transport models linear model, 379, 381 non-linear models, 379 physical-chemical-structural models, 379 solution-diffusion model, 379

Reverse osmosis, 367, 475.518 Reynolds number, 248, 385 Rheodestruction, 266 Rheological properties, 317 Rheology, 245 Rienks formula, 460 Rising-film evaporators, 461 Robert evaporator

effect ofliquid level in, 460 optimum liquid level, 460 residence time spread in , 460 residence times in , 460 viscosities in, 460

Robotics, 530 Rolling ball viscometer, 421 Ross equation, 139, 165 Rotational viscometers

coaxial cylinders geometry, 256 cone-plate geometry, 256

Salad dressing, 317 Salt

S

concentration determination by using dielectric measurement, 122 effect on starch gelatinization of, 305

Saturated steam pressure, 56 Schmidt Number, 385,428 Scraped-surface evaporators - effect of scraping speed, 466 Screw geometry, 285 Screw speed, 285, 337 Seasonal industries, 126 Secondary-vapor recompression, 454 Selective diffusion theory, 150 Semi-permeable membranes, 476 Semi-rigid plastic tray, 56 Semiconductor detection of ethanol, 566 Semicontinuous processes, 510 Semicrystalline polymers, 308 Sensory evaluation, 184, 232

Sensory properties - changes in, 184 Sensory quality, 181 Serum albumin, 371 Shear deformation, 251 Shear elastic modulus, 333 Shear fields, 315 Shear rate, 248, 276, 327 Shear rate-shear stress data, 318 Shear rates of food suspensions, 317 Shear strain, 248 Shear stress, 248, 276, 327 Shear viscosity, 247,337 Shear, 281 Shear-thickening behavior, 313 Shear-thickening, 250 Shear-thinning fluids, 250 She1flife

defmition, 536 factors affecting, 192

ShelWood Number, 385, 422, 428 Shortest-remaining-shelf-life issue policy, 538 Shrinkage, 201 Sieve mechanism, 376 Silage Effluent, 475 Silage, 475 Simulation of food extrusion, 274, 283 Simultaneous heat and moisture transfer, 203 Single screw extruder, 272, 286, 315 Skim milk

Slip

Slit die

fouling during evaporation, ,445 reverse osmosis of, 374

coefficient, 318 effects, 317 in extruders, 286 in viscometers, 313, 317

entrance pressure, 338 in food extrusion, 314

Soave-Redlich-Kwong equation of state, 403 Sodium chloride solutions- reverse osmosis of, 375 Soft porous materials, 10 Solar evaporation, 456 Solids conveying model - in extruder, 285 Solubility

linoleic acid, 427 oleic acid, 427

587

588

prediction of, 399 supercritical fluids in palm oil , 419

Solubility parameter of carbon dioxide, 411 chlorophyll ,412 triglycerides, 412

Solubility, 396, 408, 409 Solute activity coefficient, 400 Solution-diffusion mechanism, 376 Solvent density, 400 Soret flux, 203 Soret mass diffusivity, 203, 212 Sorption isotherms, 225 Spores, 94, 99, 545 Spores, 99 Spray drying, 144 Spray evaporators, 456 Stages - stage numbering, 449 Staling, 307 Starch ,299 Starch doughs- coefficients of viscosity equation in, 279 Starch gelatinization, 299 Starch Granule, 299 Starch paste - flow curves of, 265 Starch retrogadation, 307 Static head, 461 Steam bleeding in evaporators, 455 Steam consumption, 449 Steam losses in evaporation, 447 Steam/air mixtures, 56 Stepwise discriminant analysis, 322 Sterilizer systems, 543 Sterilizing value (Fo), 543 Sticking time, 136 Stochastic conductivity, 558 Stokes-Einstein relationship, 415 Storage modulus, 358 Strain history in reactive extrusion processing, 314 Strain history, 313 Strain,246 Stress controlled rheometer, 258 Stress, 246 Stripping, 393 Structure-property relationships, 245 Stumbo's formula method, 66 Sugar - effect on starch gelatinization of, 303 Sugar concentJation - determination by using dielectric measurement, 122

Supercritical fluid diffusion coefficient of, 393 extraction, 393 fundamentals of, 394 physicochemical properties of, 394 processing, 393 solvents, 396 viscosities of, 393

Superimposing pressure, 56 Surface heat transfer coefficient

during aseptic processing, 551 in steam/air mixtures, 56, 57

Surface tension effects in evaporation, 445 Surging in extruders, 287 Suspending liquid viscosity, 313 Suspension viscosity, 313 Synthetic polymer, 338

Target F 0, 551 TASTE evaporator, 462 Temperature distribution in thermal processing, 60 Temperature uniformity, 63 Textural properties, 341 Texture - non-oral, 321 Texturization, 277 Thermalcom~r,8 Thermal conductivity

decrease in evaporation, 444 errors for nonporous solid systems, 37 in simultaneous heat and mass transfer, 205 literature values, 18 of food doughs, 280 structural models of, 13

Thermal conductivity measurement concentric cylinders, 4 guarded apparatus, 4 heat-flow meter, 4 line probe, 5, 282 modified Kohlranusch method, 4 quasi-steady state techniques, 5 recommended techniques of, 10, 11 transient techniques, 5

Thermal conductivity modelling, 12 Thermal conductivity models

parallel-perpendicular model, 33

589

T

590

pamllel model, 33 Thennal conductivity of

dusts, 24 food powders, 24 frozen liquid foods, 35 liquid foods, 34 flours, 24 major food components, 17 porous foods- unfrozen, 15 refmed beet sugar Caster grade, 105 refmed beet sugar Extra fine grade, 105 refmed beet sugar Icing grade, 105 refmed beet sugar Medium grade, 105 refmed beet sugar Standard granulated grade, 105 refmed beet sugar, 105

Thennal destruction of vitamin B6, 191 Thermal diffusivity memlurement

"f-value" method, 8 use of thennistor in, 113

Thennal diffusivity values agar-starch-water gels, 55 ammonium chloride, 55 fruits, 51 meat and fish, 52,56 other food products, 52 vegetables, 51,56

Thennal diffusivity, 3, 8, 50, 113 Thennal efrtciency, 452 Thennal inactivation kinetics, 544 Thennal processing

kinetic data for, 99 process design evaluation in, 99 residence time distribution in, 100 thennal heating lag in, 99 transport properties in, 160

Thermal properties in food extrusion, 280 Thermal thiamine destruction, 191 Thennal vapor recompression, 450 Thennistor, 113 ThennocapUlary effect, 445 Thennodynamic modeling

of food solutions, 163 prediction, 399

Thennodynamically interactive fluxes, 202 Thiamine retention in food sterilization, 548 Thickening polysaccharides, 261 Thixotropic

fluids,250 shear-thinning behavior, 252

Thixotropy, 266, 327 Three-microphase model, 300 Time- dependent fluids, 249 Time-dependent behavior

in fluids, 250 shear thinning behavior, 264

Time-independent behavior in fluids, 248 shear-thinning behavior, 261

Time-independent fluid, 247 Time-temperature indicators, 535 Time/temperature history in extrusion, 277 Tomato

concentrates, 317 quality changes during storage, 537

Tomato juice evaporation, 444 Tomato juice residence time in evaporators, 466 Tomato-paste evaporation, 466 Torque measurement, 284 Tortuousity, 203 Transmembrane pressure, 370 Trichodenna reesei, 490 Trichodenna viride, 235 Triglycerides , 402 Tube viscometer, 313 Tubular pinch effect, 385 Tunnel system, 126 Turbine-discharge steam in an evaporator, 452 Turgor pressure, 163 Twin screw extruder, 275, 287, 288,315

Ultrafiltration concentration polarization in, 380 fractionate components in solution by, 368 gel concentration in , 383 gel-polarized layer in, 384 in cellulase concentration, 492 mass transfer coefficient in, 384 of rapeseed meal, 471 transmembrane pressure in, 380

Ultrasonic velocity measurement, 314 Unfreezable water, 27 UNIFAC equation, 166

591

U

592

UNIQUAC equation, 166 Use of hot gases, 456 Van't Hoff model, 369

Vane method, 318 Vapor-liquid equilibrium, 159 Vaporization, 202 Virial coefficients, 370 Viscoelastic

behavior, 317 fluids,249 liquids, 246 properties, 245

Viscoelasticity of dispersions, 334 Viscoelastic effects, 277 Viscometer

Carrimed,354 classification of, 253 comparison of, 258 inclined plane, 351 use in food dispersions, 317

Viscoplastic flow, 252 Viscosity

changes in Evaporation, 444 energy dissipation in food extrusion, 314 in food extrusion, 276 in Robert evaporators, 460 increase in evaporation, 444 of fluids at high pressure, 418 of starch based doughs, 278 tolerable in evaporation, 466

Viscosity measurement of fluid materials, 245 Viscosity, 351 Viscous dissipation, 315 Viscous drag, 352 Vitamin A - degradation in beefliver puree, 192 Vitamin B6 - thermal destruction of, 191 Vitamin C loss of in canned peas, 190

Water activity of, 13 7 chemical potential of, 137 critical property data of, 398

V

w

determination by using dielectric measurement, 122 in foods - bound, 135

Water activity measurement of, 140 measurement of packaging materials, 224 optimal for sporulation, 235 prediction of, 140, 165

Water content determination in cellulose packaging materials, 223 measurement with NMR method, 224

Water diffusion in amylopectin, 148 cellophane, 148 coffee extract, 148, 149

gelatin, 148 maltodextrin, 148 starch, 148

Water immersion retort, 64 Water immersion, 56 Water removal- thermodynamic properties in, 157 Wear in extruder, 347 Wetting in evaporators, 463 Whey process utilization, 519 Wilke Chang expression, 416 Williams-Landel-Ferry equation, 146,301 Williams-Landel-Ferry free volume theory, 299

Yield stress fluids, 251 Yield stress, 252, 276, 317, 327, 329

Y

593