Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food

ISBN-13: 9781461361497 / Angielski / Miękka / 2013 / 1085 str.

T. Yano R. Matsuno and K. Nakamura

Opis

The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 -27, 1993 - summarizes the frontiers of world food engineering in 1993. Congress was joined by the 4th International Conference on Fouling and Cleaning. There were 476 active members from 31 countries participating in the Congress. The editors hope that readers will find this book to be a useful review of the current state of food engineering, and will consider future developments in this research field. The editors extend thanks to the members of the organizing committee of ICEF6, and the advisors, Dr. Ryozo Toei, Professor Emeritus of Kyoto University and Dr. Masao Fujimaki, Professor Emeritus of the University of Tokyo. They also acknowledge the international advisory board members who helped the organizing committee in many ways, and the 10 foundations and 66 companies that financially supported the ICEF6. Finally, the editors are indebted to the reviewers of the manuscripts of these proceedings.

Spis treści

Keynote Lecture.- Food Engineering — From Arts to Science.- Plenary Lectures.- Mechanical Emulsification.- Applications of NMR to Food Science and Engineering.- Progress in Pasteurization and Sterilization.- Fouling and Cleaning: Mechanisms and Models.- Supercritical Fluids: Fundamentals and Applications.- Neural Networks in Bioprocess Engineering.- Implementation of Model Based Optimization of Product Quality Parameters in Dairy Processes.- Physiological Functions of Foods.- Physical and Physicochemical Properties of Food.- Estimation of Double Layers Flow Model for Fluidity of Milk in a Capillary.- Effect of Moisture Content on Flow Characteristics of SPI Melt at an Elevated Temperature.- Novel Approach to Characterize the Flow Properties of Fine Dry Food Powders.- Viscosity Measurements of Fresh and Heat Stressed Frying Oil at High Temperatures.- Viscosity Properties by Amylograph of Rice.- Physicochemical Properties and Hypolipidemic Function of Levan and its Partial Hydrolysate.- The Use of Xylanolytic Enzymes in Processing of Cereals.- Viscoelasticity of Butter.- Viscoelastic Characteristics of Bread Crumb and Graphic Analysis of Compression Creep Curve.- Viscoelastic Behavior of Parboiled Rice.- Stress Relaxation Characteristics of Alfalfa Cubes.- Studies on Rheological Properties of Foods.- Rheology of Set Type and Stirred Type Yoghurt: Build-up, Break-down and Recovery; The Effects of pH, Temperature and Starter.- Monitoring of Milk Curd Formation by Means of Physical Properties.- Rheological Analysis of Jelly Strength in Heat Induced Gel Like Kamaboko.- Relationships of Rheological and Hydrodynamic Properties of Biopolymeric Ingredients to the Composite Surimi Gel Texture.- Hypocaloric Jams from Grape Juice.- Mechanical Properties of Foods Near the Sol-Gel Transition Point.- Effects of Sugars on the Gel-Sol Transition of Agarose and k -Carrageenan.- Rheological Changes During Sol-Gel Transition of Pectin-Sucrose/Fructose Dispersions.- Critical Behavior of Agarose Near the Sol-Gel Transition Point.- Microstructure of Hydrogel and its Relationship with Molecular-Sieve Characteristics in Gel Electrophoresis.- Physicochemical Studies on Gelation of Soybean 7S and 11s Proteins by Glucono-?-Lactone.- Rheological Models for Shelled Maize En-Masse.- Nondestructive Texture Measurement of Apples.- Description of Bread Textural Deterioration by Stress-Strain Curves, Recoverable Work, and Thermal Transitions.- Fracture Stress of Frozen Soybean Curd.- The Influence of Moisture Content on the Failure Mode of Biscuits.- Changes of Physical Properties of Drying Materials.- Effects of Baking and Storage Conditions on Mechanical Properties of White Bread.- Impedance Spectroscopic Analysis in Agricultural Products.- Finite Element Analysis on the Effective Thermal Conductivity of Dispersed Systems.- Measurement of Fraction of Frozen Water and Thermal Conductivity in Frozen Food Materials.- Thermophysical Properties of Raspberries and Apples.- A Thermomechanical Method for Determining Collapse Temperatures of Food Powders.- Thermal Studies of Natural Fruits.- Thermal Conversion of Starch at Low Water Activity.- Characterization of W/O/W Emulsions with a View to Possible Food Applications.- Application of Membrane Emulsification Method for Preparing Food Emulsions and Emulsion Characteristics.- Evaluation of Model Food Emulsion Stability by Hygrometric Measurements.- Addition of Soy Lysophospholipids Enhances Emulsifying Ability of Food Emulsifiers.- Changes in Water Activity and Functional Properties of Protein Hydrolysates.- Water Activity and Water Behavior of Soy Sauce, Dehydrated Soy Sauce and the Improvement on Hygroscopicity of Dehydrated Soy Sauce.- Sorption Isotherms and Heats of Sorption for Fruit Jams.- Water Sorption Isotherms of Food Model Mixtures.- Glass Transitions and Physical State of Dehydrated Milk Products.- Stickiness and Caking of Infant Formula Food Powders Related to the Glass Transition Phenomena.- Tentative of Inducing Fruit Sugar Crystallization During Freezing to Reduce the Hygroscopicity of the Corresponding Freeze-Dried Powders.- Diffusivity of Water in Flour/Raisin Mixtures.- The Use of Digitized Video Images for Monitoring Color and Color Evolution of Jonagold Apples During Shelf Life.- Computerized Image Analysis of Gas Cell Distribution in Several Foods.- Functional Properties of Lupinus luteus Proteins.- Stability of Glutathione in Solution.- Aroma of Thymus zygis. Chemical and Sensorial Analysis.- Application of NMR to Food Engineering.- Measurement of Material Properties in Heterogeneous Food Systems by Magnetic Resonance Imaging.- Analysis of the Flow Field in a Single Screw Extruder Using Magnetic Resonance Imaging.- Determination and Calculation of Freezing Equilibria in Frozen Foods.- The Characteristics of the Hydration Water of Protein in Relation with the Freezing and Drying Denaturation.- NMR Study of the Dynamic Behaviour of Water in Food Systems: Guar Galactomannan Solutions and Pectin Gels.- NMR-Measurememts to Study Binding States and Mobility of Water in Cellulose Packaging Materials.- Heat Capacity Modeling of Frozen Food Gels from NMR Determination of Water States.- Measurement of moisture Diffusion in a Soybean seed by Pulsed-Field-Gradient NMR Method.- Moisture Diffusion in Fresh and Dehydrated Fish Flesh Measured by PFG-NMR.- 1H-NMR Images and Localized Spectra of Foods.- Mechanical Processing of Food.- Investigation of Jet Agglomeration Processes.- The Effect of Interparticle Forces on the Separation of Fine Powders from Gas-Solid Two Phase Flow.- An Application of Cryo-Shattering for Separating Low-Fat Meat from Fatty Meat.- Utilization of Brittle Fracture Properties of Frozen Foodstuffs.- Mechanical Disintegration of Microorganisms by Wet Milling and High-Pressure Homogenization — A comparative Study.- Developement of Micro Cut Blender.- Simulation in Food Plant Design Using Siman.- Intelligent Mixer for Bread Dough.- Effects of L-Ascorbic Acid and Related Compounds on Gluten and Starch During Breadmaking in a Home Baking Machine.- Analysis of Continuous Whipping of Cream.- Controlled Biaxial Extension of Food Polymer Gels.- Process of Formation of Porous Structure of Baked Foods During Heating.- Reduction in Damage to Dried Sultana During Removal of Cap-Stems.- Thermal and Mass Transfer Operations of Food.- Thermal Property Measurements of Fried Foods Using Differential Scanning Calorimeter.- Colorimetric Measurements of Meat Products Cooked Using Different Systems.- Interactions between Maillard Reaction Products and Lipid Oxidation During the Roasting Process and Storage of Hazel-Nuts (Corylus avellana).- A New Method of Monitoring Particle Motion and Temperature in a Liquid/Particle System.- Co-Rotating Disc Scraped-Surface Heat Exchanger for Food Processing.- Heat Transfer in Bakery Ovens.- Modelling and Simulation of Food Frying Processes.- Modelling Pasta Cooking Processes.- Ohmic Thawing of Shrimp Blocks.- Ohmic Heating of Food Materials Effects of Frequency on the Heating Rate of Fish Protein.- Heat Transfer Analysis in Food Heated by Far-Infrared Radiation.- Optical Characteristics of Vegetables in Far-Infrared Irradiation Heating.- Temperature Distribution in Microwave Oven Heating — The Influence of Different Cavity Modes.- In-Flow Microwave Heating of Pumpable Foods.- Mathematical Modeling of Batch Heating of Liquids in a Microwave Cavity.- Measurement of Evaporation Coefficient of Water During Vacuum Cooling of Lettuce.- Heat and Mass Transfer Modelling During Beef Carcass Chilling for Quality Control.- Corn Drying: Modelling the Quality Degradation.- Puff Drying of Foods in a Fluidised Bed.- Estimation of the Effective Moisture Diffusivity from Drying Data. Application to Some Vegetables.- Effect of Freezing Conditions on Vapor Permeability of Freeze-Dried Foods.- Moisture Content Distribution and Moisture Diffusion in Foods During Heating.- Mass Transfer in Osmotic Processes.- The Sorption of Water in the Agricultural Materials.- The Diffusion of Seasoning Substances in Various Slurries -Application of Nondestructive Measurement Using Ultrasonic Technique-.- Diffusion of Salt in Dry-Salted Feta Cheese.- Extraction Rate for Soluble Solids During Coffee Brewing.- The Measurement of the Losses of Soluble Solids in Legume Seeds (Lablat purpureus) During the Process of Soaking at Different Temperatures and in the Process of Cooking.- Evaluation of Steam Distillation of Roasted Coffee for Quality Improvement of Soluble Coffee.- Phase Change Operation.- Studies on the Recrystallization of Ice in Frozen Food Systems.- Ice Structure and its Control in Frozen Food Gels.- A Comparative Study of Freezing Time Prediction for Food Products.- Variation of Correction Factors in an Approximate Equation for Freezing and Thawing Time Prediction.- Progressive Freeze-Concentration and Its Relationship with the Ice Structure at Freezing Front.- Concentration and Dehydration Processes.- Freeze Concentration of Some Heat Sensitive Solutions.- Studies on the Freeze Concentration of Foods.—Determination of Eutectic Temperatures of Amino Acids in Aqueous Ethanol Solution —.- Ice Crystals Agglomerated in Freeze Concentration.- Thermodynamic Modeling of the Osmotic Concentration Process.- Recent Advances in Dewatering and Impregnation Soaking Processes.- Dewatering through Immersion in Sugar/Salt Concentrated Solutions (“ Osmotic Dehydration”) an Interesting Alternative for Seafood Stabilisation.- Osmotic Dehydration of Peas and its Effect on Drying.- Studies on the Sorption Characteristics of Bulk Wheat and Canola.- Diffusivity of Water and Solubles During Rehydration of Osmo-Convection Dried Plant Tissue.- Study of Rehydration before Eating on Dehydrated Vegetables.- Effect of Drying Conditions on Effective Moisture Diffusivity in “Chufa” Tubers (Cyperus esculentus L.).- Simultaneous Heat and Moisture Transfer with Hygrostrain-Stress Formation in Food Undergoing Drying.- Dynamic Modelling of Fruit Dehydration.- Determination of Structural Parameters for the Dried Layer of Coffee Solution Undergoing Sublimation Dehydration.- Quality Aspects in Drying of Food Granular Materials.- Considerations on the Diffusivities of Moisture and Aroma Components.- Flavour Retention in Different Methods of Spray Drying.- Improvement of l-Menthol Retention by Cyclodextrin During Drying.- Spray Drying Leaflash Technique: An Investigation on Pulverization and Flow Profiles.- Research of Far-Infrared Drying on White Mushroom.- Convective Drying of Lactobacillus Plantarum.- Convective Drying of Lactic Acid Starter Cultures with High Survival Rates.- Drying of Enzymes: Relationships between Thermal Stability of Enzymes and Water Concentration.- Reaction Kinetics in Food Processing.- Prediction of Kinetic Parameters for Food Quality Changes Using Equivalent Time at Standard Temperature.- Prediction of Quality Change During Food Storage.- Correlations between Physicochemical Properties and Kinetic Parameters of Different Cultivars of Rice.- Development and Validation of Prediction Models for Texture Change Under Varying Temperature Conditions.- The Effect of Cook-Chill Processing on the Texture Development of Different Types of Vegetables and Fruits.- The Effect of Water Activity and Temperature on the Retrogradation Rate of Gelatinized Wheat Flour.- Diffusion and Reaction in Wheat Grains.- Studies on Interaction between Non Enzymatic Browning Reaction and Lipid Oxidation in Food Processing.- Oxidation Rate of Polyunsaturated Fatty Acid and Antioxidation Effect of Gel Layer.- Simulation of Oxidation Processes of Liquid Lipids.- Isomerization Reaction Kinetics of Catechins in Packaged Tea Drinks During Processing.- Citrus Fruits Combination Improving Taste and Flavor of Marmalade.- Kinetics of Aspartame Degradation in Liquid Dairy Beverages.- Esterification in Micro Aqueous Organic Phase.- Thermal Inactivation of Pectinesterase in Papaya Pulp (pH 3.8).- Heat Gelation and Reaction Kinetics of Whey Protein Concentrates.- Effect of Microwave Heating on Non-Enzymatic Browning in Banana Products.- Effect of Microwave Heating Rate on Maltose Production in Sweetpotato.- Studies on the Microwave Heating-Rate Equations of Foods.- Studies on the Cooking-Rate Equations of Foods.- Kinetic Modelling of Chicken Muscle Thermal Conductivity During Deep-Fat Frying.- Cold Extrusion — Trebochemistry.- Fermentation Processes.- Chemical and Physical Changes of Tofuyo (Fermented Tofu) During Fermentation.- Statistical Characterization of Tempeh Starter from the Aroma Components of Soybean Tempeh.- Manufacturing of Solid Culture Media in film Bags for Shiitake Cultivation.- Sorghum Brewing with Facultative Anaerobic Rhizopus in Practical Operations.- Production of Enzymes for Food Processing by Solid State Fermentation.- Cell Growth and ?-Amylase Production Characteristics of Bacillus Subtilis ATCC 601.- Fermentation Processes for the Production of Natural Colour Compounds for the Food Industry.- Effect of Castor Oil Hydrolysate on the Production of ? — Decalactone and Cis-6-Dodecen-4-Olide by Sporobolomyces Odorus.- Modelling of Transport Phenomena During the Cultivation of Bacillus thuringiensis for the Production of Bioinsecticides.- Measurement of the Main Industrial Fermentation Parameters Governing the Production of Bioinsecticides by Bacillus thurinqiensis, var. kumamotoensis.- Use of Sweet Potato Processing Wastewater as Substrate for Fermentations.- Fermentative Production of L-Lactate from Xylose.- Optimization Studies of a Lactic Acid Fermented Beverage Process.- General Method for Lactic Acid Batch Fermentation Processes Monitoring.- Anaerobic Continuous Ethanol Fermentation using a Computer-Coupled Medium Feeding System Which has DDC Control pH of the Culture Broth.- Method for On-Line Prediction of the Alcoholic Fermentation Rate in Wine-Making.- Measurement of Cell Density in the Broth of Aggregative Organism by Continuous-Dilution-Photometric-Assay.- Dynamic Modelling of a Large Scale Air Lift Fermenter.- Bioreactors Using Enzymes and Cells.- Biocatalytic Production of Cellobiose Containing Oligosaccharide Mixture.- Enzymatic Production and Membrane Concentration of Oligosaccharides from Milk Whey.- Construction of Integrated Bioreactor System for Biologically Active Peptides from Isolated Soybean Protein.- Trypsin-Catalyzed Synthesis of Oligopeptides Containing Hydrophilic and Essential Amino Acid, L-Lysine.- Integration of Reaction and Recovery by a Continuous Emulsion Enzyme Reactor with in-Line Removal of the Oil and Water Phase by Membrane Separation.- Interesterification of Triglycerides in Organic Solvent using Modified Lipase.- The Effect of Lipids Oxidation on the Activity of Inter-Esterification of Triglyceride by Immobilized Lipase.- Triacylglycerol Synthesis from Fatty Acid and Glycerol Using Immobilized Lipase.- NAD(P)H Regeneration in Yeast Cells Using Ethanol as Energy Source.- Loose RO Membrane Reactor for L-Amino Acid Production with Coenzyme Recycling.- Studies on the Biological Reduction of the Nitrate Content of Carrot Juice and of a Model Solution Using Paracoccus Denitrificans DSM 65.- Development of a Bioreactor for Semi-Solid Fermentation Purposes: Bacterial Insecticide Fermentation.- Cotinuous Ethanol Production by Zymomonas Mobilis in a Bioreactor with Flame Making Ceramic Carriers.- Design and Scale-Up of Bioreactors for Microbial Polysaccharide Fermentation.- Application of a Bioreactor System to Soy Sauce Production.- Substrate Removal Characteristics in an Immobilised Cell Fluidized Bed Reactor.- Separation and Purification Processes.- Solvent Extraction of Flaxseed.- Large Scale Preparation of Highly-Purified Egg Yolk Phosphatidylcholine by HPLC.- Extraction and Concentration of Omega-3 Fatty Acids of Seal Blubber.- Separation of EPA and DHA from Fish Oil Using Supercritical Extraction with Ag Complex Pretreatment.- Selective Extraction of Proteins from Complex Solutions by Reverse Micelles.- Fractionation of ? -Lactoglobulin in Bovine Whey by Intermittent Up Flow System with Multi-Stage Ion Exchange Column.- Recovery of Lysozyme and Avidin from Egg White by Ion-Exchange Chromatography.- Development and Application of Cyclodextrin Polymer.- Membrane Processes.- Turbulent High-Schmidt Number Mass Transfer in UF.- The pore size of ultrafiltration membranes — a novel approach.- Reverse Osmosis System for Highly Concentrated Juice.- Factors Affecting the Performance of Crossflow Filtration of Yeast Cell Suspension.- Cross-Flow Membrane Filtration of Soy Sauce Lees.- Applications of the Ceramic Membranes to Soy Sauce.- Ceramic Filters for Food and Beverage Applications.- Recovery and Functional Properties of Protein from the Wastewater of Mungbean Starch Processing by Ultrafiltration.- Improved Extraction and Ultrafiltration Process for Protein Recovery from Soy Flour.- The Production of Protein Isolates from Chinese Rapeseed.- Separation and Concentration of Polyunsaturated Fatty Acids by a Combined System of Liquid-Liquid Extraction and Membrane Separation.- Refining Vegetable Oils by Membrane Technology.- Membrane Separation of Sunflower Oil Hydrolysates in Organic Solvents.- Catalyst Removal from Hydrogenated Oils Using Membrane Technology.- Continuous Synthesis of Aspartame Precursor with Membrane Enzyme Reactor — Membrane Extractor System.- Electro-Ultrafiltration Bioreactor for Enzymatic Reaction in Reverse-Micelles.- Pasteurization and Sterilization Processes.- Evaluation of the Integrated-Time-Temperature Effect of Thermal Processes on Foods: State of the Art.- Inactivation Kinetics of Bacterial Spores in Skim Milk, Concentrates, in Dependence on Water Activities and under Sealings.- Determination of the Thermal Death Kinetics of Bacterial Spores by Indirect Heating Methods.- A First Order Probabilistic Perturbation Analysis of the Growth and Thermal Inactivation of Lactobacillus Cells during Cold Storage and Reheating of Lasagna.- Variability of Thermal Process Lethality.- Microwave Heating of Liquid Foods.- Selection of Heating Media for Thermal Processing of Retort Pouches.- Numerical Analysis of Heat Transfer in the Sterilizing of Canned Foods by Vacuum Packing.- Heat Transfer in Liquid-Filled Containers During End-Over-End Rotation.- Development of High Speed Batchwise Sterilizer by Steam Fusion.- Computer Aided Design and Optimization of Sterilization of Canned Tuna.- Different Strategies for Controlling Pressure during the Cooling Stage in Batch Retorts.- The Influence of Uncertainties in Processing Conditions on Thermal Process Calculations.- ICRS/DS: A Computer Package for the Optimization of Batch Processes and its Applications in Food Processing.- Disruption of Microbial Cells by Flash Discharge of High Pressure Gas.- Sterilization of Beverages under Normal Temperature by a High-Voltage, Pulsed Discharge.- Comparative Effects of Gamma-Rays and Electron Beams on Film Dosimeters and Bacterial Spores.- Growth-Inhibitory Effect of Ceramics Powder Slurry on Bacteria.- Aseptic Processes.- Recent Studies on Aseptic Processing of Particulate Foods.- Laminar Tube Flow of a Newtonian Fluid Containing Large Spheres - Application to Aseptic Processing.- Flow Velocities of Particles in Holding Tube.- Flow of Solid-Liquid Food Mixtures.- Modeling of Time-Variant Heat Transfer in a Two-Phase System.- Heat Generation and Transfer in Electric Heating of a Laminar Flow of Food.- A New Nondestructive System to Evaluate Quantitatively the Efficiency of Food Antiseptics.- Development and Application of Aseptic New Materials (ASEPLA).- Continuous Sterilization of Particulate Foods by Ohmic Heating: Critical Process Design Considerations.- Quality Changes of Aseptically Packed Apple Juice During Storage and the Prediction of Its Shelf-Life.- Comparison of the Immersion Biotest and the Spore-Test Method for Evaluating the Integrity of Seals of Flexible Retort Packages.- Packaging Science and Technology.- Food Packaging and Shelf-Life.- Modified Atmosphere and Modified Humidity Packaging to Extend the Shelf Life of Fresh Mushrooms (Agaricus bisporus).- Design of Perforated Polymeric Packages for the Modified Atmosphere Storage of Broccoli.- Protection against Perishableness — New Packaging Materials and Principals of Permeation Measurement.- Edible Wheat Gluten Films: Optimization of the Main Process Variables and Improvement of Water Vapor Barrier Properties by Combining Gluten Proteins with Lipids.- Selection of Laminated Film for a Food Packaging.- Continuous Microwave Drying of Polyethylene Terephthalate (PET).- Sterilization of Packaging Containers by Gasified Hydrogen Peroxide and the Application to Flexible Aseptic Packaging Machine.- Aseptic Filling of Beverages in Glass Bottles — New Developed Processes in Germany.- Fouling and Cleaning.- A Kinetic Model for Fouling in Milk Processing.- Initial Events in Surface Fouling.- Adsorption of Protein onto Stainless Steel Particle Surface and its Desorption Behavior.- Processing under Unusual Conditions.- Supercritical Fluid Extrusion — A New Process.- Rate Processes in Supercritical Fluid Extraction.- Membrane Separation of Supercritical Fluid Mixture.- Adsorption Isotherms for Supercritical Carbon Dioxide on Proteins and Polysaccharides.- Application of Supercritical CO2 for Food Processing.- Supercritical Fluid Extraction of Aroma Compounds from Aromatic Herbs (Thymus zygis and Coriandrum sativum).- Separation of aroma components from soy sauce by continuous supercritical CO2 extraction.- Supercritical Carbon Dioxide Extraction of Carotenoids from Carrots.- The Performance of Preparative Supercritical-Fluid Chromatography of Lipids and Related Materials.- Continuous Processing of Milk Fat with Supercritical Carbon Dioxide.- Separation of Antioxidative Ferruginol from Japanese Cedar Bark by Supercritical Carbon Dioxide.- Moisture Adsorption Isotherms and Reaction Characteristics of Immobilized Lipase in Supercritical Carbon Dioxide.- Enzyme Reaction in Supercritical Fluid.- Supercritical Carbon Dioxide as Processing Medium for Enzymatic Interesterification.- Enzyme Inactivation by Pressurized Carbon Dioxide.- Purification of Organic Acids by Gas Anti-Solvent Crystallization.- Effect of High Pressure on Activity of some Oxidizing Enzymes.- Application of Sterilization Technique by Hydrostatic High Pressure for Green Tea Drink.- Study of High Pressure Effect on Inactivation of Bacillus Stearothermophilus Spores.- Development of Fiber-Containing Non-Expanded Products by Extrusion Cooking Process.- The Heat Denaturation Process of Soybean Protein by Twin Screw Extruder.- The Development and Control of Colour in Extrusion Cooked Foods Simulated using a Model Reaction Cell.- Application of Extrusion-Cooking for Feed Premixes Stabilization.- Extrusion of Castanea sativa.- Transportation and Preservation of Food.- Effects of Preparation Procedures and Packaging Materials on Quality Retention of Cut Chinese Cabbage.- Effects of Preparation Procedures and Packaging Materials on Quality Retention of Grated Carrots.- Storage Technology on Dehydrated Sword Bean.- Effects of Several Treatments on the Quality of Cold Stored ‘Clementine Mandarins’.- Postharvest Treatments on Quality of Mango Fruits (Mangifera indica (L) var. Zill) Stored at Low Temperature.- Flavor Change of Grape Juice During Processing.- Production of Powdery Products out of Concentrated Fruit-Juices and other Food and Bio-Products.- Physiological Roles of Membrane Alteration in Gamma Irradiated Potato Tuber.- Development of a Time-Temperature Indicating Device Using Phospholipase.- Heat Treatment Experiments on Hay to Eliminate Possible Contamination with Hessian Fly.- Bacteriocin Producing Lactic Acid Bacteria Used for Biopreservation of Food.- Studies on the Control of the Growth of Saccharomyces Cerevisiae by Using Response Surface Methodology to Achieve Effective Preservation at High Water Activities.- Sensors, Process Control, and Factory Automation.- Theory and Applications of a New Viscometer Based on Annulus Liquid Flow.- An Extended Hot-Wire Method for Monitoring Fluid Viscosity and the Onset of Gel Formation.- Use of an In-Line Viscometer in the Manufacture of Skim Milk Powder.- Development of Shear Stress Based Sensor to Measure Drying Rate and its Application to Snack Drying Automation.- Measurement of Fluid Thermal Conductivity with a Steady State Hot Wire Method.- Optical Sensors (UV, VIS & NIR) for the Determination of Connective Tissue, Lipid and Protein Functionality in Meat.- Quick Determination of Fat Content in Beef Longissimus by Near-Infrared Spectroscopy with a Fiber Optic Probe.- Individual Sugar Content Control by the use of F.T.-I.R. Spectroscopy Coupled with an A.T.R. Accessory.- Electrical Conductivity in Avocado as Maturity Index.- New Electrical Method for Density Sorting of Spherical Fruits.- Highly Sensitive and Rapid Determination of Diacetyl in Liquid Foods by Electrochemical Method.- Nondestructive Quality Evaluation of Melons by Acoustic Transmission Characteristics.- Nondestructive Internal Defect Detection of Agricultural Products Using Secondary Ultrasonic Wave.- Wireless Image Transmit Unit and High Speed Inspection System for Inner Side of Container.- Application of a Biogas Bubble Counter to Fermentation Processes.- Computer Aids in Flexible Food Manufacturing.- Automation of Cheese and Yogurt Manufacturing Processes.- Automation of Shrimp Quality Evaluation.- Automatic Control of the Biscuit Baking Oven Process.- Study of Handling Techniques for the Soft and Plastic Substance such as Food.- Dynamic Modelling and Simulation of Food Processes.- Neural Network control for extrusion cooking.- Fuzzy Techniques for Process State Estimation.- JIT and CIM Concepts, Applied to a Large Scale Catering Production Plant.- Innovation in Equipment Design and Plant Operation.- Development of Novel Agitating Device for Bioreactors.- Total Energy Management System (TEMS) at Foodstaff Factory Moderated Environmental Impact Production System.- A Blackboard and Object Oriented Fermentation Plant Model.- Environmental Problems in Food Industry.- Treatment of Sweet-Potato Processing Wastewater Using UASB Reactors. I - Start-Up of the Process.- Two Stage Controlled Anaerobic Bio-Reactor for Digesting Mixed Dairy Waste.- Activated Sludge Treatment of Meat Processing Wastewater.- Anaerobic Treatment of High Strength Dairy Processing Waste in an Upflow Anaerobic Sludge Blanket Reactor.- Anaerobic Treatment of Distilled Waste Water of Wheat ’ shochu’ Using Two-Phase Fermenter.- Pleurotus Production in Coffee Bean Wash Water.- By Products from Food Industries: Utilization for Bioinsecticide Production.- NOx Removal in Water by Biochemical Reaction.- Innovation in Traditional Food Processing.- Ripfadi: Ibero American Network on Physical Properties of Foods.- Relationships between Physical Properties and Chemical Components of Okinawan Brown Sugar.- The Effect of Processing Variables on the Product Quality of Soya Plantain Baby Food.- Predicting Tofu Productivities of Soybean Varieties by Tofu Gel Centrifugation.- Use of the Modern Technology in Improvement of Chinese Traditional Food Tou-Nao Processing.- Frozen Stabilized Mince as a Source of Pacific Whiting Surimi.- Production of Brasilian Imitation Cheese with a Partially Hidrogenated Vegetable Fat.- Design of Physiological Functions of Foods from Engineering Viewpoints.- Improvement of Bread Flavor by a Dairy Substrate Treated with Enzymes and Lactic Acid Bacteria.- Interaction between Inhibitors of Calcium Phosphate Formation and Calcium Ion.- Studies on the Optimum Conditions to Utilize Biologically Active Peptides Derived from Food Proteins.- Anti-Platelet Principle Found in the Essential Oil of Garlic (Allium sativum L.) and its Inhibition Mechanism.- Lipid Peroxide Decreasing Activity of Microbial Cells.- Effect of Water and Alcohol on the Formation of Inclusion Complex between Cyclodextrins and d-Limonene by Twin Screw Kneader.- Entrapment of Liquid Lipids into Powdery Matrixes of Saccharides and Proteins.