By Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)
This is the second one e-book stemming from the foreign Congress on Engineering in foodstuff, the 1st being Food Engineering Interfaces, in response to the final ICEF10. The subject matter of ICEF eleven, held in Athens, Greece in could 2011, is “Food procedure Engineering in a altering World.” The convention explored the methods nutrition engineering contributes to the recommendations of significant difficulties in a global of accelerating inhabitants and complexity that's lower than the critical constraints of constrained assets of uncooked fabrics, strength, and atmosphere. The publication, made out of 32 chapters, gains an interdisciplinary concentration, together with foodstuff fabrics technological know-how, engineering homes of meals, advances in foodstuff procedure know-how, novel nutrients methods, useful meals, foodstuff waste engineering, meals procedure layout and economics, modeling nutrition protection and caliber, and innovation management.
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Extra resources for Advances in Food Process Engineering Research and Applications
9 shows that no change in droplet size was observable in emulsions loaded with phytosterols for 60 days. To find out whether the formulations described previously are suitable to deliver free, dissolved phytosterols to the intestine, their stability under stomach conditions were investigated in an in vitro model stomach system in cooperation with the Institute for Process Engineering of the Max-Rubner-Institute (MRI) in Karlsruhe, Germany. In a stirred, jacketed fermenter, stomach conditions were simulated with regard to temperature, dilution, electrolytes, stomach enzymes, agitation, residence time and pH.
Trying to fulfil the requirements stated earlier, experiments with various foodgrade emulsifiers were carried out with the aim of stabilising as high concentrations of phytosterols in the dispersed phase as possible. In order to achieve high phytosterol concentrations, the formation and homogenisation of the emulsions were carried out at a temperature of approximately 95 C. Only when the emulsion droplets were sufficiently small to allow for supersaturation of the phytosterols, namely after high-pressure homogenisation at 1,000 bar in a Microfluidizer (Microfluidics, Newton, MA, USA), were the emulsions cooled down to room temperature.
The geometry of the model microwave cavity is a cylinder (h ¼ 300 mm, d ¼ 84 mm). The model has been designed in full three dimensions to be a good approximation of the actual microwave chamber utilised in the experiments. The samples used were predominantly simple shapes (cylinders, spheres) of a model food with known temperature-dependent thermo-physical properties (Knoerzer et al. 2004). In addition, a numerical method was developed to allow the introduction of models of real food structures based on a three-dimensional spin-density measurement technique (Knoerzer 2006), as described in the section “Computational Methods”.
Advances in Food Process Engineering Research and Applications by Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)