Biopolymer Engineering in Food Processing Contemporary Food Engineering Series

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects.

Following an overview of biopolymer applications and their functionality in different processes, the text examines:

• Production routes, availability, costs, and physicochemical properties of commercial biopolymers
• Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow
• Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels
• Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites
• The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods

The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing.

A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students.

An Introduction to Biopolymer Applications in Food Engineering. Biopolymers. Rheological Behavior of Biopolymer Suspensions. Food Gels. Films and Coatings Produced from Biopolymers and Composites. Bioseparation Process Based on the Use of Biopolymers: Aqueous Two-Phase Systems and Adsorption Applied for Food Components Recovery. Thermoplastic Behavior of Biopolymers during Extrusion. Biopolymers Used as Drying Aids in Spray-Drying and Freeze-Drying of Fruit Juices and Pulps. Biopolymers Used as Cryoprotectants in Food Freezing. Index.

Vania Regina Nicoletti Telis is with the Universidade Estadual Paulista Julio de Mesquita Filho in Sao Jose do Rio Preto, Brazil.