Food Materials Science and Engineering E-Book

Bhesh Bhandari

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 954

Veröffentlichungsjahr: 2012

Beschreibung

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control.

The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Leseprobe

Contents

Preface

List of Contributors

1 Food Materials Science and Engineering: An Overview

1.1 INTRODUCTION

1.2 MOLECULAR BASIS OF FOOD MATERIALS

1.3 OBSERVATION OF MATERIALS AT VARIOUS SIZE RANGES AND SIZE-PROPERTY RELATIONSHIP

1.4 AMORPHOUS AND CRYSTALLINE STRUCTURES OF MATERIALS

1.5 GEL STRUCTURES OF FOOD MATERIALS

1.6 INTERFACIAL PROPERTIES OF THE FOOD MATERIALS

1.7 APPLICATION OF MATERIALS SCIENCE IN FOOD DESIGN AND DEVELOPMENT OF ENGINEERED FOOD MATERIALS

1.8 CONCLUSION

2 Micro to Macro Level Structures of Food Materials

2.1 MICROSTRUCTURE DEFINITIONS

2.2 MEASUREMENT OF MICROSTRUCTURES/NANOSTRUCTURES

2.3 THE RELATIONSHIP BETWEEN STRUCTURE AND QUALITY

2.4 MICROSTRUCTURE AND EMULSIONS

2.5 STRUCTURE AND SENSORY PERCEPTION

2.6 PROCESS TO CONTROL THE STRUCTURE OF FOOD MATERIALS

2.7 CONCLUDING REMARKS

3 Characterisation Techniques in Food Materials Science

3.1 INTRODUCTION

3.2 NUCLEAR MAGNETIC RESONANCE (NMR)

3.3 FOURIER TRANSFORM INFRA-RED (FT-IR)

3.4 X-RAY POWDER DIFFRACTION

3.5 SMALL ANGLE NEUTRON & X-RAY SCATTERING (SANS AND SAXS)

3.6 CONFOCAL MICROSCOPY

3.7 SCANNING ELECTRON MICROSCOPY

3.8 ATOMIC FORCE MICROSCOPY (AFM)

3.9 SUMMARY

4 Interfacial Phenomena in Structured Foods

4.1 INTRODUCTION

4.2 VISUALISATION OF SURFACE STRUCTURES

4.3 FUNDAMENTALS OF INTERFACIAL ASSEMBLY

4.4 THE DYNAMIC INTERFACE

4.5 CONCLUSIONS AND FUTURE DIRECTIONS

5 Phase and State Transitions and Related Phenomena in Foods

5.1 INTRODUCTION

5.2 PHASE AND STATE TRANSITIONS

5.3 FOOD PROPERTIES AND FORMULATION

5.4 CONCLUSIONS

6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology

6.1 INTRODUCTION

6.2 RHEOLOGY OF FOOD GELS: YIELDING AND GELLING SOFT MATTER

6.3 FORMATION AND STRUCTURE OF BIOPOLYMER NETWORK GELS

6.4 FORMATION AND STRUCTURE OF MICRO- AND NANO-GEL PARTICLES

6.5 STRUCTURE–RHEOLOGY RELATIONSHIPS OF FOOD GELS AND FOOD GEL STRUCTURES

6.6 OUTLOOK

7 Materials Science Approaches Towards Food Design

7.1 INTRODUCTION

7.2 CONSUMER-DRIVEN FOOD DESIGN

7.3 FOOD DESIGN BASED ON THE SUPPLEMENTED STATE DIAGRAM

7.4 DESIGN OF FOODS AND ENCAPSULATION SYSTEMS IN THE GLASSY STATE

7.5 RETRO-DESIGN FOR THE DELIVERY OF BIOACTIVE INGREDIENTS IN FOODS

7.6 CONCLUDING REMARKS

8 Food Structures and Delivery of Nutrients

8.1 INTRODUCTION

8.2 NUTRIENT DIGESTION AND ABSORPTION IN THE GASTROINTESTINAL TRACT

8.3 NUTRIENTS AND THEIR DELIVERY CHALLENGES

8.4 ESSENTIAL FATTY ACIDS

8.5 ANTIOXIDANTS INCLUDING VITAMINS AND MINERALS

8.6 PROBIOTIC BACTERIA

8.7 PLANT STEROLS

8.8 FOOD STRUCTURES AND TECHNOLOGIES FOR PROTECTION AND DELIVERY OF NUTRIENTS

8.9 PROTEIN-BASED STRUCTURES FOR NUTRIENT DELIVERY

8.10 MICROENCAPSULATION

8.11 FLUIDISED BED COATING

8.12 SPRAY DRYING

8.13 SPRAY CHILLING

8.14 EXTRUSION

8.15 NANOPARTICLES AND EMULSIONS

8.16 FOOD STRUCTURE AND BIO-ACCESSIBILITY OF NUTRIENTS

8.17 CONCLUSIONS AND FUTURE DIRECTIONS

9 Effects of Emerging Processing Technologies on Food Material Properties

9.1 INTRODUCTION

9.2 PULSED ELECTRIC FIELDS (PEF) EFFECT ON FOOD MATERIAL PROPERTIES

9.3 ISOSTATIC HIGH PRESSURE (HP) EFFECTS ON FOOD MATERIAL PROPERTIES

9.4 ULTRASOUND ( US ) EFFECT ON FOOD MATERIAL PROPERTIES

9.5 CONCLUSION AND FUTURE TRENDS

10 Food Protein Nanoparticles: Formation, Properties and Applications

10.1 INTRODUCTION

10.2 CHARACTERISING THE RHEOLOGICAL PROPERTIES OF GELS AND DISPERSIONS

10.3 FORMATION AND FUNCTIONALITY OF WHEY PROTEIN NANOPARTICLES

10.4 NANOFIBRILS FROM FOOD PROTEINS

10.5 PROTEIN − POLYSACCHARIDE COMPLEXES

10.6 CONCLUDING REMARKS

11 Nanocomposites for Food and Beverage Packaging Materials

11.1 INTRODUCTION

11.2 BARRIER PROPERTIES IN PACKAGING

11.3 NANOFILLERS FOR NANOCOMPOSITE PACKAGING MATERIALS

11.4 EXAMPLES OF NANOCOMPOSITES AND THEIR PROPERTIES

11.5 NANOBIOCOMPOSITES: CONCEPTS AND BARRIER PROPERTIES

11.6 FUTURE TRENDS

12 Encapsulation Techniques for Food Ingredient Systems

12.1 INTRODUCTION

12.2 MICROENCAPSULATION TECHNIQUES

12.3 CONCLUSION

13 Food Texture is Only Partly Rheology

13.1 INTRODUCTION

13.2 TEXTURE IS A MULTI-PARAMETER SENSORY PROPERTY

13.3 TEXTURE RESEARCH IS DRIVEN BY CONSUMER FOOD ACCEPTANCE

13.4 CURRENT DIRECTIONS IN TEXTURE RESEARCH

13.5 ‘TEXTURE RECEPTORS’

13.6 ORAL PROCESSING

13.7 ROLE OF SALIVA IN SENSORY TEXTURE

13.8 INSTRUMENTAL METHODS FOR TEXTURE QUANTIFICATION

13.9 SENSORY EVALUATIONS OF TEXTURE

13.10 STATISTICAL METHODS IN TEXTURE STUDIES

13.11 SUMMARY

14 Materials Science of Freezing and Frozen Foods

14.1 INTRODUCTION

14.2 FREEZING OF SIMPLE SOLUTIONS

14.3 NUCLEATION AND CRYSTAL GROWTH

14.4 MATERIALS SCIENCE ASPECTS OF NUCLEATION IN FOOD FREEZING

14.5 TIME-DEPENDENT ICE FORMATION

14.6 MANIPULATION OF NUCLEATION AND CRYSTAL SIZE

14.7 RECRYSTALLISATION IN FROZEN FOODS

14.8 CONCLUSIONS

Index

This edition first published 2012 © 2012 by Blackwell Publishing Ltd.

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Library of Congress Cataloging-in-Publication Data

Bhandari, Bhesh.Food materials science and engineering / Bhesh Bhandari, YrjÖ H. Roos. Includes bibliographical references and index.

ISBN 978-1-4051-9922-3 (hardback) 1. Food–Composition. 2. Food–Analysis. I. Roos, YrjÖ H. II. Title. TX531.B49 2012636.08′52–dc23

2012010719

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Cover design by Meaden CreativeCover image: © Nemo1024/istockphoto.com

Preface

Materials science is a multidisciplinary field that integrates the knowledge of physics, chemistry and processing. Material science involves the control of the properties of the materials by changing the chemical composition and structure. The spectrum of these ­properties includes chemical (composition, structure, phases etc.), physical (electrical, ­thermal, magnetic, optical, acoustic), mechanical (strength, ductility, toughness, rigidity) and dimensional (size, shape, surface texture). The structure can be altered by invoking a process. In conventional terms materials science categorises the materials into three classes: metal, polymer and ceramics. In the metallurgy area materials science is well developed. Many composites are now being developed to generate new materials with desired ­properties. A composite is a mixture of two or more materials that has properties different than any single material. At the moment there is an extensive research being undertaken on composites in the metal, polymer and ceramic industries to develop novel materials with enhanced properties. Materials science normally represents the solid state of matters.

Food science is a new discipline that has evolved in the past few decades. The activities within this discipline also include the development of new food products, design of ­processes to produce these foods. The control of structure of the food for consumer acceptability and shelf-life has become extremely important. In materials science we can treat food as another material that has a dominance of polymer. The major components of foods such as protein and carbohydrates are called biopolymers. When we compare conventional materials ­science (mentioned above) and food science, there are many similarities, except the food system is already a complex composite system. Bringing the knowledge of materials ­science to food materials is a novel attempt to advance the food science in a newer direction. Actually, many food scientists are already working within the area of materials science knowingly or unknowingly.

As a recent development, food science has embraced the area of phase transition and nanotechnology. Researches in these two areas have helped to better understand the ­behaviour of the food components and food as a composite mixture during processing and storage. These two emerging fields and the growing importance of food micro- and macro- structures have encouraged shifting the research direction to materials science. Although conventional material science involves mainly the solid state of matter, food science ­discipline greatly includes the liquid state structures such as emulsions and colloids.

In the food science curriculum, food physics, food chemistry and food processing and engineering are normally the core courses. Food materials science combines all this interdisciplinary knowledge into a single domain within food materials science and engineering. The materials science approach helps to explain why food materials behave as they do. Students require better understanding and analytical capability of how the food system behaves based on the knowledge of composition, structure and processing conditions. Thus, materials science is a new integrated approach of thinking as compared to conventional food science that involved separated study on chemistry, physics, processing and engineering. Materials science is also very important for teachers and researchers in food science as a better way of evaluating the behaviour of the food materials from the way they are ­formulated and processed. Food packaging is certainly one area that has already used the materials ­science approach since the packaging materials can be composites of polymer, metal and ceramics.

In this book we have tried to bring together most of the relevant areas of food science that are related to materials science. The introductory part (Chapter 1) introduces the historical background of materials science and its relevance to food materials science. It is important for the students to understand the molecular basis of a matter to understand materials ­science. This book is intended to help the students and food scientists to understand the actual meaning of materials and materials science. There are other chapters in the book that incorporate food materials properties, processing and performance. There are some ­chapters that include the content that is relevant to the microstructures and sensory properties. Since food is a multicomponent mixture and properties of the food materials vary widely, it is impossible to include all the food materials science related topics. Therefore, one might find this book lacking in certain areas.

The editors hope that this book covers novel information which is helpful to the students and research communities in food science. There is a very limited number of consolidated books that cover food materials science, although a number of books in food science can provide scattered information related to food materials science. We anticipate that this book can be instrumental in developing new concepts or in applying new concepts to new food products and processes. We have selected contributors with an experienced background in food materials science. This has greatly enhanced the quality of materials included in the book. Somewhat later than planned, the book has finally taken shape. We would like to thank all the contributors of the book. Without their contributions publication of this book may not have been possible.

One of the editors Bhesh Bhandari would like to thank his wife Anju Bhandari, son Abhishta Pierre Bhandari and daughter Dalima Bradie Bhandari for providing free time and moral support to bring this book into realisation. Much of the time committed by Yrjö H. Roos was taken from his family. He is grateful for the support and understanding, and the warm feelings given by his wife, Ms. Naritchaya Potes and children, Julia and Johan, throughout the manuscript reviews and writing until completion of this book.

Bhesh BhandariYrjö RoosEditors

List of Contributors

Bhesh BhandariSchool of Agriculture and Food Sciences,The University of Queensland,Brisbane, QLD4072,AustraliaDeepak BhopatkarWhistler Center for Carbohydrate Research,745 Agriculture Mall Drive,Purdue University,West Lafayette,Indiana 47907Department of Food Science,745 Agriculture Mall Drive,Purdue University,West Lafayette,Indiana 47907Osvaldo H. CampanellaWhistler Center for CarbohydrateResearch,745 Agriculture Mall Drive,Purdue University,West Lafayette,Indiana 47907Agricultural and Biological Engineering,225 South University Street,Purdue University,West Lafayette,Indiana 47907Elliot Paul GilbertBragg Institute,Australian Nuclear Science and Technology Organisation,Locked Bag 2001,Kirrawee DC,NSW 2232,Australia Amparo Lopez-RubioNovel Materials and Nanotechnology Laboratory,IATA-CSIC,Apdo. correos 73,46100 Burjassot,Valencia,SpainZhongxiang FangSchool of Agriculture and Food Sciences,The University of Queensland,Brisbane, Qld 4072,AustraliaSchool of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou, 310029,ChinaMaria D. Sanchez GarciaNovel Materials and Nanotechnology Group,IATA, CSIC,Av. Agustin Escardino 7,46980 Paterna,SpainMichael J. GidleyCentre for Nutrition and Food Sciences,The University of Queensland,Brisbane QLD 4072,AustraliaMatt GoldingInstitute of Food Nutrition and Human Health,Massey University,Palmerston North,New ZealandBruce R. HamakerWhistler Center for CarbohydrateResearch,745 Agriculture Mall Drive,Purdue University,West Lafayette,Indiana 47907Department of Food Science,745 Agriculture Mall Drive,Purdue University,West Lafayette,Indiana 47907Henry JaegerDepartment of Food Biotechnology and Food Process Engineering,Technical University Berlin,GermanyDietrich KnorrDepartment of Food Biotechnology and Food Process Engineering,Technical University Berlin,GermanyOlena KravchukSchool of Agriculture and Food Sciences,The University of Queensland,AustraliaJose M. LagaronNovel Materials and Nanotechnology Group,IATA, CSIC,Av. Agustin Escardino 7,46980 Paterna,SpainSimon M. LovedayThe Riddet Institute,Massey University,Private Bag 11222,Palmerston North,New ZealandM. A. RaoDepartment of Food Science,Cornell University,Geneva,NY 14456,USAKai ReinekeDepartment of Food Biotechnology and Food Process Engineering,Technical University Berlin,GermanyYrjö H. RoosSchool of Food and Nutritional Sciences,University College Cork,Cork,IrelandKatharina SchoesslerDepartment of Food Biotechnology and Food Process Engineering,Technical University Berlin,GermanyRanjan SharmaDairy Innovation Australia Limited,671 Sneydes Road,Werribee, VIC 3030,AustraliaHarjinder SinghThe Riddet Institute,Massey University,Private Bag 11222,Palmerston North,New ZealandJason R. StokesAssociate Professor,School of Chemical Engineering,The University of Queensland,Brisbane,AustraliaPeter TorleySchool of Wine and Agriculture,Charles Sturt University,Waga Waga,AustraliaJob UbbinkFood Concept & Physical Design,Mühleweg 10,CH-4112 Flüh,Switzerland

1   Food Materials Science and Engineering: An Overview

Bhesh Bhandari1 and Yrjö H. Roos2

1School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD4072, Australia2School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

1.1 INTRODUCTION

Materials science deals with the relationships of processing, performance, properties and structures of materials. It covers chemical, physical and engineering areas of almost all materials used in industries and includes practical and theoretical aspects of materials from atomic to molecular and bulk levels. Originally materials science covered metallurgy and solid-state physics. Various metals and metal alloys and ceramics were manufactured to provide materials with diversified properties and strengths. The developments of science and engineering have led to the introduction of materials science concepts to almost every field of science and engineering. It is adapted from metallurgy to polymers, ceramic, biomedical implants materials, textiles, paper, pharmaceutical, agricultural and food materials. Some common fields of materials science are described in Table 1.1. Material scientists and engineers improve traditional materials, develop new materials and produce them efficiently and economically. Thus they need knowledge of science and engineering or can be a part of a multidisciplinary team. In fact, gastronomy is often the artwork of food materials science.

In human civilisation, materials science started to develop during the Stone Age when humans began to use tools and weapons made from stone. This development grew through the bronze and steel ages, and now in the twenty-first century materials science has been revolutionised by new technologies in plastic, semi-conductors and biomaterials manufacture. The early focus of materials science prior to the 1960s was on the relationship between the structure and properties of materials. During the past two decades processing has become a major concern of materials science (National Research Council, 1989; Bensaude-Vincent and Hessenbruch, 2004). This development has established modern materials ­science with its four major interdependent components: process, structure, properties, and performance (Figure 1.1). It may be stated that a process for a material will determine its structure; the structure and the process contribute to the properties of the material; and the properties will dominate the performance of the material. In many industries, including the food industry,the process-structure-properties relationship may be altered by an intelligent selection of the formulation or the composition of raw materials. In food process and ­product development and design, materials science is essential in guiding the specific process selection for sensitive materials to produce a desirable product because, as in other areas, science and engineering are interwoven asfood materials science and engineering (Shackelford, 2004, Callister, 2007). A significant recent development in materials science across all its areas has been the development of nanoscience and nanotechnology, which expand materials science to the nanostructural level of understanding and engineering ­materials, including foods. Materials science and engineering have a wide impact on the control of processes producing materials, either by controlling properties and composition of original raw materials, or changes occurring in materials during specific processes. This requires a deep physicochemical and structural characterisation of the materials. Several material science areas are dominated by physical and structural aspects of solid materials. However, the physicochemical properties of biological materials are significant determinants of food processing, performance and structural characteristics. These properties are also temperature and water content dependent.

Table 1.1 General materials science areas.

Materials Science field

Descriptions

Ceramography

High temperature ceramics and silicons and their microstructure.

Cystallography

Crystal structures, defects and physical properties.

Electronic and magnetic materials

Fabrication of semiconductors, sensors, electrical integrated circuits, etc.

Materials characterisation

Thermal analysis, NMR, X-ray diffraction, electron and neutron spectroscopies, Raman spectroscopy, energy-dispersive spectroscopy (EDS), electron microscope analysis, atomic force microscopy, x-ray photoelectron spectroscopy, Small angle neutron scattering (SANS), Small angle X-ray scattering (SAXS).

Metallurgy

Study of metals and their alloys, and their structure and mechanical strength.

Microtechnology

Manufacturing processes of ‘micron’ size materials, ink-jet printers, electrical devices, transistors, integrated circuits.

Nanotechnology

Materials fabrication in nanoscale, nanocomposites to improve mechanical properties and hygiene of materials (such as packaging materials).

Surface science

Interactions of materials and structures of gas-solid, solid-solid, solid-liquid and liquid-gas dispersions.

Tribology

Study of friction, lubrication and wear of a materials in motion.

Figure 1.1 Four interacting components of materials science and engineering.

Solid materials have been classified into three basic groups: metals, ceramics and ­polymers (food is a multicomponent mixture of these three basic groups). Materials that are typical of the ‘high-technology’ fields are termed as advanced materials: such as semiconductors, biomaterials and future materials (composites, smart and nanoengineered materials). Composites of base materials have been used to improve the mechanical, electrical and magnetic properties of solid materials. Materials science has allowed the increase of the strength of the materials by thousands of times as a result of the development of composite metallic materials (alloys) and fibres (such as aramid and carbon fibres). Superalloys and special ceramic composites are newly developed materials which are stable at very high temperatures and improve the energy conversion efficiency of heat engines (such as thermal power engines and automobiles) (Nitta, 1999; Mileiko, 2005). Magnetic strength of the newly developed composite metallic material has been increased by more than 100 times (Shackelford, 2004). The strength of tools and abrasive materials has been improved ­exponentially owing to the development of new materials. Similarly, there are great achievements in the development of superconductor and superelectronic materials (Johrendt, 2011).