Heat in food processing

Reversibly insolubilized soybean protein products possess various functional properties, such as binding, emulsification effect, etc. These functionalities may appear when the native protein molecules are unfolded during heating in food processing. Therefore these products, such as soybean protein isolate, are useful as binders or emulsifiers for sausage, hams, etc. 

Fu, Y.-C. 2006. Microwave heating in food processing. In Handbook of Food Science, Technology and Engineering, Vol. 2, ed. Y.H. Hui, pp. 125-1/125-15. Boca Raton, FL Taylor Francis Group, LLC. 

Zhao, Y. Y, Flugstad, B., Kolbe, E., Park, J. W., Wells, J. H. (2000). Using capacitive (radio frequency) dielectric heating in food processing and preservation - A review. Journal of Food Process Engineering, 23, 25-55. 

The system shown is heavily used in food processing applications such as milk or chocolate crumb production, sugar substitutes, modified starch, and alginates. In addition to food processing applications, such a system is used in the processing of heat-sensitive pharmaceuticals, polymer suspensions like latex, in processing pigments and dyestuffs, and pesticides. 

Gasketed plate heat exchangers are commonly used in food processing. What advantages does the design offer in such applications ... 

Enzymes from these organisms find numerous applications beyond PCR. Certain ones can modify plant fibers or break down proteins or fats. Heat-stable enzymes with these digestive properties are very attractive to the food processing industry. Properly controlled, their action can make prepared foods more palatable, and they can be employed where ordinary enzymes fail. In food processing, all operations must be carried out under sterile conditions. Frequently, the easiest way to maintain sterility is to keep the... 

In some technological and medical applications protein adsorption and/or cell adhesion is advantageous, but in others it is detrimental. In bioreactors it is stimulated to obtain favourable production conditions. In contrast, biofilm formation may cause contamination problems in water purification systems, in food processing equipment and on kitchen tools. Similarly, bacterial adhesion on synthetic materials used for e.g. artificial organs and prostheses, catheters, blood bags, etc., may cause severe infections. Furthermore, biofilms on heat exchangers, filters, separation membranes, and also on ship hulls oppose heat and mass transfer and increase frictional resistance. These consequences clearly result in decreased production rates and increased costs. 

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