Food material science and food process engineering: keys to product quality and safety

Food industry and engineering—Quo vadis?

Understanding the materials used in foods — Food materials science

EDITORIAL NOTE29th Symposium of Malaysian Chemical Engineers (SOMChE) 2016 was held in Miri Marriott Resort & Spa, Miri, Sarawak, Malaysia from 1st to 3rd December 2016. This symposium was jointly co-organised by Department of Chemical Engineering, Curtin University Malaysia and Institution of Chemical Engineers (IChemE), Malaysia. The theme of SOMChE 2016 is “Engineering Solutions for Sustainable Development”. Population growth and industrial development place increasing pressures on the available resources contributing to challenging provision of food, water and energy supplies, environmental issues and climate change. These grand challenges for humanity require immediate solutions in sustainable ways without harming the environment. Therefore, SOMChE 2016 brought together a community of chemical and process engineers and other related engineers from Malaysia and South East Asia region and beyond to discuss the latest advances and best practices of engineering solutions in industry and academic for sustainable food, water, energy and environment. More than 150 delegates, including international participants from Indonesia, Vietnam, Philippines, Brunei, Singapore, India, Iran, Australia and Japan, attended and presented their papers at the symposium. This proceeding is compilation of the selected, accepted papers and covers 9 subject areas: Carbon Dioxide Capture Technology (CA), Engineering Education and Other Relevant Topics (ED), Energy (EN), Food Process Engineering (FD), Material Science and Engineering (MA), Process System Engineering (PS), Reaction Engineering (RE), Separation Processes (SE) and Waste and Water Treatment & Management (WT). Each paper had undergone double peer review to ensure its quality. We believe that the proceedings will serve as a book of knowledge and an essential literature, which will lead to not only scientific and engineering progress but also other novel processes and new products. SOMChE 2016 might not be successful without the supports from various parties. Therefore, we would like to thank the participants, organising committee, sponsors, and all those who have contributed directly and indirectly in making this symposium a big success.Editors: Dr. Agus Saptoro; Dr. Wee Siaw Khur; Dr. Lau Shiew Wei; Dr. Wendy Pei Qin Ng; Dr. Mahmood Anwar; Ms. Christine Yeo; Dr. Khor Ee Huey Curtin University MalaysiaList of Figures, Activities can be found in this pdf

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.

As we start 2015, the Journal of Food Science is living up to the phrase “out with the old and in with the new.” This will be comparable to renovating your home – the basic structure remains the same, but functional modernizations are added. One of our changes is updating the name of the section currently called “Food Engineering and Physical Properties” to “Food Engineering and Materials Science.” The Scientific Editor for this section, Professor Shyam Sablani, eloquently described the updated goal of this section by stating that – “Manuscripts submitted to this section should provide evidence of advancing quantitative understanding of the food processes and/or mechanistic behavior of food and packaging materials.” The focus on Food Materials Science emphasizes that the manuscripts should be revealing fundamental mechanisms of how molecules and structures contribute to the function in materials and not be just measurements of physical properties. The second new item is a formal procedure where we can Fast Track the top articles through the system. At this stage of development, I will just offer a preview and state that our goal is to advance the top articles having potential for the greatest scientific impact through the system as fast as possible. A formal process is being developed and will be rolled out in early 2015. Some of these articles may also be of the caliber that they become a Feature Article and grace the cover of the journal. We want to publish manuscripts that have the greatest potential to advance the field of Food Science and hope these opportunities will provide added incentives for submitting to the Journal of Food Science. The last item fits the category of updating a historical feature. Authors who present at the Annual Meeting are asked to submit their work to the Journal of Food Science; however, it has become more of a statement to glance over when submitting your abstract than a true call to authorship. The Scientific and Associate Editors are working on ways to identify excellent symposia and then encourage those presenters to convert their talks to manuscripts. We have all heard outstanding symposia and walked away thinking it would make a nice series of articles. Our objective will be to make that a lot easier to come to fruition. Our goal has always been to publish the best of Food Science and that remains our guiding star. At the same time, we would be foolish to ignore that there are many journal options available for the broad range of research areas that fit under the umbrella of Food Science. I hope these forthcoming changes, and those to come, will provide some new incentives to submit your work to the Journal of Food Science. Stay tuned for more new features as 2015 unfolds. Sincerely, –E. Allen Foegeding, Ph.D. Editor in Chief, IFT Scientific Journals

The past decade has witnessed major revisions in our perception of the manner in which water affects the physical, chemical, and microbiological attributes of all manner of food-related systems. The growing realization that, during processing, most such systems are brought to, and maintained in, a state of thermodynamic instability is focussing attention on the dynamics of the various components in such systems. Older, equilibrium-based concepts, such as "water activity," equilibrium moisture sorption, and "bound" water are being discarded in favour of more appropriate descriptions, in terms of diffusion, nucleation, crystallization and relaxation rates, glass/rubber transitions, and steady states. It is being realized that food processing, materials science, and polymer technology have much in common, with water being the universal plasticizer of naturally occurring organic materials which form the basis of food products.

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. [extract]

Materials science is an ever-growing branch of science with all the advancements made in understanding the structures and components in all kinds of materials used in industry and research. They hold a complicated structure with a wide variety of components. Food materials are no exception. Food design is about choosing the components and the processing methods for organizing food in a desired structure. The different levels of structure are believed to define the properties of food materials. As we understand the impact of structure and composition on the properties of the materials, we will be able to control these properties by designing foods of a certain structure with the given components. The need for food design has been growing as the food industry is currently led by consumers' demands. It is worth mentioning that these demands themselves are growing and extending as well. To meet those demands, novel design methods and synthesis techniques are required. In Chapter 1, our colleagues presented an introduction to the role played by food materials science in food development and packaging. With that as the foundation, in this chapter, we will discuss the impact of the structure and composition on food materials properties, the properties to be improved, and the methods and techniques to achieve them.

“Food Material Science & Engineering” offers a comprehensive exploration of the intricate world of food materials, laying the groundwork for a profound understanding of their molecular composition and behavior. The introductory chapter provides a broad overview, touching on essential elements such as the molecular basis of food materials, the observation of materials across various size ranges, and the intricate relationship between amorphous and crystalline structures. Delving into the colloidal realm, the second chapter scrutinizes the interactions of food biopolymers, emphasizing both molecular and colloidal dispersions, and delving into the functional properties, incompatibilities, and phase diagrams of food polymers. The third chapter takes a thermodynamic approach, unraveling the crystalline, glassy, and rubbery states of food materials, examining the factors influencing these states and their practical applications, with a focus on water plasticization. The fourth chapter transitions into textural and rheological aspects, exploring texture measurement techniques, instruments, and ISO standards, while also dissecting the rheological properties of semi-solid and liquid foods. Moving on, the fifth chapter meticulously analyzes the micro and macro structures of food materials, elucidating their relationship with quality, sensory perception, and the processes involved in structural control. Finally, the sixth chapter concludes the journey by applying material science approaches to food design, offering insights into state diagrams and their interpretation, providing a holistic understanding of the role of material science in shaping the future of food engineering and design.

<scp>IFST</scp> vision for a <scp>UK</scp>‐wide national food strategy

In this paper, we introduce an innovative packaging technology to develop sustainable packages to significantly improve food safety in the supply chain. The technology is referred to as sustainable because it also addresses the socioeconomic and environmental requirements of sustainability. The technology has four components: the first three components involve using modified atmosphere packaging, controlled release packaging, and ecofriendly packaging to develop novel materials to construct packages, while the fourth component involves using a decision support system to facilitate package design. A conceptual framework of this technology is also provided to illustrate how the knowledge of food science, packaging technology, materials science, and information technology can be integrated in a systematic manner to improve food safety in the supply chain. The development of this technology requires the concerted efforts of researchers from several disciplines, and there are great opportunities for researchers of information systems to contribute to developing the hardware and software necessary for this technology.

Problem statement: Since the earliest publication on the technique, Reversed-Flow Gas Chromatography (RF-GC) has been used to determine physicochemical properties by measuring the value of one in the presence of another. The method is precise, accurate and simple compared to other conventional techniques. Approach: The experimental setup consists of a small modification of a commercial gas chromatograph, so that it includes a four- or six-port gas sampling valve and a simple cell placed inside the chromatographic oven. Results: This cell suppresses the effects of the carrier gas flow on the physicochemical occurrence taking place in the stationary phase. These phenomena pertain to rate coefficients and diffusion coefficients. Conclusion: The RF-GC methodologies can be considered as a wise instrumental approach to study the physicochemical phenomenon of liquid pollutants. It can be used to determine the rate coefficients and diffusion coefficients values of samples at various temperatures for the studies of environmental science and physical chemistry research areas. However, the methodologies are not restricted to the current fields of research. It is also relevant in the area of food chemistry, geochemistry, material science, nanotechnology, biological science and chemical technology.

Mechanical Engineering, Computer Engineering, Software Engineering, Civil Engineering, Construction Engineering, Structural Engineering, Electrical Engineering, Electromechanical Engineering, Telecommunication Engineering, Communication Engineering, Chemical Engineering, Food Engineering, Biological and Bio System Engineering, Agriculture Engineering, Geological Engineering, Bio mechanical & Biomedical Engineering, Environment Engineering, Polution Engineering, Manufacturing Technology, Nanotechnology, Nuclear Engineering, Aeronautical Engineering, Ocean Engineering,  Oil & Petroleum Engineering , Biotechnology, Food Engineering, Material Science, Earth Science, Engineering Chemistry, Engineering Mathematics, Engineering Physics and others.

Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.

The influence of oral lubrication on food intake: A proof-of-concept study