Final Program - 11th International Congress on Engineering and Food
Final Program - 11th International Congress on Engineering and Food
Final Program - 11th International Congress on Engineering and Food
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TUESDAY, MAY 24 th 11:30‐14:15<br />
TUESDAY, MAY 24 th 11:30‐14:15<br />
Sessi<strong>on</strong> 1: Water <strong>and</strong> water related phenomena in foods FMS 6<br />
Room Terpsichore (A)<br />
Chairs: A.I. Liapis, T.P. Labuza<br />
11:30 Water relati<strong>on</strong>s in food: paradigm shifts to supplant "Cook <strong>and</strong> Look" (FMS1316) Pp75<br />
T.P. Labuza<br />
Department of <strong>Food</strong> Science <strong>and</strong> Nutriti<strong>on</strong>, University of Minnesota, USA<br />
12:00 Water‐macromolecule interacti<strong>on</strong>s in food dehydrati<strong>on</strong> <strong>and</strong> the effects of pore<br />
structures <strong>on</strong> such interacti<strong>on</strong>s (FMS147) Pp77<br />
J.‐C. Wang, A.I. Liapis<br />
Department of Chemical <strong>and</strong> Biological <strong>Engineering</strong>, Missouri University of Science <strong>and</strong> Technology, USA<br />
12:30 Quantificati<strong>on</strong> in starch microstructure as a functi<strong>on</strong> of baking time (FMS100) Pp79<br />
M. Schirmer, M. Jekle, T. Becker<br />
Institute of Brewing <strong>and</strong> Beverage Technology, Technische Universität München, Germany<br />
12:45 Mass transfer during osmotic dehydrati<strong>on</strong> of apple using sucrose, fructose <strong>and</strong><br />
maltodextrin soluti<strong>on</strong> (FMS779) Pp81<br />
M.A. Khan a , R.N. Shukla a , S. Zaidi b<br />
a Department of Post Harvest <strong>Engineering</strong> & Technology, AMU, India, b Department of Chemical <strong>Engineering</strong>, AMU,<br />
India<br />
13:00 Effect of maltodextrins <strong>on</strong> water adsorpti<strong>on</strong> <strong>and</strong> glass transiti<strong>on</strong> of spray dried soy sauce<br />
powders (FMS848) Pp83<br />
W. Wang, W. Zhou<br />
Department of Chemistry, Nati<strong>on</strong>al University of Singapore, Singapore<br />
13:15 Water absorpti<strong>on</strong> as an evaluati<strong>on</strong> method of cooking quality for yam (Dioscorea alata)<br />
<strong>and</strong> cassava (Manihot esculenta crantz) (FMS932) Pp85<br />
K.K. Olivier a,b , N. Charlemagne a,b , B. Bassirou b , N’dri Denis a , A. N’guessan Georges a<br />
a UFR STA, Université Abobo‐Adjamé, Côte d'Ivoire, b Centre Suisse de Recherches Scientifiques en Côte d'Ivoire (CSRS),<br />
Côte d'Ivoire<br />
13:30 Moisture penetrati<strong>on</strong> <strong>and</strong> crystallizati<strong>on</strong> in sugar glasses (FMS822) Pp87<br />
R. Bund, R. Hartel<br />
Department of <strong>Food</strong> Science, UW‐Madis<strong>on</strong>, USA<br />
13:45 Osmo‐dehydrati<strong>on</strong> of fruits: A thermodynamic approach via Knudsen thermogravimetry<br />
(FMS1202) Pp89<br />
D. Fessas, M. Signorelli, A. Schiraldi<br />
DISTAM, Università di Milano, Italy<br />
14:00 Effects of different drying c<strong>on</strong>diti<strong>on</strong>s <strong>on</strong> pasta quality (FMS227) Pp91<br />
L. Zhang, T. Nishizu, S. Hayakawa, K. Goto<br />
<strong>Food</strong> Process <strong>Engineering</strong> Laboratory of Gifu University, Japan<br />
*Pp: Page number in Printed Proceedings
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