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Packaging and physical properties of food
Author(s) -
Yano Toshimasa
Publication year - 1990
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770030406
Subject(s) - variety (cybernetics) , quality (philosophy) , process (computing) , food packaging , biochemical engineering , food products , relation (database) , computer science , nanotechnology , process engineering , materials science , engineering , food science , mechanical engineering , chemistry , artificial intelligence , epistemology , data mining , operating system , philosophy
When packaging technology reaches a certain level, it should be prepared for a variety of demands from the packed‐side about how to be packed. Knowledge of physical properties of food will be of importance to solve problems for controlling the food quality both during and after packaging. In this review paper, first the importance of controlling the water activity of the food is explained in relation to chemical and biochemical reactions. The significance of hysteretic in the process of drying and wetting is also indicated. Second, progress in the prediction of the thermal properties of food is reviewed. Special attention is paid to the systematic understanding of the effective thermal conductivity of various foods. Third, the seemingly irregular archeological behaviour of food materials is presented with recent theoretical explanations. Development in computational techniques helps to solve problems that have previously been left unsolved.