FOOD INDUSTRIAL PROCESSES – METHODS AND EQUIPMENT Edited by Benjamin Valdez Food Industrial Processes – Methods and Equipment Edited by Benjamin Valdez Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2012 InTech All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. As for readers, this license allows users to download, copy and build upon published chapters even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Masa Vidovic Technical Editor Teodora Smiljanic Cover Designer InTech Design Team First published February, 2012 Printed in Croatia A free online edition of this book is available at www.intechopen.com Additional hard copies can be obtained from orders@intechweb.org Food Industrial Processes – Methods and Equipment, Edited by Benjamin Valdez p. cm. ISBN 978-953-307-905-9 Contents Preface IX Part 1 Physical and Chemical Features 1 Chapter 1 Physical and Chemical Characteristics of Tropical and Non-Conventional Fruits 3 Ítalo Herbert Lucena Cavalcante, Lourival Ferreira Cavalcante, João Marcos de Sousa Miranda and Antonio Baldo Geraldo Martins Chapter 2 Hydrocolloids in Food Industry 17 Jafar Milani and Gisoo Maleki Chapter 3 Emulsifying Properties of Hydrolized Sunflower Lecithins by Phospholipases A 2 of Different Sources 39 D. M. Cabezas, R. Madoery, B. W. K. Diehl and M. C. Tomás Chapter 4 Photodecomposition Behaviors of Pesticides in the Source for Water Supply Using an Alumina Carrier-Titanium Dioxide Photocatalyst 51 Seiichi Ishikawa, Bunko Cho, Shin Li, Yuji Okumura, Yoshikazu Iida, Teiji Tanizaki and Masayuki Higuchi Chapter 5 Review: Potential Antioxidants from Tropical Plants 63 Lai Teng Ling and U.D. Palanisamy Chapter 6 Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate-Carboxymethylcellulose Mixtures 75 María Eugenia Hidalgo, Bibiana D. Riquelme, Estela M. Alvarez, Jorge R. Wagner and Patricia H. Risso Chapter 7 Electrochemical Behaviour of AISI 304 Stainless Steel Immersed in Mixtures Consisting by Biocide and Fungal Suspensions 97 Maricica Stoica, Petru Alexe, Rodica Dinica and Geta Cârâc VI Contents Part 2 Biotechnological Aspects 119 Chapter 8 Biotechnological Utilisation of Fusel Oil for Biolubricant Production 121 Nándor Nemestóthy, Tamás Bányai, Katalin Bélafi-Bakó, László Bartha and László Gubicza Chapter 9 Genetically Engineered Lactobacilli for Technological and Functional Food Applications 143 María J. Yebra, Vicente Monedero, Gaspar Pérez-Martínez and Jesús Rodríguez-Díaz Chapter 10 Mycotoxins in Food 169 Francesca Bosco and Chiara Mollea Chapter 11 Microbial Pectic Enzymes in the Food and Wine Industry 201 Carmen Sieiro, Belén García-Fraga, Jacobo López-Seijas, Abigaíl F. da Silva and Tomás G. Villa Chapter 12 Electrochemical Biosensors for Food Quality Control 219 Margarita Stoytcheva, Roumen Zlatev, Marcela Ovalle, Zdravka Velkova, Velizar Gochev and Benjamin Valdez Chapter 13 Dried Probiotics for Use in Functional Food Applications 227 Karla Bigetti Guergoletto, Kátia Sivieri, Alessandra Yuri Tsuruda, Elvis Peboni Martins, Jean Clovis Bertuol de Souza, Salvador Massaguer Roig, Elisa Yoko Hirooka and Sandra Garcia Part 3 Industrial Processes 251 Chapter 14 Membrane Separation Process in Wastewater Treatment of Food Industry 253 Claudia Muro, Francisco Riera and María del Carmen Díaz Chapter 15 Maillard Reaction Products in Processed Food: Pros and Cons 281 Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora Chapter 16 Content of Total Polyphenols in Biodynamic Organic Acid Lime (Citrus latifolia Tanaka) Clarified by Microfiltration 301 Daniela Soares Viana, Lucia Maria Jaeger de Carvalho, Ediane Maria Gomes Ribeiro and Gisela Maria Dellamora Ortiz Contents VII Chapter 17 Advanced Oxidation Processes in Food Industry Wastewater Treatment – A Review 313 Anne Heponiemi and Ulla Lassi Chapter 18 X-Ray Microtomography for Food Quality Analysis 339 Janine Laverse, Pierangelo Frisullo, Amalia Conte and Matteo Alessandro Del Nobile Chapter 19 Corrosion in the Food Industry and Its Control 363 Benjamín Valdez Salas, Michael Schorr Wiener, Margarita Stoytcheva, Roumen Zlatev and Monica Carrillo Beltran Chapter 20 Computer-Based On-Line Assessment of Sterilizing Value and Heat Distribution in Retort for Canning Process 379 Montip Chamchong, Vilasinee Sangsom and Nuttakorn Charoeamkitti Chapter 21 Ice-Temperature Storage Technology of Fruits and Vegetables 401 Liu Bin, Cai Bihao and Shen Jiang Preface The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! That population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions which modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. This well-organized volume includes twenty-two chapters, divided into three parts:  Physical and chemical features  Biotechnological aspects  Industrial processes This collection of articles is a timely contribution to issues relating to the food industry; they were selected for use as a primer, an investigation guide and documentation based on modern, scientific and technical references. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The book begins with an overview of physical and chemical properties of food such as hydrocolloids, which improve food texture, potential antioxidants from tropical plants, and the application of corrosion resistant stainless steel for fabrication of food processing equipment. The book then looks at the biotechnological aspects of food, for example electrochemical biosensors for food quality control, microbial peptic enzymes in the food and wine industry, and the effect of mycotoxins in food. Particular emphasis is placed on the methods and regulations to ensure the high quality of food. The food industry is in continuous evolution; the methods used to process the different types of food are developed to cover global needs and conditions. People worldwide have followed a basic diet of traditional foods; nevertheless, in the industrialized cities they tend to consume processed and packaged foodstuffs for convenience and to save time. The book concludes with a helpful section on industrial processes such as advanced oxidation processes, membranes for separation process in X Preface wastewater from food processing plants and, last but not least, how to ensure the efficient plant operation and maintenance applying corrosion prevention and control with modern technology. The control of food processing and production is not only discussed in scientific terms. Engineering, economic and financial aspects are also considered for the advantage of food industry managers. The application of computer-based online procedures and protocols to control sterilizing operations, heat transfer processes, canning and packaging of solid and liquid foods or the use of freezing and no freezing ice- temperature for conservation of freshness in meats and vegetables products which are all described in this book are interesting examples of the implementation of advanced technological developments in the food industry. Finally, it is our duty and pleasure to acknowledge the valid information presented in the authors’ chapters and the production of such a worthwhile compendium. Benjamin Valdez, Michael Schorr and Roumen Zlatev Institute of Engineering Universidad Autónoma Baja California, Mexicali, México [...]... removed for cooking and eating Hydrocolloids are used to produce edible films on food surfaces and between food components Such films serve as inhibitors of moisture, gas, aroma and lipid migration Many gums and derivatives have been used for coating proposes They include alginate, 20 Food Industrial Processes – Methods and Equipment carrageenan, cellulose and its derivatives, pectin, starch and its derivatives,... properties The foremost reason behind the ample use of hydrocolloids in foods is their ability to modify the rheology of food system The modification of texture and/ or viscosity of food 18 Food Industrial Processes – Methods and Equipment system helps to modify its sensory properties, and hence, hydrocolloids are used as important food additives to perform specific purposes The process of thickening... external features above cited) demands postharvest handlings, such as: preventing mechanical injury, water loss and disease development, limiting unwanted physiological changes and preventing chemical and microbial contamination (Cook, 1999) It is important to mention that farmers, packers, 4 Food Industrial Processes – Methods and Equipment shippers, wholesalers, retailers and consumers frequently have... percentage, skin diameter, mass, 10 Food Industrial Processes – Methods and Equipment soluble solids and titratable acidity were improved with biofertilizer application, independently of type; simple biofertilizer promotes optimum supplies of potassium, calcium and sulphur, while enriched one promotes optimum supplies of nitrogen, phosphorus, potassium and calcium; and bovine biofertilizer is an important... other hand, many of these fruits are highly perishable and difficult to store in their fresh form, some of them are not acceptable 12 Food Industrial Processes – Methods and Equipment as fresh fruits due to its high acidity and/ or a strong astringent taste, although most of nonconventional fruit have unlimited potential in the world trade in their processed form Reliable information about physical and. .. fragments) in the polymer chain The main source of 24 Food Industrial Processes – Methods and Equipment food β-D-glucans are the kernels of oats, barley, wheat, and rye β-D- glucans have been ascribed cholesterol and blood glucose lowering properties 3.1.2.6 Arabinogalactan Arabinogalactan is a major D-galactan obtained from soft-woods such as pine, larch, cedar, and spruce This polymer has a main backbone of... preferentially for food industry purposes as for its water of albumen, although fresh water consumption is very appreciated by people 8 Food Industrial Processes – Methods and Equipment 3 The effects of management techniques on fruit quality In general, the most important quality factors for tropical fruit growers, production managers, processors, and packers are fruit juice content, soluble solids and acid... titratable acidity, 47.89-387.49 in SS/AT ratio and 12.29-36.98 mg/100 of fresh pulp, indicating that mamey fruit presents high pulp percentage, low titratable acidity and high soluble solids, demonstrating to be a good flavor fruit, but not a vitamin C source In Figure 7 it is possible to identify mamey fruits 14 Food Industrial Processes – Methods and Equipment Fig 7 Yellow mangosteen fruit from the... formation of edible films and coatings in foods 2.5 Hydrocolloids as fat replacers The changes in modern lifestyle, the growing awareness of the link between diet and health and new processing technologies have led to a rapid rise in the consumption of ready-made meals, novelty foods and the development of high fiber and low-fat food products Caloriedense materials such as fats and oils may be replaced... colloidal dispersions are unique when compared to other soluble food hydrocolloids They exhibit a variety of desirable characteristics including suspension of solids, heat stability, ice crystal control, emulsion stabilization, foam stability, texture modification and fat replacement (Imeson, 2010) 22 Food Industrial Processes – Methods and Equipment 3.1.1.2 Carboxymethylcellulose Carboxymethylcellulose . FOOD INDUSTRIAL PROCESSES – METHODS AND EQUIPMENT Edited by Benjamin Valdez Food Industrial Processes – Methods and Equipment Edited by Benjamin. orders@intechweb.org Food Industrial Processes – Methods and Equipment, Edited by Benjamin Valdez p. cm. ISBN 978-953-307-905-9 Contents Preface IX Part 1 Physical and Chemical. packers, Food Industrial Processes – Methods and Equipment 4 shippers, wholesalers, retailers and consumers frequently have different perspectives regarding to quality and often place