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International Water Conference: dialogue on water, food and environment, Hanoi, Vietnam, 13-16 October 2002
2003
Wolter, H.
Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development Texte intégral
2003
Fito, P. | Chiralt, A.
The structured food systems (i.e. cellular tissues) are dissipative structures whose functionality mainly concerns their properties (physico-chemical properties, chemical and biochemical reactions), external interactions with surroundings (interactions with micro-organisms, heat and mass transport pathway) and especially, their interactions with consumers (nutritional value, quality, taste and flavour, texture, appearance: size, shape, colour). Dehydration or rehydration processes concern heat and mass transport phenomena (water, solutes) coupled with micro and macrostructure changes both producing important effects on food functionality. Control of these changes is the major concern in food product development. This control must be applied not only to the changes in physico-chemical properties but also to those related with consumers' issues. Food matrixengineering is a branch of food engineering which aims to apply the knowledge of the food matrixcomposition, structure and properties to promote and control adequate changes which can improve some sensorial and/or functional properties in the food. These changes, which are caused by some basic operations, are related to the phenomena of heat and mass transfer, vaporization-condensation, internal gas or liquid release, structure deformation-relaxation and phase transitions in matrixcomponents, and are usually coupled throughout the operation's progress. The final product may be a new product with improved composition and sensorial properties and/or more stability. All these concepts are discussed in this paper using several examples related to the application of combined food dehydration techniques.
Afficher plus [+] Moins [-]Integrated land and water management for food and environmental security
2003
Penning de Vries, Frits W.T. | Acquay, H. | David, S. | Scherr, Sara J. | Valentin, Christian | Cofie, Olufunke O.
The use of electrolyzed acid water in food processing environment
2003
Izumi, H. (Kinki Univ., Higashiosaka, Osaka (Japan))
Water productivity and food security: current situation and future options Texte intégral
2003
Cai, Ximing; Rosegrant, Mark W. | http://orcid.org/0000-0001-6371-6127 Rosegrant, Mark;
Non-PR | IFPRI4 | EPTD
Afficher plus [+] Moins [-]Integrated land and water management for food and environmental security Texte intégral
2003
Penning de Vries, Frits W. T. | Acquay, H. | Molden, David | Scherr, S. J. | Valentin, Christian | Cofie, Olufunke
Water vapour sorption isotherms and the caking of food powders Texte intégral
2003
Mathlouthi, M. | Rogé, B.
Water vapour sorption isotherms describe the relationship between water content and water activity. Depending on the nature of food powder (crystalline or amorphous), the shape of isotherm is different. Mostly food powders have complex structures, including potentially crystallisable solutes such as sugars, which show changes in crystallinity during the adsorption of water. Even for such an apparently simple system as crystalline sugar, numerous factors affect the adsorption of water vapour and, as a consequence, the storage stability. The presence of a thin film of saturated solution at the surface of the crystal, grain size distribution and the inclusion of mother liquor droplets in the crystal are some of the factors which perturb the equilibrium relative humidity of sugar and its aptitude to caking. These conditions were carefully studied at the level of the laboratory and in a pilot silo. Conditions of "decaking" (recovering a flowing sugar after caking) were also established. In the case of noncrystalline powders, water activity, together with glass transition temperature, is important to determine if it is necessary to interpret the origin of the formation of bridges between food powder particles and the caking phenomenon.
Afficher plus [+] Moins [-]Will the world run dry? global water and food security Texte intégral
2003
Rosegrant, Mark W.; Cai, Ximing; Cline, Sarah A. | http://orcid.org/0000-0001-6371-6127 Rosegrant, Mark;
PR | ISI; IFPRI3; Environment and Natural Resource Management | EPTD
Afficher plus [+] Moins [-]Will the world run dry? global water and food security Texte intégral
2003
Rosegrant, Mark W. | Cai, Ximing | Cline, Sarah A.
Integrated land and water management for food and environment security
2003
Penning de Vries, F.W.T. | International Water Management Inst., Colombo (Sri Lanka) eng | Acquay, H. | Molden, D. | Scherr, S.J. | Valentin, C. | Cofie, O.
Summary (En) | Gift
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