Calorimetry in Food Processing

Analysis and Design of Food Systems

Kaletunç, Gönül (Editor)

Institute of Food Technologists Series

1. Edition October 2009
412 Pages, Hardcover
Professional Book

ISBN: 978-0-8138-1483-4

John Wiley & Sons

Sample Chapter

Short Description

Calorimetry in Food Processing: Analysis and Design of Food Systems highlights various applications of calorimetry including characterization of moisture sorption, starch gelatinization and recrystallization, lipid polymorphism, protein gelation kinetics, and inactivation of microorganisms in a variety of food and biological materials. Coverage addresses important issues in the use of calorimetry in food systems, focusing on evaluation of processing requirements in order to assess the efficacy of food processing and on characterization of the effects of changes in formulation and processing conditions.

Further versions

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.

Part 1. Analysis of food and biological materials by calorimetry .

1. Fundamentals of calorimetric methods.

2. Methods and applications of microcalorimetry in food.

3. High-pressure calorimetry.

4. Calorimetry of biological macromolecules in solution.

5. Thermal analysis of denaturation and aggregation of proteins and protein interactions in a real food system.

6. Thermal analysis of emulsions and foams.

7. Analysis of foodborne bacteria by differential scanning calorimetry.

8. Use of calorimetry and x-ray diffraction to study lipid polymorphism.

Part 2. Calorimetry as a tool for process design.

9. Overview of calorimetry as a tool for efficient and safe food processing design.

10. Use of isothermal microcalorimetry to determine kinetic and thermodynamic parameters from complex, heterogeneous systems for the prediction of shelf life.

11. Thermal analysis of proteins in relation to cereal processing.

12. Importance of calorimetry in understanding food dehydration and stability.

13. Optimization of the roasting process and product quality of peanuts.

14. Evaluation of high pressure processing by calorimetry.

15. Calorimetric analysis of crystallization phenomena in relation to food processing

Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.

G. Kaletunç, Ohio State University