Foods process optimization

This chapter will describe the use of nuclear magnetic resonance and magnetic resonance imaging to characterize the quality attributes of foods and for use in process optimization, shelf-life determination and component migration. 

Vijayanand, P., Chand, N., and Eipeson, W.E. 1995. Optimization of osmotic dehydration of cauliflower. J. Food Process. Preserv. 19, 229-242. 

The hybrid approach tries to combine the model-based optimization approach with the heuristic approach, thereby, avoiding the problems of unavailability of models. In the initial stages, a property-based approach (where properties are obtained through model or experimental measurements) is applied and in the final stages (where models are usually easy to develop), a model-based optimization approach is applied (see for example, Gani (2004)). More work is needed to establish this technique for food-process applications. 

The example presented in section 6.4 of this chapter showed that process synthesis can be applied to structured food products. Moreover this application is of true value since significant cost savings could be achieved. However, a complete methodology is not yet available. One of the main outstanding questions is how to perform the identified (necessary) tasks in an optimal sequence to obtain the desired product Besides this the success of application depends critically on the availability of domain knowledge about all relevant aspects of the process. Several factors relevant for food processing were not considered in this example ... 

Formation of protein gel structures can occur under conditions which disrupt the native protein structure provided that the protein concentration, thermodynamic conditions and other conditions are optimal for the formation of the tertiary matrix. The most Important food processing techniques relative to protein gelation Involve divalent cations (calcium) and/or heat treatment. 

Food processing operations can be optimized according lo the principles used for other chemical processes if the composition, Ihernio-phvsical properties, and structure of the food is known, However, the complex chemical composition and physical structures of most foods can make process optimization difficult. Moreover, the quality of a processed product may depend more on consumer sensory responses than on measurable chemical or physical attributes. Retention levels of ascorbic acid. CoHnO. or thiamine can often be used as an indicator of process conditions. 

The margarine industry, like other food processing industries, is continuously involved in optimizing productivity through rationalization to minimize production costs. To achieve this a proper production method and production installation must be chosen allowing optimal capacity at minimal labor cost, maintenance cost, space, and energy requirements. At the same time the high product quality and productivity must be assured (81). 

Lund (69) has published a table containing the D121 values for destruction of constituents in foods. From Table XII it is evident that vitamins are more thermally resistant than are vegetative cells, spores, or destructive enzymes. In fact, most vitamins are more thermally resistant than are the organoleptic qualities of color, flavor, and texture. As a general rule, one can process a food for optimal sensory quality and be relatively sure of optimal thermal stability of the vitamins contained in the foods. 

Food-processing technology should be optimized to minimize the amounts of waste arising... 

International Association of Food and Engineering (1997-2000). Dr. Welti-Chanes is the author of more than 140 scientific publications in refereed journals and books and more than 150 presentations in international meetings. He is the author or coeditor of several books on food preservation and food engineering, a member of the editorial boards of different journals and book series, and an evaluator of research projects in Latin America and the United States. He is an advisor for different food enterprises in areas such as processing, quality assurance, and processes optimization. Also, he has advised many different universities in Mexico and Latin America in strategic planning of educational processes. 

Erdogdu, F and Balaban, M. O. (2003). Complex method for nonlinear constrained multi criteria (multi-objective function) optimization of thermal processing, J. Food Process Eng., 26, pp. 357-375. 

No significant difference was achieved in the crude extract amounts by using either ethanoi or methanol. Ethanol should however be preferred as it is an acceptable solvent in food preparation. Process optimization of the extraction of AR from rye and other sources, especially cereals needs still to be performed. The most common AR homologues in rye bran differ in only two carbon atoms, therefore their solubility in supercritical CO2 is expected be very similar. The possibility of separating individual AR homolgues using supercritical CO2 will present future additional challenges. 

Oliveira, J.C., Pereira, P.M., Prias, J.M., Crnz, I.B., and Macinnes, W.M. 1999. Application of the concepts of hiomaterials science to the qnality optimization of frozen foods. In Processing Foods—Quality Optimization and Process Assessment, eds. P.A.R. Oliveira and J.C. Ohveira, pp. 107-130. Boca Raton, PL CRC Press LLC. 

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