Isothermal total pressure curves and liquid volume behavior were simultaneously correlated with the equation of state previously proposed. Introducing two interaction parameters into the pseudocubic equation of state, both the total pressures and the molar liquid volumes were successfully correlated.
The major area of applications of Supercritical fluid extractions (SFE) is the food industry. Here, thermophysical properties of SFE for food applications are described. They covers equilibrium as well as transport properties of pure supercritical components and their mixtures.
As temperature is used in cooking, hydrostatic pressure of several hundreds MPa can be used for food processing and preservation. In this article, principle and unique properties of pressure-processing of food are reviewed, and the present status of research and development concerning processings of meat, fish meat and plant proteins are described. A recent advance in high pressure-treatment under an elevated temperature is also summarized. In 1990, the first pressure-processed food came into the market.
Existing food processes, more ore less, use the chemical and physical properties of food components to change them to food ingredients or foods. Reactive properties are generally heat-labile and food raw materials contain some water. These factors have partially restricted food processing research to moderate heat treatment, less than the boiling point of water. However, recent active researches on the high tempprature short time cooking, has opened a way to new food processing. The practical aim of this paper was to introduce the recent researches of this field with emphasis on Extrusion Cooking.
The theoretical considerations and application to the cheese industry are reported of a new hot wire technique that applies the phenomenon of free convection heat transfer to the surrounding fluid from a line heat source. The present author proposed this technique to establish a new objective method by which the onset and subsequent progress of milk curd formation can be monitored without disturbing the milk coagulum, in line and in real time.
Diffusion process of flavor component in spray drying was calculated by using the measured physical properties. The results agreed well with flavor losses in single droplet drying and also actual spray drying by preventing large loss in the vicinity of spray nozzle. The retention was highly improved.
The operating temperatures have a great effect upon the quality of fisheries products. Their temperature changes during heating and cooling could be calculated numerically. The present paper described about the estimation of thermo-physical properties of fish materials to analyzed the temperature changes with time at different portions of ones, and indicated about a few numerical calculations of two- and three-dimensional heat conductions analyzed by the finite element method on the fish processing such as freezing, thawing and heating.