Physical properties of foods-2 (Cost 90bis final seminar proceedings)
592 pages
English

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592 pages
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Agricultural and fisheries research

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Nombre de lectures 17
Langue English
Poids de l'ouvrage 7 Mo

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PHYSICAL
PROPERTIES
OF FOODS-2
Edited by
Ronald Jowitt
Felix Escher
Michael Kent
Brian McKenna
Michel Roques
ELSEVIER APPLIED SCIENCE "■ PHYSICAL PROPERTIES OF FOODS—2 Proceedings of a Seminar held under the auspices of COST (European
Cooperation in Scientific and Technical Research) to mark the conclusion
of the COST 90bis Project on the physical properties of foods. The
Seminar was organised by the Executive Committee of COST 90bis in
collaboration with the Commission of the European Communities, the
Department of Food Science, Swiss Federal Institute of Technology,
Zürich, Switzerland, and the Green Meadow Foundation, Gottlieb
Duttweiler Institute, Zürich, Switzerland. o>
PHYSICAL PROPERTIES
OF FOODS—2
COST 90bis
Final Seminar Proceedings
Edited by
RONALD JOWITT
COST 90bis Project Leader
FELIX ESCHER
Department of Food Science, Federal Institute of Technology,
Zurich, Switzerland
MICHAEL KENT
Torry Research Station, Aberdeen, UK
BRIAN McKENNA
Department of Agricultural Engineering, University College,
Dublin, Ireland
MICHEL ROQUES
Institut National Polytechnique de Lorraine,
Nancy, France
ELSEVIER APPLIED SCJENCE
LONDON and NEW YO *tøRI FIP ' "\ Pib!l'oth.
3
N-cVuR J Q-3 &
CL ELSEVIER APPLIED SCIENCE PUBLISHERS LTD
Crown House, Linton Road, Barking, Essex IG11 8JU, England
Sole Distributor in the USA and Canada
ELSEVIER SCIENCE PUBLISHING CO, INC.
52 Vanderbilt Avenue, New York, NY 10017, USA
WITH 101 TABLES AND 180 ILLUSTRATIONS
© ECSC, EEC, EAEC, BRUSSELS AND LUXEMBOURG, 1987
British Library Cataloguing in Publication Data
Physical properties of foods.
2: Cost 90bis: Final seminar proceedings
1. Food—Analysis
I. Jowitt, Ronald
641.1 TX541
Library of Congress Cataloging-in-Publication Data
Physical properties of foods 2.
Bibliography: p.
Includes index.
1. Food—Testing—Congresses. I. Jowitt, R.
II. Title: Physical properties of foods two.
TX511.P48 1987 664'.07 87-13729
ISBN 1-85166-124-7
Publication arrangements by Commission of the European Communities, Directorate-
General Telecommunications, Information Industries and Innovation, Luxembourg
EUR 10952
LEGAL NOTICE
Neither the Commission of the European Communities nor any person acting on behalf of the
Commission is responsible for the use which might be made of the following information.
No responsibility is assumed by the Publisher for any injury and/or damage to persons or
property as a matter of products liability, negligence or otherwise, or from any use or
operation of any methods, products, instructions or ideas contained in the material herein.
Special regulations for readers in the USA
This publication has been registered .with the Copyright Clearance Center Inc. (CCC), Salem,
Massachusetts. Information can be obtained from the CCC about conditions under which
photocopies of parts of this publication may be made in the USA. All other copyright
questions, including photocopying outside the USA, should be referred to the publisher.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system,
or transmitted in any form or by any means, electronic, mechanical, photocopying, recording,
or otherwise, without the prior written permission of the publisher.
Printed in Great Britain by Calliard (Printere) Ltd. Great Yarmouth Foreword
Although the term 'food' in relation to science, technology and engineering
might not conjure up an immediate picture of 'hi-tech' activity at the
frontiers of knowledge in comparison with such widely-publicised subjects
as genetic engineering, microelectronics or robotics, it is nevertheless a fact
that food science, technology and engineering must maintain the same up-
to-date interface with basic scientific progress as more 'glamorous'
activities. Indeed, improvements in the availability and quality of foodstuffs
by genetic manipulation, the control and optimisation of food processes by
microelectronics and the use of robotics in food operations and quality
control represent both important applications and special challenges for
such modern developments as the three examples quoted. The successful
application of the latest scientific and engineering developments to the real
world of food can surely have no equal in terms of value, interest and
worth-whileness to mankind and in its importance to developed and
developing societies alike.
The complexity of food systems demands an integrated, interdisciplinary
approach and their scale and importance makes it all the more desirable for
isolated research to be superseded by coordinated international research.
This is equally true in relation to the highly competitive, sophisticated and
varied food systems of industrialised nations which are now largely in
conditions of surplus in relation to the more urgent and basic needs
of developing countries for greater quantity and quality of food at the
points of consumption. In both cases there is the requirement to provide the
consumer with wholesome, nutritious and enjoyable food, convenient in
use, available when required and reasonable in price.
COST (European Cooperation in Scientific and Technological Research) vi Foreword
has long recognised the importance of food research in the industrial,
economic and social development of its nineteen constituent European
States and since the emergence during 1974-78 of suitable structures and
priorities for cooperation and coordination, COST has played an active
role in promoting international action in important selected areas of food
research. This has led to the establishment of a network of institutions and
individuals throughout Europe committed to and experienced in the
'European dimension' of scientific and technical development directed
towards benefiting both food industry and consumer.
The COST 90bis Project on The Physical Properties of Foods which is
the subject of this volume is embedded both in the general food research
situation and in the attempt to coordinate such research at the European
level. The text not only reports on the scientific outcome of the Project, it
also reviews critically the cooperative procedures used in the belief, on the
part of the organisers of the Seminar at which these papers were presented,
that the unique experience of COST should be displayed in terms which go
well beyond the simple recording of technical information on physical
properties of foods. For this reason the reader will find, along with technical
information, some general reflections on food research by COST Member
States and the Commission of the European Communities. Additional
publications will contain further scientific and technological results arising
from this Project.
The COST 90bis Final Seminar was held in Rüschlikon/Zürich exactly
5 years, after the Finalr of COST 90 in Leuven. Considering the
fact that cooperation on a European level between a large number of
institutions on several facets of a complex subject at the same time cannot
be expected to be less trouble-free than the corresponding work in any one
institution or country, progress by the Project in the second 4-year period
may be regarded as again substantial. The availability of reliable
information on physical properties of foods, whether it be specific
quantitative data or guidance on reliable means of measurement, must be
an obvious and logical prerequisite to progress in almost any sector of food
science, food technology and food engineering. Even so, more than 18 years
have passed since the COST 90bis Project Leader, Ronald Jowitt, together
with Charles Jason of the Torry Research Station, addressed the Third
European Food Symposium of the European Federation of Chemical
Engineering Food Working Party in Bristol and stressed 'the need for a
detailed knowledge of basic physical properties of foodstuffs in relation to
process and plant design'.
It is appropriate to quote the German saying 'Gut Ding will Weile

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