DEVELOPMENTS IN FOOD ENGINEERING

Proceedings of the 6th International Congress on Engineering and Food

Proceedings of the Sixth International Congress on Engineering and Food 23-27 May 1993, Makuhari Messe, Chiba, Japan.

ORGANIZING COMMITfEE

Chairman General Secretary Program Chairman Advisor Advisor

YANO, Toshimasa NAKAMURA, Kozo MATS UNO, Ryuichi TOEI, Ryozo FUJIMAKI, Masao

Prof. Emeritus, Univ. of Tokyo Prof., Univ. of Tokyo Prof., Kyoto Univ. Prof. Emeritus, Kyoto Univ. Prof. Emeritus, Univ. of Tokyo

ADACHI, Shuji ARAI, Soichi FUJIO, Yusaku FUKUSHIMA, Masayoshi IMAMURA, Kazuo KA WADE, Hiroyuki KIMURA, Shoji KOBAYASHI, Takeshi KUBOTA, Kiyoshi MIY A W AKI, Osato NAKANISHI, Kazuhiro NOGUCHI, Akinori OHKUBO, Yukima OHSAKI, Katsumichi SAGARA, Yasuyuki WATANABE, Atsuo WATANABE, Hisahiko

Kyoto Univ. Univ. of Tokyo Kyushu Univ. Snow Brand Milk Products Co., Ltd. FAIS Fuji Oil Co., Ltd. Univ. of Tokyo Nagoya Univ. Hiroshima Univ. Univ. of Tokyo Okayama Univ. National Food Research Institute Ajinomoto Co., Inc. Kikkoman Corp. Univ. of Tokyo TOTO Ltd. Tokyo Univ. of Fisheries

INTERNATIONAL ADVISORY COMMITfEE

Bimbenet, J.J. Bruin, S. Earl, RL. Farkas, D. Filka, P. Hallstrom, B. Jowitt, R LeMaguer, M. Lewicki, P. Unko, P. Lund, D. Martin, A.M. McKenna, B. Schubert, H. Spiess, W.E.L. Yano, T.

(France) (The Netherlands) (New Zealand) (USA) (Czech) (Sweden) (UK) (Canada) (poland) (Finland) (USA) (Canada) (Ireland) (Germany) (Germany) (Japan, Chairman)

DEVELOPMENTS IN FOOD ENGINEERING

Proceedings of the 6th International Congress on Engineering and Food

Edited by

Professor Toshimasa Yano (Professor Emeritus, University of Tokyo), Department of Bioengineering, Faculty of Engineering,

Yokohama National University, Tokiwadai, Hodogaya-ku, Yokohama 240, Japan

Professor Ryuichi Matsuno, Department of Food Science and Technology,

Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-01, Japan

and

Professor Kozo Nakamura Department of Agricultura/ Chemistry,

F aculty of Ag riculture, U niversity of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

Springer-Science+Business Media, B.V.

First edition 1994

© 1994 Springer Science+ Business Media Dordrecht Originally published by Chapman aud Hali 1994 Softcover reprint of the hardcover 1 st edition 1994

ISBN 978-1-4613-6149-7 ISBN 978-1-4615-2674-2 (eBook) DOI 10.1007/978-1-4615-2674-2

1 work in 2 parts, not available separately

Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduce<!, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries conceming reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page.

The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made.

A catalogue record for this book is available from the British Library

Library of Congress Catalog Card Number: 94-70986

@ Printed on acid-free text paper, manufactured in accordance with ANSIINISO Z39.48-1992 (Permanence of Paper).

PREFACE

The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses.

This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 - 27, 1993 - summarizes the frontiers of world food engineering in 1993. Congress was joined by the 4th International Conference on Fouling and Cleaning. There were 476 active members from 31 countries participating in the Congress. The editors hope that readers will find this book to be a useful review of the current state of food engineering, and will consider future developments in this research field.

The editors extend thanks to the members of the organizing committee of ICEF6, and the advisors, Dr. Ryozo Toei, Professor Emeritus of Kyoto University and Dr. Masao Fujimaki, Professor Emeritus of the University of Tokyo. They also acknowledge the international advisory board members who helped the organizing committee in many ways, and the 10 foundations and 66 companies that financially supported the ICEF6. Finally, the editors are indebted to the reviewers of the manuscripts of these proceedings.

September, 1993 Toshimasa Yano Ryuichi Matsuno Kozo Nakamura

ACKNOWLEDGEMENTS

The Sixth International Congress on Engineering and Food has been financially supported by the following foundations and companies.

The Commemorative Association for the Japan World Exposition (1970)

Chiba Convention Bureau Hosokawa Powder Technology

Foundation Nestle Science Promotion Committee The Kajima Foundation The Iijima Memorial Foundation for

the Promotion of Food Science and Technology

The Iwatani Naoji Foundation The Naito Foundation TOKYO OHKA Foundation for the

Promotion of Science and Technology

The Asahi Glass Foundation

Advance Co., Ltd. Ajikan Co., Ltd. Ajinomoto Co., Inc. APV Crepaco Far East, Inc. Asahi Breweries Ltd. Calbee Foods Co., Ltd. Dai Nippon Printing Co., Ltd. Daido Steel Co., Ltd. Dainippon Ink & Chemicals Co., Ltd. The Federation of Electric Power

Companies Fuji Electric Co., Ltd. Fuji Oil Co., Ltd. Gekkeikan Sake Co., Ltd. Godo Steel Ltd. Hayashibara Co., Ltd. Hokkaido Sugar Co., Ltd.

House Food Industry Corp., Ltd. Izumi Food Machinary Co., Ltd. Japan Automobile Manufacturer's

Association, Inc. The Japan Steel, Ltd. Japan Tobacco Inc. K F Engineering Co., Ltd. Kagome Co., Ltd. Kamewada Technical Consulting

Engineers Office Kaneka Corporation Kawasaki Steel Corporation Kikkoman Corporation Kirin Brewery Co., Ltd. Kobe Steel Ltd. Kohjin Co., Ltd. Kubota Corporation Kurimoto, Ltd. Kyowa Hakko Kogyo Co., Ltd. Matsushita Electric Industrial Co., Ltd. Meiji Milk Products Co., Ltd. Meiji Seika Kaisha, Ltd. Membrance Researcn Circle of Food Mitsubishi Steel Manufacturing Co.,

Ltd. Miura Co., Ltd. Momoya Co., Ltd. Morinaga Engineering Co., Ltd. Morinaga Milk Industry Co., Ltd. Morishita Jintan Co., Ltd. Nakayama Steel Works Ltd. Nippon Dairy Co., Ltd. Nippon Kokan K. K. Nippon Lever B. V. Nippon Steel Corporation

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Nippon Sui san Kaisha, Ltd. Nisshin Flour Milling Co., Ltd. Nisshin Steel Co., Ltd. NOF Corporation Research Conference of Membrane

Application Sapporo Brewery Co., Ltd. Satake Corporation Senbatoka Industry Co., Ltd. Snow Brand Milk Products Co., Ltd.

Sumitomo Metal Industries Ltd. Suntory Ltd. Tokyo Banker's Association, Inc. Topy Industries, Ltd. Toshiba Corporation TOTO Ltd. Toyo Seikan Kaisha, Ltd. Wado Doctor's Group Yamazaki Baking Co., Ltd. Yodogawa Steel Works Ltd.

CONTENTS

Keynote Lecture

Food Engineering - From arts to science/ T. Yano

Plenary Lectures

Mechanical emulsification! H. Schubert, H. Karbstein

Applications of NMR to food science and engineering! P.S. Belton

Progress in pasteurization and sterilization! T. Ohlsson

Fouling and cleaning: Mechanisms and models/ PJ. Fryer, M.T. Belmar-Beiny, PJ.R. Schreier

Supercritical fluids: Fundamentals and applications/ P.G. Debenedetti

Neural networks in bioprocess engineering! Y.-H. Zhu, S. Linko, T. Eerikainen, P. Linko

Implementation of model based optimization of product quality parameters in dairy processes/ 1. van der Linden

Physiological functions of foods/ S. Arai

Physical and Physicochemical Properties of Food

Estimation of double layers flow model for fluidity of milk in a capillary/ T. Nakamura, A. Yamamoto, K. Sakanishi, T. Mineshita

Effect of moisture content on flow characteristics of SPI melt at an elevated temperature/ N. Hayashi, I. Hayakawa, Y. Fujio

Novel approach to characterize the flow properties of fine dry food

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powders/ H.D. Kono, Y. Itani 60

Viscosity measurements of fresh and heat stressed frying oil at high temperatures/ KS. Miller, B.E. Farkas, R.P. Singh 63

Viscosity properties by amylograph of rice/ H. Kurasawa, I. Shoji 66

Physicochemical properties and hypolipidemic function of levan and its partial hydrolysate/ M. Takahashi, R. Takayama, K Ishihara 69

The use of xylanolytic enzymes in processing of cereals/ K Poutanen, H. Harkonen, T. Parkkonen, K Autio, T. Suortti, A. Kantelinen, L. Viikari 72

Viscoelasticity of butter/ H. Hayashi 75

Viscoelastic characteristics of bread crumb and graphic analysis of compression creep curve/ Y. Wang, H. Morishima, Y. Seo, Y. Sagara, K Imou 78

Viscoelastic behavior of parboiled rice/ S.M. Saif, D.A. Suter 81

Stress relaxation characteristics of alfalfa cubes/ R.T. Patil, S. Sokhansanj 84

Studies on rheological properties of foods/ Y. Masumoto, K Kubota, y. Hagura 87

Rheology of set type and stirred type yoghurt: build-up, break-down and recovery; the effects of pH, temperature and starter/ E. Ronnegard, J. Jiang, P. Dejmek 90

Monitoring of milk curd formation by means of physical properties/ H. Nakanuma, T. Doi, R. Watanabe 93

Reological analysis of jelly strength in heat induced gel like kamaboko/ H. Miki, J. Shindo, J. Nishimoto 96

Relationships of rheological and hydrodynamic properties of biopolymeric ingredients to the composite surimi gel texture/ C.M. Lee 99

Hypocaloric jams from grape juice/ E.C. Matias, 1M.N. Sousa, D. Laureano 102

Mechanical properties of foods near the sol-gel transition point! H. Kumagai, T. Inukai, T. Fujii, T. Yano 105

Effects of sugars on the gel-sol transition of agarose and K-carrageenan! K Nishinari, T. Takaya, K Kohyama, M. Watase 108

Xl

Rheological changes during sol-gel transition of pectin-sucrose/fructose dispersions/ M.A. Rao, J.P. Van Buren, H.J. Cooley 111

Critical behavior of agarose near the sol-gel transition point! T. Fujii, H. Kuma~ai, T. Yano 114

Microstructure of hydrogel and its relationship with molecular-sieve characteristics in gel electrophoresis/ S. Miura, T. Fujii, H. Kumagai, T. Yano 117

Physicochemical studies on gelation of soybean 7S and 11S proteins by glucono-()-Iactone/ K. Kohyama, K. Nishinari 120

Rheological models for shelled maize en-masse/ L.O. Gumbe 123

Nondestructive texture measurement of apples/ S. Prussia, K. Morita, Y. Hung, C. Thai, W. Tollner 126

Description of bread textural deterioration by stress-strain curves, recoverable work, and thermal transitions/ P. Chinachoti 129

Fracture stress of frozen soybean curd/ H. Watanabe, C.Q. Tang, T. Mihori 132

The influence of moisture content on the failure mode of biscuits/ L. Piazza, R. Bringiotti, P. Masi 134

Changes of physical properties of drying materials/ P.P. Lewicki, D. Witrowa, W. Pomaranska-Lazuka 137

Effects of baking and storage conditions on mechanical properties of white bread/ Y. Wang, H. Morishima, Y. Seo, Y. Sagara, K. Imou 140

Impedance spectroscopic analysis in agricultural products/ K. Toyoda 143

Finite element analysis on the effective thermal conductivity of dispersed systems/ T. Sakiyama, T. Yano 146

Measurement of fraction of frozen water and thermal conductivity in frozen food materials/ R. Pongsawatmanit, O. Miyawaki 149

Thermophysical properties of raspberries and apples/ V. Bifani, D. Borcoski, P. Moyano, F. Osorio 152

A thermomechanical method for determining collapse temperatures of food powders/ Y.T. Huang 155

Thermal studies of natural fruits/ M.M. Sa, A.M. Sereno 158

Thermal conversion of starch at low water activity/ K. Poutanen,

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O. Myllymaki, K. Autio, P. Myllarinen, T. Suortti 161

Characterization of W/O/W emulsions with a view to possible food applications/ S. Matsumoto 164

Application of membrane emulsification method for preparing food emulsions and emulsion characteristics/ K. Suzuki, 1 Shuto, Y. Hagura 167

Evaluation of model food emulsion stability by hygrometric measurements/ C.R. Lerici, C. Corradini, P. Pittia 170

Addition of soy lysophospholipids enhances emulsifying ability of food emulsifiers/ S. Fujita, A. Suzuki, H. Kawai 173

Changes in water activity and functional properties of protein hydrolysates/ H. Kumagai, H. Seto, H. Kumagai, H. Sakurai, K. Ishii, S. Arai 176

Water activity and water behavior ·of soy sauce, dehydrated soy sauce and the improvement on hygroscopicity of dehydrated soy sauce/ M. Hamano 179

Sorption isotherms and heats of sorption for fruit jams/ M.M. Sa, A.M. Sereno 182

Water sorption isotherms of food model mixtures/ P.P. Lewicki, W. Pomarariska-Lazuka 185

Glass transitions and physical state of dehydrated milk products/ Y. Roos, K. Jouppila 188

Stickiness and caking of infant formula food powders related to the glass transition phenomena! L.E. Chuy, T.P. Labuza 191

Tentative of inducing fruit sugar crystallization during freezing to reduce the hygroscopicity of the corresponding freeze-dried powders/ S. De Melo, T. Giarola , J. Cal-Vidal 194

Diffusivity of water in flour/raisin mixtures/ A.E. Kostaropoulos, V.T. Karathanos, G.D. Saravacos 197

The use of digitized video images for monitoring color and color evolution of Jonagold apples during shelf life/ F. Vervaeke, E. Schrevens, J. Verreydt, K. Portier, J. De Baerdemaeker 200

Computerized image analysis of gas cell distribution in several foods/ S. Gohtani, N. Ariuchi, S. Kawasome, Y. Yamano 203

Functional properties of Lupinus luteus proteins/ 1M.N. Sousa,

M.L. Beirao da Costa, S.E. Hill, J.R. Mitchell, S.E. Harding

Stability of glutathione in solution! T. Yamamoto, K Ishihara

Aroma of Thymus zygis. Chemical and sensorial analysis/ M. Moldao-Martins, G. Bernardo-Gil, M.L. Beirao da Costa

Application of NMR to Food Engineering

Measurement of material properties in heterogeneous food systems by magnetic resonance imaging! M.J. McCarthy, KL. McCarthy,

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R.L. Powell, J.D. Seymour, T.-Q. Li 215

Analysis of the flow field in a single screw extruder using magnetic resonance imaging! C.K Agemura, R.I. Kauten, KL. McCarthy 218

Determination and calculation of freezing equilibria in frozen foods/ M. l..otz, H. Weisser 221

The characteristics of the hydration water of protein in relation with the freezing and drying denaturation! N. Hanafusa 224

NMR study of the dynamic behaviour of water in food systems: Guar galactomannan solutions and pectin gels/ E. Brosio, A. D'Ubaldo, B. Verzegnassi 227

NMR-measurements to study binding states and mobility of water in cellulose packaging materials/ F. Liebenspacher, H. Weisser 230

Heat capacity modeling of frozen food gels from NMR determination of water states/ P. Comillon, J. Andrieu, J.e. Duplan, M. Laurent 233

Measurement of moisture diffusion in soybean seed by pulsed-field-gradient NMR method/ H. Watanabe, M. Fukuoka, S. Shimada 236

Moisture diffusion in fresh and dehydrated fish flesh measured by PFG-NMR/ M. Fukuoka, W. Wen, T. Mihori, H. Watanabe 239

IH-NMR images and localized spectra of foods/ N. Ishida, H. Kano, H. Ogawa 241

Mechanical Processing of Food

Investigation of jet agglomeration processes/ H. Schuchmann, H. Schubert

The effect of interparticle forces on the separation of fine powders from

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gas-solid two phase flow/ H.O. Kono, T. Hikosaka 247

An application of cryo-shattering for separating low-fat meat from fatty meat! Y. Hagura, K. Suzuki, K. Kubota 250

Utilization of brittle fracture properties of frozen foodstuffs/ K. Okamoto, Y. Hagura, K. Suzuki, K. Kubota 253

Mechanical disintegration of microorganisms by wet milling and high-pressure homogenization - a comparative study/ M. Pittroff, H. Schubert 256

Development of micro cut blender/ T. Hosokawa, H. Omura, T. Takeuchi 259

Simulation in food plant design using SIMAN/ J.P. Clark, S.M. Hyman, R. Symns, R Kelley 262

Intelligent mixer for bread dough! Y. Torikata, N. Ban 265

Effects of L-ascorbic acid and related compounds on gluten and starch during breadmaking in a home baking machine/ L. Zhang, N. Morita, M. Takagi 268

Analysis of continuous whipping of cream/ M. Kikuchi, M. Endo, N. Yanagihara, T. Miyamoto, R. Watanabe, S. Matsumoto 271

Controlled biaxial extension of food polymer gels/ M.A. Tung, 1.1. Britt, J. Tang 274

Process of formation of porous structure of baked foods during heating! Y. Shimiya, K. Sasaki 277

Reduction in damage to dried sultana during removal of cap-stems/ M.R Mollah, RJ. Hayes, P.R. Franz, I.V. Gould 280

Thermal and Mass Transfer Operations of Food

Thermal property measurements of fried foods using differential scanning calorimeter/ A.B. Buhri, R.P. Singh

Colorimetric measurements of meat products cooked using different systems/ P. Pittia, M. Anese, C. Orlando, A. Sensidoni

Interactions between maillard reaction products and lipid oxidation during the roasting process and storage of hazel-nuts (Cory/us aveUana)/ C. Severini, P. Pittia, M.C. Nicoli, G.G. Pinnavaia

A new method of monitoring particle motion and temperature in a

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liquid/particle system/ H. Sawada, R.L. Merson 292

Co-rotating disc scraped-surface heat exchanger for food processing! A Friis, J. Adler-Nissen, O. Hassager 295

Heat transfer in bakery ovens/ R.E. Altomare 298

Modelling and simulation of food frying processes/ G.S. Mittal, P. Ateba 301

Modelling pasta cooking processes/ L. Piazza, M. Riva, P. Masi 304

Ohmic thawing of shrimp blocks/ M.O. Balaban, T. Henderson, A Teixeira, W.S. Otwell 307

Ohmic heating of food materials - Effects of frequency on the heating rate of fish protein! K. Uemura, A Noguchi, SJ. Park, D.U. Kim 310

Heat transfer analysis in food heated by far-infrared radiation! N. Sakai, T. Hanzawa 313

Optical characteristics of vegetables in far-infrared irradiation heating! M. Shimizu, A Hashimoto, S. Oshita 316

Temperature distribution in microwave oven heating - The influence of different cavity modes/ T. Ohlsson, P.O. Risman 319

In-flow microwave heating of pumpable foods/ T. Ohlsson 322

Mathematical modeling of batch heating of liquids in a microwave cavity/ AK. Datta, H.M. Prosetya, W. Hu 325

Measurement of evaporation coefficient of water during vacuum cooling of lettuce/ AH. Tambunan, Y. Seo, Y. Sagara, H. Morishima, y. Kawagoe 328

Heat and mass transfer modelling during beef carcass chilling for quality control! G.S. Mittal, P. Mallikarjunan 331

Com drying: Modelling the quality degradation! F. Courtois, A Lebert, J.e. Lasseran, J.J. Bimbenet 334

Puff drying of foods in a f1uidised bed/ N.C. Shilton, K. Niranjan 337

Estimation of the effective moisture diffusivity from drying data. Application to some vegetables/ C.T. Kiranoudis, Z.B. Maroulis, D. Marinos-Kouris, G.D. Saravacos 340

Effect of freezing conditions on vapor permeability of freeze-dried foods/ K. Nakamura, K. Matagi, T. Odawara, T. Hoshino 343

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Moisture content distribution and moisture diffusion in foods during heating! C. Skjoldebrand, K. Thorvaldsson 346

Mass transfer in osmotic processes/ Z. Yao, M. Le Magner 349

The sorption of water in the agricultural materials/ T. Kameoka, K. Horibe 352

The diffusion of seasoning substances in various slurries - Application of nondestructive measurement using ultrasonic technique-/ T. Torii, S.Odake 355

Diffusion of salt in dry-salted feta cheese/ S. Yanniotis, J. Zarmpoutis, E. Anifantakis 358

Extraction rate for soluble solids during coffee brewing! S. Oshita, A. Hashimoto, T. Miyata, T. Okado 361

The measurement of the losses of soluble solids in legume seeds (Lablat purpureos) during the process of soaking at different temperatures and in the process of cooking! A. Jadan, M. Silva, M. Moscoso 364

Evaluation of steam distillation of roasted coffee for quality improvement of soluble coffee/ N. Imura, O. Matsuda 367

Phase Change Operation

Studies on the recrystallization of ice in frozen food systems/ S.G. Min, W.E.L. SpieS 370

Ice structure and its control in frozen food gels/ O. Miyawaki, S.K. Bae 373

A comparative study of freezing time prediction for food products/ F. Kluza, W.E.L. SpieS 376

Variation of correction factors in an approximate equation for freezing and thawing time prediction! A. Rubiolo de Reinick 379

Progressive freeze-concentration and its relationship with the ice structure at freezing front! S.K. Bae, O. Miyawaki 382

Concentration and Dehydration Processes

Freeze concentration of some heat sensitive solutions/ O. Flesland, X. Song, I. Str<jlmmen

Studies on the freeze concentration of foods. - Determination of eutectic temperatures of amino acids in aqueous ethanol solution -/

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M. Shibata, K. Ishikawa, Y. Fukuta, S. Ishikawa, M. Shimoyamada, K. Watanabe 388

Ice crystals agglomerated in freeze concentration! Y. Shirai, K. Nakanishi, R. Matsuno 391

Thermodynamic modeling of the osmotic concentration process/ R.N. Biswal, M. Le Maguer 394

Recent advances in dewatering and impregnation soaking processes/ AL. Raoult...;Wack, R. Saurel, G.M. Rios, S. Guilbert 397

Dewatering through immersion in sugar/salt concentrated solutions ("Osmotic dehydration"). An interesting alternative for seafood stabilisation! AL. Raoult-Wack, A Collignan 400

Osmotic dehydration of peas and its effect on drying! F. Kaymak, T. Cakaloz 403

Studies on the sorption characteristics of bulk wheat and canol a/ W. Lang, S. Sokhansanj 406

Diffusivity of water and solubles during rehydration of osmo-convection dried plant tissue/ A Lenart, B. Iwaniuk 409

Study of rehydration before eating on dehydrated vegetables/ M. Zhang, C. Wang, X. Ma, C. Li 412

Effect of drying conditions on effective moisture diffusivity in "chufa" tubers (Cyperus esculentus L.)/ A Altarriba, A Nunez-Lemos, D. Vidal 415

Simultaneous heat and moisture transfer with hygrostrain-stress formation in food undergoing drying! K. Hayakawa, T. Tsukada, T. Furuta, N. Sakai 418

Dynamic modelling of fruit dehydration! F. Giroux, S. Guilbert, G. Trystram 421

Determination of structural parameters for the dried layer of coffee solution undergoing sublimation dehydration! J. Ichiba, Y. Sagara, Y. Kawagoe, Y. Seo 424

Quality aspects in drying of food granular materials/ K. Kramer, I. Str<jlmmen, X. Song 427

Considerations on the diffusivities of moisture and aroma components/ W.J. Coumans, AAJ. Ketelaars, PJ.AM. Kerkhof 430

Flavour retention in different methods of spray drying! A Senoussi, B. Bhandari,. E. Dumoulin, Z. Berk 433

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Improvement of I-menthol retention by cyc10dextrin during drying! T. Furuta, H. Y oshii, A. Yasunishi 436

Spray drying leaflash technique: An investigation on pulverization and flow profiles/ L. Clement, E. Dumoulin, S. Lagarde, C. Bourlier 439

Research of far-infrared drying on white mushroom! M. Zhang, N. Xu 442

Convective drying of Lactobacillus plantarum/ LJ.M. Linders, G. Meerdink, K. van't Riet 445

Convective drying of lactic acid starter cultures with high survival rates/ U. Kessler, W. Bauer 448

Drying of enzymes : Relationships between thermal stability of enzymes and water concentration! S. Yamamoto, Y. Kasuga, Y. Sano 451

Reaction Kinetics In Food Processing

Prediction of kinetic parameters for food quality changes using equivalent time at standard temperature/ H.-Y. Cho, Y.-R Pyun 453

Prediction of quality change during food storage/ D.R Heldman, RR Chao 456

Correlations between physicochemical properties and kinetic parameters of different cultivars of rice/ Y.-H. Chang 459

Development and validation of prediction models for texture change under varying temperature conditions/ B.E. Verlinden, J. De Baerdemaeker 462

The effect of cook-chill processing on the texture development of different types of vegetables and fruits/ B.E. Verlinden, x.K. Vandewalle, J. De Baerdemaeker 465

The effect of water activity and temperature on the retrogradation rate of gelatinized wheat flour/ C. Rhee, S.W. Lee 468

Diffusion and reaction in wheat grains/ A.G.F. Stapley, M.P. Hollewand, L.F. Gladden, PJ. Fryer 471

Studies on interaction between non enzymatic browning reaction and lipid oxidation in food processing! M. Dalla Rosa, D. Barbanti, S. Pizzirani, F. Bressa 474

Oxidation rate of polyunsaturated fatty acid and antioxidation effect of gel layer/ K. Nakamura, K. Nagai, T. Inoue, M. Hakoda 477

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Simulation of oxidation processes of liquid lipids/ S. Adachi, 1. Imagi, T. Ishiguro, R. Matsuno 480

Isomerization reaction kinetics of catechins in packaged tea drinks during processing! Y. Komatsu, S. Suematsu, Y. Hisanobu, H. Saigo, R. Matsuda, K. Hara 483

Citrus fruits combination improving taste and flavor of marmalade/ T. Morishita, K. Nishio 486

Kinetics of aspartame degradation in liquid dairy beverages/ L.N. Bell, D. Shoeman, M. Tsoubeli, T.P. Labuza 489

Esterification in micro aqueous organic phase/ M. Inoue, M. Imai, M. Shimizu 492

Thermal inactivation of pectinesterase in papaya pulp (PH 3.8)/ P.R. Massaguer, M.A. Magalhaes, R.M. Tosello 495

Heat gelation and reaction kinetics of whey protein concentrates/ S.M. Taylor, L.F. Gladden, PJ. Fryer 498

Effect of microwave heating on non-enzymatic browning in banana products/ M.P. Cano, V. Lizarraga 501

Effect of microwave heating rate on maltose production in sweetpotato/ T. Nakai, J. Sawai, A. Hashimoto, T. Honda, M. Shimizu 504

Studies on the microwave heating-rate equations of foods/ K. Kubota, M. Kurokawa, H. Araki, T. Okazaki, L.T. Lu, Y. Hagura 507

Studies on the cooking-rate equations of foods/ K. Kubota, Y. Masumoto, G. Zhang, Y. Hagura 510

Kinetic modelling of chicken muscle thermal conductivity during deep-fat frying! M.O. Ngadi, L.R. Correia 513

Cold extrusion - Tribochemistry/ S.S. Wang, X. Zheng, C.T. Ho, D. Ou 516

Fermentation Processes

Chemical and physical changes of tofuyo (fermented tofu) during fermentation! M. Yasuda, N. Kobamoto 519

Statistical characterization of tempeh starter from the aroma components of soybean tempehi Suprinyanto, Y. Fujio, I. Hayakawa 522

Manufacturing of solid culture media in film bags for shiitake cultivation! K. Ohsaki, S. Yamada, O. Fuse, T. Motegi, G. Kawai,

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Y. Fukushima 525

Sorghum brewing with facultative anaerobic Rhizopus in practical operations/ H.-H. Wang, J.-e. Tsao 528

Production of enzymes for food processing by solid state fermentation! M. Taniguchi, K. Ooshima, M. Fujii 531

Cell growth and a-amylase production characteristics of Bacillus subtilis ATCC 601/ T.J.G. Salva, 1.0. Moraes 534

Fermentation processes for the production of natural colour compounds for the food industry/ AM. Martin 537

Effect of castor oil hydrolysate on the production of y-decalactone and cis-6-dodecen-4-olide by Sporobolomyces odorus/ S.-L. Lee, C.-e. Chou 540

Modelling of transport phenomena during the cultivation of Bacillus thuringiensis for the production of bioinsecticides/ A Perez-Galindo,

e.G. Velazque, H. Medrano-Roldan, e.M. Robles, e. Rodriquez-Padilla, R. Tamez-Guerra, IL. Galan-Wong 543

Measurement of the main industrial fermentation parameters governing the production of bioinsecticides by Bacillus thuringiensis var. kumamotoensis/ H. Medrano-Roldan, CG. Velazquez, C.M. Robles, A Perez-Galindo, C.P. Correa, e. Rodriguez-Padilla, R. Tamez-Guerra, J.L. Galan-Wong 546

Use of sweet potato processing wastewater as substrate for fermentations/ C.AA Ribeiro, M.E. Cavenagui, AE.R. De Pontes, G.L. Barros, AL. Pessoa, AC. Barana, F.R. Guidolin, V.L. Del Bianchi, 1.0. Moraes 549

Fermentative production of L-Iactate from xylose/ T. Ueda, K. Tanaka, A Ishizaki 552

Optimization studies of a lactic acid fermented beverage process/ T. Moe, J. Adler-Nissen 555

General method for lactic acid batch fermentation processes monitoring! E. Latrille, D. Picque, G. Corrieu 558

Anaerobic continuous ethanol fermentation using a computer coupled medium feeding system which has DDC control pH of the culture broth! S. Tripetchkul, M. Tonakawa, A Ishizaki, Z. Shi, K. Shimizu 561

Method for on-line prediction of the alcoholic fermentation rate in wine-making! B. Perret, G. Corrieu 564

Measurement of cell density in the broth of aggregative organism

by continuous-dilution-photometric-assay/ T. Yano, A. Masduki, Y. Nishizawa, H. Ohtake

Dynamic modelling of a large scale air lift fermenter/ G. Trystram, S. Pigache

Bioreactors Using Enzymes and Cells

Biocatalytic production of cellobiose containing oligosaccharide mixture/

xxi

567

570

M. Rossi, Y.-Y. Linko, P. Linko, T. Vaara, M. Turunen 573

Enzymatic production and membrane concentration of oligosaccharides from milk whey/ M.H. LOpez Leiva, M. Guzman 576

Construction of integrated bioreactor system for biologically active peptides from isolated soybean protein! K. Sonomoto, Y. Okamoto, S. Kohno, K. Kano 579

Trypsin-catalyzed synthesis of oligopeptides containing hydrophilic and essential amino acid, L-lysine/ Y. Kimura, M. Shima, T. Notsu, S. Adachi, R. Matsuno 582

Integration of reaction and recovery by a continuous emulsion enzyme reactor with in-line removal of the oil and water phase by membrane separation! C.G.P.H. Schroen, A. Van der Padt, K. van't Riet 585

Interesterification of triglycerides in organic solvent using modified lipase/ K. Mogi, S. Basheer, A. Yamaoka, F.B. Padly, K. Fujiwara, M. Nakajima 588

The effect of lipids oxidation on the activity of interesterification of triglyceride by immobilized lipase/ T. Nezu, S. Kobori, W. Matsumoto 591

Triacylglycerol synthesis from fatty acid and glycerol using immobilized lipase/ Y. Kosugi, N. Tomizuka, N. Azuma 594

NAD(P)H regeneration in yeast cells using ethanol as energy source/ T. Kometani, H. Yoshii, E. Kitatsuji, R. Matsuno 597

Loose RO membrane reactor for L-amino acid production with coenzyme recycling! T. Harada, O. Miyawaki 600

Studies on the biological reduction of the nitrate content of carrot juice and of a model solution using Paracoccus denitrificans DSM 65/ S.H. Min, W.E.L. SpieS 603

Development of a bioreactor for semi-solid fermentation purposes: bacterial insecticide fermentation! D.M.F Capalbo, 10. Moraes, R.O. Moraes 606

xxii

Continuous ethanol production by Zymomonas mobilis in a bioreactor with flame making ceramic carriers/ A. Mori, T. Aoki 609

Design and scale-up of bioreactors for microbial polysaccharide fermentation! Y. Kawase, M. Tsujimura 612

Application of a bioreactor system to soy sauce production! T. Hamada, Y. Fukushima, H. Motai 615

Substrate removal characteristics in an immobilised cell fluidized bed reactor/ S.H.R Bhamidimarri 618

Separation and Purification Processes

Solvent extraction of flaxseed/ F. Shahidi, P.KJ.P.D. Wanasundara, R Amarowicz 621

Large scale preparation of highly-purified egg yolk phosphatidylcholine by HPLC/ H. Kobayashi, H. Narabe, M. Hasegawa, F. Harada, K. Nomura, K. Kitagawa 624

Extraction and concentration of omega-3 fatty acids of seal blubber/ F. Shahidi, RA. Amarowicz, J. Synowiecki, M. Naczk 627

Separation of EPA and DHA from fish oil using supercritical extraction with Ag complex pretreatment! K. Nagahama, T. Suzuki, S. Kikuchi, Y. Tanaka, K. Nakano, H. Noritomi, S. Kato 630

Selective extraction of proteins from complex solutions by reverse micelles/ K. Naoe, M. Imai, M. Shimizu 633

Fractionation of B-lactoglobulin in bovine whey by intermittent up flow system with multi-stage ion exchange column! H. Ohtomo, T. Kuwata, I. Kurihara, T. Kikuchi, S. Furusho 636

Recovery of lysozyme and avidin from egg white by ion-exchange chromatography/ S. Yamamoto, T. Suehisa, Y. Sano 639

Development and application of cycIodextrin polymer/ H. Okemoto, H. Hashimoto 641

Membrane Processes

Turbulent high-Schmidt number mass transfer in UF/ C. Rosen, Ch. Tragardh, P. Dejmek

The pore size of ultrafiltration membranes - a novel approach! K.M. Persson, G. Tragardh

644

647

xxiii

Reverse osmosis system for highly concentrated juice/ H. Nabetani, H. Igami, M. Nakajima, K. Hayakawa, Y. Yamada, Y. Ishiguro 650

Factors affecting the performance of crossflow filtration of yeast cell suspension! T. Tanaka, K. Nakanishi 653

Cross-flow membrane filtration of soy sauce lees/ T. Furukawa, K. Katou, K. Kumakura, K. Osaki 656

Applications of the ceramic membranes to soy sauce/ N. Kanekuni, H. Nogaki, H. Tabata, A. Watanabe 659

Ceramic filters for food and beverage applications/ M. Fushijima 662

Recovery and functional properties of protein from the wastewater of mungbean starch processing by ultrafiltration! W.C. Ko, W.J. Chen, T.H. Lai 665

Improved extraction and ultrafiltration process for protein recovery from soy flour/ J.L. Harris, S.K. Razavi, F. Sherkat 668

The production of protein isolates from Chinese rapeseed/ L.L. Diosady 671

Separation and concentration of polyunsaturated fatty acids by a combined system of liquid-liquid extraction and membrane separation! Y. Sahashi, H. Ishizuka, S. Koike, K. Suzuki 674

Refining vegetable oils by membrane technology/ M. Chery an, L.P. Raman, N. Rajagopalan 677

Membrane separation of sunflower oil hydrolysates in organic solvents/ S. Koike, M. Yokoo, H. Nabetani, M. Nakajima 680

Catalyst removal from hydrogenated oils using membrane technology/ C. Vavra, S.S. Koseoglu 683

Continuous synthesis of aspartame precursor with membrane enzyme reactor - Membrane extractor system/ Y. Isono, H. Nabetani, M. Nakajima 686

Electro-ultrafiltration bioreactor for enzymatic reaction in reverse-micelles/ M. Hakoda, Y. Ogawa, T. Akashi, K. Nakamura 689

Pasteurization and Sterilization Processes

Evaluation of the integrated-time-temperature effect of thermal processes on foods: state of the art! M. Hendrickx, G. Maesmans, S. De Cordt, P. Tobback 692

xxiv

Inactivation kinetics of bacterial spores in skim milk, concentrates, in dependence on water activities and under sealings/ H.G. Kessler, R. Behringer, J. Pfeifer 695

Determination of the thermal death kinetics of bacterial spores by indirect heating methods/ J. Haas, R. Btiltermann, H. Schubert 698

A first order probabilistic perturbation analysis of the growth and thermal inactivation of Lactobacillus cells during cold storage and reheating of lasagna/ B.M. Nicolai, J.F. Van Impe, J. De Baerdemaeker 701

Variability of thermal process lethality/ K. Hayakawa, J. Wang, P. de Massaguer 704

Microwave heating of liquid foods/ M. Kyereme, R.c. Anantheswaran 707

Selection of heating media for thermal processing of retort pouches/ P.R. Massaguer, C.F. Cardelli, H.G. Aguilera 710

Numerical analysis of heat transfer in the sterilizing process of canned foods by vacuum pack! X.J. Huang, T. Hanzawa, N. Sakai 713

Heat transfer in liquid-filled containers during end-over-end rotation! I.J. Britt, AT. Paulson, R. Stark, M.A Tung 716

Development of high speed batchwise sterilizer by steam fusion! K. Aono 719

Computer aided design and optimization of sterilization of canned tunal J.R. Banga, AA Alonso, J.M. Gallardo, R.1. Perez-Martin 721

Different strategies for controlling pressure during the cooling stage in batch retorts/ AA Alonso, J.R. Banga, R.1. Perez-Martin 724

The influence of uncertainties in processing conditions on thermal process calculations/ B.M. Nicolai, 1. De Baerdemaeker 727

ICRSIDS: a computer package for the optimization of batch processes and its applications in food processing! J.R. Banga, R.I. Perez-Martin, R.P. Singh 730

Disruption of microbial cells by flash discharge of high pressure gas/ K. Nakamura, A Enomoto, M. Hakoda, H. Fukushima, K. Nagai, T. Mukae, Y. Masuda 733

Sterilization of beverages under normal temperature by a high-voltage, pulsed discharge/ M. Sato, K. Kimura, K. Ikeda, T. Ogiyama, K. Hata 736

Comparative effects of gamma-rays and electron beams on film dosimeters and bacterial spores/ T. Hayashi, H. Takizawa,

S. Todoriki, T. Suzuki, M. Furuta, K Takama

Growth-inhibitory effect of ceramics powder slurry on bacterial 1. Sawai, H. Igarashi, A. Hashimoto, M. Shimizu

Aseptic Processes

xxv

739

742

Recent studies on aseptic processing of particulate foods/ N.G. Stoforos 745

Laminar tube flow of a Newtonian fluid containing large spheres -Application to aseptic processing! 1. Fregert, C. Tragardh 748

Flow velocities of particles in holding tube/ H. Tozuka, T. Fujiwara, M.Mori TIl

Flow of solid-liquid food mixtures/ S. Liu, 1.-P. Pain, P.J. Fryer 754

Modeling of time-variant heat transfer in two-phase system/ KH. Park, RL. Merson 757

Heat generation and transfer in electric heating of a laminar flow of food/ L. Zhang, P.J. Fryer 760

A new nondestructive system to evaluate quantitatively the efficiency of food antiseptics/ K Takahashi 763

Development and application of aseptic new materials (ASEPLA)/ S. Kunisaki, K Noda, T. Saeki, T. Amachi 766

Continuous sterilization of particulate foods by ohmic heating: critical process design considerations! S.K Sastry 769

Quality changes of aseptically packed apple juice during storage and the prediction of its shelf-life/ S.-H. Yuo, S.~S. Lin, S.-Y. Chen, C.-c. Chen, c.-C. Chen 772

Comparison of the immersion biotest and the spore-test method for evaluating the integrity of seals of flexible retort packages/ G. Wirtanen, E. Hurme, R Ahvenainen, L. Axelson-Larsson, T. Mattila-Sandholm 775

Packaging Science and Technology

Food packaging and shelf-life/ 1. Varsanyi 779

Modified atmosphere and modified humidity packaging to extend the shelf life of fresh mushrooms (Agaricus bisporus)/ S. Roy, RC. Anantheswaran, RB. Beelman 781

xxvi

Design of perforated polymeric packages for the modified atmosphere storage of broccoli/ J.D. Mannapperuma, R.P. Singh 784

Protection against perishableness - New packaging materials and principals of permeation measurement/ J. Hertlein, H. Weisser 787

Edible wheat gluten films: optimization of the main process variables and improvement of water vapor barrier properties by combining gluten proteins with lipids/ N. Gontard, S. Guilbert, S. Marchesseau, J.-L. Cuq 790

Selection of laminated film for a food packaging! M. Shimoda, ~~~ m Continuous microwave drying of polyethylene terephthalate (PEn/ C.AR. Anjos, J.AF. Faria, A Marsaioli Jr. 796

Sterilization of packaging containers by gasified hydrogen peroxide and the application to flexible aseptic packaging machine/ Y. Shibauchi, T. Tanaka, K Hatanaka 799

Aseptic filling of beverages in glass bottles - New developed processes ~~~R~~~~ ~

Fouling and Cleaning

A kinetic model for fouling in milk processing! PJ.R. Schreier, I. Toyoda, M.T. Belmar-Beiny, PJ. Fryer 805

Initial events in surface fouling! M.T. Belmar-Beiny, PJ.R. Schreier, P.J. Fryer 808

Adsorption of protein onto stainless steel particle surface and its desorption behavior/ H. Itoh, T. Nagai, T. Saeki, T. Sakiyama, K Nakanishi 811

Processing under Unusual Conditions

Supercritical fluid extrusion - A new process/ S.S.H. Rizvi, S.J. Mulvaney 814

Rate processes in supercritical fluid extraction! BJ. McCoy 817

Membrane separation of supercritical fluid mixture/ K Nakamura, T. Hoshino, A Morita, M. Hattori, R. Okamoto 820

Adsorption isotherms for supercritical carbon dioxide on proteins and polysaccharides/ K Nakamura, T. Hoshino, Y. Suzuki, N. Yosizawa 823

xxvii

Application of supercritical CO2 for food processing! Z. Knez, M. Skerget 826

Supercritical fluid extraction of aroma compounds from aromatic herbs (Thymus zygis and Coriandrum sativum)! AL. Cardoso, M. Moldiio-Martins, G. Bernardo-Gil, M.L. Beiriio da Costa 829

Separation of aroma components from soy sauce by continuous supercritical CO2 extraction! Y. Kitakura, H. Imamura, S. Hayakawa, M. Hamano, H. Hashimoto 832

Supercritical carbon dioxide extraction of carotenoids from carrots/ M. Goto, M. Sato, T. Hirose 835

The performance of preparative supercritical-fluid chromatography of lipids and related materials! S. Yamamoto, Y. Sano 838

Continuous processing of milk fat with supercritical carbon dioxide/ S.S.H. Rizvi, AR. Bhaskar 840

Separation of antioxidative ferruginol from Japanese cedar bark by supercritical carbon dioxide! H. Ohinata, N. Inoue, Y. Yonei 843

Moisture adsorption isotherms and reaction characteristics of immobilized lipase in supercritical carbon dioxide! K. Nakamura, T. Sugiyama, H. Sudo 846

Enzyme reaction in supercritical fluid/ Y. Endo, K. Fujimoto, K. Arai 849

Supercritical carbon dioxide as processing medium for enzymatic interesterification! B. Moshammer, R. Marr, A Biladt, F. Froschl, W. Preitschopf 852

Enzyme inactivation by pressurized carbon dioxide! M.O. Balaban, S. Pekyardimci, C.S. Chen, A. Arreola, M.R. Marshall 855

Purification of organic acids by gas anti-solvent crystallization! A. Shishikura 858

Effect of high pressure on activity of some oxidizing enzymes! Y. Aoyama, M. Asaka, R. Nakanishi 861

Application of sterilization technique by hydrostatic high pressure for green tea drink! T. Takeo, H. Kinugasa, M. Ishihara, K. Fukumoto, T. Shinno 864

Study of high pressure effect on inactivation of Bacillus stearothermophilus spores/ I. Hayakawa, T. Kanno, Y. Fujio 867

Development of fiber-containing non-expanded products by extrusion

xxviii

cooking process/ W. Chiang, M.-J. Shih, A-R Yiao, J.-H. Weng

The heat denaturation process of soybean protein by twin screw extruder/ Y. Akiyama

The development and control of colour in extrusion cooked foods simulated using a model reaction celV L. Bates, J.M. Ames, D.B. Macdougall

Application of extrusion-cooking for feed premixes stabilization! L. Moscicki, S. Matyka

Extrusion of Castanea sativa/ F. Silva, A Choupina, 1M.N. Sousa, M.L. Beirao da Costa

Transportation and Preservation of Food

Effects of preparation procedures and packaging materials on quality retention of Cut Chinese cabbage/ E. Hurme, R Ahvenainen, E. Skytta,

870

873

876

879

882

M. Hagg, M. Mattila, R-L. Heinio, A-M. Sjoberg 885

Effects of preparation procedures and packaging materials on quality retention of grated carrots/ E. Hurme, R Ahvenainen, E. Skytta, M. Mattila, M. Hagg, R.-L. Heinio, A-M. Sjoberg 888

Storage technology on dehydrated sword bean! M. Zhang, B. Kong, C. Wang, Y. Yang 891

Effects of several treatments on the quality of cold stored "clemantine mandarins"/ F. Pazir, M. Azak 894

Postharvest treatments on quality of mango fruits (Mangifera indica (L) var. Zill) stored at low temperature/ M.AB. Kanesiro, J.F. Durigan, RRS. Faleiros, D.M. Andriolli 897

Flavor change of grape juice during processing! H. Ohta, Y. Nogata, K. Yoza 900

Production of powdery products out of concentrated fruit-juices and other food and bio-products/ T. Gamse, R Marr, F. Froschl, E. Moschitz 903

Physiological roles of membrane alteration in gamma irradiated potato tuber/ S. Todoriki, T. Hayashi 906

Development of a time-temperature indicating device using phospholipase/ S.H. Yoon, C.H. Lee, D.Y. Kim, lW. Kim, K.H. Park 909

Heat treatment experiments on hay to eliminate possible contamination

xxix

with Hessian fly/ S. Sokhansanj, H.C. Wood 912

Bacteriocin producing lactic acid bacteria used for biopreservation of food/ B. lelle, N. Peitersen 915

Studies on the control of the growth of Saccharomyces cerevisiae by using response surface methodology to achieve effective preservation at high water activities/ A.-E. King 918

Sensors, Process Control, and Factory Automation

Theory and applications of a new viscometer based on annulus liquid flow/ K. Suzuki 921

An extended hot-wire method for monitoring fluid viscosity and the onset of gel formation! T. Hori, Y. Shiinoki, K. Itoh 924

Use of an in-line viscometer in the manufacture of skim milk powder/ C. O'Donnell, N. Herlihy, B. McKenna 927

Development of shear stress based sensor to measure drying rate and its application to snack drying automation! S.C. Shin, 1.1. Yoo, 1.K. Chun 930

Measurement of fluid thermal conductivity with a steady state hot wire method/ Y. Shiinoki, T. Hori, K. Itoh 933

Optical sensors (UV, VIS & NIR) for the determination of connective tissue, lipid and protein functionality in meat! H.l. Swatland 936

Quick determination of fat content in beef longissimus by near-infrared spectroscopy with a fiber optic probe/ M. Mitsumoto, S. Ozawa, T. Mitsuhashi, K. Shinohara, K. Tatsubayashi 939

Individual sugar content control by the use of F.T.-I.R. spectroscory coupled with an A.T.R. accessory/ V. Bellon, C. Vallat, O. Pauwels 942

Electrical conductivity in avocado as maturity index/ M. Montoya, V. LOpez-Rodriguez, J.L. De La Plaza 945

New electrical method for density sorting of spherical fruits/ K. Kato 948

Highly sensitive and rapid determination of diacetyl in liquid foods by electrochemical method/ N. Horikawa, K. Hayakawa, Y. Yamada, O. Miyawaki 951

Nondestructive quality evaluation of melons by acoustic transmission characteristics/ S. Hayashi, 1. Sugiyama, K. Otobe 954

Nondestructive internal defect detection of agricultural products using

xxx

secondary ultrasonic wave/ S. Tanaka, K Morita, S. Taharazako 957

Wireless image transmit unit and high speed inspection system for inner side of container/ M. Hoshino 960

Application of a biogas bubble counter to fermentation processes/ Y.J. Lee, N.E. Choi, D.H. Woo, KM. Kim, lK Chun 963

Computer aids in flexible food manufacturing! C. Skjoldebrand 966

Automation of cheese and yogurt manufacturing processes/ G.S. Mittal 969

Automation of shrimp quality evaluation! M. Balaban, S. Yeralan, Y. Bergmann, W. Steven Otwell 972

Automatic control of the biscuit baking oven process/ G. Trystram, M. Allache, F. Courtois 975

Study of handling techniques for the soft and plastic substance such as food/ S. Mammoto 978

Dynamic modelling and simulation of food processes/ J.J. Bimbenet, G. Trystram, A. Duquenoy, F. Courtois, A. Lebert, M.L. Lameloise, F. Giroux, M. Dec;loux 981

Neural network control for extrusion cooking! K Uemura, S. lsobe, A. Noguchi 984

Fuzzy techniques for process state estimation! V.J. Davidson, R.B. Brown, G.L. Hayward 987

JIT and CIM concepts, applied to a large scale catering production plant! T. Martens 990

Innovation In Equipment Design and Plant Operation

Development of novel agitating device for bioreactors/ K Maruyama, M. Ohmi, M. lmai, S. Urushiyama 993

Total energy management system (fEMS) at foodstaff factory moderated environmental impact production system/ S. Sakashita 996

A blackboard and object oriented fermentation plant model! V. Niviere, P. Grenier, J.-M. Roger, F. Sevila, M. Oussalah 999

Environmental Problems in Food Industry

Treatment of sweet-potato processing wastewater using UASB reactors.

xxxi

I - Start-up of the process/ M.D. De Maria, V.L. Del Bianchi, 1.0. Moraes 1002

Two stage controlled anaerobic bio-reactor for digesting mixed dairy waste/ c.L. Hansen, S.H. Hwang 1005

Activated sludge treatment of meat processing wastewater/ AP. Annachhatre, S.M.R Bhamidimarri 1008

Anaerobic treatment of high strength dairy processing waste in an upflow anaerobic sludge blanket reactor/ B. Grauer, S.M.R Bhamidimarri, RL. Earle 1011

Anaerobic treatment of distilled waste water of wheat 'shochu' using two-phase fermenter/ K. Monta, S. Taharazako, Y. Nishi 1014

Pleurotus production in coffee bean wash water/ J .E. Sanchez V, A.M. Martin 1017

Byproducts from food industries: utilization for bioinsecticide production! 1.0. Moraes, D.M.F. Capalbo, RO. Moraes 1020

NOx removal in water by biochemical reaction! T. Oku, M. Kondo, H. Sato, T. Nishio, T. Ito, M. Hoshino, H. Seki 1023

Innovation in Traditional Food Processing

RIPFADI: !bero American network on physical properties of foods/ J.M. Aguilera 1026

Relationships between physical properties and chemical components of Okinawan brown sugar/ T. Akinaga, Y. Kohda 1029

The effect of processing variables on the product quality of soya plantain baby food/ P.O. Ogazi, H.O. Ogundipe, F.A Oyewusi, S.AO. Adeyemi 1032

Predicting tofu productivities of soybean varieties by tofu gel centrifugation! S.-J. Tsai, T.L. Hong, S.C.S. Tsou 1035

Use of the modem technology in improvement of Chinese tranditional food Tou-nao processing! G.-Q. Shen, C.-J. Cheng, S.-J. Li 1038

Frozen stabilized mince as a source of pacific whiting surimil R Simpson, E. Kolbe, G.A MacDonald, T.G. Lanier, M.T. Morrissey 1041

Production of Brasilian imitation cheese with a partially hydrogenated vegetable fat/ M.L. Gigante, S.M. Roig 1044

xxxii

Design of Physiological Functions of Foods from Engineering Viewpoints

Improvement of bread flavor by a dairy substrate treated with enzymes and lactic acid bacterial M. Yamamoto, R. Watanabe, T. Kaneko, H. Suzuki

Interaction between inhibitors of calcium phosphate formation and calcium ion! K. Yamamoto, H. Kumagai, T. Sakiyama , H. Ogawa, T. Yano

Studies on the optimum conditions to utilize biologically active peptides derived from food proteins/ M. Yoshikawa, H. Fujita

Anti-platelet principle found in the essential oil of garlic (Allium sativum L.) and its inhibition mechanism/ T. Ariga, T. Seki, K. Ando, S. Teramoto, H. Nishimura

Lipid peroxide decreasing activity of microbial cells/ M. Ito, K. Ishihara

Effect of water and alcohol on the formation of inclusion complex between cyclodextrins and d-limonene by twin screw kneader/ H. Yoshii, T. Furuta, T. Kobayashi, T. Nishitarumi, H. Hirano, A. Yasunishi

Entrapment of liquid lipids into powdery matrixes of saccharides and proteins! R. Matsuno, J. Imagi, S. Adachi

AUTHOR INDEX SUBJECT INDEX

1047

1050

1053

1056

1059

1062

1065

1068

1075