A method for detecting in real time structure changes of food products during a heat transfer process

Journal of Food Engineering

Volumn 64, Issue 3, 2004, Pages 289-296

  Guerin, R ^a   Delaplace, G ^a   Dieulot, J Y ^b   Leuliet, J C ^a   Lebouche, M ^c  

^a CEMAGREF   (France)

^b UNIV LILLE   (France)

^c NANCY UNIVERSITÉ   (France)

Author keywords

Detection; Heat transfer; Real time; Structure changes; Texturant food

Indexed keywords

ALGORITHMS; ELECTRIC CONDUCTIVITY; HEAT TRANSFER; HEATING; REAL TIME SYSTEMS; RHEOLOGY; STARCH; TEXTURES;

STRUCTURE CHANGES; TEXTURANT FOOD;

FOOD PRODUCTS;

EID: 1842476776     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.10.011     Document Type: Article

References (24)

1. Basseville M., Nikiforov I. Detection of abrupt changes: Theory and application. 1993;Prentice-Hall, Englewood Cliffs, NJ.
2. Benoît, P., & Deransart, E. (1976). La conductivité-définition: Loi de la conductivité. Les mesuus physico-chimiques dans l'industrie: pH, potentiel d' oxydo-reduction, conductivité, ioms specifiques. Techniques et Documentation, Entreprise Moderne, Paris.
3. Chaiwanichsiri S., Ohnishi S., Suzuki T., Takai R., Miyawaki O. Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinization process. Journal of the Science of Food and Agriculture. 81:2001;1586-1591.
4. Curt C. Revue: méthodes d'évaluation de la stabilité des émulsions - Principe, applications, avantages et inconvénients. Sciences des Aliments. 14:1994;699-724.
5. ème Colloque Annuel du Groupe Français de Rhéologie (pp. 187-196).
6. Delaplace G., Leuliet J.C., Ronse G. Power requirement when mixing a shear-thickening fluid with helical ribbon impeller type. Chemical Engineering Technology. 23:2000;329-336.
7. Delaplace G., Torrez C., Leuliet J.C., Belaubre N., André Ch. Experimental and CFD simulation of heat transfer to highly viscous fluids in an agitated vessel equipped with a non standard helical ribbon impeller. Trans IchemE. 79:2001;927-937.
8. Donovan J.W. Phase transitions of the starch-water system. Biopolymers. 18:1979;263-275.
9. Eliasson A.-C. Viscoelastic behaviour during the gelatinization of starch. I: Comparison of wheat, maize, potato and waxy barley starches. Journal of Texture Studies. 17:1986;253-265.
10. Göft H., Dethlefsen A., Prediger A., Worstorff H. Electrical conductivity of bovine milk as related to temperature during milking. Milchwissenschaft. 49:1994;306-309.
11. Guérin, R., Delaplace, G., Ronse, G., Leuliet, J. C., & Lebouché, M. (2002). Elaboration of texturant model fluids for food investigations. In Proceedings of the 2nd international conference on simulation in food and bioindustries, Cork, Ireland (pp. 136-140).
12. Halden K., De Alwis A.A.P., Fryer P.J. Changes in the electrical conductivity of foods during ohmic heating. International Journal of Food Science and Technology. 25:1990;9-25.
13. Hardy J., Fanni J., Scher J. Une méthode turbidimétrique de mesure de la coagulation du lait. Revue Laitière Française. 441:1985;13-18.
14. Hsu S., Lu S., Huang C. Viscoelastic changes of rice starch suspensions during gelatinization. Journal of Food Science. 65:2000;215-220.
15. Karapantsios T.D., Sakonidou E.P., Raphaelides S.N. Electrical conductance study of fluid motion and heat transport during starch gelatinization. Journal of Food Science. 65:2000;144-150.
16. Lii C.Y., Shao Y.Y., Tseng K.H. Gelation mechanism and rheological properties of rice starch. Cereal Chemistry. 72:1995;393-400.
17. Marcotte M., Piette J.P.G., Ramaswamy H.S. Electrical conductivities of hydrocolloid solutions. Journal of Food Process Engineering. 21:1998;503-520.
18. Michon C., Cuvelier G., Relkin P., Launay B. Influence of thermal history on the stability of gelatin gels. International Journal of Biological Macromolecules. 20:1997;259-264.
19. Page E.S. Continuous inspection schemes. Biometrika. 41:1954;100-115.
20. Palaniappan S., Sastry S.K. Electrical conductivities of selected solid food during ohmic heating. Journal of Food Process Engineering. 14:1991;221-236.
21. Rudenko S.V., Levi S.M. The use of the electrical conductivity method for studying the melting of gelatine gels. Polymer Science USSR. 10:1968;756-761.
22. Tsouli J., Ville A., Valla H. Contrôle de la fabrication du fromage Emmenthal par la méthode conductimétrique. Le Lait. 559/560:1976;600-607.
23. Wang W.-C., Sastry S.K. Starch gelatinization in ohmic heating. Journal of Food Engineering. 34:1997;225-242.
24. Yoshimura K., Terashima M., Hozan D., Ebato T., Nomura Y., Ishii Y., Shirai K. Physical properties of shark gelatin compared with pig gelatin. Journal of Agricultural and Food Chemistry. 48:2000;2023-2027.