[...]... important role in determining the shelf life of a food and the main purpose of food packaging is to protect the food from microbial and chemical contamination, oxygen, water vapour and light Innovative food packaging concepts has been introduced as a response to the continuous changes in current consumer demands and market trends Chapter 11 - Thermal properties of foods are vital inputs for many food process... pregelatinized flour This indicated rapid water absorption and shorter cooking time Instant rice processing also caused development of amylose-lipid complexes observed as the V-type pattern in an X-ray diffractometer In: New Topics in Food Engineering Editor: Mariann A Comeau ISBN: 978-1-61209-599-8 © 2011 Nova Science Publishers, Inc Chapter 1 TEMPERING, POLYMORPHISM AND FAT CRYSTALLIZATION DURING INDUSTRIAL... understanding of the interactions of water with other food ingredients Despite the use of increasingly sophisticated analytical techniques that seek to shed information regarding water -food interactions and water-water interactions, the water sorption mechanism in foods is not still understood wholly The majority of foods can be considered as complex colloidal systems in which amorphous and crystalline... un-tempering, under-tempering, optimal tempering and overtempering Each of these regimes show different pre-crystallization behaviours, attain varied polymorphic status with some associated transformations and varied consequential effects on the structure and quality of finished chocolates during processing, post-processing handling and supply chain management [2, 5, 12, 40-44] Optimal Tempering During... results in a low melting point, softening of texture and lowering of temperature to obtain crystal seed for the tempering process (around 29.4°C compared to 34.5°C for plain chocolate) Tempering, Polymorphism and Fat Crystallization … 19 Figure 3 Pre-crystallization curves of the different temper regimes in chocolate manufacture [5] Under-Tempering and Untempering Under-tempering (insufficient tempering)... temperature and tempering) influence kinetics and ultimate physical properties of the crystallized fat systems during processing CONCLUSIONS AND RECOMMENDATIONS FOR PRODUCT QUALITY IMPROVEMENTS Fat crystallization behaviour during tempering of chocolates plays a key role in defining their ultimate structure, texture, appearance and melting properties Variations in temper regimes attained during pre-crystallization... quality control indicators to ensure the structure and other quality attributes of fat networks being produced on a production line during chocolate manufacture are consistent and would yield the desired mechanical and sensory qualities during post-processing handling, supply chain management and consumption Understanding these processes is important for process design and assurances in quality of products... properties (hardness and stickiness), a significant finding for process quality control Thermal behaviours and ratio of sugar/fat melting enthalpies in chocolates differing in temper regime were studied using DSC to provide information on differences in fat and sugar structure The DSC thermograms (Figure 6) showed differences in fat melting profile, resulting from the widened peak width in the under-tempered... probiotics have long been used for storing and improving the flavor of food Therefore, various probiotic foods are being researched, developed, and produced These will be indispensable functional ingredients in the future food industry in Japan, where health consciousness is increasing Chapter 9 - The shelf life of multicomponent food systems depends, among others things, on how fast the water transfer... Narine SS and Marangoni AG, Structure and mechanical properties of fat crystal networks Adv Food Nutr Res 44:33–145 (2002) Campos R, Narine SS and Marangoni AG, Effect of cooling rate on the structure and mechanical properties of milk fat and lard Food Res Inter 35:971–981 (2002) Afoakwa EO, Paterson A, Fowler M and Vieira J, Influence of tempering and fat crystallisation on microstructural and melting . identified in food engineering. This book presents topical research in the study of food engineering, including: ozone technology in the food industry; current trends in drying and dehydration of foods;. CATALOGING -IN- PUBLICATION DATA New topics in food engineering / editor: Mariann A. Comeau. p. cm. (Food science and technology) Includes index. ISBN 978-1-61209-896-8 (eBook) 1. Food industry. FOOD SCIENCE AND TECHNOLOGY NEW TOPICS IN FOOD ENGINEERING MARIANN A. COMEAU EDITOR Nova Science Publishers, Inc. New York