GOOD FOOD REQUIRES PROCESS ENGINEERING?! Simultaneous product and process development

摘要

There is a seeming contradiction between the cry-out of the consumer for fresher, less processed and more natural food, and the simultaneous demand for higher safety, better nutritional balance, and instant, convenient availability of food. The negative image of processing might be explained by the dissatisfaction of the consumer with many of the products, prepared by the conventional processes to preserve foods that are normally eaten freshly prepared. Process engineers have traditionally shied away from modelling and optimising processes on parameters like taste, crispiness, and spreadability. Now, understanding of the relation between sensory perception and product structure, as well as modelling of all effects influencing this microstructure in an integrated environment is starting to enable systematic process and product design also for structured foods. This is illustrated with two case studies.