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- 1Loss of nutrients, for example vitamin B or C losses due to breakdown at high temperatures.Loss of volatiles, for example flavors and aromas, from the product.
Release of structural water, which changes food texture. - 2Differential shrinkage: outer layers shrink relative to inner layers, leading to either surface cracks or radial cracks.Surface wetting effects: moisture works on the product surface to expand pores and capillaries.
- 3Case hardening: a hydrophobic layer may be formed in oil-rich or proteinaceous products during rapid drying of outer layers, which traps moisture inside the product.Cell collapse: cells may collapse if internal moisture is removed leading to the product shrinking and the surface
- 4Free moisture is moisture in excess of the equilibrium moisture content, so can be removed by drying. FurtherLiquid diffusion where moisture moves through the product in proportion to the liquid water gradient at any point. This is expressed well by Fick’s equation for diffusion.
- 5Vapor diffusion which assumes that the product is porous, so that vapor can move through connected pores within the material.Air and product interaction (line IE): the air picks up moisture from the product and exits the dryer.
- 6Initial transient (line PB): the product and air come to thermal equilibration but not moisture equilibration. • Drying the product (line BI): the product dries on the tray.Fermentation is a microbial biotechnology whereby natural renewable substrates are converted to value-added products such as enzymes, organic acids, alcohols, polymers
- 7Dissolved oxygen is an essential substrate for aerobic fermentation.Batch fermentation is carried out in a continuous stirred tank reactor with an initial amount of medium; during fermentation, no medium addition or removal occurs
- 8cell fermentation: free migration of cells in a fermentation mediumontinuous fermentation: continuous stirred tank reactors (CSTR), involves fresh sterile media fed into a reactor continuously
- 9Tempeh is a popular fermented soybean product that is commonAmylases Enzymes which are capable of hydrolyzing the α-1,4-glucosidic linkages of starch are called amylases
- 10Proteases are protein-degrading enzymes and catalyze the cleavage of peptide bonds in the proteins.Oxidoreductases are another group of enzymes that catalyze the oxidation/reduction reaction
- 11Sustainability process of change in which the exploitation of resources, the direction of investmentsMicrowaves are a form of electromagnetic radiation characterized with a frequency between 300 MHz to 300 GHz
- 12Radiofrequency (RF) heating is another form of dielectric heating, which has potential for the rapid heating of solid and semi-solid foods.Infrared (IR) uses electromagnetic radiation generated from a hot source (quartz lamp, quartz tube or metal rod) resulting from the vibrational and rotational energy of molecules.
- 13Infrared equipment radiates in all directions and a reflector that is responsible for directing the heat radiation to the target location.Sous-vide processing using vacuum packaging in heat-stable, highbarrier or air-impermeable multilaminate plastics
- 14Irradiation equipment high-energy isotope source to produce γ-rays. γ-Rays originating from cobalt-60 (60Co) are often used commerciallyIonizing radiation used to decontaminate food
- 15Pulsed light (PL) technology is an innovative method for the decontamination and sterilization of foods using very high-power and very short-duration pulses of light emitted by inert gas flash lampsPulsed electric field (PEF) processing involves the application of high-voltage pulses to foods located between a series of electrode pairs.
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- Karteikarten am Ohne Titel, erstellt von andrea Pumarino am 02/09/2019.
- Erstellt von
- andrea Pumarino
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