Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Predicting the Impact of Food Processing on the Physical Properties of Food

  • Zuo, Li (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun-Ho (Department of Food Science and Engineering, Daegu University)
  • Published : 2003.12.01
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Abstract

The physical properties of food playa significant role in the modeling and computation of the heat and mass transfers in basic food processing operations. With the advent of improved analytical techniques, statistical experiment design applications, computing ability and knowledge of the food physical properties of food, there have been significant advances in our ability to predict the impact of processing on the physical properties of food. This article briefly reviews our current ability to predict the influence of processing on the physical properties of food, such as water activity, moisture, color, and rheological characteristics.

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