Biopolymer engineering in food processing

Title:

Series:

Contemporary food engineering

Publication Information:

Boca Raton, FL : CRC Press, c2012.

Physical Description:

xviii, 398 p. : ill. ; 25 cm.

ISBN:

9781439844946

Abstract:

"The unit operations commonly applied in food processing may affect the physicochemical and functional behavior of biopolymers and their interactions with other food compounds. Presenting an overview of their physical, physicochemical, and thermodynamic properties, this book explores the ways in which biopolymers are affected by or may affect transport processes and unit operations such as forced flow, thermal treatments, drying, and freezing-thawing. The text focuses on how such behavior can be positively applied in food products and processes design and development. It also explains the application of polysaccharides and proteins"-- Provided by publisher.

Subject Term:

Biopolymers

Food industry and trade -- By-products

Extracts

Added Author:

Nicoletti-Telis, Vânia Regina

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Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000010320887	TP248.65.P62 B5455 2012	Open Access Book	Book	Searching... Unknown

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Summary

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects.

Following an overview of biopolymer applications and their functionality in different processes, the text examines:

Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods

The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing.

A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students.

Author Notes

Vania Regina Nicoletti Telis is with the Universidade Estadual Paulista Julio de Mesquita Filho in Sao Jose do Rio Preto, Brazil.

Vânia Regina Nicoletti TelisChristina Tristão Andrade and Edwin Gonzalo Azero RojasPaulo Henrique Mariano Marfil and Javier Telis-Romero and Vânia Regina Nicoletti TelisKátia Regina Kuhn and Carolina Siqueira Franco Picone and Rosiane Lopes da CunhaCarmen Maria Olivera Müller and Fabio Yamashita and Maria Victoria Eiras Grossmann and Suzana MaliFernando Martínez-Bustos and Ernesto Aguilar-Palazuelos and Tomás Galicia-GarcíaVânia Regina Nicoletti Telis and Nuria Martínez-NavarreteNoemi Zaritzky

Series Preface	p. ix
Series Editor	p. xi
Preface	p. xiii
Editor	p. xv
Contributors	p. xvii
Chapter 1 An Introduction to Biopolymer Applications in Food Engineering	p. 1
Chapter 2 Biopolymers	p. 17
Chapter 3 Rheological Behavior of Biopolymer Suspensions	p. 69
Chapter 4 Food Gels	p. 111
Chapter 5 Films and Coatings Produced from Biopolymers and Composites	p. 145
Chapter 6 Bioseparation Process Based on the Use of Biopolymers: Aqueous Two-Phase Systems and Adsorption Applied for Food Components RecoveryJane Selia dos Reis Coimbra and Edwin Elard Garcia Rojas and Evaldo Cardozo de Souza and Paula de Aguiar Cipriano\|p217
Chapter 7 Thermoplastic Behavior of Biopolymers during Extrustion	p. 245
Chapter 8 Biopolymers Used as Drying Aids in Spray-Drying and Freeze-Drying of Fruit Juices and Pulps	p. 279
Chapter 9 Biopolymers Used as Cryoprotectants in Food Freezing	p. 327
Index	p. 385

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Summary

Author Notes

Table of Contents