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    Physical-Chemical Properties of Foods: New Tools for Prediction
    Physical-Chemical Properties of Foods: New Tools for Prediction
    Physical-Chemical Properties of Foods: New Tools for Prediction
    Ebook146 pages1 hour

    Physical-Chemical Properties of Foods: New Tools for Prediction

    By Aïchatou Musavu Ndob, Malik Melas and André Lebert

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    About this ebook

    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
    LanguageEnglish
    PublisherElsevier Science
    Release dateSep 18, 2015
    ISBN9780081008065
    Physical-Chemical Properties of Foods: New Tools for Prediction

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      Book preview

      Physical-Chemical Properties of Foods - Aïchatou Musavu Ndob

      Physical-chemical Properties of Foods

      New Tools for Prediction

      Aïchatou Musavu Ndob

      Malik Melas

      André Lebert

      Table of Contents

      Cover image

      Title page

      Copyright

      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

      Copyright

      First published 2015 in Great Britain and the United States by ISTE Press Ltd and Elsevier Ltd

      Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the Copyright, Designs and Patents Act 1988, this publication may only be reproduced, stored or transmitted, in any form or by any means, with the prior permission in writing of the publishers, or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA. Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address:

      ISTE Press Ltd

      27-37 St George’s Road

      London SW19 4EU

      UK

      www.iste.co.uk

      Elsevier Ltd

      The Boulevard, Langford Lane

      Kidlington, Oxford, OX5 1GB

      UK

      www.elsevier.com

      Notices

      Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary.

      Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.

      To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein.

      For information on all our publications visit our website at http://store.elsevier.com/

      © ISTE Press Ltd 2015

      The rights of Aïchatou Musavu Ndob, Malik Melas and André Lebert to be identified as the authors of this work have been asserted by them in accordance with the Copyright, Designs and Patents Act 1988.

      British Library Cataloguing-in-Publication Data

      A CIP record for this book is available from the British Library

      Library of Congress Cataloging in Publication Data

      A catalog record for this book is available from the Library of Congress

      ISBN 978-1-78548-007-2

      Printed and bound in the UK and US

      Introduction

      A physical-chemical property of a food corresponds to a particular measure of the state of the food at a given time and at a given place [RAH 09]. The understanding of physical-chemical properties is essential for engineers and scientists to help them solve problems of processing, of preservation, of storage, of distribution and even of food consumption. In a general manner, conservation and transformation processes alter the physical-chemical properties in a positive and a negative way. During food processing, the means of action to obtain defined properties of use can be gathered into three groups:

      – control of the characteristics of the food item by adding ingredients (preservatives) or by removing elements detrimental to quality;

      – use of energy in different forms (heat, light, etc.);

      – control or elimination of any (re)contamination.

      Physical-chemical properties of biological media such as pH, water activity (aw) and the redox potential (Eh) have – along with temperature – a central role in the fields of biotechnology, pharmaceutical industries and food industries. As a matter of fact, they allow the description and the prediction of both the behavior of microorganisms and chemical and biochemical kinetics occurring in liquid, gelled or solid biological media. These media contain as a major component water – the solvent – and a number of solutes that may be neutral molecules such as sugars or alcohols or even electrolytes similar to salts, acids, bases or amino acids. Physicalchemical properties depend on the different solutes present in the environment, as well as on the concentration of these solutes.

      Numerous studies focus on the production of foods undergoing less processing and/or containing fewer additives or preservatives. Therefore, in recent years, French (Na−) or European programs (TERIFIQ) have been focusing on the reduction of the quantities of salt, sugar and fat in foods. If health benefits for consumers are obvious – hypertension, cardiovascular diseases, diabetes and obesity reduction – it becomes not only necessary to adapt or even to completely modify the current processing and preservation processes but also to verify that organoleptic, technological and health properties are preserved. The decrease in the salt levels, for example, in cooked ham is reflected, for instance, by less water retention, by a less efficient adhesion of the muscles in them and by an increased microbial risk. However, the measurement of the evolution of these physical-chemical properties depending on the composition and the conditions of the process is often costly in time and money.

      This book aims to show that it is possible to model and predict some of the physical-chemical properties (pH, aw and ionic strength) for more or less complex liquid or solid media containing various solutes. The existence of such a model is very important. Actually, it makes it possible to meet the demands of engineers in the fields of biotechnology and pharmaceutical and food industries to lay out equipment and imagine new processes. As a matter of fact, a large amount of data about

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