By Shafiur Rahman; Wiley InterScience (Online service)
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Extra resources for Handbook of food process design [2 vols]
S. Rahman). Marcel Dekker, New York, pp. 285–308. W. H. (1966) The glassy state in certain sugar-containing food products. Journal of Food Technology 1: 73–82. 2 Food Process Design: Overview Mohammad Shaﬁur Rahman and Jasim Ahmed Introduction Generally, a process is deﬁned as a sequence of events directed to a deﬁnite end. Processes are termed “chemical” or “food” when one or more essential steps involves a chemical reaction or conversion of food from one form to another. Process design refers to the organization of food processes and manufacturing methods, while plant design refers to the conﬁguration of the whole processing plant, including the processing/control equipment, the utilities, the plant buildings, and the waste treatment units (Saravacos and Kostaropoulos, 2002).
Gould). Elsevier Applied Science, London, p. 119. Buitink, J. and Leprince, O. (2004) Glass formation in plant anhydrobiotes: survival in the dry state. Cryobiology 48: 215–228. Chirife, J. P. (1996) Water activity, water glass dynamics, and the control of microbiological growth in foods. Critical Reviews in Food Science and Nutrition 36: 465–513. D. (1991) Some reﬂections on the early development of polymer dynamics: viscoelasticity, dielectric dispersion, and self-diffusion. Macromolecules 24: 5237–5245.
It has been widely accepted that the concept of water activity is a valuable tool for determining microbial stability (Chirife and Buera, 1996). A complete discussion of the microbial response to low water activity has been presented by Rahman (2009). A food product is the most stable at its “monolayer moisture” content, which varies with the chemical composition, structure and environmental conditions, such as temperature. The BET (Brunauer–Emmet–Teller) monolayer value can be determined from the well-known BET equation.
Handbook of food process design [2 vols] by Shafiur Rahman; Wiley InterScience (Online service)
Categories: Food Science