Physical-chemical Properties of Foods


New Tools for Prediction

Physical-chemical Properties of Foods

Aïchatou Musavu Ndob, Consultant
Malik Melas, Consultant
André Lebert, Blaise-Pascal Univeristy, Clermont-Ferrand, France


ISBN : 9781785480072

Publication Date : September 2015

Hardcover 106 pp

80.00 USD

Co-publisher

Description


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.

Contents


1. The Main Physical-chemical Properties.
2. A Thermodynamic Approach for Predicting Physical-chemical Properties.
3. Applications to Biological Media.
4. Usage in Process Simulators.

About the authors


Aïchatou Musavu Ndob is carrying out work on a thesis on the measurement and modeling of the physical-chemical properties of meat products (pork, beef, chicken, salmon, cod).
Malik Melas is carrying out work on a masters on the measurement and modeling of the physical-chemical properties of cheese products (Comté, Edam, Emmental, fromage frais).
André Lebert is Professor at Blaise-Pascal Univeristy in Clermont-Ferrand, France, and Researcher at the Institut Pascal in Aubiere, France. His research includes data analysis and processing, thermodynamics and modeling of the physical-chemical properties of food.