Center for Advanced Food Technology: Food Related Studies.

摘要

Studies were carried out in three specific areas of food science and technology. This research was directed toward gaining a real understanding of water in food systems, incorporating the view of water as a reactant and a 'catalyst', water as a structure influencing material, and water mobility as a function of external and internal influencing factors. it also was focused on the conversion of extrusion-cooking technology into extrusion-cooking science, considering the mechanical aspects of the extruder as well as the chemistry and kinetics of the extruder as a pressure-shear-temperature reactor. Another component of the studies was dedicated to the development of new in-line sensor concepts for real-time measurement encountered in a variety of food processing environments, through the synthesis of new chemical compounds and new materials which may serve as sensors and the development of new systems which provide measurable responses leading to improved process efficiency and product quality through automation and control.... Food, Water, Extrusion, Sensors.